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Effects of Chitosan with Different Molecular Weight and Nitrite Addition on the Residual Nitrite Contents and Self-life of Emulsified Sausage during Cold Storage
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 Title & Authors
Effects of Chitosan with Different Molecular Weight and Nitrite Addition on the Residual Nitrite Contents and Self-life of Emulsified Sausage during Cold Storage
Park, Woong-Yeoul; Kim, Young-Jik;
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 Abstract
The objective of this study was to determine the effects of residual nitrite contents, chitosan with different molecular weight and nitrite addition on emulsified sausage during cold storage. Six types of sausages were evaluated: control, 0.5% 50 kDa chitosan (T1), 0.5% 200 kDa chitosan (T2), 150 ppm nitrite (T3), 0.5% 50 kDa chitosan+150 ppm nitrite (T4), and 0.5% 200 kDa chitosan+150 ppm nitrite (T5). Each type of sausage was tested in triplicate and assigned to one of four storage periods: 0, 10, 20 and 30 days. As the storage time increased, the presence of chitosan and nitrite resulted in decreased residual nitrite value and increased pH (in control and T2), TBARS (thiobarbituric acid reactive substance) values, and total plate counts (TPC). Values for pH, TBARS, residual nitrite and total plate counts decreased significantly in response to the addition of chitosan and nitrite relative to the control (p<0.05). T5 was redder than the control (higher CIE) at 30 d; however, no difference in the CIE and values was observed. T5 was significantly (p<0.05) more effective at delaying lipid oxidation when compared to the other treatment groups. T5 presented TPC that was significantly lower (p<0.05) than the other groups after three days of storage. In addition, the use of chitosan and nitrite in combination had much better antioxidant and antimicrobial effectiveness than other treatment groups. In conclusion, this study demonstrates that the addition of 0.5% 200 kDa chitosan and 150 ppm nitrite in combination with emulsified sausages tended to improve antioxidative and antimicrobial effects during storage when compared to other treatment groups.
 Keywords
chitosan;nitrite;TBARS;residual nitrite contents;emulsified sausage;
 Language
Korean
 Cited by
1.
아질산염과 아스코르브산 유래 가스가 유화형 소시지의 발색 및 물리적 특성에 미치는 영향,김남국;정한혁;이창수;이승환;김언현;

한국축산식품학회지, 2012. vol.32. 1, pp.112-117 crossref(new window)
2.
코치닐색소, 녹차추출물 및 자몽종자추출물 첨가가 돈육포의 품질에 미치는 영향,김희선;성필남;김명환;

산업식품공학, 2012. vol.16. 3, pp.219-225
3.
염지제가 훈연오리의 육색 특성에 미치는 영향,강근호;조수현;성필남;박경미;강선문;박범영;

한국가금학회지, 2013. vol.40. 3, pp.179-185 crossref(new window)
4.
Chitosan이 함유된 보존제의 첨가가 돈육 Patty의 저장에 미치는 효과,박나영;정은주;이신호;

한국식품영양과학회지, 2013. vol.42. 9, pp.1446-1451 crossref(new window)
5.
레드비트 분말을 첨가한 돈육소시지의 이화학적 특성,하소라;최정석;진상근;

생명과학회지, 2015. vol.25. 8, pp.896-902 crossref(new window)
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The Physicochemical Properties of Pork Sausages with Red Beet Powder, Journal of Life Science, 2015, 25, 8, 896  crossref(new windwow)
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