Advanced SearchSearch Tips
Effects of Addition of Pine Needle Extracts in Different Forms on the Antioxidant and Residual Nitrite Contents of Emulsified Sausages during Cold Storage
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Addition of Pine Needle Extracts in Different Forms on the Antioxidant and Residual Nitrite Contents of Emulsified Sausages during Cold Storage
Kim, Young-Jik;
  PDF(new window)
The objective of this study was to determine the shelf-life effects and residual nitrite content of emulsified sausages added with pine needles during cold storage. The sausage consisted of four types: no pine needles added (control), pine needle juice added (T1), ethanol extract of pine needles added (T2), and boiling extract of pine needles added (T3). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20, or 30 d. As storage time increased, the presence of pine needles resulted in decreased pH, meat color (CIE , and ), residual nitrite value, and increased thiobarbituric acid reactive substances (TBARS) values and total plate counts (TPC). Values for pH, TBARS, residual nitrite, total plate counts and CIE and decreased significantly with added pine needles relative to the control (p<0.05). In particular, T2 was significantly (p<0.05) more effective for delaying lipid oxidation than the other treatment groups. In conclusion, the results demonstrate that adding an ethanol extract of pine needles (T2) to emulsified sausages tended to improve antioxidative and antimicrobial effects and reduce residual nitrite content during storage compared to the other treatment groups.
pine needle;thiobarbituric acid reactive substances;residual nitrite contents;emulsified sausage;
 Cited by
흑마늘 추출물 첨가 소시지의 품질특성,신정혜;강민정;김라정;성낙주;

한국식품조리과학회지, 2011. vol.27. 6, pp.701-711 crossref(new window)
고추씨 분말과 고추씨유를 첨가한 소시지의 품질특성,김현아;김병철;김유경;

한국식품조리과학회지, 2013. vol.29. 3, pp.283-289 crossref(new window)
자색 콜라비를 첨가한 햄버거 패티의 품질 및 저장 특성,차선숙;이재준;

한국식품영양과학회지, 2013. vol.42. 12, pp.1994-2003 crossref(new window)
Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage,Lee, Hyun-Joo;Choi, You-Jung;Choi, Yang-Il;Lee, Jae-Joon;

한국축산식품학회지, 2014. vol.34. 4, pp.533-542 crossref(new window)
자몽 추출물과 김치 추출 유산균을 이용한 발효 소시지 개발에 관한 연구,김용휘;안병석;

동아시아식생활학회지, 2014. vol.24. 1, pp.70-79
캡슐화된 과일껍질의 첨가가 냉장저장 동안 프레스햄 품질 안정성에 미치는 영향,박경미;강근호;조수현;박범영;김동훈;;강선문;성필남;

동물자원연구, 2014. vol.25. 2, pp.172-181 crossref(new window)
The Physicochemical Properties of Pork Sausages with Red Beet Powder, Journal of Life Science, 2015, 25, 8, 896  crossref(new windwow)
Quality Characteristics of the Sausages Added with Pepper Seed Powder and Pepper Seed Oil, Korean journal of food and cookery science, 2013, 29, 3, 283  crossref(new windwow)
The Quality Characteristics of Sausage with Added Black Garlic Extracts, Korean journal of food and cookery science, 2011, 27, 6, 701  crossref(new windwow)
Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage, Korean Journal for Food Science of Animal Resources, 2014, 34, 4, 533  crossref(new windwow)
Quality Properties and Storage Characteristics of Hamburger Patty Added with Purple Kohlrabi (Brassica oleracea var. gongylodes), Journal of the Korean Society of Food Science and Nutrition, 2013, 42, 12, 1994  crossref(new windwow)
AOAC (1990) Official methods of analysis. 16th ed, Association of Official Analytical Chemists. Washington, DC, USA.

Brewer, M. S., Ikims, W. G., and Harbers, C. A. Z. (1992) TBA values, sensory characteristics and volatiles in ground pork during long-term frozen storage: Effect of packing. J. Food Sci. 57, 558-564. crossref(new window)

Brooks, J., Haines, R. B., Moran, T., and Pace, J. (1969) Inhibition of Clostridium botulinum by sodium nitrite in a bacteriological medium and in meat. J. Can. Inst. Food Technol. 2, 52-56. crossref(new window)

Cassens, R. G., Greaser, M. L., Ito, T., and Lee, M. (1979) Reactions of nitrite in meat. Food Technol. 33, 46-51.

Choi, M. Y., Choi, E. J., Lee, E., Rhim, T. J., Cha, B. C., and Park, H. J. (1997) Antimicrobial activities of pine needle. Korean J. Appl. Microbiol. Biotechnol. 25, 293-297.

Choi, O. J. (1991) Yeuakcho seungbun. Iyon Illwelulgak. Seoul, pp. 114-116.

Duncan, C. L. and Foster, E. M. (1968) Effect of sodium nitrite, sodium chloride and sodium nitrate and outgrowth of anaerobic spores. Appl. Microbiol. 16, 406-4011.

Frankel, E. N. (1984) Lipid oxidation, mechanism, products and biological significance. J. Am. Oil Chem. Soc. 61, 1908-1914. crossref(new window)

Gidding, G. G. (1977) The basic of color in muscle foods. J. Food Sci. 42, 288-323. crossref(new window)

Hong, G. T., Lee, Y. R., Yim, M. H., and Hyun, C. N. (2004) Physiological functionality and nitrite scavenging ability of fermentation extracts from pine needles. Korean J. Food Preserv. 11, 94-99.

ICMSF (1986) Microganism in foods. 2. Sampling for microbiological analysis. Principles and specific application, 2nd ed, University of Toronto Press, Toronto.

Keskinel, A., Ayres, J. C., and Hnyer, H. E. (1964) Determination of oxidative changes of meats by the 2-thiobarbituric acid method. J. Food Technol. 18, 223-228.

Kim, E. J. and Kim, S. M. (1998) Bread properties utilizing extracts of pine needle according to preparation method. Korean J. Food Sci. Technol. 30, 542-548.

Kim, M. S. and Kim, I. C. (1999) Some properties and curing effect of drip from frozen-thawed pork meat. J. Korean Soc. Food Nutr. 12, 370-374.

Kim, S. M. and Cho, Y. S. (1999) Effect of pine needle extract on Fe ion and active oxygen related lipid oxidation in oil emulsion. Korean J. Harvest Sci. Technol. Agri. Prod. 6, 115-120.

Kim, S. M., Cho, Y. S., Sung, S. K., Lee, I. G., Lee, S. H., and Kim, D. G. (2002) Development of functional sausage using plant extracts from pine needle and green tea. Korean J. Food Sci. Ani. Resour. 22, 20-29.

Langlosis, B. E. and Kemp, J. D. (1974) Micriflors of fresh and dry-cured hams and affected by fresh ham storage. J. Anim. Sci. 38, 525-532.

Lee, E. and Choi, M. Y. (2000) Effects of pine needle on lipid composition and TBARS in rat fed high cholesterol. Korean J. Food Sci. Technol. 32, 1186-1190.

Lee, H. J., Choi, C. B., Choi, H. T., Kim, S. H., Ham, Y. A., Lee, D. S., and Ham, S. S. (2005) Quality characteristics of the vaporized liquid of water-boiled pine needle. Korean J. Food Preserv. 12, 107-111.

Love, J. D. and Pearson, A. M. (1971) Lipid oxidation in meat and meat products. J. Am. Oil Chem. Soc. 48, 547-553. crossref(new window)

Massey, R. C., Crews, C., Gavies, R., and McWeeney, D. J. (1978) A study of the competitive nitrosamine of pyeolidine, ascorbic acid, cysteine and p-cresol in a protein based model system. J. Sci. Food Agri. 29, 815-816. crossref(new window)

Moon, J. J., Han, Y. B., and Kim, J. S. (1993) Studies on antitumor effects of pine needle. Korean Vet. Res. 33, 701-710.

Park, C. H., Kwon C. J., Choi, M. A., Park, G. S., and Choi, K. H. (2002a) Antibacterial activities of Cordiceps spp., mugwort and pine needle extracts. Korean J. Food Preserv. 9, 102-108.

Park, C. S., Kwon, C. J., Choi, M. A., Park, G. S., and Choi, K. H. (2002b) Antioxidative and nitrite scavenging activities of mugwort and pine needle extracts. Korean J. Food Preserv. 9, 248-252.

Sammet, K., Duehlmeier, R., Sallmann, H. P., von Canatein, C., von Mueffling, T., and Nowak, B. (2006) Assessment of the antioxidative potential of dietary supplementation with $\alpha$-tocopherol in low-nitrite salami-type sausage. Meat Sci. 72, 270-279. crossref(new window)

SAS (2002) SAS/STAT User's Guide: Version 8.2. SAS Institute, Inc., Cary, NC, USA.

Tanenbaum, S. R., Sinskey, A. J., Weisman, M., and Bishop, W. (1974) Nitrite in human saliva. Its possible relationship to nitrosamine formation. J. Natl. Cancer Inst. 53, 79-80.

Witte, V. C., Krause, G. F., and Baile, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 352-358. crossref(new window)

Witter, J. P., Gatley, S. J., and Balish, E. (1979) Distribution of nitrogen-13 from labeled nitrite in humans and rats. Sci. 204, 411-413. crossref(new window)

Woo, S. J. and Lee, H. J. (1982) Residual nitrite and nitrate in home processed dry sausage and ham. Korean J. Nut. Soc. 15, 186-193.

Yin, M. C., Faustman, C., Riesen, J. W., and Williams, S. N. (1993) The effects of $\alpha$-tocopherol and ascorbate upon oxymyoglobin and phospholipid oxidation. J. Food Sci. 58, 1273-1276. crossref(new window)

Zanardi, E., Ghidini, S., Battaglia, S., and Chizzolini, R. (2004) Lypolysis and oxidation in fermented sausage depending on different processing condition and different antioxidants. Meat Sci. 66, 415-423. crossref(new window)