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Effect of Nitrite and Ascorbic Acid-derived Gas on Color Development and Physical Characteristics in Emulsified Sausage
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 Title & Authors
Effect of Nitrite and Ascorbic Acid-derived Gas on Color Development and Physical Characteristics in Emulsified Sausage
Kim, Nam-Kuk; Jung, Han-Hyuck; Lee, Chang-Soo; Lee, Seung-Hwan; Kim, Oun-Hyun;
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In order to improve or replace the direct addition method of nitrite and ascorbic acid, the effect of nitrite and ascorbic acid-derived gas addition on color development and physical characteristics in emulsified sausage was investigated. Nitrite (150 ppm) and ascorbic acid (450 ppm) were added directly to emulsion in the control group, but in the treatment group nitrite and ascorbic acid-derived gas was used for emulsion. In the control and treatment groups, pH values were higher than raw meat, but these values did not show significant change during the storage in both groups. In the meat color, lightness (CIE ) and redness () values of control and treatment groups were higher compared to raw meat. The treatment group has lower redness and higher yellowness () values than control group during the storage (p<0.05). However, lightness was not significantly different between control and treatment groups. The cook and storage loss values were significantly different between control and treatment groups (p<0.05), but the water holding capacity and shear force values were not significantly different between groups. These results showed that treatment of nitrite and ascorbic acid-derived gas has a similar effect to direct addition of nitrite and ascorbic acid on color development and physical characteristics in emulsified sausage. Also, these results showed that nitrite and ascorbic acid-derived gas addition may be a good possible alternative of nitrite and ascorbic acid using in emulsified sausage.
nitrite and ascorbic acid-derived gas;color development;emulsified sausage;
 Cited by
해동육과 신선육으로 제조한 훈연 오리 가슴육의 품질 특성,이해림;구본진;최송이;성상현;박정훈;이철우;조철훈;정사무엘;

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