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Effect of Addition Level of Green Tea Extract on the Lactic Acid Bacteria, Oxidative Stability, and Aroma in Kimchi-fermented Sausage
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 Title & Authors
Effect of Addition Level of Green Tea Extract on the Lactic Acid Bacteria, Oxidative Stability, and Aroma in Kimchi-fermented Sausage
Kang, Sun-Moon; Kim, Tae-Sil; Song, Young-Han; Kwon, Il-Kyoung; Cho, Soo-Hyun; Park, Beom-Young; Lee, Sung-Ki;
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This study was carried out to investigate the effect of the addition level (0 ppm, 400 ppm, 800 ppm, and 1,200 ppm) of green tea extract on the lactic acid bacteria, oxidative stability, and aroma in kimchi-fermented sausage. The sample sausages were fermented at 89% until attained to a pH value of 4.9 (for 17 h), and then dried at 75-80% for 6 d. The lactic acid bacteria count and pH value were 7.5-7.7 Log CFU/g sausage and 4.30-4.33, respectively, at 6 d of ripening. The results of those did not show significant differences among all treatments. The formation of TBARS (2-thiobarbituric acid reactive substances) was significantly lowered by increasing the addition level of green tea extract. During ripening periods, the CIE and values decreased; however, the value increased due to the addition of green tea extract. Utilizing an electric nose, the aroma pattern was clearly discriminated between green tea extract treatments and the control. Therefore, in kimchi-fermented sausages, the high addition level of green tea extract improved the lipid oxidation stability. In addition, regardless of the addition level, green tea extract changed the aroma while reducing the color stability. Moreover, it did not have any effect on the growth of lactic acid bacteria.
green tea extract;kimchi-fermented sausage;lactic acid bacteria;oxidation stability;aroma;
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