Advanced SearchSearch Tips
Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork
Lee, Soo-Yoen; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Choi, Min-Sung; Ham, Youn-Kyung; Choi, Yun-Sang; Lee, Ju-Woon; Lee, Si-Kyung; Kim, Cheon-Jei;
  PDF(new window)
This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased the redness and yellowness of the emulsion sausage. The addition of onion peel extract decreased the thiobarbituric acid reactive substances value of the emulsion sausages prepared with irradiated pork. The volatile basic nitrogen value of the emulsion sausage prepared with kimchi powder was the highest, whereas that of the emulsion sausage prepared with onion peel extract was the lowest. The treatment without kimchi powder or onion peel extract and the treatments prepared with onion peel extract showed lower microbial populations than the other treatment. Sensory evaluations indicated that a higher acceptability was attained when kimchi powder was added to the emulsion sausages manufactured with irradiated pork. In conclusion, our results suggest that combined use of kimchi powder and onion peel extract could improve quality characteristics and shelf stability of the emulsion sausage formulated with irradiated pork during chilled storage.
emulsion sausage;irradiation;kimchi;onion peel;
 Cited by
Effects of irradiation source and dose level on quality characteristics of processed meat products, Radiation Physics and Chemistry, 2017, 130, 259  crossref(new windwow)
Ahn, D. U., Jo, C., and Olson, D. G. (2000) Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Sci. 54, 209-215. crossref(new window)

Ahn, D. U., Nam, K. C., Du, M., and Jo, C. (2001) Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage. Meat Sci. 57, 413-418. crossref(new window)

Ahn, D. U., Olson, D. G., Jo, C., Chen, X., Wu, C., and Lee, J. I. (1998) Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci. 49, 27-39. crossref(new window)

Chang, J. Y., Choi, Y. R., and Chang, H. C. (2011) Change in the microbial profiles of commercial kimchi during fermentation. Korean J. Food Preserv. 18, 786-794. crossref(new window)

Choi, S. M. (2012) Effects of gamma-irradiation and kimchi powder on the quality properties and shelf stability of emulsion sausage. MS. Thesis, Konkuk Univ., Seoul, Korea.

Chung, M. E., Lee, H. J., and Woo, S. J. (1994) Effect of soused shrimp and cooked glutinous rice flour on the changes of low molecular nitrogen compounds content during kimchi fermentation. Korean J. Dietary Culture 9, 125-130.

Crawford, L. M. and Ruff, E. H. (1996) A review of the safety of cold pasteurization through irradiation. Food Control. 7, 87-97. crossref(new window)

Diehl, J. F. (1995) In safety of irradiated foods. 2nd ed., Marcel Dekker, NY.

Du, M., Ahn, D. U., Nam, K. C., and Sell, J. L. (2000) Influence of dietary conjugated linoleic acid on volatile profiles color and lipid oxidation of irradiated raw chicken meat. Meat Sci. 56, 387-395. crossref(new window)

Fernandez-Lopez, J., Sayas-Barbera, E., Munoz, T., Sendra, E., Navarro, C., and Perez-Alvarez, J. A. (2008) Effect of packaging conditions on shelf-life of ostrich steaks. Meat Sci. 78, 143-152. crossref(new window)

Han, G. J., Shin, D. S., Kim, J. S., Cho, Y. S., and Jeong, K. S. (2006) Effects of propolis addition on quality characteristics of oriental medicinal seasoning pork. Korean J. Food Sci. Technol. 38, 75-81.

Hong, S. P., Kim, E. M., Yang, J. N., and Ahn, D. U. (2007) Effect of irradiation on the quality characteristics of lyophilized kimchi powder. Korean J. Food Sci. Technol. 39, 614-618.

Huber, L. S., Hoffmann-Ribani, R., and Rodriguez-Amaya, D. B. (2009) Quantitative variation in Brazilian vegetable sources of flavonols and flavones. Food Chem. 113, 1278-1282. crossref(new window)

Ismail, H. A., Lee, E. J., Ko, K. Y., and Ahn, D. U. (2008) Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef. Meat Sci. 80, 582-591. crossref(new window)

Jay, J. M. (1992) Modern Food microbiology. Chapman and Hall, New York, NY, pp. 413-433.

Kanatt, S. R., Chander, R., and Sharma, A. (2005) Effect of radiation processing on the quality of chilled meat products. Meat Sci. 69, 269-275. crossref(new window)

Kim, H. W., Choi, J. H., Choi, Y. S., Kim, H. Y., Lee, M. A., Hwang, K. E., Song, D. H., Lee, J. W., and Kim, C. J. (2014) Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork. Meat Sci. 96, 548-553. crossref(new window)

Kim, J. E., Kim, A. R., Kim, M. J., and Park, S. N. (2011a) Antibacterial, antioxidative and antiaging effects of Allium cepa peel extracts. Appl. Chem. Eng. 22, 178-184.

Kim, S. J. and Kim, G. H. (2006) Quantification of quercetin in different parts of onion and its DPPH radical scavenging and antibacterial activity. Food Sci. Biotechnol. 15, 39-43.

Kim, W. J., Lee, K. A., Kim, K. T., Chung, M. S., Cho, S. W., and Paik, H. D. (2011b) Antimicrobial effects of onion (Allium cepa L.) peel extracts produced via subcritical water extraction against Bacillus cereus strains as compared with ethanolic and hot water extraction. Food Sci. Biotechnol. 20, 1101-1106. crossref(new window)

Lee, J. Y. and Kunz, B. (2005) The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages. Meat Sci. 69, 741-747. crossref(new window)

Lee, K. A., Kim, K. T., Nah, S. Y., Chung, M. S., Cho, S. W., and Paik, H. D. (2011a) Antimicrobial and antioxidative effects of onion peel extracted by the subcritical water. Food Sci. Biotechnol. 20, 543-548. crossref(new window)

Lee, M. A. (2011) The effects of addition types and levels of kimchi on quality properties in functional meat products. Ph.D. thesis, University of Konkuk, Seoul, Korea.

Lee, M. A., Choi, J. H., Choi, Y. S., Kim, H. Y., Kim, H. W., Hwang, K. E., Chung, H. K., and Kim, C. J. (2011b) Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork. Meat Sci. 89, 405-411. crossref(new window)

Lee, M. A., Han, D. J., Jeong, J. Y., Choi, J. H., Choi, Y. S., Kim, H. Y., Paik, H. D., and Kim, C. J. (2008) Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage. Meat Sci. 80, 708-714. crossref(new window)

Liu, D. C., Tsau, R. T., Lin, Y. C., Jan, S. S., and Tan, F. J. (2009) Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage. Food Chem. 117, 106-113. crossref(new window)

Mohamed, H. M. H., Mansour, H. A., and Farag, M. D. E. H. (2011) The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef. Meat Sci. 87, 33-39. crossref(new window)

Molins, R. A. (2001) Food irradiation: principles and applications. Wiley interscience, New York, NY, USA, pp. 23-35.

Nam, K. C. and Ahn, D. U. (2002) Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat. Meat Sci. 60, 25-33. crossref(new window)

Pearson, D. (1968) Assessment of meat freshness in quality control employing chemical techniques: a review. J. Sci. Food Agric. 19, 357-363. crossref(new window)

Prakash, D., Singh, B. N., and Upadhyay, G. (2007) Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa). Food Chem. 102, 1389-1393. crossref(new window)

Santas, J., Almajano, M. P., and Carbó, R. (2010) Antimicrobial and antioxidant activity of crude onion (Allium cepa, L.) extracts. Int. J. Food Sci. Technol. 45, 403-409. crossref(new window)

SAS (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.

Sheo, H. J. (1999) The antibacterial action of garlic, onion, ginger and red pepper juice. J. Korean Soc. Food Sci. Nutr. 28, 94-99.

Shim, S. Y., Choi, Y. S., Kim, H. Y., Kim, H. W., Hwang, K. E., Song, D. H., Lee, M. A., Lee, J. W., and Kim, C. J. (2012) Antioxidative properties of onion peel extract against lipid oxidation in raw ground pork. Food Sci. Biotechnol. 21, 565-572. crossref(new window)

Witte, V. C., Krause, G. F., and Bailey, M. F. (1970) A new extraction methods for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582-585. crossref(new window)

Zanardi, E., Battaglia, A., Ghidini, S., Conter, M., Badiani, A., and Ianieri, A. (2009) Lipid oxidation of irradiated pork products. LWT-Food Sci. Technol. 42, 1301-1307. crossref(new window)