Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Studies on the Improvement of Storage Property in Meat Sausage Using Chitosan- II Difference of Storage Property by Molecular Weight of Chitosan

키토산 첨가에 의한 축육 소시지의 보존성 개선에 관한 연구- II 키토산의 분자량에 따른 보존성의 차이

  • 윤선경 (부경대학교 식품생명공학부) ;
  • 박선미 (부경대학교 식품생명공학부) ;
  • 안동현 (부경대학교 식품생명공학부)
  • Published : 2000.10.01
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Abstract

This study was examined for antibacterial effect of various molecular weight of chitosan against spoilage bacteria in emulsion sausage. Four different kinds of chitosan, molecular weights (M.W.) of 1 kDa, 5 kDa, 30 kDa and 120 kDa, wee used. The more molecular weight of chitosan is high, the more storage property of sausage is good during storage at $30^{\circ}C$. Storage properties of sausages between added 0.5% of M.W. 120 kDa chitosan and 150 ppm of sodium nitrite were about the same. Effect of growth-inhibitory of spoilage bacteria was not detected 0.2% of M.W. 1kDa chitosan 0.2% of M.W. 5kDa chitosan have growth-inhibitory effect over 80% against only 3 strains among bacteria isolated from spoiled emulsion sausage. But, 0.2% of M.W. 30 kDa chitosan have growth-inhibitory effect of 80% against all strains of bacteria related to spoilage of emulsion sausage, except S. typhimurium, Especially, 0.2% of M.W. 120 kDa chitosan inhibited over 80% growth against all strains used in this study. The antibacterial activity was increased with their molecular weight.

가열소시지의 부패에 관여하는 균에 대한 항균성은 키토산의 분자량이 클수록 높은 것으로 나타났다. 즉, 분자량이 약 1 kDa과 5 kDa의 키토산은 약한 항균성을 나타냈으나 30 kDa과 120 kDa의 키토산은 강한 항균성을 나타냈는데, 그 중에서도 특히 분자량 약 120 kDa의 키토산이 가장 강한 항균성을 나타냈다. 키토산을 첨가하여 제조한 유화형 소시지를 $30^{\circ}C$에 보존하면서 보존성을 관찰한 결과, 분자량 약 30 kDa과 120 kDa의 키토산을 첨가한 경우 높은 보존효과를 나타냈다. 특히 분자량 약 120 kDa의 키토산을 0.5%첨가한 경우는 아질산염을 완전히 대체하는 보존효과를 나타냈다. 또한 분자량 약 30 kDa의 키토산을 0.2%이상 첨가하고 아질산염을 75 ppm 첨가하면 거의 완전한 보존효과를 나타냈고, 아질산염을 전혀 첨가하지 않아도 상당히 강한 보존효과를 나타내어 $30^{\circ}C$에서 7일간 저장해도 부패되지 않았다. 본 실험의 결과 키토산의 항균성 및 보존효과는 분자량이 클수록 우수하여, 소시지와 같은 가열 식품에 있어 분자량 약 30 kDa이상의 키토산을 첨가하면 보존성을 향상시크는데 큰 효과를 얻을 수 있을 것으로 사료된다.

Keywords

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