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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidative Effects of Chitosan Meat Sausage

축육 소시지에 첨가한 키토산의 항산화 효과

  • 윤선경 (부경대학교 식품생명공학부 및 수산식품연구소) ;
  • 김연주 (부산지방식품의약품안전청 시험분석실) ;
  • 안동현 (부산지방식품의약품안전청 시험분석실)
  • Published : 2001.06.01
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Abstract

A large quantity of fat is added in processing of emulsion sausage. It is bring about deterioration and toxic substance by oxidation. Antioxidants are generally used as a protection material of oxidation for a storage and preservation of foods. In terms of stability of foods and health of human, development of a high effective antioxidants in a natural is required. Chitosan which is made from chitin by processing of deacetylase, has various function of antibiosis, antimutation and antioxidation and so on. We studied about the antioxidation of chitosan using to emulsion sausage. As a results, antioxidative effects of chitosan were increased with th large milecular weight and the higher concentration. M.W. 30,000 and M.W. 120,000 of chitosan have more 20% of antioxidation effect in emulsion sausage. Because chitosan have not 100% of antioxidation effect, we concluded that it has synergy effect by using with other natural material which has an effect of antioxidation.

키토산은 오징어 내장유를 이용한 oil emulsion 중에서 분자량이 높을수록 항산화 효과가 큰 것으로 나타났다. 또한 키토산을 다량의 지방이 포함된 축유 소시지에 첨가하여 $10^{\circ}C$ 저장하면서 항산화 효과를 측정한 결과, 키토산을 분자량별로 0.20% 첨가하고 아질산염을 150 ppm 첨가하였을 경우와 아질산염을 15 ppm 첨가하였을 경우 모두 키토산의 분자량이 높을수록 항산화 효과가 큰 것으로 나타났다. 어떤 분자량의 키토산에 있어서도 첨가량이 증가할수록 항산화 효과는 크게 나타났다. 키토산의 전자공여능은 분자량이 크고 농도가 높아질수록 큰 것으로 나타났다. 본 실험의 결과 키토산의 항산화 효과는 분자량이 클수록 첨가량이 많을수록 우수하며, 특히 가열 처리시에 효과가 크게 나타났다. 그러나 키토산의 항산화 효과는 단독으로 항산화제로 사용하기에는 미흡하여 소시지와 같은 지방이 포함된 식품에 있어 다른 항산화제와 더불어 키토산을 첨가하면 어느 정도 보존성 및 산화방지에 큰 효과를 얻을 수 있을 것으로 사료된다.

Keywords

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