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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Improvement of Storage Properties and Reducing of Sodium Nitrate by Glycyrrhiza uralensis and Curcula longa in Pork Sausage

돈육 소시지에 첨가한 감초 및 강황의 저장성 증진 및 아질산염 소거 효과

  • Cho, Sun-Hee (National Fisheries Products Quality Inspection Service) ;
  • Jung, Soon-Ah (Food Safety Management Team, Korea Food & Drug Administration) ;
  • Song, Eu-Jin (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Park, Jin-Gyu (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Park, Sun-Mi (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Ahn, Dong-Hyun (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
  • 조선희 (국립수산물품질검사원) ;
  • 정순아 (부산지방식품의약품안전청 식품안전관리팀) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 이소영 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 박진규 (한국원자력연구소 방사선이용부) ;
  • 박선미 (부경대학교 식품공학과/식품연구소) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Published : 2006.08.30
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Abstract

This study was performed to investigate the storage properties of emulsion-type sausage added with Glycyrrhiza uralensis and Curcula longa hot water extracts (GCHE) extracted at $10^{\circ}C$ for 35 days. The TBARS values of sausages containing 1.0 and 5.0% GCHE were lower than that of control. The bacterial count and VBN contents of all the samples were significantly increased during the storage periods, except the group with 5.0% GCHE. The redness of all the samples was lower than that of control, while yellowness of all the samples was higher than that of control. The nitrite scavenging abilities of the sausages containing 1.0 and 5.0% GCHE were higher than that of the control. It is suggested that the addition of 1.0% hot water extracts extracted from these plants may be a potential substitute for the use of nitrite to extend shelf-life of sausages.

돈육 소시지에 감초와 강황 열수 추출물을 0.5%, 1%, 5% 농도로 첨가하여 이들이 소시지의 저장성과 품질에 미치는 영향에 대하여 알아보았다. 30 ppm 아질산염과 5% 추출물을 첨가한 실험구에서 소시지의 저장성이 약 4주간 유지되어 아질산염만 150 ppm 첨가한 것과 유사한 저장성을 보였으며, 1% 첨가구에서는 전 저장기간 동안 1 log cycle정도의 미생물 생육억제효과를 보였다. 산화도는 추출물 첨가 농도가 증가함에 따라 감소되는 경향을 보여 산화방지에도 효과가 있는 것으로 나타났다. VBN 함량측정에서도 5.0% 첨가구에서 저장기간 내내 가장 낮은 함량을 보였으며 추출물의 첨가량이 증가할수록 소시지의 아질산염 잔류량이 감소하였다. 감초와 강황 첨가구에서 유화안정성이 다소 떨어졌으나 pH의 경우는 5.0% 첨가구에서 소시지의 pH가 안정하였으며 무첨가구가 첨가구에 비해 적색도는 다소 높았으나 황색도는 낮았다. 관능평가 결과 0.5%, 1%가 전체적으로 무첨가구와 유사한 것으로 나타났다. 이상에서, 감초와 강황 열수 추출물을 소시지에 첨가할 경우 아질산염의 첨가량을 낮추어도 저장성을 증진시킬 수 있으며, 아질산염 잔류량을 낮출 수 있다. 또한 추출물을 1.0% 이하로 첨가할 경우 저장성과 함께 품질개선에도 효과가 있을 것으로 사료된다.

Keywords

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