Comparison of Microbial and Physico-chemical Quality Characteristics in Kimchi-fermented Sausages with Sodium Nitrite and Green Tea Extract
2012
Kang, S.M., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Kim, T.S., Kangwon National University, Chuncheon, Republic of Korea | Cho, S.H., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Park, B.Y., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Lee, S.K., Kangwon National University, Chuncheon, Republic of Korea
This study was conducted to compare the microbial and physico-chemical quality characteristics in Kimchi-fermented sausages added with sodium nitrite (SN) and green tea extract (GTE). The sausages were fermented at 24℃/RH 89% for 17 hr and then dried at 10℃/RH 70~80% for 9 days. The total bacteria count, lactic acid bacteria count and pH value ranged from 8.7 Log CFU/g sausage, 8.1~8.3 Log CFU/g sausage and 4.35~4.36, respectively, at 9 d of ripening, but did not show significant differences during ripening among all sausages. The lipid oxidation (TBARS) was inhibited by both GTE and SN, but GTE had lower (p less than 0.05) inhibitory effect, compared with SN. The b* value of GTE-added sausage was higher than that of the control sausage, but a* and b* values of SN-added sausage remained higher than other sausages during ripening. Therefore, it had lower effect on lipid oxidation and color stabilities than SN while GTE improved the lipid oxidation stability in Kimchi-fermented sausage. However, both GTE and SN did not influence the growth of lactic acid bacteria.
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