The Effects of Doenjang (Korean Traditional Fermented Soy Bean Paste) Powder on the Quality and Shelf-Life of Chicken Sausages during Storage
2013
Kim, D.S., Kangwon National University, Chuncheon, Republic of Korea | Song, Y.R., Kangwon National University, Chuncheon, Republic of Korea | Muhlisin, Kangwon National University, Chuncheon, Republic of Korea | Seo, T.S., Kangwon National University, Chuncheon, Republic of Korea | Jang, A., Kangwon National University, Chuncheon, Republic of Korea | Lee, S.K., Kangwon National University, Chuncheon, Republic of Korea | Pak, J.I., Kangwon National University, Chuncheon, Republic of Korea
In this study, the effects of Doenjang powder (DP : Korean traditional fermented soy bean paste) addition on the quality and shelf-life of chicken sausages during storage were evaluated. The chicken sausages were manufactured with 60% of chicken breast meat, 20% of chicken skin and other ingredients. The sausages were divided into four treatments according to DP addition level such as 0, 2, 5 and 8%. The sausages were vacuum packed and stored at a refrigerator (5℃) for 4 weeks. pH of sausage was in creased with DP addition after 2 weeks storage (p0.05). The addition of 2% and 5% DP decreased the lipid oxidation (TBARS) value (p0.05) and addition of 8% DP seemed to promote the protein deterioration (VBN) over the storage (p0.05). In the instrumental color, the chicken sausages with 5% and 8% DP showed higher redness and lower lightness value than sausage with 0 and 2% DP (p0.05) over the storage. The hardness and gumminess of chicken sausages added with 5% DP were significantly lower than those of other treatments during the storage (p0.05). The addition of DP detained the growth of aerobic and anaerobic bacteria counts after 2 week of storage (p0.05), but no significant difference was found by DP addition level (p0.05). In conclusion, 5% DP could be used as ingredient of chicken sausage to enhance sensory quality and retard lipid oxidation.
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