Ham Hyoung-Joo, Kang Geun-Ho, Choi Yun-Sang, Jeong Tae-Jun, Hwang Ko-Eun, Kim Cheon-Jei
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea; Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea.
Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea.
Korean J Food Sci Anim Resour. 2016 Oct 31;36(5):601-611. doi: 10.5851/kosfa.2016.36.5.601.
The objective of this study was to evaluate effects of powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (>0.05). Control showed the highest cooking loss while the treatment with GP showed decreased cooking loss depending on increasing GP content (<0.05). Apparent viscosity of batter was increased as the amount of GP increased, whereas hardness of emulsion sausages was decreased with increasing GP level. In sensory evaluation, emulsion sausage with 0.1% GP resulted in the highest score in overall acceptability. The pH values of all treatments decreased at the early storage stage, followed by gradual increase. The lightness and redness of treatments were decreased when the level of GP was increased. However, the yellowness of sausages with GP were higher than that of control (<0.05). The addition of GP inhibited lipid oxidation of emulsion sausages during storage depending on its level. The aerobic bacteria population and VBN was unaffected by addition of GP during the storage (>0.05). Therefore, powder up to 0.1% has a potential as a natural antioxidant for meat products because it can inhibit lipid oxidation of sausages without decreasing their sensory properties.
本研究的目的是评估粉末状[具体物质名称未给出，暂用GP表示]对乳化香肠在储存期间品质特性和货架稳定性的影响。常规成分特性在所有处理组中均无显著差异（>0.05）。对照组的蒸煮损失最高，而添加GP的处理组随着GP含量增加蒸煮损失降低（<0.05）。面糊的表观粘度随着GP用量增加而升高，而乳化香肠的硬度随着GP水平升高而降低。在感官评价中，添加0.1% GP的乳化香肠总体可接受性得分最高。所有处理组的pH值在储存初期下降，随后逐渐升高。当GP水平升高时，处理组的亮度和红色度降低。然而，添加GP的香肠的黄色度高于对照组（<0.05）。添加GP在储存期间可抑制乳化香肠的脂质氧化，且抑制程度取决于其添加水平。储存期间，需氧菌数量和挥发性盐基氮不受添加GP的影响（>0.05）。因此，高达0.1%的[GP物质]有潜力作为肉类产品的天然抗氧化剂，因为它可以抑制香肠的脂质氧化而不降低其感官特性。
