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KMID : 1024620030230040285
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Food Science of Animal Resources
2003 Volume.23 No. 4 p.285 ~ p.291
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Effects of Carcass Grade and Addition of Mugwort Powder on the Storage Stability of Pork Sausage
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Jung In-Chul
Kang Se-Joo
Kim M.-S.
Yang Jong-Beom
Moon Yoon-Hee
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Abstract
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The effects of carcass grade(B and E) and containing mugwort powder(0.3％) on the pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS), bacterial count and residual nitrite of the pork sausage were investigated during storage at 41 for 8 weeks. The pH value and VBN content of sausage containing mugwort powder were not significant different(p＞0.05) depending on the carcass grade as compared to sausage free of mugwort powder. The TBARS values of sausage containing mugwort powder were significantly lower than those of sausage free of mugwort powder up to 8 weeks of the chilling process. The sausage containing mugwort powder showed to have lower bacterial counts and residual nitrite contents than those free of mugwort powder depending on the carcass grade. However, those of sausage were not affected by the carcass grade.
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KEYWORD
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carcass grade, mugwort powder, pork sausage
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