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KMID : 1024620080280040408
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Food Science of Animal Resources
2008 Volume.28 No. 4 p.408 ~ p.414
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Physicochemical and Textural Properties, and Shelf-Life Effects of Low-fat Sausages Manufactured with Various Levels of Activated Lactoferrin during Refrigerated Storage
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Kang In-Hye
Lee Hong-Chul
Chin Koo-Bok
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Abstract
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Low-fat sausages (LFS) containing various levels (0, 0.3, and 0.6%) of activated lactoferrin (ALF) which was prepared by dialysis to chelate irons of native lactoferrin, were manufactured and measured the physicochemical and textural properties, and shelf-life effect during refrigerated storage (). LFSs contained 72-16% moisture, 1-2% fat, 12-14% protein and a pH range of 6.04-6.08. No differences in physico-chemical and textural properties were observed with the increased ALF (p>0.05). Microbial growth of Listeria monocytogenes (LM), which inoculated at the levels of CFU/g, was increased with increased storage time. ALF at the amount of 0.6% slightly inhibited the microbial growth on the LFS (p<0.05), as compared to those of LFSs without ALF, however it had lower antimicrobial activity than those of 3.3% sodium lactate. These results indicated that the addition of ALF at the level of 0.6% affected the antibacterial activity of LFSs, resulting in the suppression of microbial growth in LFSs without quality defects.
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KEYWORD
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low-fat sausages, physicochemical and textural properties, shelf-life, activated lactoferrin
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