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KMID : 0525720210260030109
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Journal of Chitin and Chitosan
2021 Volume.26 No. 3 p.109 ~ p.117
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Antioxidative, Textural and Storage Properties of Blood Clam (Scapharca broughtonii) Sausage Containing
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Park Ye-Eun
Jeong Beom-Gyun
Chun Ji-Yeon
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Abstract
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lood clam sausage (BCS) was prepared by substituting pork with blood clam (Scapharca broughtonii) and following functional ingredients: chitosan (1,4-β-linked 2-amino-2-deoxy-D-glucose, CS), green tea (Camellia sinensis L., GT) and turmeric (Curcuma longa L., TR). After heating at 85℃ for 135 min, antioxidative, textural and storage properties of sausage samples were investigated. BCS samples were higher in moisture content and redness of color than pork sausage (PS). All textural parameters (hardness, springiness, cohesiveness, gumminess, brittleness) of BCS showed much lower values than those of PS, indicating softening in texture of sausage by use of blood clam. Textural properties among BCS samples were significantly different depending on the kinds and the addition levels of functional ingredients (p < 0.05), but it was not remarkable. Total polyphenol content and DPPH radical scavenging activity were highest in BCS with GT, which corresponds to 742% and 1877% of those of PS. During storage at 15℃ for 21 d, pH of BCS decreased while volatile basic nitrogen (VBN) content and aerobic bacterial population of BCS increased. The VBN content was more than 20 mg/% in all sausage samples after 21 d of storage. GR-added BCR was higher in functionality and storage stability than the other BCR samples.
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KEYWORD
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Lood clam, Sausage, Chitosan, Green tea, Turmeric
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