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KMID : 1007520080170040809
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Food Science and Biotechnology
2008 Volume.17 No. 4 p.809 ~ p.813
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Effects of Ethanol Extracts of Bacillus polyfermenticus SCD on the Storage Stability of Emulsion Type Sausage
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Kim Hack-Youn
Paik Hyun-Dong
Han Doo-Jeong
Choi Yun-Sang
Kim Cheon-Jei
Jeong Jong-Youn
Choi Ji-Hun
Lee Mi-Ai
Lee Jang-Hyun
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Abstract
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The objective of this study was to determine storage stability and antioxidant effect of T1, ascorbic acid (0.6%); T2, ethanol extracts of Bacillus polyfermenticus (5%); T3, mixture with ascorbic acid (0.3%), and ethanol extracts of B. polyfermenticus (2.5%) during the storage period. The pH of sausage decreased constantly during storage (p<0.05). Thiobarbituric acid reaction substance (TBA) values were lower in all treated samples compared to the control (p<0.05). Longer storage periods resulted in higher TBA values (p<0.05). Volatile basic nitrogen (VBN) value in T1, T2, and T3 were significantly lower than control (p<0.05). The L* value of T1, T2, and T3 had higher than control. The a* value of T2 was significantly lower than control, T1, and T3 during storage period (p<0.05). The b* value of T2 had significantly higher compared to the other sausage samples during storage period (p<0.05). Total microbial counts in the sausages samples significantly increased as storage period increased (p<0.05). Further studies are needed to develop various meat products to extend the storage stability using B. polyfermenticus SCD.
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KEYWORD
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antioxidant, Bacillus polyfermenticus SCD, storage stability, sausage
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