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KMID : 1011620090250040445
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 4 p.445 ~ p.451
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Effects of Corchorus olitorius Powder on the Quality Characteristics of Emulsion-type Sausage
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황보미향:HwangBo Mi-Hyang
김현정:Kim Hyun-Jeong/정윤정:Jeong Yun-Jeong/전상경:Jeon Sang-Kyung/박수경:Park Soo-Kyoung/이인선:Lee In-Seon
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Abstract
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In this study, the effects of Corchorus olitorius powder on the quality characteristics of emulsion type sausages during storage at 4℃ for 28 days was evaluated. Sausages were produced containing 0.5%, 1.0% and 1.5% C. olitorius powder. The pH values of sausage containing C. olitorius powder were higher than the control during 28 days of storage. The L and a values of sausage containing C. olitorius powder significantly decreased with increasing C. olitorius powder content; however, the b values significantly increased. The volatile basic nitrogen (VBN) and nitrite content of sausage containing C. olitorius powder were lower than that of the control. Especially, the VBN and nitrite content of sausages containing 1.5% C. olitorius powder were significantly lower compared to the control. In addition, sausages with 0.5～1.0% C. olitorius powder had higher hardness, cohesiveness, gumminess and brittleness than the control. In regards to the sensory evaluation, sausages containing 0.5% C. olitorius powder had the highest overall acceptability. Therefore, these results suggest that it may be possible to manufacture sausages containing 0.5% C. olitorius powder to help improve the overall quality of sausage.
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KEYWORD
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Corchorus olitorius, emulsion-type sausage, VBN, nitrite contents
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