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KMID : 1011620150310050565
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 5 p.565 ~ p.573
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The Addition Effect of Lentil and Opuntia ficus-indica on Storage Stability for Sausages
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이남례:Lee Nam-Rye
박만춘:Park Man-Chun/노단비:Noh Dan-Bee/육홍선:Yook Hong-Sun
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Abstract
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This study was carried out to clarify the addition effects of lentil and Opuntia ficus-indica instead of nitrite on storage stability for sausages. The antioxidant activity, acid value, peroxide value, volatile basic nitrogen and total aerobes were determined. As the concentration of lentils and Opuntia ficus-indica increased, total polyphenol and DPPH radical scavenging effects increased significantly. The F6 batch which had the maximum concentration of lentil and Opuntia ficus-indica, had the highest polyphenol value and DPPH radical scavenging effects. In addition, lentil and Opuntia ficus-indica supplementation lowered acidity, peroxide value and volatile basic nitrogen of sausages. Therefore, addition of lentil and Opuntia ficus-indica showed inhibition effects on lipid oxidation and protein deterioration of sausages. Also, Opuntia ficus-indica dropped pH, while lentil raised the pH. Bacterial counts didn’t have an effect with the concentration of lentil and Opuntia ficus-indica on initial storage day. Overtime, the bacterial growth in the supplemented sausage group was less than the growth in no supplementation sausages. These results indicate that the addition of lentil and Opuntia ficus-indica increase antioxidative activity and inhibit lipid oxidation, protein deterioration and microbial growth. Lentil and Opuntia ficus-indica are useful materials in sausage production.
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KEYWORD
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lentil, Opuntia ficus-indica, sausage, antioxidative activity, storage stability
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