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KMID : 1025520050470040647
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Journal of Animal Science and Technology
2005 Volume.47 No. 4 p.647 ~ p.654
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Effects of Addition of Rosemary and Citron Peel Powder on POV, TBARS, Microorganisms and Nitrite Scavenging of Emulsion-type Sausages
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Lee Jae-Ryong
Kwack Suk-Joon
Jung Jae-Doo
Ha Young-Joo
Eo Y.-J.
Cho Hyun-So
Sung Nak-Ju
Do Chang-Hee
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Abstract
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This study was carried out to investigate the effects of addition of 0.1% rosemary, 0.9% citron peel powder and 0.1% rosemary combination with 0.9% citron peel powder on the POV, TBARS, aerobic microorganisms and nitrite scavenging of emulsion-type sausages. The POV values of sausage containing citron peel powder were significantly lower than those of control at 60 days of storage. The TBARS values of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 40 days of storage. The aerobic microorganisms count of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 45 days of storage. The nitrite scavenging of sausage containing rosemary were higher than those of control at 20 and 60 days of storage.
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KEYWORD
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Rosemary, Citron peel powder, TBARS, Aerobic microorganisms, Nitrite scavenging
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