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KMID : 1025520140560010021
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Journal of Animal Science and Technology
2014 Volume.56 No. 1 p.21 ~ p.21
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Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
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Kim Ji-Han
Pyun Chang-Won
Hong Go-Eun
Kim Soo-Ki
Yang Cheul-Young
Lee Chi-Ho
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Abstract
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This study was performed to investigate the physicochemical and microbiological properties of isoflavone-treated dry cured sausage from sulfur fed pork (0.3%) during storage at 15°C for 45 days. Groups were divided into three treatments: dry-cured sausages produced with pork fed general diet as the control group (CON), sulfur-fed pork (SUL) and isoflavone-(0.25%) treated sulfur-fed pork (ISO). Moisture content in all groups decreased dramatically from 55?57% to 10?11% during storage, whereas crude protein, crude fat, and ash content increased (P?
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KEYWORD
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Isoflavone, Dry-cured sausage, Sulfur, Lipid oxidation, Storage
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