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KMID : 1134820060350080997
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 8 p.997 ~ p.1004
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Effect of Improvement of Storage Properties and Reducing of Sodium Nitrate by Glycyrrhiza uralensis and Curcula longa in Pork Sausage
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Cho Sun-Hee
Jung Soon-Ah
Song Eu-Jin
Lee So-Young
Kim Koth-Bong-Woo-Ri
Park Jin-Gyu
Park Sun-Mee
Ahn Dong-Hyun
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Abstract
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This study was performed to investigate the storage properties of emulsion-type sausage added with Glycyrrhiza uralensis and Curcula longa hot water extracts (GCHE) extracted at 10℃ for 35 days. The TBARS values of sausages containing 1.0 and 5.0% GCHE were lower than that of control. The bacterial count and VBN contents of all the samples were significantly increased during the storage periods, except the group with 5.0% GCHE. The redness of all the samples was lower than that of control, while yellowness of all the samples was higher than that of control. The nitrite scavenging abilities of the sausages containing 1.0 and 5.0% GCHE were higher than that of the control. It is suggested that the addition of 1.0% hot water extracts extracted from these plants may be a potential substitute for the use of nitrite to extend shelf?life of sausages.
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KEYWORD
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Glycyrrhiza uralensis, Curcula longa, sausage, storage property
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