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KMID : 1134820180470101036
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 10 p.1036 ~ p.1043
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Quality Characteristics of Sausage Prepared with Orostachys japonicus Powder
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Kim Jung-Mi
Lee Mi-Hee
Lee Jong-Suk
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Abstract
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The purpose of this study was to evaluate the potential role of Orostachys japonicus powder [1, 3, and 5% (w/w)] on the quality characteristic of sausages. The results showed a concentration-dependent reduction in pH and texture properties of sausages supplemented with O. japonicus powder. A concentration-dependent significant enhancement in moisture, total polyphenol content, DPPH and ABTS radical scavenging activity were noticed in sausages supplemented with O. japonicus. When compared with the control (46.33±9.35 μg gallic acid equivalent (GAE)/g) a fourfold higher polyphenol content was quantified in 5% O. japonicus supplemented sausages (185.15±10.09 μg GAE/g). Furthermore, the L* value decreased whereas a* and b* values increased with increasing amount of added O. japonicus powder. A time-dependent (0∼28 days) enhancement of volatile basic nitrogen (VBN) content was found in all sausages. However, the enhancement rate of VBN in O. japonicus supplemented sausage was less as compared to without O. japonicus supplemented sausages. Moreover, the effect of different amounts of O. japonicus on the relative inhibition of lipid peroxidation was observed by TBARS assay. A time-dependent increase in the aerobic bacterial count was recorded in all sausages samples. Nonetheless, the bacterial growth was diminished in 1%, 3%, and 5% O. japonicus supplemented sausages compared with the control. The results suggest that O. japonicus may have an impact on the physiochemical and functional quality of sausages, which can thus be utilize as a food additive to make sausages with improved quality.
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KEYWORD
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sausage, Orostachys japonicus, antioxidant, quality characteristics, storage stability
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