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KMID : 1024620020220040294
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Food Science of Animal Resources
2002 Volume.22 No. 4 p.294 ~ p.300
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Nutritional Evaluation and Physico-Chemical Changes of Emulsified-Sausages Sold at Korean Markets during Storage at 1
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Kwon Kwan-Woong
Rhee Seong-Kap
Kim Dong-Soo
Lee Ok-Hwan
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Abstract
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The physico-chemical properties of emulsified-sausages(wienner, frankfruter and boiled) were investigated during storage at 10. Percentages of moisture, protein, fat, ash and carbohydrate in all treatments ranged 50.4∼53.4, 12.3∼16.0, 22.8∼26.5, 2.0∼2.9 and 6.5∼9.8%, respectively. Oleic, palmitic, linoleic and stearic acids were major fatty acids in various sausage samples. Glutamic and aspartic acids in these sausages were major. amino acids. In all treatments, sodium nitrite contents and organoleptic characteristics were decreased with increased storage time, while the mean values of volatile basic nitrogen(VBN), total bacterial count and thiobarbituric acid(TBA) were increased with increased storage time.
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KEYWORD
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emulsified-sausages, wienner, frankfurter, sodium nitrite, VBN, TBA
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