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KMID : 1024620050250020141
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Food Science of Animal Resources
2005 Volume.25 No. 2 p.141 ~ p.148
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Physicochemical and Textural Properties, and Antimicrobial Effects of Low-fat Comminuted Sausages Manufactured with Grapefruit Seed Extract
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Chin Koo-Bok
Kim Wha Y.
Kim Kwang-Hyun
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Abstract
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This study was conducted to evaluate physicochemical and textural properties, and antimicrobial effects of low-fat comminuted sausages manufactured with sodium lactate and various levels of grapefruit seed extract (GSE, DF-100) during refrigerated storage for 10 weeks. Low-fat comminuted sausages (LFCS) has pH ranges of moisture, $<3\%\;fat,\;16\~17\%$ protein. The addition of SL and GSE with various levels didn’t impair water holding capacity (WHC), vacuum purge (VP) and Hunter color values (L, a, b). LFCS containing SL increased hardness and chewiness, whereas most TPA values were not affected by the addition of various levels of GSE. LFCS containing GSE retarded the microbial growth of Listeria monocytogenes(LM). The addition of GSE in LFCS showed similar antimicrobial effect to SL, which kept until 10 weeks of refrigerated storage. Yellowness, VP and cohesiveness tended to be increased with increased storage time. These results indicated that the addition of GSE as a replacer for synthetic particularly paI1icuiarly inhibited the microbial growth of LM, resulting in antimicrobial effect similar to those of SL treatment without quality defects.
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KEYWORD
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grapefruit seed extract, low-fat comminuted sausages, physicochemical and textural properties
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