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KMID : 1024620110310010122
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Food Science of Animal Resources
2011 Volume.31 No. 1 p.122 ~ p.128
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Effect of the Addition Method of Mugwort on Antioxidant Effect, Total Plate Counts, and Residual Nitrite Content of Emulsified Sausages during Cold Storage
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Kim Young-Jik
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Abstract
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This study was conducted to investigate the antioxidant effects, total plate count (TPC), and residual nitrite content of emulsified sausage with added mugwort during cold storage. The sausages were of five types: nothing added (control), mugwort powder added (T1), mugwort juice added (T2), mugwort ethanol extract added (T3), and mugwort hot water extract added (T4). Each sausage type was tested in triplicate and assigned to one of five storage periods: 0, 1, 2, 3, or 4 wk. As storage time increased, the presence of mugwort resulted in decreased pH, residual nitrite content, and meat color (CIE $L^*$ 수식 이미지 and $b^*$ 수식 이미지) and increased thiobarbituric acid reactive substance (TBARS) and TPC values. Values for pH, TBARS, residual nitrite, and TPC decreased significantly after adding mugwort compared with the control (p<0.05). Among all treatments, T3 was significantly (p<0.05) more effective in delaying lipid oxidation and microbial activity. The CIE $L^*$ 수식 이미지 and $b^*$ 수식 이미지 decreased significantly with the addition of mugwort relative to the control. In conclusion, the results demonstrate that adding an ethanol extract of mugwort (T3) to emulsified sausages tended to improve antioxidant and antimicrobial effects and residual nitrite content during storage compared to the other treatment groups.
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KEYWORD
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mugwort, thiobarbituric acid reactive substance, total plate count, residual nitrite contents, emulsified sausage
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