식품산업과 영양 (Food Industry And Nutrition)

한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

소시지의 저장 중 propolis 에탄올 추출물의 첨가효과

Effects of Ethanol Extract of propolis (EEP) on the Storage of Sausage

  • 오인석 (순천대학교 동물자원과학과) ;
  • 오동환 (순천대학교 동물자원과학과) ;
  • 조영숙 (순천대학교 식품영양학과) ;
  • 강갑석 (부산정보대학 레져산업계열) ;
  • 손미예 (한국전통발효식품연구소) ;
  • 서권일 (순천대학교 식품영양학과)
  • 발행 : 2002.08.01
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초록

Propolis 에탄올 추출물(EEP)의 천연 보존제로서의 가능성을 확인하기 위하여 80% 에탄올로 추출하여 제조한 propolis추출물을 소시지에 농도별로 첨가한 후 $20^{\circ}C$에서 7일 동안 저장하면서 그 효과에 대하여 조사하였다. EEP가 농도별로 참가된 소시지의 pH는 저장 기간이 지남에 따라 대조군에 비하여 서서히 증가하는 경향이었으며, 생균수 및 대장균 군수는 저장시간이 지남에 따라 농도 의존적으로 낮게 나타나 향균활성이 있음을 나타내었다. 육제품의 선도 판단의 지표가 되는 TBA가 및 VBN 함량도 역시 EEP 첨가 농도에 비례적으로 감소하여 propolis가 식품의 천연 보존제로서의 가능성이 있음을 강하게 시사하였다. 또한 EEP의 아질산염 소거능은 저장기간이 지남에 따라 첨가 농도에 비례하여 감소하는 경향이었는데, 특히 EEP 5% 첨가 소시지가 가장 효과가 우수한 것으로 나타났다.

키워드

참고문헌

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