Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Product Characteristics and Shelf-Life Effect of Low-Fat Functional Sausages Manufactured with Sodium Lactate and Chitosans During Storage at 10°C

젖산나트륨과 다양한 분자량의 키토산을 함유한 저지방 소시지의 10°C에서 냉장저장 중 품질과 저장성 효과

  • Choi, Soon-Hee (Department of Animal Science and Biotechnology Research Institute, Chonnam National University) ;
  • Chin, Koo-Bok (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
  • 최순희 (전남대학교 동물자원학부 및 생물공학연구소) ;
  • 진구복 (전남대학교 동물자원학부 및 생물공학연구소)
  • Published : 2009.02.28
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Abstract

Product quality and shelf-life effect of sodium lactate (SL) in combined with chitosans with various molecular weights (MW) in low-fat sausages (LFSs) stored at $10^{\circ}C$ were evaluated. LFSs with SL and chitosans had 75-76% moisture, 1-2% fat, and 15.8-17.1% protein with a pH range of 6.3-6.6. Water holding capacity was decreased, but most textural properties were increased with the addition of chitosan with MW of 30-40 kDa. Hunter a (redness) values were also increased with the addition of sodium lactate and chitosans in combination with laccaic acid at the level of 0.05%, resulting in similar Hunter a value of 150 ppm of sodium nitrite. The combination of SL and chitosans slightly extended the shelf-life of LFSs approximately 3-6 days at $10^{\circ}C$, resulting in inhibition the growth of L. monocytogenes and E. coli O157:H7, as compared to the control. However, the inhibition of microbial growth at $10^{\circ}C$ was not as strong as that at $4^{\circ}C$. Thus, the storage temperature should be as low ($<4^{\circ}C$) as possible to have a maximum antimicrobial activity in LFS containing SL and various chitosans.

Keywords

References

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