Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effects of Addition of Mugwort and Pine Needle Extracts on Shelf-life in Emulsified Sausage during Cold Storage

쑥과 솔잎 추출물을 첨가한 유화형 소시지의 냉장 저장 중 소시지의 저장성에 미치는 영향

  • 김영직 (대구대학교 동물자원학과) ;
  • 황보순 (대구대학교 동물자원학과)
  • Received : 2011.04.29
  • Accepted : 2011.10.20
  • Published : 2011.10.31
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Abstract

The objective of this study was to determine the shelf-life effects and residual nitrite contents of mugwort and pine needle extracts addition in emulsified sausage during cold storage. The sausages were of five types: no mugwort and pine needle extracts added (Control), mugwort water extract added (T1), mugwort ethanol extract added (T2), pine needle water extract added (T3), and pine needle ethanol extract added (T4). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20 and 30 days. As storage time increased, the presence of mugwort and pine needle extracts resulted in decreased pH, CIE $L^*$, and residual nitrite value, but increased TBARS (thiobarbituric acid reactive substance) values, and total plate counts (TPC). Values for pH, TBARS, residual nitrite contents and total plate counts were significantly decreased by the addition of mugwort and pine needle extracts compared to the control (P<0.05). Among all treatments, T4 was more (P<0.05) effective in delaying lipid oxidation compared to other treatment groups. In conclusion, this study demonstrates that addition of pine needle ethanol extract to emulsified sausages tended to improve antioxidant and antimicrobial effects and residual nitrite contents during storage than other treatment groups.

쑥과 솔잎 분말을 물과 에탄올로 각각 추출하여 유화형 소시지 제조 시 첨가한 후 냉장온도($4{\pm}1^{\circ}C$)에서 30일간 저장하면서 pH, TBARS, 아질산염잔존량, 총 미생물수 및 육색을 조사하였다. 시험구는 쑥과 솔잎 추출물을 첨가하지 않은 대조구, 쑥 물 추출물첨가구는 T1, 쑥 에탄올 추출물 첨가구는 T2, 솔잎 물 추출물 첨가구를 T3, 솔잎 에탄올 추출물 첨가구를 T4 등 5개 처리구로 나누어 실험하였다. pH는 저장기간이 경과하면서 모든 처리구에서 감소하는 경향으로 대조구보다 쑥과 솔잎 추출물 첨가구에서 다소 낮았다(P<0.05). TBARS는 저장기간 동안 증가하였으며, 쑥과 솔잎 분말 추출물을 첨가한 유화형 소시지는 대조구보다 낮아 쑥과 솔잎의 첨가는 지방산화를 지연시켰고, 특히 솔잎 에탄올 추출물 첨가구인 T4에서 TBARS 값은 다소 낮았다(p<005). 아질산염잔존량은 저장기간이 경과하면서 감소하였고, 쑥 보다는 솔잎 첨가구가, 물 추출물보다 에탄올 추출물 첨가구에서 유의하게 감소하였다. 총 미생물수는 저장기간이 지나면서 모든 처리구에서 증가하였고, 저장 0일과 10일에는 처리구간 유의성이 없었으며, 처리구간에는 대조구보다 쑥과 솔잎 추출물 첨가구에서 유의하게 낮은 미생물수를 나타내었다. 육색은 저장기간이 지나면서 CIE $L^*$ 값과 $b^*$ 값은 감소하였고, CIE $a^*$ 값은 증가하였다. 처리구간 CIE $L^*$값은 쑥과 솔잎 분말 추출물 첨가구에서 낮아 쑥과 솔잎 분말 추출물의 첨가는 소시지 색을 어둡게 하는 경향이었다. 이상의 결과를 종합적으로 고찰해 보면 솔잎 분말 에탄올 추출물 첨가는 지방의 산화와 미생물 성장 억제 및 아질산염잔존량 감소에 효과적인 첨가방법이라 생각된다.

Keywords

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