Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Utilization of Dried Garlic Powder and α-Tocopherol to Improve the Shelf-life of Emulsion-type Sausage during Refrigerated Storage

  • Kim, Young-Jik (Division of Animal Resources, Daegu University) ;
  • Choi, In-Hag (Department of Companion Animal & Animal Resources Sciences, Joongbu University)
  • Received : 2012.07.22
  • Accepted : 2012.11.02
  • Published : 2012.12.31
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Abstract

This study investigated the shelf life of emulsion-type sausages containing garlic powder and/or ${\alpha}$-tocopherol during storage at $4^{\circ}C$ for 0, 10, 20, and 30 d. Six groups of emulsion-type sausages were included: control (no additives), GP1 (1% garlic powder), GP3 (3% garlic powder), AT100 (100 IU of ${\alpha}$-tocopherol/kg of sausage), AT200 (200 IU of ${\alpha}$-tocopherol/kg of sausage), and GP1+AT100 (1% garlic powder+100 IU of ${\alpha}$-tocopherol/kg of sausage). During storage, the pH, thiobarbituric acid reactive substances, and residual nitrite content were reduced by the addition of garlic powder and/or ${\alpha}$-tocopherol relative to the control (p<0.05). In addition, emulsion-type sausages supplemented with garlic powder and/or ${\alpha}$-tocopherol improved color stability (p<0.05). The results suggest that a higher amount of garlic powder and their different combinations could improve the shelf life of emulsion-type sausages and protect against lipid oxidation.

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