Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Comparison of Microbial and Physico-chemical Quality Characteristics in Kimchi-fermented Sausages with Sodium Nitrite and Green Tea Extract

아질산염과 녹차 추출물의 첨가에 따른 김치 발효 소시지의 미생물 및 이화학적 품질 특성 비교

  • Kang, Sun-Moon (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Tae-Sil (Department of Animal Products and Food Science, Kangwon National University) ;
  • Cho, Soo-Hyun (National Institute of Animal Science, Rural Development Administration) ;
  • Park, Beom-Young (National Institute of Animal Science, Rural Development Administration) ;
  • Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University)
  • 강선문 (농촌진흥청 국립축산과학원) ;
  • 김태실 (강원대학교 동물식품응용과학과) ;
  • 조수현 (농촌진흥청 국립축산과학원) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 이성기 (강원대학교 동물식품응용과학과)
  • Received : 2012.06.04
  • Accepted : 2012.08.24
  • Published : 2012.08.31
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Abstract

This study was conducted to compare the microbial and physico-chemical quality characteristics in Kimchi-fermented sausages added with sodium nitrite (SN) and green tea extract (GTE). The sausages were fermented at $24^{\circ}C$/RH 89% for 17 hr and then dried at $10^{\circ}C$/RH 70~80% for 9 days. The total bacteria count, lactic acid bacteria count and pH value ranged from 8.7 Log CFU/g sausage, 8.1~8.3 Log CFU/g sausage and 4.35~4.36, respectively, at 9 d of ripening, but did not show significant differences during ripening among all sausages. The lipid oxidation (TBARS) was inhibited by both GTE and SN, but GTE had lower (p<0.05) inhibitory effect, compared with SN. The $b^*$ value of GTE-added sausage was higher than that of the control sausage, but $a^*$ and $b^*$ values of SN-added sausage remained higher than other sausages during ripening. Therefore, it had lower effect on lipid oxidation and color stabilities than SN while GTE improved the lipid oxidation stability in Kimchi-fermented sausage. However, both GTE and SN did not influence the growth of lactic acid bacteria.

본 연구는 김치 발효 소시지(Kimchi-fermented sausage)에서 아질산염과 녹차 추출물이 미생물 및 이화학적 품질 특성에 미치는 효과를 비교하고자 실시하였다. 실험 소시지는 $24^{\circ}C$/RH 89%에서 17시간 동안 발효시킨 후 $10^{\circ}C$/RH 70~80%에서 9일간 건조시켰다. 총균수, 젖산균수 및 pH는 최종 9일째에 각각 8.7 Log CFU/g sausage, 8.1~8.3 Log CFU/g sausage 및 4.35~4.36이었으며, 숙성기간 동안 처리구들간에 차이를 보이지 않았다. 지방산화(TBARS)는 아질산염과 녹차 추출물의 첨가에 의해 억제되었으나, 녹차 추출물 첨가구가 아질산염 첨가구보다 낮은 효과를 보였다. 색깔은 녹차 추출물 첨가구가 숙성기간 동안 대조구(무첨가구) 보다 높은 황색도($b^*$)를 유지하였으나, 아질산염 첨가구의 경우 다른 처리구들보다 높은 적색도($a^*$)와 황색도($b^*$)를 유지하였다. 따라서 녹차 추출물의 첨가에 의해 김치 발효 소시지의 지방산화 안정성이 증가되었으나, 아질산염에 비해 지방산화 안정성 및 색깔 안정성이 낮았다. 하지만 녹차 추출물과 아질산염 모두 젖산균의 생장에 영향을 미치지 못하였다.

Keywords

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