Browse > Article

Effects of Carcass Grade and Addition of Mugwort Powder on the Storage Stability of Pork Sausage  

정인철 (대구공업대학 식음료조리과)
강세주 (축산물등급판정소)
김미숙 (한진상사)
양종범 (동남보건대학 식품가공과)
문윤희 (경성대학교 식품공학과)
Publication Information
Food Science of Animal Resources / v.23, no.4, 2003 , pp. 285-291 More about this Journal
Abstract
The effects of carcass grade(B and E) and containing mugwort powder(0.3％) on the pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS), bacterial count and residual nitrite of the pork sausage were investigated during storage at 4$^{\circ}C$${\pm}$1 for 8 weeks. The pH value and VBN content of sausage containing mugwort powder were not significant different(p＞0.05) depending on the carcass grade as compared to sausage free of mugwort powder. The TBARS values of sausage containing mugwort powder were significantly lower than those of sausage free of mugwort powder up to 8 weeks of the chilling process. The sausage containing mugwort powder showed to have lower bacterial counts and residual nitrite contents than those free of mugwort powder depending on the carcass grade. However, those of sausage were not affected by the carcass grade.
Keywords
carcass grade; mugwort powder; pork sausage;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Lee, S. J., Chung, M. J., Shin, J. H., and Sung, N. J. (2000) Effect of natural plant components on the nitrite-scavenging. J. Fd. Hyg. Safety 15, 88-94
2 Lee, Y. C., Oh, S. W., and Hong, H. D. (2002) Anti-microbial characteristics of edible medicinal herbs ex-tracts. Korean J. Food Sci. Technol. 34, 700-709
3 Sato, K. and Hegarty, G. R. (1971) Warmed-over flavor in cooked meats. J. Food Sci. 36, 1098-1102   DOI
4 Wagner, M. K. and Moberg, L. J. (1989) Present and future use of traditional antimicrobials. Food Technol. 43, 143-147
5 Cassens, R. G. (1985) Use of sodium nitrite in cured meats today. Food Technol. 49, 72-80
6 Helser, M. A. and Hotchkiss, J. H. (1984) Comparison of tomato phenolic acid and ascorbic acid fractions on the inhibition of N-nitroso compound formation. J. Agric. Food Chem. 42, 129-132   DOI   ScienceOn
7 Kim, M. J. and Lee. C. H. (1998) The effects of extracts from mugwort on the blood ethanol concentration and liver function. Korean J. Food Sci. Ani. Resour. 18, 348-357
8 Langlosis, B. E. and Kemp, J. D. (1974) Microflora of resh and dry-cured hams and affected by fresh ham storage. J. Ani. Sci. 38, 525-528   DOI
9 Lee, G. D., Kim, J. S., Bae, J. O., and Yoon, H. S. (1992) Antioxidative effectiveness of water extract and ether extract in wormwood(Artemisia montana pampan). J. Food Soc. Food Nutr. 21, 17-22
10 Lee, M. S. (1987) Volatile flavor components of Artemisia selengensis and Cryptotaenia japonica. Korean J. Food Sci. Technol. 19, 279-284
11 Gray, J. I., Macdonald, B., Pearson, A. M., and Morton, I. D. (1981) Role of nitrite in cured meat flavor: A re-view. J. Food Prot. 44, 302-312   DOI
12 Shelf, L. A., Naglik, 0. A., and Bogen, D. W. (1980) Sensitivity of some common food borne bacteria to the spices sage, rosemary, and allspice. J. Food Sci. 45, 1042-1044   DOI
13 Takahama, U. (1983) Suppression of lipid photo-per-oxidation by quercetin and its glycosides in spinach chloroplasts. Photochem. Photobiol. 38, 363-367   DOI   ScienceOn
14 Sim, Y. J., Han, Y. S., and Chun, H. J. (1992) Studies on the nutritional components of mugwort, Artemisia mongolica fischer. Korean J. Food Sci. Technol. 24, 49-53
15 Buchanan, R. L., Golden, M. H., and Whiting, R. C. (1993) Differentiation of the effects of pH and lactic or acetic acid concentration on the kinetics of Listeria monocytogenes inactivation. J. Food Prot. 56, 474-478   DOI
16 Demeyer, D. I. and Vanderkerckhove, P. (1979) Com-pounds determining pH in dry sausage. Meat Sci. 3, 161-165   DOI   ScienceOn
17 Miller, A. J., Ackerman, S. A., and Palumbo, S. A. (1980) Effect of frozen storage on functionality of meat for processing. J. Food Sci. 45, 1466-1468   DOI
18 Zhou, Y. C. and Zheng, R. L. (1991) Phenolic compounds and an analog as superoxide anion scavengers and antioxidants. Biochemical Pharmacology 42, 1177-1179   DOI   PUBMED   ScienceOn
19 Skjelkvale, R. and Tjaberg, T. B. (1974) Comparison of salami sausage produced with and without addition of sodium nitrite and sodium nitrate. J. Food Sci. 39, 520-524   DOI
20 Faure, M., Lissi, E., Torres, R. T., and Videla, L. A. (1990) Antioxidant activities of lignans and flavonoids. Phytochemistry 29, 3773-3775   DOI   ScienceOn
21 Chung, K. T., Thomasson, W. R., and Wu-Yuan, C. D. (1990) Growth inhibition of selected food-bom bacteria, particularly Listeria monocytogenes, by plant extracts. J. Applied Bacteriology 69, 498-503   DOI
22 Lee, J. H. and Lee, S. R. (1994) Some physiological activity of phenolic substances in plant foods. Korean J. Food Sci. Technol. 26, 317-323
23 Kim, S. M., Cho, Y. S., Sung, S. K., Lee, I. G., Lee, S. H., and Kim, D. G. (2002) Developments of functional sausage using plant extracts from pine needle and green tea. Korean J. Food Sci. Ani. Resour. 22, 20-23
24 Buege, A. J. and Aust, S. D. (1978) Microsomal lipid peroxidation, In Methods in Enzymology, Gleischer, S. and Parker, L.(eds.), Academic Press Inc., N.Y., pp. 302-310
25 Jung, I. C., Kim, Y. K., and Moon, Y. H. (2002) Effects of addition of perilla leaf powder on the surface color, residual nitrite and shelf life of pork sausage. Korean Jownal of Life Science 12, 654-660
26 Tumer, E. W., Paynter, W. D., Montie, E. J., Basserkt, M. W., Struck, G. M., and Olson, F. C. (1954) Use of 2-thiobarbituric acid reagent to measure rancidity of frozen pork. Food Technol. 8, 326-330
27 Love, J. D. and Pearson, A. M. (1976) Metmyoglobin and nonheme iron as prooxidants in egg-yolk phospholipid dispersions and cooked meat. J. Agric. Food Chem. 24, 494-498   DOI   PUBMED
28 Cooney, R. V. and Ross, P. D. (1987) N-Nitrosation and N- nitration of morpholine dioxide in aqueous solution Effect of vanillin and related phenols. J. Agric. Food Chem. 35, 789-793   DOI
29 Lamkey, J. W., Leak, F, W., Tuley, W B., Johnson, D. D., and West, R. L. (1991) Assessment of sodium lactate addition to fresh pork sausage. J. Food Sci. 56, 220-223   DOI
30 Pearson, A. M. and Young, R. B. (1989) Muscle and Meat Biochemistry. Academic Press. N.Y., pp. 457-460
31 Reddy, D., Lancaster, J. R. Jr., and Comforth, D. P.(1983) Nitrite inhibition of Clostridium botulinum: Electron spin resonance detection of iron-nitric oxide complexes. Sci-ence 221, 769-770   DOI
32 Lijinsky, W. (1999) N-nitroso compounds in the diet. Mutat. Res. 443, 129-138   DOI   PUBMED
33 SAS (1988) SAS/STAT User's Guide. Release 6.03 edition SAS Institute, INC., Cary, NC., USA
34 Reagan, J. O., Jeremiah, L. E., Smith, G. C., and Carpenter, Z. L.(1971) Vacuum packing of lamb. I. Microbial consideration. J. Food Sci. 36, 764-769   DOI
35 Seel, D. J., Kawabata, T., Nakamura, M., Ishibashi, T., Hamano, M., Mashimo, M., Shin, S. H., Sakamoto, K., Jhee, E. C., and Watanabe, S. (1994) N-nitroso com-pounds in two nitrosated food products in southwest Korea. Food Chem. Toxic. 32, 1117-1123   DOI   ScienceOn
36 Korean Food & Drug Administration (2002) Food Code, Moonyoungsa, Seoul, pp. 220-221