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Effects of Green Tea Extracts on Quality Characteristics and Reduced Nitrite Content of Emulsion Type Sausage during Storage  

Yang, Han-Sul (Department of Animal Science, Gyeongsang National University)
Jeong, Jin-Yeon (Department of Animal Science, Gyeongsang National University)
Lee, Jeong-Ill (Advanced Swine Research Institute, Gyeongnam Province)
Yun, I-Ran (Gyeongnam Livestock Promotion Institute)
Joo, Seon-Tea (Department of Animal Science, Gyeongsang National University)
Park, Gu-Boo (Department of Animal Science, Gyeongsang National University)
Publication Information
Food Science of Animal Resources / v.26, no.4, 2006 , pp. 454-463 More about this Journal
Abstract
This study was carried out to investigate the effects of addition of green tea extract material with or without nitrite (0.02 g) on the quality characteristics and reduced nitrite content of emulsion-type sausages during 4 weeks of storage at $4^{\circ}C$. The treatments were; non-added nitrite and green tea extract (0, added nitrite and non-added green tea extract (T1), added nitrite and 0.2% green tea extract (T2), added nitrite and 0.5% green tea extract (T3), and added nitrite and 1% green tea extract (T4). The lightness $(L^*)$ of sausage containing nitrite and green tea extract together were significantly lower than control and T1 (p<0.05). The redness $(a^*)$ of sausage containing only nitrite (T1) and, nitrite and green tea extract at 1% (T4) were significantly higher than control (p<0.05). The total expressible fluid (%) of sausage containing nitrite and green tea extract were significantly lower than control (p<0.05). Cohesiveness of sausage containing green tea extract were significantly lower than control (p<0.05) at 2 and 4 weeks storage period. Addition of nitrite and green tea extract decreased the TBARS values (p<0.05). It was also found that natural extract (green tea) treatments decreased TBARS formation more than only added nitrite (Tl) (p<0.05). The changes of total plate count and coliform plate count were increased during storage time. The total plate count of T1 was higher at 4 weeks of storage period, while the coliform plate count was higher in control at 2 and 4 weeks of storage period compare to other treatments. The residual nitrite content was decreased during storage time in all treatment except control and the effectiveness of decreasing ability was higher with increasing green tea extract.
Keywords
green tea extract; emulsion-type sausage; quality characteristics; residual nitrite;
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