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http://dx.doi.org/10.5851/kosfa.2007.27.3.255

Quality Characteristics of Low-Fat Sausage Containing Curcumin Extract during Cold Storage  

Kim, Il-Suk (Department of Animal Resources Technology, Regional Animal Industry Research Center, Jinju National University)
Jin, Sang-Keun (Department of Animal Resources Technology, Regional Animal Industry Research Center, Jinju National University)
Park, Ki-Hoon (Department of Animal Resources Technology, Regional Animal Industry Research Center, Jinju National University)
Jeong, Ki-Jong (Department of Animal Resources Technology, Regional Animal Industry Research Center, Jinju National University)
Kim, Dong-Hoon (Department of Animal Resources Technology, Regional Animal Industry Research Center, Jinju National University)
Yang, Mi-Ra (Department of Animal Resources Technology, Regional Animal Industry Research Center, Jinju National University)
Chung, Young-Sin (Haegang Beef & Pork Company)
Publication Information
Food Science of Animal Resources / v.27, no.3, 2007 , pp. 255-261 More about this Journal
Abstract
The effects of curcumin extract on the physicochemical, microbial and sensory properties of low-fat sausages during refrigerated storage were studied. Sausage products were produced with three different formulations including 0%, 2.5%, and 5.0% curcumin extract. Low-fat sausages made with the addition of curcumin extract had lower (p<0.05) crude fat content, pH and TBARS values than the control sample. The addition of curcumin extract did not affect the water holding capacity, cooking loss, shear force, meat color, texture profile, and total bacterial count in low-fat sausages duringstorage (p>0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p<0.05). In conclusion, low-fat sausages with added 2.5% curcumin extract had a higher acceptability and lipid oxidative stability during storage than products without curcumin extract.
Keywords
curcumin extract addition; low-fat sausages;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
Times Cited By Web Of Science : 3  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
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