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http://dx.doi.org/10.5851/kosfa.2008.28.4.408

Physicochemical and Textural Properties, and Shelf-Life Effects of Low-fat Sausages Manufactured with Various Levels of Activated Lactoferrin during Refrigerated Storage  

Kang, In-Hye (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
Lee, Hong-Chul (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
Chin, Koo-Bok (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
Publication Information
Food Science of Animal Resources / v.28, no.4, 2008 , pp. 408-414 More about this Journal
Abstract
Low-fat sausages (LFS) containing various levels (0, 0.3, and 0.6%) of activated lactoferrin (ALF) which was prepared by dialysis to chelate irons of native lactoferrin, were manufactured and measured the physicochemical and textural properties, and shelf-life effect during refrigerated storage ($8^{\circ}C$). LFSs contained 72-16% moisture, 1-2% fat, 12-14% protein and a pH range of 6.04-6.08. No differences in physico-chemical and textural properties were observed with the increased ALF (p>0.05). Microbial growth of Listeria monocytogenes (LM), which inoculated at the levels of $10^4$ CFU/g, was increased with increased storage time. ALF at the amount of 0.6% slightly inhibited the microbial growth on the LFS (p<0.05), as compared to those of LFSs without ALF, however it had lower antimicrobial activity than those of 3.3% sodium lactate. These results indicated that the addition of ALF at the level of 0.6% affected the antibacterial activity of LFSs, resulting in the suppression of microbial growth in LFSs without quality defects.
Keywords
low-fat sausages; physicochemical and textural properties; shelf-life; activated lactoferrin;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
Times Cited By Web Of Science : 3  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
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