Product Quality and Shelf-life of Low-fat Sausages Manufactured with Lentinus edodes Powder, Grapefruit Seed Extracts, and Sodium Lactates alone or in Combination
![]() ![]() ![]() |
Son, Sun-Hee
(Dept. of Animal Science and Biotechnology Research Institute, Chonnam National University)
Bang, Joo-Wha (Dept. of Animal Science and Biotechnology Research Institute, Chonnam National University) Lee, Hong-Chul (Dept. of Animal Science and Biotechnology Research Institute, Chonnam National University) Kim, Kwang-Hyun (Dept. of Animal Science and Biotechnology Research Institute, Chonnam National University) Chin, Koo-Bok (Dept. of Animal Science and Biotechnology Research Institute, Chonnam National University) |
1 | Baydar, N. G., Ozkan, G., and Sagdic, O. (2004) Total phenolic contents antibacterial activities of grape (Vitis vinifera L.) extracts. Food Control 15, 335-339 DOI ScienceOn |
2 | Jo, G. H., Jin, Y. L., Chin, K. B., and Park, R. D. (2002) Effect of chitosan on the growth of food-poisoning bacteria. J. Chitin Chitosan 7, 219-224 |
3 | Kim, M. K., Kim, J. W., Choi, S. U., Park, H. R., and Hwang, Y. I. (2004) Effect of grapefruit seed extract treatment on microbial growth of starch vermicelli during storage. J. Basic Sci. 20, 183-194 |
4 | 성재모, 유영복, 차동열. (1998) 버섯학. 서울 교학사, pp. 393 |
5 | Cho, S. H., Lee, S. Y., Kim, J. W., Ko, G. H., and Seo, I. W. (1995) Development and application of national antimicrobial agent isolated from grapefruit seed extract - antimicrobial activities of grapefruit seed extract. J. Food Hyg. Safety 10, 33-39 |
6 | Kook, S. H., Choi, S. H., Kang, S. M., Park, S. Y. and Chin, K. B. (2003) Product quality and extension of shelf-life of low-fat functional sausages manufactured with sodium lactate and chitosans during refrigerated storage. Korean J. Food Sci. Technol. 23, 128-136 과학기술학회마을 |
7 | Lee, H. C. and Chin, K. B. (2006) Product quality of low-fat/salt sausages containing lactoferrin and antimicrobial activity against Escherichia coli O157: H7. Kor. J. Anim. Sci. and Technol. 48, 575-586 DOI ScienceOn |
8 | Mytle, N., Anderson, G. L., Doyle, M. P., and Smith, M. A. (2006) Antimicrobial activity of clove (Syzgium aromaticum) oil in inhibiting Listeria monocytogenes on chicken frankfurters. Food Control 17, 102-107 DOI ScienceOn |
9 | Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66, 72 |
10 | Chin, K. B. and Lee, H. C. (2002) Development of low-fat meat processing technology using interaction between meat proteins and hydrocolloids - II Development of low-fat sausages using the results of model study. J. Kor. Soc. Food. Sci. Nutr. 32, 629-635 과학기술학회마을 DOI ScienceOn |
11 | Jauregui, C. A., Regenstein, J. N., and Baker, R. C. (1981) A simple centrifugal method for measuring expressible moisture, a water binding property of muscle foods. J. Food Sci. 46, 271-273 |
12 | Kang, I. H., Lee, H. C., and Chin, K. B. (2008) Physicochemical and textural properties, and shelf-life effects of low-fat sausages manufactured with various levels of activated lactoferrin during refrigerated storage. Korean J. Food Sci. Ani. Resour. 28, 408-414 과학기술학회마을 DOI ScienceOn |
13 | Lee, Y. G. (1999) Effect of temperature, pH and sorbic acid on the growth of Listeria monocytogenes. J. Agric. Tech. Dev. Inst. 3, 1-6 |
14 | Kim, K. J., Do, J. R., Jo, J. H., Kim, Y. M., Kim, B. S., Lim, S. D., and Kang, S. N. (2005) Antibacterial activity of Terminalia chebula Retz. extract against food spoilage microorganisms. Korean J. Food Sci. Technol. 37, 498-503 과학기술학회마을 |
15 | 김현오, 김명숙, 김창임, 김관유, 백병학. (2006b) 최신식품위생학. 도서출판 효일, pp. 85-89 |
16 | Chin, K. B. and Ahn, E. H. (2005) Evaluation of sodium lactate and potassium lactate on the quality characteristics and shelf-life of low-fat sausage during refrigerated storage. Korean J. Food Sci Ani. Resour. 25, 52-59 과학기술학회마을 |
17 | Sallam, K. I. and Samejima, K. (2004) Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. Lebensmittel-Wissenschaft und-Technologie 37, 865-871 DOI ScienceOn |
18 | Kim, Y. D., Kim, K. J., and Cho, D. B. (2003) Antimicrobial activity of Lentinus edodes extract. Korean J. Food Preserv. 10, 89-93 과학기술학회마을 |
19 | Lee, S. H., Jung, Y. S., and Pack, N. Y. (2003) Effects of acid, salt, heat treatment and natural antimicrobials on survival of pathogens isolated from surface of carcass in minced meat. Korean J. Food Preserv. 10, 421-426 과학기술학회마을 |
20 | 김현오, 김명숙, 김창임, 김관유, 백병학. (2006a) 최신식품위생학. 도서출판 효일, pp. 195-229 |
21 | Chin, K. B., Lee, H. L., Kook, S. H., Yoo, S. S., and Chun, S. S. (2004) Evaluation of various combinations of pork lean and water added on the physicochemical, textural and sensory characteristics of low-fat sausages. Food Sci. Biotechnol. 13, 481-485 과학기술학회마을 |
22 | Jung, J. H. and Cho, S. H. (2004) Preservative effect of garlic stalk or pork cooked in soy sauce by the addition of botanical antimicrobial agent - citrus and red ginseng mixture. Korean J. Food Preserv. 11, 1-6 |
23 | Youn, S. K., Choi, J. S., Her, J. H., Jung, S. A., Kim, Y. J.,Park, S. M., and Ahn, D. H. (2005) Effect of 30 kDa chitosan on shelf-life and quality of vacuum-package spicy pork. J. Chitin Chitosan 10, 26-31 |
24 | Jeong, M. R., Cha, J. D., and Lee, Y. E. (2005) Antibacterial activity of Korean Fig (Ficus carica L.) against food poisoning bacteria. Kor. J. Food Cookery Sci. 21, 84-93 과학기술학회마을 |
25 | 이지열, 안덕균. (1999) 버섯. 경원 출판사, pp. 36-39 |
26 | 우세홍, 정동욱, 황상용, 이강윤, 이효순. (2001) 최신 식품첨가물. 신광 문화사, pp. 46-48 |
27 | Chin, K. B., Kim, H. Y., and Kim, K. H. (2005) Physicochemical and textural properties, and antimicrobial effects of low-fat comminuted sausage manufactured with grapefruit seed extract. Korean J. Food Sci. Ani. Resour. 25, 141-148 |
28 | AOAC (1995) Official Methods of Analysis. 15th edition. Association of official analytical chemists. Washington, DC. |
![]() |