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http://dx.doi.org/10.5187/JAST.2005.47.4.647

Effects of Addition of Rosemary and Citron Peel Powder on POV, TBARS, Microorganisms and Nitrite Scavenging of Emulsion-type Sausages  

Lee, J.R. (Gyeongnam Province Advanced Swine Research Institute)
Kwack, S.J. (Gyeongnam Province Advanced Swine Research Institute)
Jung, J.D. (Gyeongnam Province Advanced Swine Research Institute)
Hah, Y.J. (Gyeongnam Province Advanced Swine Research Institute)
Eo, Y.J. (Livestock Division, Kyongsangnamdo Provincial Office)
Cho, H.S. (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Sung, N.J. (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Do, C.H. (Gyeongnam Province Advanced Swine Research Institute)
Publication Information
Journal of Animal Science and Technology / v.47, no.4, 2005 , pp. 647-654 More about this Journal
Abstract
This study was carried out to investigate the effects of addition of 0.1% rosemary, 0.9% citron peel powder and 0.1% rosemary combination with 0.9% citron peel powder on the POV, TBARS, aerobic microorganisms and nitrite scavenging of emulsion-type sausages. The POV values of sausage containing citron peel powder were significantly lower than those of control at 60 days of storage. The TBARS values of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 40 days of storage. The aerobic microorganisms count of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 45 days of storage. The nitrite scavenging of sausage containing rosemary were higher than those of control at 20 and 60 days of storage.
Keywords
Rosemary; Citron peel powder; TBARS; Aerobic microorganisms; Nitrite scavenging;
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