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http://dx.doi.org/10.5187/JAST.2006.48.4.563

Evaluation of High Molecular Weight of Chitosan as a Replacer of Sodium Nitrite on the Physico-Chemical Properties and Microbial Changes of Low-fat Sausages During Refrigerated Storage  

진구복 (Dept. of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
오미영 (Dept. of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
박성용 (Dept. of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
Publication Information
Journal of Animal Science and Technology / v.48, no.4, 2006 , pp. 563-574 More about this Journal
Abstract
This study was performed to investigate if high molecular weight(～200kDa) of chitosan can be a potential possibility to replace with the sodium nitrite in low-fat sausages. pH, proximate analysis, Hunter color values, vacuum purge, expressible moisture(EM, %), texture profile analysis(TPA), shelf-life effect were measured. No differences in physico-chemical properties were observed between controls and chitosan treatments(p>0.05). Since Hunter-a-values(redness) were reduced with the addition of chitosan as compared to the sausages containing sodium nitrite and sodium lactate, it could not be replaced by chitosan completely. However, total plate counts(TPC), thiobarbituric acid reactive substance(TBARS), volatile basis nitrogen(VBN) did not differ between chitosan treatments and controls. These results indicated that the addition of chitosan into meat products would be replaced with sodium nitrite partially, but it may not be completely replaced due to the reduced Hunter-a-values. Further research will be continuously performed to screen the natural ingredients which might have a cured pigment in meat products.
Keywords
Chitosan; Sodium nitrite; Low-fat sausages;
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