Browse > Article
http://dx.doi.org/10.5187/JAST.2011.53.5.461

Effects of Addition of Mugwort and Pine Needle Extracts on Shelf-life in Emulsified Sausage during Cold Storage  

Kim, Young-Jik (Department of Animal Resource, Daegu University)
HwangBo, Soon (Department of Animal Resource, Daegu University)
Publication Information
Journal of Animal Science and Technology / v.53, no.5, 2011 , pp. 461-467 More about this Journal
Abstract
The objective of this study was to determine the shelf-life effects and residual nitrite contents of mugwort and pine needle extracts addition in emulsified sausage during cold storage. The sausages were of five types: no mugwort and pine needle extracts added (Control), mugwort water extract added (T1), mugwort ethanol extract added (T2), pine needle water extract added (T3), and pine needle ethanol extract added (T4). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20 and 30 days. As storage time increased, the presence of mugwort and pine needle extracts resulted in decreased pH, CIE $L^*$, and residual nitrite value, but increased TBARS (thiobarbituric acid reactive substance) values, and total plate counts (TPC). Values for pH, TBARS, residual nitrite contents and total plate counts were significantly decreased by the addition of mugwort and pine needle extracts compared to the control (P<0.05). Among all treatments, T4 was more (P<0.05) effective in delaying lipid oxidation compared to other treatment groups. In conclusion, this study demonstrates that addition of pine needle ethanol extract to emulsified sausages tended to improve antioxidant and antimicrobial effects and residual nitrite contents during storage than other treatment groups.
Keywords
Mugwort; Pine needle; TBARS; Residual nitrite contents; Emulsified sausage;
Citations & Related Records
Times Cited By KSCI : 15  (Citation Analysis)
연도 인용수 순위
1 Kim, E. J. and Kim, S. M. 1998. Bread properties utilizing extracts of pine needle according to preparation method. Korean J. Food Sci. Technol. 30:542-548.   과학기술학회마을
2 Cooney, R. V. and Ross, P. D. 1987. N-nitrosation and N-nitration of morpholine by nitrogen dioxide in aqueous solution: Effect of vanillin and related phenols. J. Agric. Food Chem. 35:789-796.   DOI
3 aure, M., Lissi, E., Torres, R. T. and Videla, L. A. 1990. Antioxidant activities of lignans and flavonoids. Phytochemistry 29:3773-3775.   DOI   ScienceOn
4 Gilanti, A. H., Yaeesh, S., Jamal, Q. and Ghayur, M. N. 2005. Hepatoprotective activity of aqueous-methanol extract of Artemistia vulgaris. Phytother. Res. 19:170-172.   DOI   ScienceOn
5 Hong, G. T., Lee, Y. R., Yim, M. H. and Hyun, C. N. 2004. Physiological functionality and nitrite scavenging ability of fermentation extracts from pine needles. Korean J. Food Preserv. 11:94-99.   과학기술학회마을
6 Jung, I. H., Moon, Y. H. and Kang, S. J. 2004. Effects of addition of mugwort powder on the physicochemical and sensory characteristics of boiled pork. Korean J. Food Sci. Ani. Resour. 24:15-22.   과학기술학회마을
7 Kang, Y. H., Park, Y. K., Oh, S. R. and Moon, K. D. 1995. Studies on the physiological functionality of pine needle and mugwort extracts. Korean J. Food Sci. Technol. 27:978-984.   과학기술학회마을
8 Choi, M. Y., Choi, E. J., Lee, E., Rhim, T. J., Cha, B. C. and Park, H. J. 1997. Antimicrobial activities of pine needle. Korean J. Appl. Microbial Biotechnol. 25:293-297.   과학기술학회마을
9 Choi, O. J. 1991. Yeuakcho seungbun. Iyon Illwelulgak. Seoul. pp. 114-116.
10 Christiansen, L. N., Tompkin, R. B., Shaparis, A. B., Kuer, T. V., Johnston, R. W., Kautter, D. A. and Kolari, O. J. 1974. Effect of sodium nitrate on toxin production by Clostridium botulium in bacon. Appl. Microbiol. 27:733-740.
11 Bartsh, H., Ohshima, H. and Pignatell, B. 1988. Inhibition of endogenous nitrosamine: Mechanism and implication in human cancer prevention. Mut. Res. 202:307-324.   DOI   ScienceOn
12 Branen, A. L. 1975. Toxicological and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. JAOCS. 52:59-63.   DOI
13 Cassens, R. G., Greaser, M. L., Ito, T. and Lee, M. 1979. Reactions of nitrite in meat. Food Technol. 33:46-51.
14 Woo, S. J. and Lee, H. J. 1982. Residual nitrite and nitrate in home processed dry sausage and ham. Korean J. Nut. Soc. 15:186-193.   과학기술학회마을
15 AOAC 1990. Official methods of analysis. 16th ed, Association of Official Analytical Chemists. Washington, DC. USA.
16 Zanardi, E., Ghidini, S., Battaglia, S. and Chizzolini, R. 2004. Lypolysis and oxidation in fermented sausage depending on different processing condition and different antioxidants. Meat Sci. 66:415-423.   DOI   ScienceOn
17 Sim, Y. J., Han, Y. S. and Chun, H. J. 1992. Studies on the nutritional compounds of mugwort. Korean J. Food Sci. Technol. 24:49-53.   과학기술학회마을
18 Steel, R. G. D. and Torrie, J. H. 1980. Principles and procedures of statistics: A biometrical approach (2nd Ed.). McGraw-Hill Bok Co., New York.
19 Sun, W. C., Han, J. X., Yang, W. Y., Deng, D. A. and Yue, X. F. 1992. Antitumor activities of 4 derivative of artemisic acid and artemisinin B in vitro. Acta Pharm. Sinic. 13:541-543.
20 Witte, V. C., Krause, G. F. and Baile, M. E. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35:352-358.   DOI
21 Yin, M. C., Faustman, C., Riesen, J. W. and Williams, S. N. 1993. The effects of ${\alpha}-tocopherol$ and ascorbate upon oxymyoglobin and phospholipid oxidation. J. Food Sci. 58:1273-1276.   DOI   ScienceOn
22 Moon, J. J., Han, Y. B. and Kim, J. S. 1993. Studies on antitumor effects of pine needle. Korean Vet. Res. 33:701-710.
23 Lee, H. J., Choi, C. B., Choi, H. T., Kim, S. H., Ham, Y. A., Lee, D. S. and Ham, S. S. 2005. Quality characteristics of the vaporized liquid of water-boiled pine needle. Korean J. Food Preserv. 12:107-111.   과학기술학회마을
24 Lee, J. H. and Lee, S. K. 1994. Some physiological activity of phenolic substances in plant foods. Korean J. Food Sci. Technol. 26:317-323.   과학기술학회마을
25 Macrae, R., Robinson, R. K.. and Sadler, M. J. 1993. Encyclopedia of Food Science Food Technology and Nutrition. Academic Press, New York, NY, USA. pp. 3240-3249.
26 Park, C. H., Kwon C. J., Choi, M. A., Park, G. S. and Choi, K. H. 2002. Antibacterial activities of Cordiceps spp., mugwort and pine needle extracts. Korean J. Food Preser. 9:102-108.   과학기술학회마을
27 Lee, G. D., Kim, J. S., Bae, J. O. and Yoo, H. S. 1992. Antioxidative effectiveness of water extract and ether extract in wormwood. J. Food Soc. Food Nutr. 21:17-22.   과학기술학회마을
28 SAS 2002. SAS/STAT User's Guide: Version 8.2. SAS Institute, Inc., Cary, NC, USA.
29 Kwon, M. N., Choi, J. S. and Byun, D. S. 1993. Effects of flavonoid(+)-cathechin as stabilizer in rat fed fresh and peroxidized fish oil. J. Korean Soc. Food Nutr. 22:381-391.   과학기술학회마을
30 Langlosis, B. E. and Kemp, J. D. 1974. Microflora of fresh and drycured hams and affected by fresh ham storage. J. Anim. Sci. 38:525-532.
31 Lee, E. and Choi, M. Y. 2000. Effects of pine needle on lipid composition and TBARS in rat fed high cholesterol. Korean J. Food Sci. Technol. 32:1186-1190.   과학기술학회마을
32 Kim, S. M. and Cho, Y. S 1999. Effect of pine needle extracts on Fe ion and active oxygen related lipid oxidation in oil emulsion. Korean J. Harvest Sci. Technol. Agri. Products. 6:115-120.   과학기술학회마을
33 Kim, S. M., Cho, Y. S., Sung, S. K., Lee, I. G., Lee, S. H. and Kim, D. G. 2002. Development of functional sausage using plant extracts from pine needle and green tea. Korean J. Food Sci. Ani. Resour. 22:20-29.   과학기술학회마을