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http://dx.doi.org/10.5187/JAST.2012.54.4.299

Comparison of Microbial and Physico-chemical Quality Characteristics in Kimchi-fermented Sausages with Sodium Nitrite and Green Tea Extract  

Kang, Sun-Moon (National Institute of Animal Science, Rural Development Administration)
Kim, Tae-Sil (Department of Animal Products and Food Science, Kangwon National University)
Cho, Soo-Hyun (National Institute of Animal Science, Rural Development Administration)
Park, Beom-Young (National Institute of Animal Science, Rural Development Administration)
Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University)
Publication Information
Journal of Animal Science and Technology / v.54, no.4, 2012 , pp. 299-305 More about this Journal
Abstract
This study was conducted to compare the microbial and physico-chemical quality characteristics in Kimchi-fermented sausages added with sodium nitrite (SN) and green tea extract (GTE). The sausages were fermented at $24^{\circ}C$/RH 89% for 17 hr and then dried at $10^{\circ}C$/RH 70~80% for 9 days. The total bacteria count, lactic acid bacteria count and pH value ranged from 8.7 Log CFU/g sausage, 8.1~8.3 Log CFU/g sausage and 4.35~4.36, respectively, at 9 d of ripening, but did not show significant differences during ripening among all sausages. The lipid oxidation (TBARS) was inhibited by both GTE and SN, but GTE had lower (p<0.05) inhibitory effect, compared with SN. The $b^*$ value of GTE-added sausage was higher than that of the control sausage, but $a^*$ and $b^*$ values of SN-added sausage remained higher than other sausages during ripening. Therefore, it had lower effect on lipid oxidation and color stabilities than SN while GTE improved the lipid oxidation stability in Kimchi-fermented sausage. However, both GTE and SN did not influence the growth of lactic acid bacteria.
Keywords
Green tea extract; Sodium nitrite; Kimchi-fermented sausage; Lipid oxidation; Color; Lactic acid bacteria;
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