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http://dx.doi.org/10.5713/ajas.2006.744

Effect of Substituted Conjugated Linoleic Acid for Fat on Meat Qualities, Lipid Oxidation and Residual Nitrite Content in Emulsion-type Sausage  

Hah, K.H. (National Livestock Research Institute, RDA)
Yang, H.S. (Division of Applied Life Science, Graduate School, Gyeongsang National University)
Hur, S.J. (Division of Applied Life Science, Graduate School, Gyeongsang National University)
Moon, S.S. (Chungnam-Animal Science Center, Konyang University)
Ha, Y.L. (Division of Applied Life Science, Graduate School, Gyeongsang National University)
Park, G.B. (Division of Applied Life Science, Graduate School, Gyeongsang National University)
Joo, Seon-Tea (Division of Applied Life Science, Graduate School, Gyeongsang National University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.19, no.5, 2006 , pp. 744-750 More about this Journal
Abstract
An experiment was carried out to evaluate the effects of substituted conjugated linoleic acid (CLA) for fat on qualities, lipid oxidation and residual nitrite contents in emulsion-type sausage (ETS) after different periods of storage. The control sausage contained 20% fat, however, the substituted CLA for fat sausages contained 17.5% fat+2.5% CLA, 15% fat+5% CLA, 12.5% fat+7.5% CLA and 10% fat+10% CLA, respectively. CLA concentration was significantly increased (p<0.05) by substitution of CLA sources for fat, and storage did not affect the CLA concentration. TBARS were significantly increased with the increasing of storage time in all treatments (p<0.05). Significantly higher $L^*$ values were observed in the 10% CLA treatment compared to other treatments during storage. Moreover, $a^*$ values in CLA treatments significantly (p<0.05) increased compared to the control. Again, $b^*$ values were significantly (p<0.05) higher in CLA treatments than those of the control during storage. The concentration of residual nitrite in ETS was significantly (p<0.05) different between the treatments during storage and the results were in the following order: control >2.5% CLA>5% CLA and 7.5% CLA>10% CLA. Overall acceptability of CLA treatments was significantly (p<0.05) lower than the control during storage, whereas no significant differences were found in overall acceptability between the treatments after 28 days of storage.
Keywords
Conjugated Linoleic Acid (CLA); Emulsion-type Sausage; TBARS; Residual Nitrite; Meat Quality;
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