Browse > Article
http://dx.doi.org/10.9724/kfcs.2014.30.4.444

Quality Characteristics of Sausage Prepared with Black Garlic Extract and Dried Powder of Specialized Crops Cultivated in Namhae  

Yoon, Hwan-Sik (Namhae Garlic Research Institute)
Shin, Jung-Hye (Namhae Garlic Research Institute)
Kang, Min-Jung (Namhae Garlic Research Institute)
Publication Information
Korean journal of food and cookery science / v.30, no.4, 2014 , pp. 444-453 More about this Journal
Abstract
In this paper, we made sausages which included 1% black garlic extracts at $15^{\circ}Bx$ mixed with 0.3% dried powders of Curcuma longa L. (ST1), Opuntia ficus-indica var. saboten (ST2), Asparagus ocinals L. (ST3) and Aloe vera (ST4), respectively, and evaluated the quality of the sausage by instrumental analysis and sensory evaluation. The sausages were stored at $8^{\circ}C$ for 4 weeks. In terms of color intensity, ST2 provided the highest lightness (L) and redness (a), while the yellowness (b) was the highest in ST3. In the initial duration, the control group of sausage showed the highest texture measurement. ST4 had the lowest pH level (highest acidity). These outcomes decreased as the storage time became longer. In the initial storage duration, the ST4 had the highest total sugar content ($17.64{\pm}0.92mg/100g$), and this increased with longer storage duration. Since the contents of TBARS for the proposed sausages had been incremented, the initial contents were generally lower than those of the control sausages. The ABTS radical scavenging activity was performed as $89.11{\pm}0.66{\sim}99.22{\pm}0.09%$ at the $1000{\mu}g/mL$ level during the initial day of storage. To conclude, the sausages supplemented the black garlic with the proposed dried powders have a high chance of being a suitable commercial product for both customs and marketing eld.
Keywords
sausages; black garlic extract; Curcuma longa L.; Opuntia ficus-indica var. saboten; Asparagus ocinals L.;
Citations & Related Records
Times Cited By KSCI : 15  (Citation Analysis)
연도 인용수 순위
1 Kang SK, Hyun KH. 2007. Optimization of curcumin extraction and removed of bitter substance from Curcuma longa L. Korean J Food Preserv 14(6):722-726
2 Kim H, Lee E, Lim T, Jung J. Lyu Y. 1998. Inhibitory effect of Asparagus cochinchinensis on tumer necrosis factor-al-pha secretion from astrocytes. Inter J Immunopharm 20(4-5):153-162   DOI   ScienceOn
3 Cavestany M, Colmenero FJ, Solas MT, Carballo J. 1994. Incorporation of sardine surimi in bologna sausage containing different fat levels. Meat Sci 38(1):27-37   DOI   ScienceOn
4 Shin DH, Yoon MK, Choi YW, Gweon OC, Kim JI, Choi TH, Choi YH. 2010. Effects of aged black garlic extracts on the tight junction permeability and cell invasion in human gastric cancer cells. J Life Sci 20(4):528-534   과학기술학회마을   DOI
5 Shin JH, Choi DJ, Lee SJ, Cha JY, Sung NJ. 2008. Antioxidant activity of black garlic (Allium sativum L.). J Korean Soc Food Sci Nutr 37(8):965-971   과학기술학회마을   DOI
6 Smestad P, Fagerheim E, Overbye E. 1978. Structure studies of the polysaccharide from Aloe plicatilis Miller. Carbohydr Res 60(2):345-351
7 Suga T, Hirata T. 1983. The efficacy of the Aloe plants chemical constituents and biological activities. Cosmetics Toiletries 98:105-108
8 Tesoriere L, Butera D, Pintaudi AM, Allega M, Livea MA. 2004. Supplementation with cactus pear (Opintia ficus-indica) fruit decreases oxidative stress in healthy humans: a comparative study with vitamin C. Am J Clin Nutr 80(2):391-395
9 Trombetta D, Puglia C, Perri D, Licata A, Pergolizzi S, Lauriano ER, Pasquale A, Saija A, Bonina FP. 2006. Effect of polysaccharides from Opuntia ficus indica (L.) cladodes on the healing of dermal wounds in the rat. Phytomedicine 13(5):352-358   DOI   ScienceOn
10 Yang ST. 2010. Effects of aged black garlic extract on ethanol induced hangover in rats. J Life Sci 20(2):225-230   과학기술학회마을   DOI
11 Yun EA, Jung EK, Joo NM. 2013. Quality characteristics of chicken sausage prepared with Turmeric (Curcuma longa L.) during cold storage. J Korean Diet Assoc 19(3):195-208   과학기술학회마을   DOI   ScienceOn
12 Lee SH, Choi EJ, Lim YS, Kim SH. 1997. Antimicrobial effect of ethanol extract from Curcuma aromatica S. J Food Sci Technol 9(0):161-165
13 Mazumder A, Raghavan K, Weinstein J, Kohn KW, Pommier Y. 1995. Inhibition of human immunodeficiency virus type-I integrase by curcumin. Biochem Pharmacol 49(8):1165-1170   DOI   ScienceOn
14 Miller AJ, Ackerman SA, Palumbo SA. 1980. Effect of frozen storage on functionality of meat for processing. J Food Sci 45(6):1466-1468   DOI
15 Park WY, Kim YJ. 2009. Effect of garlic and onion juice addition on the lipid oxidation, total plate counts and residual nitrite contents of emulsified sausage during cold storage. Korean J Food Sci Ani Resour 29(5):612-618   과학기술학회마을   DOI
16 Pyo MY, Youn JH. 1999. Effects of Aloe vera on the cytotoxicity of anticancer drugs in vitro. Yakhak Hoeji 43(1):104-110   과학기술학회마을
17 Kim HN, Kwon DH, Kim HY, Jun HK. 2005. Antimicrobial activities of Opuntia ficus indica var. saboten Makino methanol extract. J Life Sci 15(2):279-286   과학기술학회마을   DOI
18 Re R, Pellegrini N, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radi Biol Med 26(9-10):1231-1237   DOI   ScienceOn
19 Ryu SR, Han KJ, Jang HD. 2005. Separation and purification of effectiveness components from ulgeum (Curcuma longa) & the test study of anticancer effects that use its. Appl Chem 9(1):69-72
20 Seong KC, Lee JS, Lee SG, Yoo BC. 2001. Comparison of growth characteristics by varieties and effects of rain shelter and mulching on the production of Asparagus (Asparagus officinalis L.). J Bio Environ Con 10(3):198-196   과학기술학회마을
21 Kim SM, Cho YS, Sung SK. 2001. The antioxidant and nitrite scavenging ability of waste resource (crab shell, sesame meal, Korean tangerine peel) extracts. J Korean Soc Food Sci Nutr 30(4):589-593   과학기술학회마을
22 Kim HY, Lee MG, Jang KA, Kim KO. 1995. Development of definition of parameters and reference scales for texture profiling of frankfurter sausage. Korean J Food Sci Technol 27(1):1-5
23 Kim RJ, Lee SJ, Kim MJ, Hwang CR, Kang JR, Jung WJ, Sung NJ. 2010. Effects of fresh, red and black garlic powder on lipid metabolism of obese rats induced by high fat diet. J Agric Life Sci 44(6):159-170
24 Kim SM, Cho YS, Yang TM, Lee SH, Kim DG, Sung SK. 2000. Development of functional sausage using extracts from Schizandra chinensis. Korean J Food Sci Ani Resour 20(4):272-281   과학기술학회마을
25 Kim SM, Cho YS, Sung SK, Lee IG, Lee DH, Kim DG. 2002. Developments of functional sausage using plant extrate from pine needle and green tea. Kor J Food Sci Ani Resour 22(1):20-29   과학기술학회마을
26 Koo HN, Jeomg HJ, Choi JY, Choi SD, Choi TJ, Cheon YS, Kim KS, Kang BK, Park ST, Chang CH, Kim CH, Kim CH, Lee YM, Kim HM, An NH, Kim JJ. 2000. Inhibition of tumor necrosis factor-${\alpha}$-induced apoptosis by Asparagus conchichensis in Hep G2 cells. J Ethnopharm 73(1-2):137-143   DOI   ScienceOn
27 Kwon SY, Shin ME, Lee KH. 2012. Quality characteristics of sausage with added pine needle powder. J East Asian Soc Dietary Life 22(3):357-364   과학기술학회마을
28 Lee DS, Ryu IH, Lee KS, Shin YS, Chun SH. 1999. Optimization in the preparation of aloe vinegar by acetobacter sp. and inhibitory effect against lipase activity. J Korean Soc Agric Chem Biotechnol 42(2):105-110   과학기술학회마을
29 Choi JH, Kim DW, Yoo JK, Han SS, Shim CS. 1996. Effect of aloe on learning and memory impairment animal model samp8. Korean J Life Sci 6(3):178-184   과학기술학회마을
30 Chin KB, Ban GH. 2008. Evaluation of two levels and types of Acorn powder on product quality of low-fat sausage as a fat replacer. J Anim Sci Technol 50(2):217-226   DOI
31 Choi SH, Kwon HC, An DJ, Park JR, Oh DH. 2003. Nitrite contents and storage properties of sasage added with green tea powder. Kor J Food Sci Ani Resour 23(4):299-308
32 Choi SW, Yang JS, Lee HS, Kim DS, Bai DH, Yu JH. 2003. Characterization of squalene synthase inhibitor isolated from Curcuma longa. Kor J Food Sci Technol 35(2):297-301   과학기술학회마을
33 Francis FJ. 1987. Lesser-known food colorants. Food Technol 41(4):62-68
34 Han KH, Cho IS, Lee CH. 2006. The physicochemical and storage characteristics of sausage added mugwort powder. Korean J Food Sci Ani Resour 26(3):356-361   과학기술학회마을
35 Han SG. 2004. Effect of prickly pear catus (Opuntina ficus-indica var. Saboten) consumption on blood lipids, antioxidant and liver paramenteters of volunteer diving women residing in Hallym, Cheju. Department of Food science and nutrition graduate School Cheju National University pp 40-52
36 Joung HS. 2004. Quality of characteristics of Paeksulgis added powder of Opuntia ficus indica var. saboten. Korean J Food Cook Sci 20(6):637-642   과학기술학회마을
37 Kang WS, Kim JH, Park EJ, Yoon KR. 1998. Antioxidant property of turmeric (Curcumae Rhizoma) ethanol extract. Korean J Food Sci Technol 30(2):266-271
38 Park DJ, Kim SG, Yoon MK, Park SY, Kim YH, Lee SJ, Choi YW. 2010. Effect of extracts from raw and black garlic on anticanter, antioxidant, antiinflammatory and whitening. Kor J Hort Sci Technol 28(1):39-40
39 Shin JH, Kang MJ, Kim RJ, Sung NJ. 2011. The quality characteristics of sausage with added black garlic extracts. Korean J Food Cook Sci 27(6):701-711   과학기술학회마을   DOI   ScienceOn