Browse > Article
http://dx.doi.org/10.3746/jkfn.2006.35.8.997

Effect of Improvement of Storage Properties and Reducing of Sodium Nitrate by Glycyrrhiza uralensis and Curcula longa in Pork Sausage  

Cho, Sun-Hee (National Fisheries Products Quality Inspection Service)
Jung, Soon-Ah (Food Safety Management Team, Korea Food & Drug Administration)
Song, Eu-Jin (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Lee, So-Young (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Kim, Koth-Bong-Woo-Ri (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Park, Jin-Gyu (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
Park, Sun-Mi (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Ahn, Dong-Hyun (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.8, 2006 , pp. 997-1004 More about this Journal
Abstract
This study was performed to investigate the storage properties of emulsion-type sausage added with Glycyrrhiza uralensis and Curcula longa hot water extracts (GCHE) extracted at $10^{\circ}C$ for 35 days. The TBARS values of sausages containing 1.0 and 5.0% GCHE were lower than that of control. The bacterial count and VBN contents of all the samples were significantly increased during the storage periods, except the group with 5.0% GCHE. The redness of all the samples was lower than that of control, while yellowness of all the samples was higher than that of control. The nitrite scavenging abilities of the sausages containing 1.0 and 5.0% GCHE were higher than that of the control. It is suggested that the addition of 1.0% hot water extracts extracted from these plants may be a potential substitute for the use of nitrite to extend shelf-life of sausages.
Keywords
Glycyrrhiza uralensis; Curcula longa; sausage; storage property;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Fox JR. 1966. Chemistry of meat pigments. J Agric Food Chem 14: 207-210   DOI
2 Duncan C, Foster EM. 1968. Effect of sodium nitrite sodium chloride and sodium nitrite on germination and outgrowth of anaerobic spores. Appl Microbiol 16: 406-409
3 Johnston MA, Pivnick H, Samson JM. 1969. Inhibition of Clostridium botulinum by sodium nitrite in a bacteriological medium and in meat. J Can Inst Food Technol 2: 52-55   DOI
4 Eakes BD, Blmer TN, Monroe RJ. 1975. Effect of nitrate and nitrite on color and flavor of country-style hams. J Food Sci 40: 973-976   DOI
5 Fiddler W, Piotrowski EG, Pensabene JW, Doerr RC, Wasserman AE. 1972. Effect of sodium nitrite concentration on N-nitrosodimethylamine formation in frankfurters. J Food Sci 37: 668-670   DOI
6 Forrest JC, Aberle ED, Hedrick HB, Judge MD, Merkel RA. 1975. Principles of meat science. W. H. Freeman and company, San Francisco. p 193-201
7 Korean Food and Drug Administration. 1999. Official Book for Food. Seoul. p 200
8 Choi SH, Kwon HC, An DJ, Park JR, Oh DH. 2003. Nitrite contents and storage properties of sausage added with green tea powder. Korean J Food Sci Ani Resour 23: 299-308
9 신민교. 1986. 임상본초학. 남산당, 서울. p 175-177
10 Kumagai A, Nanaboshi M, Asanuma Y, Yagura T, Nishino K. 1967. Effect of glycyrrhizin on thynolyetic and immunosuppressive action of cortisone. Endocrinol Jpn 14: 39-42   DOI   ScienceOn
11 Pompei R, Flore O, Marcialis MA, Pani A, Loddo B. 1979. Glycyrrhizic acid inhibits virus growth and activates virus particles. Nature 281: 689-690   DOI   ScienceOn
12 Lee JI, Lee JH, Kwack YJ, Ha YJ, Jung JD, Lee JW, Lee JR, Joo ST, Park GB. 2003. Effect of CLA-vegetable oils and CLA-lard additives of quality characteristics of emulsion-type sausage. J Kor Anim Sci Technol 45: 283-296   DOI   ScienceOn
13 Shin DH, Han JS, Kim MS. 1994. Antimicrobial effect of ethanol extract of Sonomenium acutum (Thunb.) Rehd. et wils and Glycyrrhiza glabra L. var. glandulifera Regel et zucc of Listeria monocytogenes. Korean J Food Sci Technol 26: 627-632   과학기술학회마을
14 홍종하. 1996. 동의보감. 풍년사, 서울. p 1195
15 김재길. 1984. 원색천연약물대사전(하). 남산당, 서울. p 191
16 Choi OS, Kim WK. 2004. Effect of curcumin on apoptosis in SW480 human colon cancer cell line. Korean J Nutr 37: 31-37
17 Shim HK, Park MH, Choi C, Hae MJ. 1997. Effect of Glycyrrhiza glabra extracts on immune response. Korean J Food Nutr 10: 533-538
18 Lee SH, Jo OK. 1998. Effect of Lithospermum erythorhizon, Glycyrrhiza uralensis and dipping of chitosan of self-life of Kimchi. Korean J Food Sci Technol 30: 1367-1372   과학기술학회마을
19 Kim HW, Cho SI, Lee YT, Kim IR. 1999. Effect of radis glycyrrhizae on antioxidative activities in sijunzi-Tang. Kor J Herbology 14: 13-22
20 Youn SK, Park SM, Kim YJ, Ahn DH. 1999. Effect on storage property and quality in meat sausate by added chitosan. J Chitin Chitosan 4: 189-195
21 Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28: 232-239   과학기술학회마을
22 Jung SH, Chang KS, Ko KH. 2004. Physiological effects of curcumin extracted by supercritical fluid from turmeric (Crucuma longa L.). Korean J Food Sci Technol 36: 317-320   과학기술학회마을
23 Peter FS. 1975. The toxicology of nitrate, nitrite and N-nitroso compounds. J Sci Food Agric 26: 1761-1770   DOI
24 Kim DS, Ahn BW, Yeum DM, Lee DW, Kim ST, Park YH. 1987. Degradation of carcinogenic nitrosamine formation factor by natural food components. Bull Korean Fish Soc 20: 463-468
25 Macrae RG, Robinson RK, Sadler MJ. 1993. Encyclopedia of food science. J Food Technol Nutr 1: 607-620
26 Ning ZX, Zhang SH, Gao JH, Mo L, Chen H, Hang QB, Cai YC. 1995. Elimination of active free radicals and nitrite by some fresh fruits and vegetables. Fool Ferment Ind 2: 31-35
27 Lee JR, Jung JD, Hah YH, Lee JW, Lee JI, Kim KS, Lee JD. 2004. Effects of addition of mugwort powder on the quality characteristics of emulsion-type sausage. J Anim Sci Technol 46: 209-216   DOI   ScienceOn
28 MacDoulla DB, Mottrm DS, Rhodes DN. 1975. Contribution of and nitrite and nitrate to the color and flavor of cured meat. J Sci Food Agric 26: 1743-1754   DOI
29 Massey RC, Crews C, Davies R, McWeeney DJ. 1978. A study of the competitive nitrosations of pyrrolidine, ascorbic acid, cysteine and ρ-cresol in a protein based model system. J Sci Food Agric 29: 815-821   DOI
30 Kiso Y, Tohkin M, Hikino H, Hattori M, Sakamoto T, Namba T. 1984. Mechanism of antihepatotoxic activity of glycyrrhizin I: Effect on free radical generation and lipid peroxidation. Planta Medica 50: 298-302   DOI   ScienceOn
31 Kim SM, Cho YS, Yang RM, Lee SH, Kim DG, Sung SK. 2000. Development of functional sausage using extracts from Schizandra chinensis. Korea J Food Sci Ani Resour 20: 272-281   과학기술학회마을
32 Korean Food and Drug Administration. 1999. Official Book for Food. Seoul. p 222
33 Kurech T, Kilugawa K, Fukuda S. 1980. Nitrite reaction substances in Japanes radish juice and their inhibition of nitrosamine formation. J Agric Food Chem 28: 1265-1269   DOI
34 Chan MY, Huang HI, Fenton MR, Fong D. 1998. In vivo inhibition of nitric cxide synthase gene expression by curcumin, a cancer preventive natural product with anti- inflammatory properties. Biochemical Pharmacology 55: 1955-1962   DOI   ScienceOn
35 Korean Food and Drug Administration. 1999. Official Book for Food. Seoul. p 220
36 Park JG, Heo JH, Lee SY, Cho SH, Youn SK, Choi JS, Park SM, Ahn DH. 2005. Study on the improvement of storage property and quality in the traditional seasoning beet containing medicinal herb extracts. J Korean Soc Food Sci Nutr 34: 317-320   과학기술학회마을   DOI   ScienceOn
37 Miller CC, Park Y, Pariza MW, Cook ME. 1994. Feeding conjugated linoleic acid to animals partially overcomes catabolic responses due to endotoxin injection. Biochem Biophys Res Commun 198: 1107-1112   DOI   ScienceOn
38 Paneras ED, Bloukas JG. 1994. Vegetable oils replace pork backfat for low-fat frankfurters. J Food Sci 59: 725-728   DOI   ScienceOn
39 Kang WS, Kim JH, Park EJ, Yoon KR. 1998. Antioxidative property of turmeric (Curcumae Rhizoma) ethanol extract. Korea J Food Sci Technol 30: 266-271   과학기술학회마을
40 Youn SK, Park SM, Kim YJ, Ahn DH. 2001. Studies on substitution effect of chitosan against sodium nitrite in pork sausage. Korean J Food Sci Technol 33: 551-559   과학기술학회마을