• 한국축산식품학회지
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• 제31권1호
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• pp.122-128
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• 2011

제조 방법을 다르게 처리한 쑥을 유화형 소시지 제조 시 첨가하여 냉장온도($4{\pm}1^{\circ}C$)에서 4주간 저장하면서 pH, TBARS, 총 미생물수, 아질산염잔존량 및 육색을 조사하였다. 시험구는 쑥을 첨가하지 않은 대조구, 쑥 분말 첨가구는 T1, 쑥 즙 첨가구는 T2, 쑥 에탄올 추출물 첨가구는 T3, 쑥 중탕 추출물 첨가구를 T4 등 5개 처리구로 나누어 0, 1, 2, 3 및 4주간 저장하면서 실험하였다. pH는 저장기간이 경과하면서 모든 처리구에서 서서히 감소하는 경향으로 대조구와 T4는 유의성이 없었고, T1과 T2 및 T3는 저장기간 동안 다소 낮았다(p<0.05). TBARS는 저장기간 동안 증가하였으며, 쑥 즙과 에탄올 추출물을 첨가한 유화형 소시지는 대조구보다 낮아 쑥의 첨가는 지방산화를지연시켰고, 특히 에탄올 추출물 첨가구인 T3에서 TBARS값은 가장 낮은 경향이었다(p<005). 총 미생물수는 저장기간이 지나면서 모든 첨가구에서 증가하였고, 저장 0주에는 처리구간 유의성이 없었으며, 처리구간에는 T3가 유의적으로 낮은 미생물수를 나타내었다. 아질산염잔존량은 저장기간이 경과하면서 감소하였는데 T3에서 다른 시험구보다 유의하게 감소하였다. 육색은 저장기간이 지나면서 CIE $L^*$값과 CIE $b^*$값은 감소하였고 CIE $a^*$값은 증가하였으며, 처리구간에는 CIE $L^*$값과 CIE $a^*$값은 쑥 첨가구에서 낮았고, CIE $b^*$값은 대조구와 T1에서 높은 결과로 쑥 추출물의 첨가는 소시지 색을 어둡게 하는 경향이었다. 결론적으로 쑥 에탄올 추출물 첨가는 지방의 산화와 미생물 성장 억제 및 아질산염잔존량 감소에 효과가 있을 것으로 기대된다.

• Asian-Australasian Journal of Animal Sciences
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• 제19권5호
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• pp.744-750
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• 2006

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.

• 한국축산식품학회지
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• 제43권3호
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• pp.502-511
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• 2023

The use of nitrite as a conventional curing agent is decreasing because of the negative consumer perception of synthetic compounds in foods. Therefore, this study was conducted to investigate the efficacy of dongchimi as an alternative to synthetic nitrite and its effect on the qualitative properties of emulsion-type sausages. Under all tested fermentation conditions, both nitrite and nitrate contents were the highest when dongchimi was fermented at 0℃ for 1 wk. The fermented dongchimi was powdered and added to the sausages. Emulsion-type sausages were prepared with 0.25% (treatment 1), 0.35% (treatment 2), 0.45% (treatment 3), or 0.55% (treatment 4) dongchimi powder, with 0.01% sodium nitrite-treated (control 1) and 0.40% celery powder-treated (control 2) sausages as controls. There were not different (p>0.05) in the pH, cooking yield, CIE L^*, and CIE a^* between the control 1 and treatments 2, 3, and 4. CIE b^* was significantly higher (p<0.05) in the control 2 and lower (p<0.05) in the control 1 than that in the other groups. Treatment 4 and control 1 had similar contents of residual nitrite, nitrosyl hemochrome, and total pigment. Additionally, treatment 4 exhibited a significantly better (p<0.05) curing efficiency than the control 1. However, naturally cured sausages showed higher (p<0.05) lipid oxidation than the control 1. This study suggests that the use of more than 0.35% dongchimi powder could replace sodium nitrite or celery powder as curing agents for emulsion-type sausages.

• 한국축산식품학회지
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• 제31권5호
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• pp.741-747
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• 2011

예로부터 옷감의 염료 및 식용색소로 사용되어 온 치자는 혈당 저하, 항 종양, 항 혈전, 혈관신생 억제, 항산화, 항균 등 다양한 생리활성이 있는 것으로 보고되고 있으나 치자의 아질산염 소거 작용이나 육제품에의 이용에 관한 연구는 미비하다. 본 연구에서는 치자의 아질산염 대체 효과와 항균활성 등 기능성을 살펴보아 치자의 다양한 생리 기능성이 부여된 건강 지향적 육제품 개발의 기초자료로 활용하고자 아질산염(50, 100, 150 ppm)과 치자 추출물(0, 0.25, 0.5%)의 첨가량에 따른 돈육 패티의 물리 화학적 품질특성을 평가하고 아질산염 잔류량과 저장성을 살펴보았다. 패티의 색도를 측정한 결과 치자 추출물의 첨가에 따라 명도(CIE $L^*$)와 적색도(CIE $a^*$)가 감소되는 반면 황색도(CIE $b^*$)가 증가하였다. 돈육 패티를 가열한 결과 치자추출물이 첨가되지 않은 control 군에서는 아질산 첨가량이 많을수록 가열감량이 작았으나, 치자 추출물 첨가에 의한 가열감량의 변화는 명확히 관찰되지 않았다. $4^{\circ}C$에서 6주간 저장 후 패티의 pH, TBARS 및 VBN을 살펴본 결과 치자 추출물 첨가량이 많을수록 pH가 낮은 경향이었으나, TBARS와 VBN은 변화가 없었다. 돈육 패티의 아질산염 잔류량은 저장기간이 길어짐에 따라 점차 감소하였으며, 치자 추출물 첨가량이 많을수록 잔류량이 낮았다. 저장 중 미생물 오염을 살펴본 결과 대장균은 검출되지 않았으며, 일반세균은 치자 추출물 첨가에 따라 감소하여 항균 작용을 위한 아질산염 사용의 대체효과를 보였다. 이상의 결과를 보면 돈육 패티 제조 시 치자 추출물의 첨가는 아질산염 잔류량을 감소시킴과 함께 저장시 항균성을 증가시켜 건강 향상 기능성 천연 소재로서 치자의 이용 가능성을 시사한다.

• 한국축산식품학회지
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• 제37권3호
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• pp.418-428
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• 2017

In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC), T3 (1% PS + 60 ppm nitrite), and NC (nitrite-free). The T1 and T3 samples had higher nitrosoheme pigment contents, which were associated with the redness of the samples (p<0.05). T1 resulted in the highest redness value (p<0.05). The redness and yellowness of the cooked pork patties increased with increasing PS levels. The pH of the samples subjected to all treatments decreased with progress of the storage period (p<0.05). The pH of the T1 and T3 samples treated with PS was lower (p<0.05) than that obtained with other treatments, as PS has a lower pH value. The treatments in which PS was added were most effective for reducing the level of thiobarbituric acid reactive substances (TBARS) and the residual nitrite content relative to the control. T1 resulted in the highest flavor, off-flavor, and overall acceptability scores during storage (p<0.05). The total viable bacterial count for all treatments was below 1 Log CFU/g, and E. coli and coliform bacteria were not detected during storage. Therefore, these results suggested that pre-converted nitrite from Swiss chard powder is a potential replacement for nitrite in meat products.

• 한국축산식품학회지
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• 제40권4호
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• pp.636-648
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• 2020

This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products. Freeze-dried white kimchi powder was prepared and used after fermentation for 2 wk. Six treatments were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate), treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and 0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder, 0.02% starter culture, and 0.2% acerola juice powder), treatment 3 (0.4% white kimchi powder, 0.04% starter culture, and 0.1% acerola juice powder), treatment 4 (0.4% white kimchi powder, 0.04% starter culture, and 0.2% acerola juice powder), and treatment 5 (0.4% celery powder, 0.04% starter culture, and 0.2% acerola juice powder). The pH values were decreased (p<0.05) because of lower pH of acerola juice powder, resulting in lower cooking yields (p<0.05) in these treatments. CIE L* and CIE a* values of indirectly cured meat products were not different (p>0.05) from the sodium nitrite-added control. However, indirectly cured meat products showed lower (p<0.05) residual nitrite contents, but higher (p<0.05) nitrosyl hemochrome contents and cure efficiency than the control. Treatments 2 and 4 had higher (p<0.05) total pigment contents and lipid oxidation than the control. This study indicates that white kimchi powder coupled with acerola juice powder has substantial potential to substitute synthetic nitrite to naturally cured meat products, which could be favored by consumers seeking clean label products.

• 한국식품영양과학회지
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• 제30권4호
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• pp.635-640
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• 2001

천연부산물을 첨가한 소시지의 이화학적 특성을 알아보기 위하여 대조구의 pH와 수분함량을 비교한 결과 이들 성분의 변화는 유사한 경향을 나타내었다. 그런, 보수력은 대조구에 비하여 chitosan, sesamol 첨가구가 약간 높은 경향을 나타내었다. 부산물 첨가 소시지의 지방산화도는 1$0^{\circ}C$와 3$0^{\circ}C$ 저장에서 대조구에 비하여 다소 낮은 TBARS값을 나타내어 저장성이 있는 것으로 나타났다. 이러한 부산물 첨가 소시지의 지방산화도는 potassium sorbate 0.5% 첨가구와 유사한 경향을 나타내었다. 잔존아질산염 함량은 대조구에 비하여 부산물 첨가구가 약간 낮은 경향을 나타내었으며, 그중에서도 감귤껍질 첨가구가 가장 낮은 값을 나타내었다. 부산물 첨가 소시지의 명도는 대조구와 유사하였으며, 적색도는 대조구에 비하여 chitosan 첨가구가 약간 높은 것으로 나타났다. 부산물 첨가구와 대조구의 관능적인 차이는 인정되지 않았다. 따라서, 대조구에 비하여 부산물 첨가 소시지는 지방산화도와 잔존아질산염의 함량을 낮추는 특성이 있으며, 제품의 이화학적 특성은 대조구와 유사하여 육제품 제조시 첨가추출물로서의 이용가능성을 확인하였다.

• 한국축산식품학회지
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• 제40권5호
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• pp.831-843
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• 2020

This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L^⁎ values and higher CIE b^⁎ values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a^⁎ values to the control, while SP treatment had the lowest (p<0.05) CIE a^⁎ values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders.

• 한국식품영양과학회지
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• 제33권1호
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• pp.201-206
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• 2004

쑥 분말의 첨가와 원료육 등급이 돼지고기 햄의 저장성에 미치는 영향을 검토하기 위하여, 규격돈(B등급) 및 경산모돈(E등급)에 쑥 분말을 첨가한 것과 첨가하지 않은 네 종류의 돼지고기 햄을 제조하였다. $L^{*}$ 값은 $B_{o}$ 및 $B_{+}$ 햄은 저장 후기가 높았으며, $E_{o}$ 햄은 저장 2주째 가장 높았고, $E_{+}$ 햄은 저장 중 변화가 없었다. 그러나 B등급육 햄의 $L^{*}$ 값이 E등급육 햄보다 높았으며, $a^{*}$ 값은 E등급육 햄이 높았다. 햄의 pH는 저장 중 감소하다가 저장 8주까지 증가하였다. 아질산 잔류량은 저장 2주까지 급격히 감소하였으며, 쑥 분말의 첨가는 아질산 잔류량의 감소에 영향을 미쳤다. VBN 함량은 저장초기 6.90∼7.90 mg%이던 것이 저장 중 증가하여 8주 째에는 14.07∼14.83 mg%를 나타내었다. TBARS는 저장 중 증가하였으며, 쑥 분말을 첨가한 것이 첨가하지 않은 것보다 저장 4주와 6주 째에 더 낮았다. 총균수는 모든 햄이 저장 중에 증가하였으며, 쑥 분말의 첨가는 총균수에 영향을 미치지 않았다.

• 한국축산식품학회지
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• 제38권2호
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• pp.417-430
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• 2018

This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures ($70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, and $85^{\circ}C$). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE $a^*$ values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE $a^*$ values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.