• Title/Summary/Keyword: nitrite and ascorbic acid-derived gas

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Effect of Nitrite and Ascorbic Acid-derived Gas on Color Development and Physical Characteristics in Emulsified Sausage (아질산염과 아스코르브산 유래 가스가 유화형 소시지의 발색 및 물리적 특성에 미치는 영향)

  • Kim, Nam-Kuk;Jung, Han-Hyuck;Lee, Chang-Soo;Lee, Seung-Hwan;Kim, Oun-Hyun
    • Food Science of Animal Resources
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    • v.32 no.1
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    • pp.112-117
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    • 2012
  • In order to improve or replace the direct addition method of nitrite and ascorbic acid, the effect of nitrite and ascorbic acid-derived gas addition on color development and physical characteristics in emulsified sausage was investigated. Nitrite (150 ppm) and ascorbic acid (450 ppm) were added directly to emulsion in the control group, but in the treatment group nitrite and ascorbic acid-derived gas was used for emulsion. In the control and treatment groups, pH values were higher than raw meat, but these values did not show significant change during the storage in both groups. In the meat color, lightness (CIE $L^*$) and redness ($a^*$) values of control and treatment groups were higher compared to raw meat. The treatment group has lower redness and higher yellowness ($b^*$) values than control group during the storage (p<0.05). However, lightness was not significantly different between control and treatment groups. The cook and storage loss values were significantly different between control and treatment groups (p<0.05), but the water holding capacity and shear force values were not significantly different between groups. These results showed that treatment of nitrite and ascorbic acid-derived gas has a similar effect to direct addition of nitrite and ascorbic acid on color development and physical characteristics in emulsified sausage. Also, these results showed that nitrite and ascorbic acid-derived gas addition may be a good possible alternative of nitrite and ascorbic acid using in emulsified sausage.