Developments of Functional Sausage using Plant Extracts from Pine Needle and Green Tea

솔잎 및 녹차 추출물을 이용한 기능성 소시지 개발

  • 김수민 (경산대학교 생명자원공학부) ;
  • 조영석 (영남대학교 식품가공학과) ;
  • 성삼경 (영남대학교 식품가공학과) ;
  • 이일구 (국방품질관리연구소) ;
  • 이신호 (대구가톨릭대학교 식품공학과) ;
  • 김대곤 (대구산업정보대학 식품영양과)
  • Published : 2002.03.01


The functional sausage added to effective extracts are prepared to carried out to investigate functional and storage characteristics. This products were stored at different temperature. The changes of pH were tended to be a little ranged from pH 6.07 to pH 6.35 in control. At the same time, the pH changes treated with plant extracts showed the same tendency as control. The treatments using natural extracts revealed a little low TBARS value during storage at 10$^{\circ}C$. The nitrite scavenging ability of extracts from pine needle were higher than those of green tea extracts, irrespective of storage temperature. The VBN content was tended to be increased as storage time goes by, irrespective of storage temperature. The treatments using plant extracts revealed a little low VBN content, compared to control during storage. The changes of total bacteria were more increased to 2.2${\times}$10$^1$∼3.2 ${\times}$ 10$\^$6/ CFU/g during storage at 30$^{\circ}C$ than 2.2${\times}$10$^1$∼3.3${\times}$10$^2$CFU/g in case of storage at 10$^{\circ}C$. The treatments using plant extracts revealed an antimicrobial activity until storage at 3 days, compared to control. The lightness of sausage color were a little more decreased gradually during storage at 30$^{\circ}C$ than those of storage at 10$^{\circ}C$. Overall, the lightness of sausage color treated with pine needle extracts were a more bright than those of control. However, the redness of sausage color treated with pine needle and green tea showed the most lowest red color, compared to control. Sensory test suggested that the changes of sausage color, flavor, texture and taste were tended to be decreased gradually. In conclusion, pine needle extract was the most effective natural resources on the basis of the functional and physico-chemical properties of sausage of sausage.


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