DOI QR코드

DOI QR Code

Evaluation of High Molecular Weight of Chitosan as a Replacer of Sodium Nitrite on the Physico-Chemical Properties and Microbial Changes of Low-fat Sausages During Refrigerated Storage

아질산염의 대체제로 고분자 키토산의 첨가가 저지방 소시지의 냉장 저장 중 이화학적 성상 및 미생물의 변화에 미치는 영향

  • 진구복 (전남대학교) ;
  • 오미영 (전남대학교) ;
  • 박성용 (전남대학교)
  • Published : 2006.08.31

Abstract

This study was performed to investigate if high molecular weight(~200kDa) of chitosan can be a potential possibility to replace with the sodium nitrite in low-fat sausages. pH, proximate analysis, Hunter color values, vacuum purge, expressible moisture(EM, %), texture profile analysis(TPA), shelf-life effect were measured. No differences in physico-chemical properties were observed between controls and chitosan treatments(p>0.05). Since Hunter-a-values(redness) were reduced with the addition of chitosan as compared to the sausages containing sodium nitrite and sodium lactate, it could not be replaced by chitosan completely. However, total plate counts(TPC), thiobarbituric acid reactive substance(TBARS), volatile basis nitrogen(VBN) did not differ between chitosan treatments and controls. These results indicated that the addition of chitosan into meat products would be replaced with sodium nitrite partially, but it may not be completely replaced due to the reduced Hunter-a-values. Further research will be continuously performed to screen the natural ingredients which might have a cured pigment in meat products.

Keywords

Chitosan;Sodium nitrite;Low-fat sausages

References

  1. AOAC. Official Method of Analysis. 1995. 15th ed Arlington. Va.. Association of official analytical Chemist. Washington D. C. USA
  2. Chun. I. H.. Kim. B. Y.. Son. T. I. and Hahm. Y. T. 1997. The extension of tofu shelf-life with water soluble degraded chitosan as immersion. Korean J. Food Sci. Tcchnol 29(3):476-481
  3. Darmadji. P. and Izumimoto. M. 1994. Effect of chitosan in meat preservation. Meat Sci. 38:243 -254 https://doi.org/10.1016/0309-1740(94)90114-7
  4. Jauregui. C. A.. Regenstein. J. N. and Baker. R. C. 1981 A simple centrifugal method for measuring expressible moisture. a water-binding property of muscle foods. J. Food Sci. 46:271-273
  5. Jo, C.. Lee. J. W.. Lee. K. H.. Lee. H. J. and Byun. M. W 2001 b. Effect of irradiation on pH. color. and sensory quality of cooked pork sausage with added chitosan oligomer. J. Korean Soc. Food Sci. Nutr. 6(3):147-151
  6. Jo, G.. Jin. Y. L.. Chin. K. B. and Park. R. D. 2002. Effect of chitosan on the growth of food poisoning bacteria. J, Chitin Chitosan 7(4):219-224
  7. Kim. K. W. and Thomas. R. L. 2007. Antioxidative activity of chitosans with varying molecular weights. Food Chem. 101(1):308-313 https://doi.org/10.1016/j.foodchem.2006.01.038
  8. Leuba, J. L. and Stossel. P. 1986. Chitosan and other polyarnines: antifungal activity and interaction with biological membranes. In Chitin in nature and technology. Muzzarelli. R.. Jeuniaux, C. and Gooday. G. (eds.). Plenum Press. New York. pp. 215-221
  9. Park, S. Y.. Chin. K. B. and Yoo, S. S. 2005. Flavor compounds and physicochemical properties of low-fat functional sausages manufactured with chitosans during refrigerated storage. Korean J. Food Sci. Ani. Resour. 25(3):285-294
  10. Sagoo. S.. Board, R. and Roller. S. 2002. Chitosan inhibits growth of spoilage micro-organisms in chilled pork products. Food Microbiol. 19: 175-182 https://doi.org/10.1006/fmic.2001.0474
  11. SAS User's Guide Statistical Analysis System. 1989. Cary. NC SAS Institute Inc
  12. Youn. S. K .. Kim. Y. J. and Ahn. D. H. 2001. Antioxidative effects of chitosan in meat sausage. J. Korean Soc. Food Sci. Nutr. 30(3):477-481
  13. Youn, S. K., Park. S. M. and Ahn, D. H. 2000. Studies on the improvement of storage property in meat sausage using chitosan-II. Difference of storage property by molecular weight of chitosan. J. Korean Soc. Food Sci. Nutr. 29(5):849-853
  14. Youn, S. K., Park. S. M., Kim. Y. J. and Ahn, D. H. 1999. Effect on storage property and quality in meat sausage by added chitosan. J. Chitin Chitosan 4(4): 189-195
  15. Ziper. M. W. and Watt. B. M. 1962. A modified 2-thiobarbituric acid(TBA) method for the determination of malonaldehydc in cured meat. J. Food Technol. 16:102-104
  16. 김언현, 최윤황. 1999 키토산 첨가 소시지 개발 에 관한 연구. 건국대학교 생명자원학부 논문 pp. 95-121
  17. 송계원. 이성기 1983. 아질산염, 아르코르빈산 및 소금의 첨가량이 세절육의 특성에 미치는 영향. 한국축산학회지 25(4):288-295
  18. 윤선경. 이현영. 김연주. 이보희. 박선미. 안동현. 2000 키토산의 항산화 효과에 미치는 분자량의 영향 부경대학교 식품생명공학부 학위논문
  19. 한승관. 박형기. Yamauchi. K. 2000 냉장중 염지 육의 지방산 조성과 인지질 한량에 미치는 아질산염의 효과. 한국식품영양과학회지 42:349-360
  20. Jo. C.. Lee. J. W.. Lee. K. H. and Byun. M. W. 2001a. Quality properties of pork sausage prepared with water-doluble chitosan oligomer. Meat Sci. 59:369-375 https://doi.org/10.1016/S0309-1740(01)00089-4
  21. Robach. M. C.. Owens. J. L.. Paquette, M. W.. Sofos. J. N. and Busta F. F. 1980. Effects of various concentrations of sodium nitrite and potassium sorbatc on nitrosamine formation in commercially prepared bacon. J. Food Sci. 45: 1280-1284 https://doi.org/10.1111/j.1365-2621.1980.tb06538.x
  22. Bourn. M. C. 1978. Texture profile analysis. Food Technol. 32(7):62-66. 72
  23. Chin. K. R.. Keeton. J. T.. Longnecker. M. T. and Lamkey. J. W. 1999. Utilization of soy protein isolate and konjac bland in a low-fat bologna(model system). Meat Sci. 53:45-57 https://doi.org/10.1016/S0309-1740(99)00035-2
  24. Lin. K. W. and Chao. J. Y. 2001. Quality characteristics of reduced-fat chinese-style sausage as related to chitosan's molecular weight. Meat Sci. 59:343-351 https://doi.org/10.1016/S0309-1740(01)00084-5
  25. Kook, S. B.. Choi. S. H.. Kang. S. M.. Park, S. Y. and Chin. K. B. 2003. Product quality and extension of shelf-life of low-fat functional sausages manufactured with sodium lactate and chitosans during refrigerated storage. Korean J. Food Sci. Ani. Resour. 23(2):128-136
  26. Park. S. M.. Youn. S. K.. Kim. H. J. and Ahn, D. H. 1999. Studies on the improvement of storage property in meat sausage using chitosan-I. J. Korean Soc. Food Sci. Nutr. 28(1):167-171
  27. Shahidi, F.. Arachchi. J. K. V. and Jeon, Y. J. 1999. Food applications of chitin and chitosans. Trends in Food Sci. and Technol. 10:37-51 https://doi.org/10.1016/S0924-2244(99)00017-5

Cited by

  1. Changes in Residual Nitrite, TBARS and Color of Meat Products during Storage vol.27, pp.3, 2007, https://doi.org/10.5851/kosfa.2007.27.3.299