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


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.


Chitosan;Sodium nitrite;Low-fat sausages


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