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Effect of Substituted Conjugated Linoleic Acid for Fat on Meat Qualities, Lipid Oxidation and Residual Nitrite Content in Emulsion-type Sausage

  • Hah, K.H. ;
  • Yang, H.S. ;
  • Hur, S.J. ;
  • Moon, S.S. ;
  • Ha, Y.L. ;
  • Park, G.B. ;
  • Joo, Seon-Tea
  • Received : 2005.09.30
  • Accepted : 2005.12.31
  • Published : 2006.05.01

Abstract

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.

Keywords

Conjugated Linoleic Acid (CLA);Emulsion-type Sausage;TBARS;Residual Nitrite;Meat Quality

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