Effects of Pyroligneous Liquor and preservatives on the Quality of Fermented Sausages

목초액 및 보존제가 발효소시지의 품질에 미치는 영향

pH in sausages with 0.5% and 2% pyroligneous liquor was lowered rapidly respectively. Sausage with 2% pyroligneous liquor showed the lowest Aw. Antioxidant activity of 0.02% and 0.5% pyroligneous liquor was negligible but rancidity was inhibited in the sausages with 2% pyroligneous liquor and 0.02% BHA/BHT(1:1) Sensory tests showed that sausages treated with pyrolignesous liquor had lower score. The growth of lactic acid bacteria was not affected by pyroligneous liquor. But enterobacteria was not detected after 10 days fermentation of the sausages wit 0.02% BHA/ BHT 8 days in the 0.5% pyroligneous liquor and 6 days in the 2% pyroligneous liquor.