Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Garlic and Onion Juice Addition on the Lipid Oxidation, Total Plate Counts and Residual Nitrite Contents of Emulsified Sausage during Cold Storage

마늘즙 또는 양파즙 첨가가 유화형 소시지의 저장 중 지방 산화, 총 미생물수 및 아질산염잔존량에 미치는 영향

  • Published : 2009.10.31
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Abstract

The objective of this study was to determine the antioxidant and antimicrobial effects of garlic juice and onion juice in emulsified sausage during cold storage. The sausages were into five groups: control, 1% garlic juice (T1), 3% garlic juice (T2), 1% onion juice (T3), and 3% onion juice (T4). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 7, 14 and 21 days. As storage time increased, the presence of garlic juice and onion juice resulted in decreased pH, residual nitrite value, and increased peroxide value, TBARS (thiobarbituric acid reactive substance) values, and total plate counts. The pH value, peroxide value, TBARS, residual nitrite and total plate counts were significantly decreased by the addition of garlic and onion juice relative to the control (p<0.05). Especially, T2 was significantly (p<0.05) more effective in delaying lipid oxidation compared to the other treatment groups. However, no significant difference (p<0.05) was found in total plate counts among all the formulations on day 0. Also, the use of garlic juice resulted in much better antioxidant and antimicrobial effects than the use of onion juice and the control. In conclusion, this study demonstrates that the addition of 3% garlic juice (T2) to emulsified sausages tended to improve antioxidative and antimicrobial effects during storage relative to the other treatment groups.

유화형 소시지에 마늘즙과 양파즙을 각각 1%와 3%를 첨가하여 냉장온도($4{\pm}1^{\circ}C$)에서 21일간 저장하면서 pH, peroxide value, TBARS, 총 미생물수 및 아질산염 잔존량을 조사하였다. 실험구는 마늘즙과 양파즙을 첨가하지 않은 대조구, 마늘즙 1% 첨가구는 T1, 마늘즙 3% 첨가구는 T2, 양파즙 1% 첨가구는 T3 및 양파즙 3% 첨가구를 T4 등 5개 처리구로 나누어 0, 7, 14 및 21일간 저장하면서 실험하였다. pH는 저장기간이 경과하면서 모든 처리구에서 서서히 감소하였고, 마늘즙 첨가구는 양파즙 첨가구보다 낮았으며, 대조구의 pH가 가장 높았다. 과산화물가는 저장기간 동안 증가하였고, 마늘즙과 양파즙의 첨가구는 대조구보다 유의적으로 낮은 함량을 보였다(p<0.05). TBARS는 저장기간 동안 직선적으로 증가하였으며, 마늘과 양파를 첨가한 유화형소시지는 대조구보다 낮아 마늘과 양파즙이 지방산화를 지연시켰고, 마늘이 양파보다 효과적이었다. 그리고 마늘즙과 양파즙의 첨가량이 많을수록 TBARS값은 낮은 경향이었다(p<005). 총 미생물수는 저장기간이 지나면서 모든 첨가구에서 증가하였고, 저장 0일에는 처리구간 유의성이 없었으며, 처리구간에는 마늘즙 3% 첨가구인 T2에서 유의적으로 낮은 미생물수를 나타내었다. 아질산염 잔존량은 저장기간이 경과하면서 감소하였는데 T2에서 다른 시험구보다 많이 감소하였다. 이상의 결과를 종합적으로 고찰해보면 마늘즙 3% 첨가구는 산화 및 미생물 성장 억제 가능성이 있는 것으로 사료된다.

Keywords

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