Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of the Addition Method of Mugwort on Antioxidant Effect, Total Plate Counts, and Residual Nitrite Content of Emulsified Sausages during Cold Storage

쑥 첨가방법이 유화형 소시지의 냉장 저장 중 항산화, 총미생물수 및 아질산염 소거에 미치는 영향

  • 김영직 (대구대학교 동물자원학과)
  • Received : 2011.01.04
  • Accepted : 2011.02.09
  • Published : 2011.02.28
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Abstract

This study was conducted to investigate the antioxidant effects, total plate count (TPC), and residual nitrite content of emulsified sausage with added mugwort during cold storage. The sausages were of five types: nothing added (control), mugwort powder added (T1), mugwort juice added (T2), mugwort ethanol extract added (T3), and mugwort hot water extract added (T4). Each sausage type was tested in triplicate and assigned to one of five storage periods: 0, 1, 2, 3, or 4 wk. As storage time increased, the presence of mugwort resulted in decreased pH, residual nitrite content, and meat color (CIE $L^*$ and $b^*$) and increased thiobarbituric acid reactive substance (TBARS) and TPC values. Values for pH, TBARS, residual nitrite, and TPC decreased significantly after adding mugwort compared with the control (p<0.05). Among all treatments, T3 was significantly (p<0.05) more effective in delaying lipid oxidation and microbial activity. The CIE $L^*$ and $b^*$ decreased significantly with the addition of mugwort relative to the control. In conclusion, the results demonstrate that adding an ethanol extract of mugwort (T3) to emulsified sausages tended to improve antioxidant and antimicrobial effects and residual nitrite content during storage compared to the other treatment groups.

제조 방법을 다르게 처리한 쑥을 유화형 소시지 제조 시 첨가하여 냉장온도($4{\pm}1^{\circ}C$)에서 4주간 저장하면서 pH, TBARS, 총 미생물수, 아질산염잔존량 및 육색을 조사하였다. 시험구는 쑥을 첨가하지 않은 대조구, 쑥 분말 첨가구는 T1, 쑥 즙 첨가구는 T2, 쑥 에탄올 추출물 첨가구는 T3, 쑥 중탕 추출물 첨가구를 T4 등 5개 처리구로 나누어 0, 1, 2, 3 및 4주간 저장하면서 실험하였다. pH는 저장기간이 경과하면서 모든 처리구에서 서서히 감소하는 경향으로 대조구와 T4는 유의성이 없었고, T1과 T2 및 T3는 저장기간 동안 다소 낮았다(p<0.05). TBARS는 저장기간 동안 증가하였으며, 쑥 즙과 에탄올 추출물을 첨가한 유화형 소시지는 대조구보다 낮아 쑥의 첨가는 지방산화를지연시켰고, 특히 에탄올 추출물 첨가구인 T3에서 TBARS값은 가장 낮은 경향이었다(p<005). 총 미생물수는 저장기간이 지나면서 모든 첨가구에서 증가하였고, 저장 0주에는 처리구간 유의성이 없었으며, 처리구간에는 T3가 유의적으로 낮은 미생물수를 나타내었다. 아질산염잔존량은 저장기간이 경과하면서 감소하였는데 T3에서 다른 시험구보다 유의하게 감소하였다. 육색은 저장기간이 지나면서 CIE $L^*$값과 CIE $b^*$값은 감소하였고 CIE $a^*$값은 증가하였으며, 처리구간에는 CIE $L^*$값과 CIE $a^*$값은 쑥 첨가구에서 낮았고, CIE $b^*$값은 대조구와 T1에서 높은 결과로 쑥 추출물의 첨가는 소시지 색을 어둡게 하는 경향이었다. 결론적으로 쑥 에탄올 추출물 첨가는 지방의 산화와 미생물 성장 억제 및 아질산염잔존량 감소에 효과가 있을 것으로 기대된다.

Keywords

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