Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Quality Characteristics of Chicken Sausage Prepared with Turmeric (Curcuma longa L.) during Cold Storage

강황분말 첨가 계육 소시지의 냉장 저장 중 품질 특성

  • Yun, Eun-A (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Jung, Eunkyung (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Nami (Dept. of Food & Nutrition, Sookmyung Women's University)
  • 윤은아 (숙명여자대학교 생활과학대학 식품영양학과) ;
  • 정은경 (숙명여자대학교 생활과학대학 식품영양학과) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학과)
  • Received : 2012.06.15
  • Accepted : 2013.04.30
  • Published : 2013.08.02
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Abstract

The purpose of this study was to evaluate the quality characteristics of chicken sausage prepared with turmeric (Curcuma longa L.) powder (T) during storage at $4^{\circ}C$ for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P<0.05) than the control for both uncooked and cooked sausage. The hardness, chewiness, and gumminess of control sausage significantly changed after 15 days of storage, while the hardness and gumminess of turmeric-supplemented sausages (T) significantly increased after 5 days (until 15 days) for cooked sausages. The total phenolic content and DPPH radical scavenging activity of turmeric-supplemented sausages was significantly higher (P<0.01) than the control for both uncooked and cooked sausage during storage. On the other hand, the acid value of the control was higher than the turmeric-supplemented sausages and the peroxide value of the control was significantly higher (P<0.05) than the turmeric-supplemented sausages after 15 days of storage. Microorganism analysis revealed that total plate counts of uncooked and cooked control sausages were significantly higher (P<0.05) than turmeric-supplemented sausages at 20 days of storage. As a result, sausages prepared with turmeric powder demonstrate antioxidative activity and lipid oxidative stability during storage.

Keywords

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