지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 178 - 184 (7page)
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초록· 키워드
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The application of ganghwa mugwort (GM), ascorbic acid (AC), and their combinations for reduction of residual nitrite contents was analyzed in pork sausages during storage of 28 d. Six treatments of pork sausages contained the following: Control (no antioxidant added), AC (0.05% AC), GM 0.1 (0.1% GM), GM 0.2 (0.2% GM), AC+GM 0.1 (0.05% AC + 0.1% GM) and AC+GM 0.2 (0.05% AC + 0.2% GM). Results showed that the mixture of 0.05% AC and 0.2% GM was most effective for reducing thiobarbituric acid reactive substances (TBARS) and residual nitrite contents than the control and GM added sausages alone (p<0.05). The color values of all treatments were significantly affected by adding GM (either alone or with AC). Additionally, the total color difference (${\Delta}E$) and hue angle ($H^{\circ}$) values of treatments added with GM were higher than those of the control as the amount of GM increased (p<0.05). However, there were no significant differences in the pH values between the control and all treatments during the storage period (p>0.05). Our results showed possible applications of antioxidant combination, for preventing the lipid oxidation and decreasing the residual nitrite levels of meat products.
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참고문헌 (23)
참고문헌 신청
Ahn, H. J / 2004 / Combined effects of gamma irradiation and a modified atmospheric packaging on the physicochemical characteristics of sausage / Radiat. Res 71:51~54
Aksu, M. I / 2005 / The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma a cooked meat product / Meat Sci 71:277~283
Calvert, J. T / 1992 / Interactions between carnosine and selected antioxidants in ground turkey / J. Food Qual 15:423~433
Choi, Y. S / 2011 / Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system / Meat Sci 88:59~66
Djenane, D / 2002 / Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere / Food Chem 76:407~415
Aksu, M. I / 2005 / The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma a cooked meat product / Meat Sci 71:277~283
Calvert, J. T / 1992 / Interactions between carnosine and selected antioxidants in ground turkey / J. Food Qual 15:423~433
Choi, Y. S / 2011 / Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system / Meat Sci 88:59~66
Djenane, D / 2002 / Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere / Food Chem 76:407~415
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