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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 656 - 664 (9page)
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The effects of thyme and rosemary on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with thyme and rosemary powder (1 and 2%) and stored for 6 weeks at 10℃. The pH was significantly decreased in sausages by addition of thyme and rosemary compared to that observed in the control before and after storage. At 4 weeks of storage, the residual nitrite content was decreased by thyme and rosemary compared to the control. Lightness (L*) and yellowness (b*) were increased during storage, whereas redness (a*) and whiteness (W) were decreased before and after storage by addition of thyme and rosemary. The amount of TPC and lactic acid bacteria was lower at the end of storage in sausage containing thyme and rosemary. The 2, 2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging capacity of sausages was increased by addition of thyme and rosemary compared to that in the control before and after storage. In particular, T2 (0.2% thyme addition) showed the highest DPPH radical scavenging capacity during storage. In a sensory evaluation, flavor and overall acceptability were lower in sausages containing thyme and rosemary than in the control. However, at the end of storage (6 wk), aroma, flavor and overall acceptability were not significantly different among the sausage samples.
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참고문헌 (25)
참고문헌 신청
Akowuah, G. A. / 2005 / The effects of different extraction solvents of varying polarities of polyphenols of Orthosiphon stamineus and evaluation of the free radical-scavenging activity / Food Chem 93:311~317
Angioni, A. / 2004 / Chemical composition, plant genetic differences, antimicrobial and antifungal activity investigation of the essential oil of Rosmarinus officinalis L / J. Agric. Food Chem 52:3530~3535
AOAC / 1990 / Official methods of analysis / Assn. of Office Analytical Chemists
Aruoma, O. I. / 1992 / Antioxidant and prooxidant properties of active rosemary constituents: Carnosol and carnosic acid / Xenobiotica 22:257~268
Buege, J. A. / 1978 / Methods in Enzymology, 52 / Academic Press :302~310
Angioni, A. / 2004 / Chemical composition, plant genetic differences, antimicrobial and antifungal activity investigation of the essential oil of Rosmarinus officinalis L / J. Agric. Food Chem 52:3530~3535
AOAC / 1990 / Official methods of analysis / Assn. of Office Analytical Chemists
Aruoma, O. I. / 1992 / Antioxidant and prooxidant properties of active rosemary constituents: Carnosol and carnosic acid / Xenobiotica 22:257~268
Buege, J. A. / 1978 / Methods in Enzymology, 52 / Academic Press :302~310
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