Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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The Effect of Various Cereal Flours on Quality and Storage Characteristics of Sausage

곡류가루 첨가가 소시지의 품질 및 저장성에 미치는 영향

  • 조은자 (성신여자대학교 식품영양학과) ;
  • 장선문 (성신여자대학교 식품영양학과) ;
  • 임지숙 (성신여자대학교 식품영양학과)
  • Published : 2004.06.01
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Abstract

To investigate the effect of cereal powders on the quality and storage characteristics of sausage, Aw, pH, microbial count, TBA value, VBN value, textual and sensory characteristics were examined. Water activity tended to decrease as storage time prolonged and all the samples showed higher Aw's than that of the control. During the storage period, pH values of all the samples decreased. L, a and b values had a tendency to decrease during the storage period. During the four weeks storage at 4$^{\circ}C$, TBA and VBN values of all the sample showed increasing tendency and were lower than those of the control. Total plate counts of bacteria, the number of lactic acid bacteria and coliform bacteria counts increased as the storage time prolonged. Texture characteristics of all samples increased up to 1 week storage and decreased subsequently. The sensory scores of all the samples decreased as the storage time prolonged.

Keywords

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