Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

The Physicochemical and Storage Characteristics of Sausage added Mugwort Powder

쑥 분말 첨가 소시지의 이화학적 및 저장 특성

  • Han, Kyu-Ho (Department ol Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Il-Shin (Department of Dairy Science, Han-kyung National University) ;
  • Lee, Chi-Ho (Department ol Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 한규호 (건국대학교 축산식품생물공학) ;
  • 최일신 (한경대학교 낙농학과) ;
  • 이치호 (건국대학교 축산식품생물공학)
  • Published : 2006.09.30
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Abstract

This study was carried out to investigate the physico-chemical and storage characteristics of sausages added mugwort powder at $4^{\circ}C$ during 13 days. The composition of fresh sausages was as the following : meat 60 % (w/w), lard 20 %, ice 20 %, salt 1.5 %, sugar 0.5 %, phosphate 0.25 %, mugwort 2 % or 5 %. Sausages were divided into three groups; control group mugwort 0 %, Treatment I mugwort 2 % and Treatment II mugwort 5 %. The pH, TBA(thiobarbituric aid) value, VBN(volatile basic nitrogen), rheology, and sensory evaluation were measured. The changes of pH of all groups were slightly decreased with increasing storage days. But, the significant difference of pH changes were not shown between mugwort 2 % (Treatment I) and mugwort 5 % (Treatment II) groups. The changes of TBA values of all treatments increased during storage periods. TBA values of Treatment I and Treatment II groups were significantly (p<0.05) higher than that of the control group. The change of VBN showed trends to increase during storage periods. The change of VBN of Treatment I was significantly (p<0.05) lower than those of the control and Treatment II. Hardness and brittleness of 2 % and mugwort 5 % groups were significantly (p<0.05) higher than that of the control group. Elasticity and cohesiveness of 2 % and Treatment II were significantly (p<0.05) lower than that of the control group. Also, Treatment I was superior to the other groups by the results of sensory evaluation. Therefore, these results suggest that it may be possible to manufacture sausages added 2 % mugwort powder which can help to increase storage periods, and improve quality of sausage.

Keywords

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