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Effects of Ethanol Extracts of Bacillus polyfermenticus SCD on the Storage Stability of Emulsion Type Sausage

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 17 Number 4 (2008.08)바로가기
  • 페이지
    pp.809-813
  • 저자
    Hack-Youn Kim, Jong-Youn Jeong, Ji-Hun Choi, Yun-Sang Choi, Doo-Jeong Han, Mi-Ai Lee, Jang-Hyun Lee, Hyun-Dong Paik, Cheon-Jei Kim
  • 언어
    한국어(KOR)
  • URL
    https://www.earticle.net/Article/A78592

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원문정보

초록

영어
The objective of this study was to determine storage stability and antioxidant effect of T1, ascorbic acid (0.6%); T2, ethanol extracts of Bacillus polyfermenticus (5%); T3, mixture with ascorbic acid (0.3%), and ethanol extracts of B. polyfermenticus (2.5%) during the storage period. The pH of sausage decreased constantly during storage (p<0.05). Thiobarbituric acid reaction substance (TBA) values were lower in all treated samples compared to the control (p<0.05). Longer storage periods resulted in higher TBA values (p<0.05). Volatile basic nitrogen (VBN) value in T1, T2, and T3 were significantly lower than control (p<0.05). The L* value of T1, T2, and T3 had higher than control. The a* value of T2 was significantly lower than control, T1, and T3 during storage period (p<0.05). The b* value of T2 had significantly higher compared to the other sausage samples during storage period (p<0.05). Total microbial counts in the sausages samples significantly increased as storage period increased (p<0.05). Further studies are needed to develop various meat products to extend the storage stability using B. polyfermenticus SCD.

목차

Abstract
 Introduction
 Materials and Methods
 Result and discussion
 Acknowledgments
 References

키워드

antioxidant Bacillus polyfermenticus SCD storage stability sausage

저자

  • Hack-Youn Kim [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
  • Jong-Youn Jeong [ Department of Animal Science, University of Wisconsin-Madison, Muscle Biology and Meat Science Building ]
  • Ji-Hun Choi [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
  • Yun-Sang Choi [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
  • Doo-Jeong Han [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
  • Mi-Ai Lee [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
  • Jang-Hyun Lee [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
  • Hyun-Dong Paik [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
  • Cheon-Jei Kim [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 17 Number 4

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