논문 상세보기
pp.69-78
The objective of this study was to investigate the quality properties of sausages added with the atmospheric pressure plasma treated extract of Perilla frutescens Britton var. acuta Kudo (red perilla). The lyophilized powder of red perilla extract treated by atmospheric-pressure plasma contained 7.5 g kg-1 nitrite. Sausage samples were manufactured with the addition of sodium nitrite (Control), celery powder (Celery), or plasma-treated extract of red perilla (PTP) to obtain nitrite concentration of 70 mg kg-1. The residual nitrite content was the lowest in PTP during storage for 21 days at 4℃ (p<0.05). The total aerobic bacteria counts were higher in PTP than in Control and Celery during storage at 4℃ (p<0.05). Malondialdehyde content of sausages was significantly lower in PTP than in Control and Celery during storage (p<0.05). PTP showed the lowest L* value and the highest b* value among the tested sausage samples during storage (p<0.05). PTP received the low scores in all the sensory properties of sausages because of its inherent color and flavor. The results suggested that the plasma-treated extract of red perilla was an unsuitable natural nitrite source for cured meat products because of its adverse effect on sensory quality. However, natural nitrite source with increased nitrite content can be produced by the treatment of the natural plant extract with atmosphericpressure plasma.
Ⅰ. 서론
Ⅱ. 재료 및 방법
1. 플라즈마 처리된 자소엽 에탄올 추출물의 제조
2. 소시지의 품질 특성
Ⅲ. 결과 및 고찰
1. 아질산 이온 함량
2. 총 호기성 미생물 및 대장균
3. 지질 산패도
4. 육색
5. 관능평가
Ⅳ. 요약
Ⅴ. 참고문헌
