This study investigated the effect of apios powder on the quality characteristics of sausages. The results were as follows: pH values of the sausages were not significantly different among the samples. The amount of moisture content in the sausages decreased with increasing amount of apios powder. Increase in apios powder increased the lightness (L) value but decreased redness (a) and yellowness (b) values. Increase in apios powder increased the hardness and chewiness of sausage but decreased the adhesiveness. Apios powder had no significant effect on gumminess and springiness of the sausages among all samples. Total phenolic compound content and DPPH radical scavenging activity of apios powder added sausage significantly increased with increasing apios powder. Total bacterial counts of apios powder added sausage increased in all the samples as storage period passes and after 4 weeks of storage, the more adding ratio of apios powder was increased, the total bacterial count decreased. In view of above results, apios powder was considered to be food material suitable not only for functionality but also for developing sausage product of which preservation property is improved. From the results, 100% apios powder can be used to make optimum level for production of sausage.

Abstract
서 론
재료 및 방법
    1. 실험 재료
    2. 시료 제조
    3. pH 측정
    4. 수분 함량 측정
    5. 조직감 측정
    6. 색도 측정
    7. 항산화 활성 측정
    8. 총균수
    9. 통계 처리
결과 및 고찰
    1. pH 및 수분함량
    2. 색도
    3. 조직감 측정
    4. 항산화 효과
    5. 총 균수
요약 및 결론
References

• 박미란(대구과학대학교 식품영양조리학부) | Mi Lan Park (Dept. of Food and Nutrition and Cook, Taegu Science University)
• 김정미(대구과학대학교 식품영양조리학부) | Jung Mi Kim (Dept. of Food and Nutrition and Cook, Taegu Science University) Corresponding author