Product Characteristics and Shelf-Life Effect of Low-Fat Functional Sausages Manufactured with Sodium Lactate and Chitosans During Storage at 10℃

서지정보

· 발행기관 : 한국축산식품학회
· 수록지 정보 : 한국축산식품학회지 / 29권 / 1호 / 75 ~ 81페이지
· 저자명 : 최순희, 진구복

초록

Product quality and shelf-life effect of sodium lactate (SL) in combined with chitosans with various molecular weights
(MW) in low-fat sausages (LFSs) stored at 10℃
were evaluated. LFSs with SL and chitosans had 75-76% moisture, 1-2%
fat, and 15.8-17.1% protein with a pH range of 6.3-6.6. Water holding capacity was decreased, but most textural properties
were increased with the addition of chitosan with MW of 30-40 kDa. Hunter a (redness) values were also increased with the
addition of sodium lactate and chitosans in combination with laccaic acid at the level of 0.05%, resulting in similar Hunter
a value of 150 ppm of sodium nitrite. The combination of SL and chitosans slightly extended the shelf-life of LFSs approximately
3-6 days at 10℃, resulting in inhibition the growth of L. monocytogenes and E. coli O157:H7, as compared to the
control. However, the inhibition of microbial growth at 10℃
was not as strong as that at 4℃. Thus, the storage temperature
should be as low (<4℃) as possible to have a maximum antimicrobial activity in LFS containing SL and various chitosans.

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