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Korean J Food Sci Anim Resour. 2016 Oct 31;36(5):601-611.

Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage.

Author information

1
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea; Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea.
2
Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea.
3
Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea.
4
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.

Abstract

The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control showed the highest cooking loss while the treatment with GP showed decreased cooking loss depending on increasing GP content (p<0.05). Apparent viscosity of batter was increased as the amount of GP increased, whereas hardness of emulsion sausages was decreased with increasing GP level. In sensory evaluation, emulsion sausage with 0.1% GP resulted in the highest score in overall acceptability. The pH values of all treatments decreased at the early storage stage, followed by gradual increase. The lightness and redness of treatments were decreased when the level of GP was increased. However, the yellowness of sausages with GP were higher than that of control (p<0.05). The addition of GP inhibited lipid oxidation of emulsion sausages during storage depending on its level. The aerobic bacteria population and VBN was unaffected by addition of GP during the storage (p>0.05). Therefore, Gaeddongssuk powder up to 0.1% has a potential as a natural antioxidant for meat products because it can inhibit lipid oxidation of sausages without decreasing their sensory properties.

KEYWORDS:

Gaeddongssuk (Artemisia annua L.); emulsion sausage; quality characteristics; shelf stability

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