Effect of thyme and rosemary on the quality characteristics, shelf-life, and residual nitrite content of sausages during cold storage

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dc.contributor.authorS K Jinko
dc.contributor.authorJ S Choiko
dc.contributor.authorSeung Jae Leeko
dc.contributor.authorS Y Leeko
dc.contributor.authorS J Hurko
dc.date.accessioned2017-08-29-
dc.date.available2017-08-29-
dc.date.issued2016ko
dc.identifier.issn1225-8563ko
dc.identifier.uri10.5851/kosfa.2016.36.5.656ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/17263-
dc.description.abstractThe effects of thyme and rosemary on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with thyme and rosemary powder (1 and 2%) and stored for 6 weeks at 10°C. The pH was significantly decreased in sausages by addition of thyme and rosemary compared to that observed in the control before and after storage. At 4 weeks of storage, the residual nitrite content was decreased by thyme and rosemary compared to the control. Lightness (L?) and yellowness (b?) were increased during storage, whereas redness (a?) and whiteness (W) were decreased before and after storage by addition of thyme and rosemary. The amount of TPC and lactic acid bacteria was lower at the end of storage in sausage containing thyme and rosemary. The 2, 2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging capacity of sausages was increased by addition of thyme and rosemary compared to that in the control before and after storage. In particular, T2 (0.2% thyme addition) showed the highest DPPH radical scavenging capacity during storage. In a sensory evaluation, flavor and overall acceptability were lower in sausages containing thyme and rosemary than in the control. However, at the end of storage (6 wk), aroma, flavor and overall acceptability were not significantly different among the sausage samplesko
dc.titleEffect of thyme and rosemary on the quality characteristics, shelf-life, and residual nitrite content of sausages during cold storageko
dc.typeArticleko
dc.citation.titleKorean Journal for Food Science of Animal Resourcesko
dc.citation.number5ko
dc.citation.endPage664ko
dc.citation.startPage656ko
dc.citation.volume36ko
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