선인장색소 및 유산나트륨이 저 아질산염 소시지에 미치는 효과
Effects of Opuntia ficus-indica Pigment and Sodium Lactate on Nitrite-reduced Sausages
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초록
This study was carried out to investigate the effect of Opuntia ficus indica(prickly pear) pigment and sodium lactate on nitrite-reduced sausages. The a* value, total bacterial counts, pH, water holding capacity, texture analysis, sensory evaluation of sausages, body weight gain and blood glucose of rat for 4 weeks were not significantly different between the control and treatments. However, 2-thiobarbituric acid(TBA) values and cholesterol(total, LDL, HDL) and neutral fat of blood were significantly different between the control and treatments(P<0.05). TBA value was lower in control and cholesterol and neutral fat were lower in treatments. Among the treatments T2(30ppm of nitrite+2% of sodium lactate+0.2% Opuntia ficus indica pigment) was the most effective. In conclusions, this study suggested that T2 can reduce adding level of nitrite from 100 ppm to 30 ppm without any changes in color, shelf life and flavor of sausages. In addition, it had the effect on the reduction of cholesterol and neutral fat in blood.
Abstract
This study was carried out to investigate the effect of Opuntia ficus indica(prickly pear) pigment and sodium lactate on nitrite-reduced sausages. The a* value, total bacterial counts, pH, water holding capacity, texture analysis, sensory evaluation of sausages, body weight gain and blood glucose of rat for 4 weeks were not significantly different between the control and treatments. However, 2-thiobarbituric acid(TBA) values and cholesterol(total, LDL, HDL) and neutral fat of blood were significantly different between the control and treatments(P<0.05). TBA value was lower in control and cholesterol and neutral fat were lower in treatments. Among the treatments T2(30ppm of nitrite+2% of sodium lactate+0.2% Opuntia ficus indica pigment) was the most effective. In conclusions, this study suggested that T2 can reduce adding level of nitrite from 100 ppm to 30 ppm without any changes in color, shelf life and flavor of sausages. In addition, it had the effect on the reduction of cholesterol and neutral fat in blood.
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