코코아빈 허스크 분말 첨가가 냉장보관에 따른 소시지의 저장성에 미치는 영향Effect of cocoa bean husk powder on the shelf life of sausages during refrigerated storage
- Other Titles
- Effect of cocoa bean husk powder on the shelf life of sausages during refrigerated storage
- Authors
- 최진희; 김명현; 한영실
- Issue Date
- Oct-2021
- Publisher
- 한국식품과학회
- Keywords
- cocoa bean husk; sausages; refrigerated storage; antioxidant; shelf life
- Citation
- 한국식품과학회지, v.53, no.5, pp 619 - 627
- Pages
- 9
- Journal Title
- 한국식품과학회지
- Volume
- 53
- Number
- 5
- Start Page
- 619
- End Page
- 627
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/151308
- DOI
- 10.9721/KJFST.2021.53.5.619
- ISSN
- 0367-6293
- Abstract
- Cocoa bean husk is an important by-product of the cocoa industry. This study was conducted to measure the changes in the quality characteristics of sausage with added cacao bean husk powder (0, 0.25, 0.5, 1, 1.5, and 2%; ascorbic acid 0.2%) at 4oC for 15 days. The total polyphenol, total flavonoid, DPPH, and ABTS+ radical scavenging activity of sausages increased with the addition of cocoa bean husk powder (p<0.001). As the amount of added cocoa bean husk powder increased, quality deterioration characteristics such as pH increase, redness discoloration, lipid oxidation, protein degradation, and texture change during storage were decreased (p<0.05). In particular, 1% sausage was shown to inhibit TBARS and VBN, similar to ascorbic acid-added sausage. In terms of sensory characteristics, the 0.5 and 1% sausages received the highest score for overall preference. Therefore, we concluded that addition of 1% cocoa bean husks to sausages improved their storage characteristics and palatability.
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