Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage.
This study was performed to investigate the physicochemical and microbiological properties of isoflavone-treated dry cured sausage from sulfur fed pork (0.3%) during storage at 15°C for 45 days. Groups were divided into three treatments: dry-cured sausages produced with pork fed general diet as the control group (CON), sulfur-fed pork (SUL) and isoflavone-(0.25%) treated sulfur-fed pork (ISO). Moisture content in all groups decreased dramatically from 55-57% to 10-11% during storage, whereas crude protein, crude fat, and ash content increased (P < 0.05). The ISO group showed excellent antioxidant effect compared to CON during storage. Redness and lightness of ISO was higher than that of CON during storage. VBN in the ISO group was significantly lower than that in the CON and SUL treatments during 30 and 45 days of storage (P < 0.05). A total plate count of ISO was significantly lower than that of CON at 45 days (P < 0.05). In this study, adding isoflavone to meat products indicated prevention of lipid oxidation and improved color stability in meat products.
Konkuk University of Food Science & Technology, Seoul, 143-701 Republic of Korea.
Ji-Han
JH
Kim
Konkuk University of Food Science & Technology, Seoul, 143-701 Republic of Korea.
Chang-Won
CW
Pyun
Konkuk University of Food Science & Technology, Seoul, 143-701 Republic of Korea.
Go-Eun
GE
Hong
Konkuk University of Animal Science & Technology, Seoul, 143-791 Republic of Korea.
Soo-Ki
SK
Kim
Eulji University of Food Technology & Services, Sung-nam, 461-713 Republic of Korea.
Cheul-Young
CY
Yang
Konkuk University of Food Science & Technology, Seoul, 143-701 Republic of Korea.
Chi-Ho
CH
Lee
Dry-cured sausage; Isoflavone; Lipid oxidation; Storage; Sulfur