title: Effect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening.
abstract: The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, and 1% A. hookeri-containing fermented sausage processed with meat from sulfur fed pigs, were determined at 1 d, 15 d, 30 d, and 60 d. The meat qualities in fermented sausage were measured by DPPH radical scavenging activity (DPPH), ABTS(+) radical scavenging activity (ABTS(+)), total phenolic acids, and total flavonoid contents. Fermented sausage made from pigs that had been fed with 0.3% sulfur was protected from oxidation by reduced free radical, as shown by the significant increase in DPPH and ABTS(+) values, compared with fermented sausage made from normal feed fed pigs (p<0.05). A. hookeri-added fermented sausage with sulfur fed pork was shown to increase the values in DPPH, ABTS(+), total phenolic acid, and total flavonoid contents, by comparison with both the control sausage, and sausage with sulfur fed pork, at 60 d. These results suggest that A. hookeri in meat from sulfur fed pigs could be a source of natural addition, to increase quality in the food industry.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resource, Graduate School of Konkuk University, Seoul 143-701, Korea.
authors.forename: Eun-Yeong
authors.initials: EY
authors.lastname: Song
authors.affiliation: Department of Food Science and Biotechnology of Animal Resource, Graduate School of Konkuk University, Seoul 143-701, Korea.
authors.forename: Chang-Won
authors.initials: CW
authors.lastname: Pyun
authors.affiliation: Department of Food Science and Biotechnology of Animal Resource, Graduate School of Konkuk University, Seoul 143-701, Korea.
authors.forename: Go-Eun
authors.initials: GE
authors.lastname: Hong
authors.affiliation: Department of Physical Education, Konkuk University, Seoul 143-701, Korea.
authors.forename: Ki-Won
authors.initials: KW
authors.lastname: Lim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resource, Graduate School of Konkuk University, Seoul 143-701, Korea.
authors.forename: Chi-Ho
authors.initials: CH
authors.lastname: Lee
keywords: Allium hookeri; bioactive compound; fermented sausage; meat quality; sulfur supplement