title: Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage.
abstract: The 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℃. 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 samples.
authors.affiliation: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
authors.forename: Sang Keun
authors.initials: SK
authors.lastname: Jin
authors.affiliation: Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
authors.forename: Jung Seok
authors.initials: JS
authors.lastname: Choi
authors.affiliation: Natural Product Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 56212, Korea.
authors.forename: Seung Jae
authors.initials: SJ
authors.lastname: Lee
authors.affiliation: Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea.
authors.forename: Seung Yun
authors.initials: SY
authors.lastname: Lee
authors.affiliation: Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea.
authors.forename: Sun Jin
authors.initials: SJ
authors.lastname: Hur
keywords: lipid oxidation; residual nitrite; rosemary; sausage; thyme