축산물 및 가공 ; 젖산나트륨 첨가와 젖산 침지가 소세지의 열처리 손실 , 염도 , 아질산염의 잔존량 , pH , 보수성 , 수분활성도에 미치는 영향 = Animal Products and Processing ; Effects of Sodium Lactate Addition and Lactic Acid Dipping on the Cooking Loss , Salt , Nitrite Content , pH , WHC , Water Activity of Sausage

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate the interactive effects of sodium lactate addition and lactic acid dipping on the shelf life of Vienna sausage. Three kinds of vienna sausages were manufactured as the control (addition of potassium sorbate and dipping in fumaric acid solution), treatment A(addition of sodium lactate and dipping in fumaric acid solution) and treatment B(addition of sodium lactate and dipping in lactic acid). They were divided into two groups, and one group was stored at 5℃ for 6 weeks and the other one at 20℃ for 4 weeks. When stored for 6 weeks at 5℃, residual nitrite content of treatment B was significantly (P$lt;0.05) tower compared to treatment A and control. Cooking loss and salt content of control were significantly (P$lt;0.05) higher than those of treatment A and B. pH of treatment A was significantly (P$lt;0.05) higher than those of control and treatment B at 5℃ but it was lower in the order of treatment A, B and control during the storage at 20℃. Water Hold Capacity was significantly (P$lt;0.05) low in the order of treatment A, B and control at both storage temperatures. Aw(Activity of water) of control was significantly (P$lt;0.05) higher than those of treatment A and B at both storage temperatures.