대추분말 첨가가 저지방 소시지의 품질 및 저장성에 미치는 영향

다국어 초록 (Multilingual Abstract)

This study was performed to determine the quality characteristics and shelf-life of low-fat
boiled or smoked sausages containing oven-dried jujube powder at 0.5 and 1.0%. The addition
of jujube powder changed the color to be brighter and more yellow during storage (P<0.05).
The low-fat boiled sausages with 1% jujube powder were lower cooking loss than the control
sausage or 0.5% jejube sausage (p<0.05), and hardness of low-fat smoked sausages with 0.5%
jujube powder were higher than the control sausage (p<0.05). Low-fat sausages did not show
any interaction between days and treatments in most parameters (p>0.05). Jujube powder (1%)
increased the total plate counts of the low-fat boiled sausages, however, the microbial counts
in the smoked sausage were not affected by the jujube powder. Thus, the incorporation of
jujube powder into the low-fat sausage mixture affected differently depending on the cooking
method, however, the jejube powder changed the color of the sausage, regardless of the
cooking method.