녹차 추출물의 첨가 수준이 김치 발효 소시지의 젖산균, 산화안정성 및 향기에 미치는 영향 = Effect of Addition Level of Green Tea Extract on the Lactic Acid Bacteria, Oxidative Stability, and Aroma in Kimchi-fermented Sausage

다국어 초록 (Multilingual Abstract)

This study was carried out to investigate the effect of the addition level (0 ppm, 400 ppm, 800 ppm, and 1,200 ppm) of green tea extract on the lactic acid bacteria, oxidative stability, and aroma in kimchi-fermented sausage. The sample sausages were fermented at $24^{\circ}C/RH$ 89% until attained to a pH value of 4.9 (for 17 h), and then dried at $10^{\circ}C/RH$ 75-80% for 6 d. The lactic acid bacteria count and pH value were 7.5-7.7 Log CFU/g sausage and 4.30-4.33, respectively, at 6 d of ripening. The results of those did not show significant differences among all treatments. The formation of TBARS (2-thiobarbituric acid reactive substances) was significantly lowered by increasing the addition level of green tea extract. During ripening periods, the CIE $L^*$ and $a^*$ values decreased; however, the $b^*$ value increased due to the addition of green tea extract. Utilizing an electric nose, the aroma pattern was clearly discriminated between green tea extract treatments and the control. Therefore, in kimchi-fermented sausages, the high addition level of green tea extract improved the lipid oxidation stability. In addition, regardless of the addition level, green tea extract changed the aroma while reducing the color stability. Moreover, it did not have any effect on the growth of lactic acid bacteria.

참고문헌 (Reference)

1 박수범, "유산균을 이용한 녹차 추출물의 발효전환" 한국산업식품공학회 16 (16): 26-32, 2012

2 고정림, "시판 김치 분리 젖산균에 의한 아질산염 소거" 한국식품영양과학회 38 (38): 892-901, 2009

3 박경련, "보성산 유기농 녹차의 품질에 따른 카테킨 함량과 항산화능 비교 분석" 한국식품과학회 41 (41): 82-86, 2009

4 신영희, "변패미생물에 대한 녹차 물추출물의 항균 활성 분석" 한국식품저장유통학회 16 (16): 392-399, 2009

5 이윤미, "배추김치의 dichloromethane 획분으로부터 항산화 물질의 분리 및 동정" 한국식품과학회 36 (36): 129-133, 2004

6 서화중, "배추김치 즙 투여가 고 열량 섭취 흰쥐의 지질대사 및 체중변화에 미치는 영향" 한국식품영양과학회 33 (33): 91-100, 2004

7 김경희, "녹차의 첨가방법이 김치의 발효특성에 미치는 영향" 한국식품저장유통학회 9 (9): 406-410, 2002

8 이경훤, "녹차음료 PET제품의 고온저장중의 품질 특성 변화" 한국식품영양과학회 38 (38): 98-104, 2009

9 김수영, "김치에서 항균활성 유산균의 분리 및 동정" 한국식품과학회 43 (43): 446-452, 2011

10 유미희, "김치에서 분리한 유산균의 항고혈압 활성" 한국식품과학회 41 (41): 428-434, 2009

11 남은숙, "가루녹차가 요구르트 균주의 증식에 미치는 영향" 한국식품영양학회 18 (18): 325-333, 2005

12 Fujiwara, M., "effect of sulfur containing amino acid, S-methyl-L-cysteine sulfoxide isolated from cabbage" 28 : 254-259, 1972

13 Bozkurt, H., "Utilization of natural antioxidants: green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage" 73 : 442-450, 2006

14 Branen, A. L., "Toxicology and biochemistry of butylated hydroxyl anisole and butylated hydroxyl toluene" 52 : 59-63, 1975

15 Peter, F. S., "The toxicology of nitrate, nitrite and nnitroso compounds" 26 : 1761-1770, 1975

16 Leistner, L., "The significance of water activity for microorganisms in meats. In: Water relations of foods" Academic Press 309-323, 1975

17 Marco, A., "The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage" 73 : 660-673, 2006

18 Toldrá, F., "The enzymology of dry-curing meat products. In: New technologies for meat and meat products" ECCEAMST/AUDET, Nijmegen 209-231, 1992

19 Hampikyan, H., "The effect of nisin on L. monocytogenes in Turkish fermented sausages (sucuks)" 76 : 327-332, 2007

20 Lee, J. Y., "The antioxidant properties of Baechu-kimchi and freeze-dried Kimchi-powder in fermented sausages" 69 : 741-747, 2005

21 Sinnhuber, R. O., "The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils" 26 : 259-267, 1977

22 Degenhart, J., "Technologia de produtos curados. In: 7°ýcurso de technologia da carne" ITAL 51-71, 1988

23 Yang, C. S., "Tea and tea polyphenols in cancer prevention" 130 : 472-478, 2000

24 Yanishlieva, N. V., "Stabilisation of edible oils with natural antioxidants" 103 : 752-767, 2001

25 SPSS, "SPSS 14.0 for Windows Evaluation Version"

26 Lim, C. R., "Reevaluation of isolation and identification of gram-positive bacteria in Kimchi" 27 : 404-414, 1989

27 Kun-Young Park, "Red Pepper Powder and Kimchi Reduce Body Weight and Blood andTissue Lipids in Rats Fed a High Fat Diet" 한국식품영양과학회 7 (7): 162-167, 2002

28 Collins, M. D., "Probiotics, prebiotics, and synbiotics: approaches for modulating the microbial ecology of the gut" 69 : 1052-1057, 1999

29 Halliwell, B., "Oxygen free radicals and iron in relation to biology and medicine: some problems and concepts" 246 : 501-514, 1986

30 Nassu, R. T., "Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant" 63 : 43-49, 2003

31 Kanner, J., "Oxidative processes in meat and meat products: quality implications" 36 : 169-189, 1994

32 Park, H. K., "Microbial succession in Kimchi fermentation at different temperature" 11 : 161-169, 1990

33 Zanardi, E., "Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants" 66 : 415-423, 2004

34 Kanner, J., "Lipid peroxidation of muscle food as affected by NaCl" 39 : 1017-1021, 1991

35 Pelser, W. M., "Lipid oxidation in n–3 fatty acid enriched Dutch style fermented sausages" 75 : 1-11, 2007

36 Klettner, P. G., "Lactic acid production during ripening of dry sausages to which starter cultures have been added" 58 : 136-139, 1978

37 Park, K. Y., "Kimchi. In: Handbook of vegetable preservation and processing" Marcel Dekker, Inc. 189-222, 2004

38 Noh, K. A., "Isolation of fibrinolytic enzyme producing strains from Kimchi" 31 : 219-223, 1999

39 Ahn, B. W., "Inhibitory action of natural food components on the formation of carcinogenic nitrosamine" 26 : 298-304, 1993

40 So, M. H., "Identification of psychrotrophic lactic acid bacteria isolated from Kimchi" 27 : 495-505, 1995

41 Lee, J. Y., "Identification of lactic acid bacteria isolated from Kimchi and studies on their suitability for application as starter culture in the production of fermented sausages" 72 : 437-445, 2006

42 Stacy, P., "Garlic supplementation and lipoprotein oxidation susceptibility" 28 : 475-477, 1993

43 Lücke, F. K., "Fermented sausages. In: Microbiology of fermented foods" Blackie Academic and Professional 441-483, 1998

44 Lücke, F. K., "Fermented meat products" 27 : 299-307, 1994

45 Lee, S. K., "Fermentation of sausage using Kimchi" 32 : 707-714, 1990

46 Schillinger, U., "Einsatz von milchsäurebakterien als schutzkulturen bei fleischerzeugnissen" 69 : 879-882, 1989

47 Hayes, J. E., "Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties" 84 : 613-620, 2010

48 Kawada, T., "Effect of capsaicin on lipid metabolism in rats fed diet" 116 : 1272-1279, 1986

49 Stahnke, L. H., "Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels-part I. Chemical and bacteriological data" 41 : 179-191, 1995

50 Skibsted, L. H., "Cured meat products and their oxidative stability. In: The chemistry of muscle-based foods" The Royal Society of Chemistry 266-286, 1992

51 Papamanoli, E., "Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties" 65 : 859-867, 2003

52 Comi, G., "Characterisation of naturally fermented sausages produced in the North East of Italy" 69 : 381-392, 2005

53 Shin, D. W., "Changes of chemical composition and microflora in commercial Kimchi" 28 : 137-145, 1996

54 KWON,DAEYOUNG, "Bacteriocin Produced by Pediococcus sp. in Kimchi and Its Characteristics" 한국미생물·생명공학회 12 (12): 96-105, 2002

55 Hugas, M., "Bacterial starter cultures for meat fermentation" 59 : 547-554, 1997

56 Kwon, M. J., "Antioxidative effects of Kimchi ingredients on rabbits fed cholesterol diet" 27 : 1189-1196, 1998

57 Manzocco, L., "Antioxidant properties of green tea extracts as affected by processing" 31 : 694-698, 1998

58 Baydar, H., "Antibacterial activity and composition of essential oils from Origanum, Thymbra, and Satureja species with commercial importance in Turkey" 15 : 169-172, 2004