쑥 분말 첨가가 등급이 다른 돼지고기로 제조한 소시지의 저장성에 미치는 영향

The effects of carcass grade(B and E) and containing mugwort powder(0.3%) on the pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS), bacterial count and residual nitrite of the pork sausage were investigated during storage at 4℃±1 for 8 weeks. The pH value and VBN content of sausage containing mugwort powder were not significant different(p>0.05) depending on the carcass grade as compared to sausage free of mugwort powder. The TBARS value of sausage containing mugwort powder were significantly lower than those of sausage free of mugwort powder up to 8 weeks of the chilling process. The sausage containing mugwort powder showed to have lower bacterial counts and residual nitrite contents than those free of mugwort powder depending on the carcass grade. However, those of sausage were not affected by the carcass grade.