활성 락토페린을 첨가한 저지방 세절소시지의 냉장 저장(8℃) 중 이화학적, 조직적 및 저장 특성

Low-fat sausages (LFS) containing various levels (0, 0.3, and 0.6%) of activated lactoferrin (ALF) which was prepared by dialysis to chelate irons of native lactoferrin, were manufactured and measured the physicochemical and textural properties, and shelf-life effect during refrigerated storage (8℃). LFSs contained 72-76% moisture, 1-2% fat, 12-14% protein and a pH range of 6.04-6.08. No differences in physico-chemical and textural properties were observed with the increased ALF (p>0.05). Microbial growth of Listeria monocytogenes (LM), which inoculated at the levels of 10(4) CFU/g, was increased with increased storage time. ALF at the amount of 0.6% slightly inhibited the microbial growth on the LFS (p