녹차 추출물의 첨가 수준이 김치 발효 소시지의 젖산균, 산화안정성 및 향기에 미치는 영향

This study was carried out to investigate the effect of the addition level (0ppm, 400ppm, 800ppm, and 1,200ppm) of green tea extract on the lactic acid bacteria, oxidative stability, and aroma in kimchi-fermented sausage, The sample sausages were fermented at 24oC/RH 89% until attained to a pH value of 4.9 (for 17 h), and then dried at 10oC/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.