자색고구마 색소와 분말 혼합 첨가에 의한 소시지의 항산화 활성 및 품질 특성

Abstract

The objective of this study was to examine both antioxidant activities and quality characteristics of sausages made from a mixture of purple sweet potato powder and pigment. Five sausages were manufactured: F0 (control), F1 (0.15%-sodium nitrite), F2 (0.2%-purple sweet potato pigment), F3 (0.2%-purple sweet potato pigment and 5%-purple sweet potato powder), and F4 (0.2%-purple sweet potato pigment and 10%-purple sweet potato powder). Sausages were stored at 4±1°C for 30 days. Total polyphenol, 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical scavenging activity, acid value, peroxide value, volatile basic nitrogen (VBN), and total bacterial cell contents were analyzed. Total polyphenol content and DPPH radical scavenging activity increased according to the amount of purple sweet potato, whereas acid value, peroxide value, and VBN decreased. Addition of 0.2% purple sweet potato pigment increased lipid oxidative stability and protein deterioration inhibitory effect compared to F0, but not to the levels of 0.15% sodium nitrite. However, F2 showed the lowest pH during storage due to the pH (2.52) of the pigment. Microorganism analysis revealed that total bacterial counts of sausage added with 0.2% purple sweet potato pigment were significantly lower (P<0.05) than that of sodium nitrite-supplemented sausage. As a result, purple sweet potato powder and pigment demonstrate antioxidative activity and lipid oxidative stability in sausages, making them suitable ingredients for manu- facturing sausages.