홍삼추출물 첨가가 저염, 저지방 돈육 소시지의 품질 특성에 미치는 영향

摘要: In this study, the effects of red ginseng extracts (RGE), which has been used as an antioxidant and antimicrobial agent, on pork sausage were evaluated. The treatments follows; addition 0.01% sodium ascorbate (V), 0.5% RGE (T1), 1.0% (T2) 1.5% (T3) to basal formula (C). T3 had a significantly higher pH, cooking loss yellowness (CIE b ) lower lightness L redness than other samples. hardness surface values treated sample (p 0.05). When concentration was high, reduction in total plate counts VBN value at week 3 4 storage (p<0.01) decreased. conclusion, seemed have positive impact lipid oxidation, aroma microbial characteristics sausage.