2006•Food Science of Animal ResourcesRequires access

Effects of Green Tea Extracts on Quality Characteristics and Reduced Nitrite Content of Emulsion Type Sausage during Storage

Han‐Sul Yang, Jin‐Yeon Jeong, Jeong-Ill Lee, I-Ran Yun, Seon-Tea Joo, Gu-Boo Park

Abstract

This study was carried out to investigate the effects of addition of green tea extract material with or without nitrite (0.02 g) on the quality characteristics and reduced nitrite content of emulsion-type sausages during 4 weeks of storage at . The treatments were; non-added nitrite and green tea extract (0, added nitrite and non-added green tea extract (T1), added nitrite and 0.2% green tea extract (T2), added nitrite and 0.5% green tea extract (T3), and added nitrite and 1% green tea extract (T4). The lightness of sausage containing nitrite and green tea extract together were significantly lower than control and T1 (p of sausage containing only nitrite (T1) and, nitrite and green tea extract at 1% (T4) were significantly higher than control (p

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Key concepts: Nitrite, Green tea, Food science, Chemistry, Emulsion, Lightness, Green tea extract, Nitrate