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(C)  2% (DP2),  5% (DP5),  8% (DP8)     4  .  , pH      (C)     (p 【In this study, the effects of Doenjang powder (DP : Korean traditional fermented soy bean paste) addition on the quality and shelf-life of chicken sausages during storage were evaluated. The chicken sausages were manufactured with 60% of chicken breast meat, 20% of chicken skin and other ingredients. The sausages were divided into four treatments according to DP addition level such as 0, 2, 5 and 8%. The sausages were vacuum packed and stored at a refrigerator ( $5^{\circ}C$ ) for 4 weeks. pH of sausage was in creased with DP addition after 2 weeks storage (p 0.05). In conclusion, 5% DP could be used as ingredient of chicken sausage to enhance sensory quality and retard lipid oxidation.】

The Effects of Doenjang (Korean Traditional Fermented Soy Bean Paste) Powder on the Quality and Shelf-Life of Chicken Sausages during Storage