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This study was conducted to investigate the antioxidant effects, total plate count (TPC), and residual nitrite content ofemulsified sausage with added mugwort during cold storage. The sausages were of five types: nothing added (control), mug-wort powder added (T1), mugwort juice added (T2), mugwort ethanol extract added (T3), and mugwort hot water extractadded (T4). Each sausage type was tested in triplicate and assigned to one of five storage periods: 0, 1, 2, 3, or 4 wk. Asstorage time increased, the presence of mugwort resulted in decreased pH, residual nitrite content, and meat color (CIE L*and b*) and increased thiobarbituric acid reactive substance (TBARS) and TPC values. Values for pH, TBARS, residualnitrite, and TPC decreased significantly after adding mugwort compared with the control (p<0.05). Among all treatments,T3 was significantly (p<0.05) more effective in delaying lipid oxidation and microbial activity. The CIE L* and b*decreased significantly with the addition of mugwort relative to the control. In conclusion, the results demonstrate that addingan ethanol extract of mugwort (T3) to emulsified sausages tended to improve antioxidant and antimicrobial effects andresidual nitrite content during storage compared to the other treatment groups.Key words: mugwort, thiobarbituric acid reactive substance, total plate count, residual nitrite contents, emulsified sausage

han-gug chugsan sigpum hag-hoeji/korean journal for food science of animal resources

Effect of the Addition Method of Mugwort on Antioxidant Effect, Total Plate Counts, and Residual Nitrite Content of Emulsified Sausages during Cold Storage