가다랑어 부산물에서 추출한 지방산 메틸 에스테르가 돼지고기 소시지 강화에 미치는 영향: 미생물학적 및 관능적 특성

Abstract

The Study evaluated the efficacy of Fatty Acid Methyl Esters (FAME) derived from Skipjack Tuna (Katsuwonus pelamis) head and viscera oil as a novel antimicrobial agent. Soxhlet extraction and esterification by lipase were performed. The functional pork sausage was prepared with FA and FAME-embedded sodium alginate (SA). The highest EPA (4.15%) and DHA (21.96%) were reported in the head oil extracted by ethanol. SEM images and results of the disc diffusion method evidenced FAME’s effect on bacterial cell damage and growth inhibition. Compared to control and SA-coated samples, bacterial growth was inhibited in fortified samples starting from the 6th day of storage. The reduction in colony counts and overall acceptance in sensorial property evaluation were Significantly higher in FAME-fortified sausage (0.72 ± 0.02 log CFU/g), (6.97 ± 0.06) than the FA-fortified sausage (0.60 ± 0.03 log CFU/g), (6.37 ± 0.06). That concludes the FAME’s enhanced antimicrobial properties and its possible application in functional foods.