책임운영기관 농촌진흥청 국립축산과학원

<P> This study investigated the antimicrobial and quality-preserving effects of clove extract in the production of fermented sausage. To evaluate these effects, microbial counts (total bacteria and fungi) and various quality parameters, including proximate composition (moisture, protein, fat), salt, collagen, pH, water activity, and eugenol content were measured. The results revealed that fermented sausages treated with clove extract exhibited a significant reduction in microbial contamination compared to the control group (p<0.05). After 28 days of fermentation, total bacterial counts were reduced by up to 74.4%, and fungal counts decreased by approximately 67% by week 3. Quality analysis indicated that water activity and pH remained stable throughout the fermentation process, similar to the control. As fermentation progressed, a reduction in moisture content led to an increase in solid components, such as protein and fat, which were comparable to the control group. These findings suggest that clove extract can effectively suppress microbial contamination and contribute to maintaining the quality of fermented sausages. Furthermore, the residual eugenol concentration in the final product was approximately 20% higher in the clove-treated sausages compared to the control, without adversely affecting flavor. Overall, clove extract demonstrates potential as a natural preservative, providing both antimicrobial properties and quality preservation in meat processing. </P>