This study examined the effects of Eutrema japonicum (EJ) on the pork sausage quality properties during cold storage. The emulsion-type sausages were manufactured with varying levels of EJ (1%, 2%, and 3%). The total plate counts (TPC), thiobarbituric acid reactive substance (TBA), volatile basic nitrogen (VBN), DPPH free radical scavenging activity (DPPH), ferric reducing antioxidant power assay (FRAP) were measured at 4°C for five weeks. Using a treatment unit, the TPC of the sample containing 3% EJ was significantly lower than those in the control (P<0.05). According to the storage period unit, the 5th-week sample containing 3% EJ showed no significant difference compared to the 3rd-week sample containing 3% EJ. According to the treatment unit, the TBA of the samples containing EJ groups were significantly lower than those of the control (P<0.05). The TBA of the control increased significantly with increasing storage period (P<0.05), but the sample containing EJ groups showed no significant difference. According to the treatment unit, the DPPH and FRAP levels of the samples containing 2% and 3% EJ were significantly higher than those of the control (P<0.05). These results indicate that during cold storage for five weeks, the sample containing 3% EJ showed higher TPC, TBA, VBN, DPPH, and FRAP than the control and other EJ groups. Therefore, pork sausage containing 3% EJ shows improved storage ability.

Keywords: Eutrema japonicum, allylisothiocyanate, emulsion, sausage, cold storage