Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages

  • Seong, Pil-Nam (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Seo, Hyun-Woo (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Kang, Sun-Moon (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Kim, Yoon-Seok (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Cho, Soo-Hyun (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Kim, Jin-Hyoung (Animal Products and Processing Division, National Institute of Animal Science) ;
  • Hoa, Van-Ba (Animal Products and Processing Division, National Institute of Animal Science)
  • Received : 2015.09.03
  • Accepted : 2015.11.24
  • Published : 2016.08.01


Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage's quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de $l^{\prime}Eclairagea^{\ast}$ (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.


Fermented Sausage;Traditional Seasonings;Lipid Oxidation;Cholesterol;Sensory


Grant : Cooperative Research Program for Agriculture Science & Technology Development

Supported by : Rural Development Administration


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