Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Studies on the development of sausage fermented by Leuconostoc citreum

Leuconostoc citreum을 이용하여 발효시킨 Sausage 개발

  • Chang Sang-Keun (Department of Tourism Hotel Cuisine, Kangwon Tourism College) ;
  • Kim Hye-Jung (Department of Tourism Hotel Cuisine, Kangwon Tourism College)
  • 장상근 (강원관광대학 관광호텔조리계열) ;
  • 김혜정 (강원관광대학 관광호텔조리계열)
  • Published : 2005.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

The present study was carried out to develop sausage using Leuconostoc citreum which was isolated from Kimchi. Leuconostoc citreum was added to sausage at three concentrations of 1, 3 and $5\%$, and was stored at $10^{\circ}C$ for 40 days. The pH of the sausage containing Leuconostoc citreum was similar to the control group. The TBA value of the group containing Leuconostoc citreum was lower than the control group. However, the TBA value of the control group steadily increased after 10 days of storage, and there were only minor changes in the groups containing Leuconsostoc citreum. In addition, the TBA value of the sausages employed for the present study was either 0.46MA mg/kg or less than that over the entire period of storage. The residual nitrite value was 47.1 ppm at the beginning of the storage in the control group and was 32.5, 32.2 and 30.9 ppm in the groups containing Leuconostoc citreum. The sausages with TBA values higher than 70 ppm are not permitted in Korea. With regards totexture characteristics, it was observed the hardness was lower in the groups containing Leuconostoc ctireum than in the control group while springiness was almost the same in both the groups, but the group containing $1\%$ Leuconostoc citreum showed the best springiness. Both gumminess and brittleness were lower in the groups containing Leuconostoc citreumthan than in the control group. It was inferred that with an increase in the concentration of Leuconostoc citreum there was a decrease in the value of gumminess and brittleness. The results of the sensory evaluation were generally better in the groups containing Leuconostoc citreum than the control group. The sausage containing $3\%$ Leuconostoc citreum obtained the most excellent scores.

Keywords

References

  1. 2001 식품유통연감(2001) : 식품저널, p175
  2. Lucke, FK, Hechelman, H (1987) : Starter cultures for dry sausages and raw ham ; composition and effect. Fleschwirtsch., 67 : 307-314
  3. Johansson, G, Berdague, JL, Larsson, M, Tran, N, Borch, E (1994) : Lipolysis, proteolysis and formation of volatile components during the ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as sarter cultures. Meat Sci, 38 : 203-218 https://doi.org/10.1016/0309-1740(94)90110-4
  4. Kitchell, AG (1962) : Micrococci and coagulase negative staphylococci in cured meats and products. J. Appl. Bacteriol, 25 : 416-431
  5. 한홍의, 강영원, 김정호 (1999) : Leuconostoc citreum IH22 균주를 이용하여 제조한 채김치와 김치쥬스. 특허청
  6. 한홍희, 김정호 (2000) : 복합 PCR법을 이용한 Leuconostoc sp.의 동시적인 선별방법, 특허청
  7. 한영실, 김순임, 정해옥, 전희정, 백재은 (2001) : 김치 첨가가 발효소세지 숙성중 미생물 특성에 미치는 영향. KOREA J. SOC. FOOD COOKERY SCI., 17(3) 224-228
  8. 이성기, 유익종, 김영봉, 김기성 (1990) : 김치에 의한 소시지의 발효. Korean J. Anim. Sci., 32(11) : 707-714
  9. 이신호, 성삼경, 김수민, 최우정 (2001) : 발효 Sausage starter 개발을 위한 김치에서 분리한 유산균의 생리적 특성. Korean J. Anim. Sci., 43(3) : 393-400
  10. 박우문, 최원희, 유익종, 김왕준, 지중룡, 정동효 (1997) : 발효식품에서 분리한 젖산균의 발효소시지의 저장중 이화학적 특성에 미치는 영향. Korean J. Anim. Sci., 39(1) : 50-58
  11. 박우문, 최원희, 유익종, 지중룡, 전기흥 (1997) : 혼합 Starter Culture가 발효소시지의 이화학적 특성 에 미치는 영향. KOREAN J. FOOD SCI. ANI. RESOUR, 17(2) 91-99
  12. 문영덕, 고명수, 이명섭, 양종범, 김창한 (1994) :분리균주 Lactobacillus curvatus K12-3에 의한 발효소시지의 미생물학적 및 이화학적 특성. KOREAN J. FOOD SCI. ANI. RESOUR, 14(1): 58-65
  13. Buege, JA, Aust, SD (1978) : Microsomal lipid peroxidation. Method in Enzymol., 52 : 302-310 https://doi.org/10.1016/S0076-6879(78)52032-6
  14. 김광옥, 이영춘 (1995) : 식품의 관능검사- 학연사,p192, 268
  15. Han, SK, Park, HK (1996) : A study on the preservation of meat products with water extracted propolis(WEP). Korean J. Anim. Sci., 38(6) : 605
  16. Rogar, PJ, Robert, WR (1971) : Effect of shelf temperatures, storage period and rehydration solution on the acceptability and chemical composition of free-dried precooked commercially cured ham. J. Ani. Sci., 32 : 624
  17. Tarladgis, BG, Betty, MW, Margaret, TY (1960) : A c'isrillation method for the quantitative determination of I ialonaldehyde in rancide foods. Amer. oil Chem. Soc., 27, p44
  18. 이영옥, 박건영, 최홍식 (1996) : 발효시간이 다른 김치의 우육지방질에 대한 항산화성. J. Korean Soc. Food Sci Nutr., 25(2) : 261-266
  19. 송은승, 전영수, 최홍식 (1997) : 가열쇠고기 지방질 산화에 대한 김치종류별 항산화작용. J. Korean Soc Food Sci Nutr., 26(6) : 993-997
  20. 김용수, 유익종 (1994) : 육표변에 위생처리가 냉장 돈육의 저장성에 미치는 영향. 축육지, 36(4) : 403-408
  21. Cassens, RG (1995) : Use of sodium nitrite in cured meats today. Food Technology, 49, p72
  22. Hemandez-Jover, T, Izquierdo-Pulido, M, Veciana-Nogues, MT, Vidal-Carou, MC (1996) : Biogenic amine souces in cooked cured shoulder pork. J. Agric. Food Chem., 44 : 3097 https://doi.org/10.1021/jf960250s
  23. Cassens, RG (1997) : Residual nitrite in cured meat. Food Technology, 51, p53
  24. Official Book for Food. Korean Food & Drug Administration, 200 (1999)
  25. Kolari, CE, Aunan, WJ : The residual levels of nitrite in cured meat products. Proc 18th Symp. European Meat Research Workers, Gurlph, Ontario (1972)
  26. Nordin, HR : The deplection of added sodium nitrite in ham. Can. Inst. Food Sci. Technol. J., 2, 79 (1969)
  27. Fournaud, J, Raibaud, P, Moequot, G (1964) : Etude de la reduction des nitrites pas une sourche de Lactobacillus lactis mice en evidence de ce metabolisme chez d'autres bacteries du genre Lactobacillus. Ann. Inst. Pasteur de Lille 15, p213
  28. Fournaud, J, Mocquot, G (1966) : Etude de la reduction de l'ion nitrite par certain lactobacilli. C. R. Acad. Sc. Paris, 262, p230
  29. Dodds, KJ, Collins-Thompson, DL (1984) : Incidence of nitrite-depending lactic acid bacteria in cured meats and in meat starter cultures. J. Food Protect., 47 : 7
  30. 오창경, 오명철, 현재석, 최우정, 이신호 (1997) : 김치에서 분리한 유산균에 의한 아질산염 소모(I). J. Korean Soc. Food Sci. Nutr., 26(4) : 549-555
  31. 오창경, 오명철, 현재석, 최우정, 이신호, 김수현 (1997) 김치에서 분리한 유산균에 의한 아질산염 소모(II) J. Korean Soc. Food Sci. Nutr., 26(4) 556-562
  32. 손병용 (1997) : 해동방법이 Cured Loin Ham의 품질 및 이화학적 특성에 미치는 영향. 건국대학교 대학원 석사학위 논문
  33. 김 원 (1996) : 동결저장 프랑크푸르트 소시지의 이화학적 특성 및 품질에 관한 연구, 건국대학교 대학원 석사학위 논문