Asian-Australasian Journal of Animal Sciences

  • 제29권8호
  • /
  • Pages.1173-1180
  • /
  • 2016
  • /
  • 1011-2367(pISSN)
  • /
  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

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)
  • 투고 : 2015.09.03
  • 심사 : 2015.11.24
  • 발행 : 2016.08.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

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.

키워드

참고문헌

  1. AOAC. 2000. Official Methods of Analysis of the AOAC 17th edn. Multi-Element Method, Arlington, VA, USA.
  2. Botterweck, A. A. M., H. Verhagen, R. A. Goldbohm, J. Kleinjans, and P. A. van den Brandt. 2000. Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: Results from analyses in the Netherlands cohort study. Food Chem. Toxicol. 38:599-605. https://doi.org/10.1016/S0278-6915(00)00042-9
  3. Cha, Y. S., Y. Park, M. Lee, S. W. Chae, K. Park, Y. Kim, and H. S Lee. 2014. Doenjang, a Korean fermented soy food, exerts antiobesity and antioxidative activities in overweight subjects with the PPAR-c2 C1431T polymorphism: 12-Week, double-blind randomized clinical trial. J. Med. Food 17:119-127. https://doi.org/10.1089/jmf.2013.2877
  4. Chaves-Lopez, C., A. Serio, G. Mazzarrino, M. Martuscelli, E. Scarpone, and A. Paparella. 2015. Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters. Int. J. Food Microbiol. 207:49-56. https://doi.org/10.1016/j.ijfoodmicro.2015.04.040
  5. Chow, C. K. and C. B. Hong. 2002. Dietary Vitamin E and selenium and toxicity of nitrite and nitrate. Toxicology 180:195-207. https://doi.org/10.1016/S0300-483X(02)00391-8
  6. Chung, L. Y. 2006. The antioxidant properties of garlic compounds: Allyl cysteine, alliin, allicin, and allyl disulfide. J. Med. Food 9:205-213. https://doi.org/10.1089/jmf.2006.9.205
  7. Corral, S., A. Salvador, C. Belloch, and M. Flores. 2014. Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast. Food Control 45:1-7. https://doi.org/10.1016/j.foodcont.2014.04.013
  8. Deda, M. S., J. G. Bloukas, and G. A. Fista. 2007. Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Sci. 76:501-508. https://doi.org/10.1016/j.meatsci.2007.01.004
  9. Frenandez-Salguero, J., R. Gomez, and M. A. Carmona. 1993. Water activity in selected high moisture foods. J. Food Compsost. Anal. 6:364-369. https://doi.org/10.1006/jfca.1993.1040
  10. Hermansen, K., B. Dinesen, L. H. Hoie, E. Morgenstern, and J. Gruenwald. 2003. Effects of soy and other natural products on LDL:HDL ratio and other lipid parameters: A literature review. Adv. Ther. 20:50-78. https://doi.org/10.1007/BF02850119
  11. Honikel, K. O. 2008. The use and control of nitrate and nitrite for the processing of meat products. Meat Sci. 78:68-76. https://doi.org/10.1016/j.meatsci.2007.05.030
  12. Kim, J. I., J. C. Kim, M. J. Kang, M. S. Lee, J. J. Kim, and I. J. Cha. 2005. Effects of pinitol isolated from soybeans on glycemic control and cardiovascular risk factors in Korean patients with type II diabetes mellitus: a randomized controlled study. Eur. J. Clin. Nutr. 59:456-458. https://doi.org/10.1038/sj.ejcn.1602081
  13. Kim, Y. J., S. Y. Park, H. C. Lee, S. S. Yoo, S. J. Oh, H. S. Kim, and K. B. Chin. 2014. Evaluation of fermented sausages manufactured with reduced-fat and functional starter cultures on physicochemical, functional and flavor characteristics. Korean J. Food Sci. Anim. Resour. 34:346-354. https://doi.org/10.5851/kosfa.2014.34.3.346
  14. Kurcubic, V. S., P. Z. Maskovic, J. M. Vujic, D. V. Vranic, S. M. Veskovic-Moracanin, D. G. Okanovic, and S. V. Lilic. 2014. Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage. Meat Sci. 97:459-467. https://doi.org/10.1016/j.meatsci.2014.03.012
  15. Kwon, D. Y., K. R. Chung, H. J. Yang, and D. J. Jang. 2015. Gochu-jang (Korean red pepper paste): A Korean ethnic sauce, its role and history. J. Ethn. Foods 2:29-35. https://doi.org/10.1016/j.jef.2015.02.006
  16. Lee, M. T., W. C. Chen, and C. C. Chou. 1997. Nutritional factors that affect the production of cholesterol oxidase by Rhodococcus equi no. 23. Biotechnol. Appl. Biochem. 26:159-162.
  17. Lorenzo, J. M., R. M. Gonzalez-Rodriguez, M. Sanchez, I. R. Amado, and D. Franco. 2013. Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage "chorizo. Food Res. Int. 54:611-620. https://doi.org/10.1016/j.foodres.2013.07.064
  18. Materska, M. and I. Perucka. 2005. Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L).J. Agric. Food Chem. 53:1750-1756. https://doi.org/10.1021/jf035331k
  19. Meilgaard, M., G. V. Civille, and B. T. Carr. 1991. Sensory Evaluation Techniques 4th edn. CRC Press, Boca Raton, FL, USA.
  20. MFDA. 2014. General Analysis Methods of the Ministry of Food and Drug Safety of Korea. 9th edn. Cheongju, Korea.
  21. Muguerza, E., O. Gimeno, D. Ansorena, J. G. Bloukas, and I. Astiasaran. 2001. Effect of replacing pork back-fat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona -a traditional Spanish fermented sausage. Meat Sci. 59:251-258. https://doi.org/10.1016/S0309-1740(01)00075-4
  22. Nassua, R. T., L. A. G. Goncalves, M. A. A. P. da Silva, and F. J. Beserra. 2003. Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant. Meat Sci. 63:43-49. https://doi.org/10.1016/S0309-1740(02)00051-7
  23. Ozvural, E. B. and H. Vural. 2011. Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. Meat Sci. 88:179-183. https://doi.org/10.1016/j.meatsci.2010.12.022
  24. Papadima, S. N. and J. G. Bloukas. 1999. Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages. Meat Sci. 51:103-113. https://doi.org/10.1016/S0309-1740(98)00103-X
  25. Pikul, J., D. E. Leszczynski, and A. Kummerow. 1989. Evaluation of three modified TBA method for measuring lipid oxidation in chicken meat. J. Agric. Food Chem. 37:1309-1313. https://doi.org/10.1021/jf00089a022
  26. Seong, P. N., K. M. Park, G. H. Kang, S. H. Cho, B. Y. Park, and H. Van-Ba. 2015. The impact of addition of shiitake on quality characteristics of frankfurter during refrigerated storage. LWT - Food Sci. Technol. 62:62-68. https://doi.org/10.1016/j.lwt.2015.01.032
  27. Shukla, S., H. K. Park, J. S. Lee, J. K. Kim, and M. Kim. 2014. Reduction of biogenic amines and aflatoxins in Doenjang samples fermented with various Meju as starter cultures. Food Control 42:181-187. https://doi.org/10.1016/j.foodcont.2014.02.006
  28. Yim, D. G., K. H. Jang, and K. Y. Chung. 2015. Effect of GdL addition on physico-chemical properties of fermented sausages during ripening. Korean J. Food Sci. Anim. Resour. 35:322-329. https://doi.org/10.5851/kosfa.2015.35.3.322
  29. Zanardi, E., S. Ghidini, A. Battaglia, and R. Chizzolini. 2004. Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants. Meat Sci. 66:415-423. https://doi.org/10.1016/S0309-1740(03)00129-3
  30. Zapelena, M. J., I. Astiasaran, and J. Bello. 1999. Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture. Meat Sci. 52:403-409. https://doi.org/10.1016/S0309-1740(99)00022-4

피인용 문헌

  1. isolates from neonate's faeces for production of fermented sausages as starter cultures vol.52, pp.7, 2017, https://doi.org/10.1111/ijfs.13440
  2. Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage vol.38, pp.2, 2016, https://doi.org/10.5851/kosfa.2018.38.2.302
  3. Effects of non-meat proteins on the quality of fermented sausages vol.8, pp.2, 2016, https://doi.org/10.21603/2308-4057-2020-2-259-267