The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages

  • Yim, Dong-Gyun (Dept. of Health Administration and Food Hygiene, Jinju Health College) ;
  • Chung, Yi-Hyung (Jeonbuk Institute for Food-Bioindustry) ;
  • Nam, Ki-Chang (Dept. of Animal Science and Technology, Sunchon National University)
  • Received : 2017.08.21
  • Accepted : 2017.10.19
  • Published : 2017.10.31
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Abstract

Fermented sausages prepared by inoculation with different starter cultures were analyzed for their physicochemical characteristics. Three types of fermented sausages were processed separately, without starter culture (control), with a commercial culture mix, and culture mix plus Lactobacillus plantarum (LP). On proximate analysis, two inoculated sausages showed an increase in moisture and fat contents (p<0.05). The inoculated sausages showed lower hardness and gumminess values (p<0.05) than control. The combination of starter culture with LP displayed the lowest chewiness and cohesiveness values and showed a more intensive red color (p<0.05). Two inoculated batches showed significantly lower pH values and water activity than control, in accordance with the increase in lactic acid bacteria (p<0.05). The inoculated sausages reduced the extent of lipid oxidation (p<0.05) and induced an increase in lauric acid, linoleic acid, eicosadienoic acid, and arachidonic acid, as well as they had a higher polyunsaturated fatty acid content and ratio of n-6 and n-3 fatty acids (p<0.05). The addition of LP to the starter culture in a suitable combination resulted in a positive effect on the physicochemical and microbiological attributes of fermented sausages.

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