• Asian-Australasian Journal of Animal Sciences
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• 제33권5호
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• pp.812-824
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• 2020

Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

• Journal of Microbiology and Biotechnology
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• 제6권6호
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• pp.461-467
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• 1996

Four strains of lactic acid bacteria (LAB), that lower the pH of sausage $\leq$ 4.2 within 24 h of incubation at $37^{\circ}C$, were screened from 57 bacteriocin producing LAB which were isolated from kajamie shikhae and natural fermented sausages. The proteinaceous nature of the bacteriocin was confirmed by losing antimicrobial activity after pronase treatment. Inhibitory activity against pathogens, times of bacteriocin production and sensory tests were compared between 4 isolates and 3 commercial starters. Especially, strain NFS #8-1, screened from natural fermented sausage and identified as Pediococcus acidilactici, antagonized a large number of foodborne pathogens including Listeria monocytogenes, Aeromonas hydrophila, Bacillus cereus, Clostridium perfringens, Salmonella typhimurium and Staphylococcus aureus. Production of bacteriocin by strain NFS #8-1 was early in the growth phase (mid log phase) and its sensory acceptance was high. The feasibility of using strain NFS #8-1 as a starter for the production of microbiologically safe fermented sausage is envisaged.

• 한국축산식품학회지
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• 제36권6호
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• pp.729-736
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• 2016

This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash con-tents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity ($a_w$) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) w value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.

• 한국축산식품학회지
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• 제38권1호
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• pp.189-202
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• 2018

This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and $30^{\circ}C$), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions ($25^{\circ}C$) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at $30^{\circ}C$, followed by those at $25^{\circ}C$ (1.3 unit) and $20^{\circ}C$ (0.99 unit) after 4 days fermentation. Increasing the temperature up to $30^{\circ}C$ resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at $30^{\circ}C$ had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.

• 한국가금학회지
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• 제40권4호
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• pp.315-325
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• 2013

본 논문은 분말된장의 첨가가 닭고기 소시지의 품질 및 저장성에 미치는 영향을 구명하기 위하여 분말된장을 첨가하지 않은 대조구(C)와 분말된장 2% 첨가구(DP2), 분말된장 5% 첨가구(DP5), 분말된장 8% 첨가구(DP8)로 나누어 일주일 간격으로 총 4주간 실험을 실시하였다. 실험 결과, pH에서는 분말된장 처리구가 분말된장을 첨가하지 않은 대조구(C)에 비해 유의적으로 낮은 값을 보였다(p<0.05). TBARS에서는 분말된장 첨가구가 대조구(C)에 비해 지방산패를 억제함을 알 수 있었으며(p<0.05), 분말된장 5% 처리구(DP5)가 저장 4주차에 다른 처리구들에 비해 유의적으로 낮은 TBARS 값을 나타내었다(p<0.05). 단백질 변패를 나타내는 VBN은 분말된장 8% 처리구(DP8)가 다른 처리구들에 비해 유의적으로 높은 값이 나왔다(p<0.05). 닭고기 소시지의 보수력은 된장분말 첨가에 의한 영향을 받지 않았다(p<0.05). 표면육색 측정 결과, 명도 값은 분말된장 첨가구가 대조구에 비해 유의적으로 낮았으며(p<0.05), 적색도 및 황색도에서는 분말된장 5% 처리구(DP5)가 다른 처리구들에 비해 유의적으로 높은 값을 보였다(p<0.05). 조직감 측정 결과, 경도, 탄력성, 점성, 씹힘성 항목에서 분말된장 5% 처리구(DP5)와 분말된장 8% 처리구(DP8)가 다른 처리구들에 비해 유의적으로 낮은 값을 보였다(p<0.05). 닭고기 소시지의 저장 중 총 호기성 및 혐기성균은 분말된장 5 및 8% 첨가에 의해 증식이 억제되는 것이 확인되었다. 이상의 결과를 종합해 볼 때 닭고기 소시지 제조 시 분말된장의 첨가는 무첨가구에 비해 저장성이 우수한 소시지를 만들 수 있을 것으로 예상되며, 한국 전통양념을 이용한 육가공 식품이 전무한 시점에서 이화학적으로 새로운 맛의 제품을 만들어 소비자들의 이목을 끌 수 있을 것으로 사료된다.

• Journal of Dairy Science and Biotechnology
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• 제23권2호
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• pp.149-153
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• 2005

Lactic acid bacteria had been widely utilized in fermented foods such as fermented dairy products, traditional sauces, kimchi, fermented sausages, medicines or probiotic feed additives for a long time. LAB are also widely distributed in the mammalian gastrointestinal tracts, oral cavity, vagina, and various foods or soils. The most familiar examples of using LAB would be the fermented milk products, and those had become one of the favorite foods in Korea f3r more than 34 years of history. The main benefits of the fermented milk products were originally the improvement of the balance of intestinal flora to control diarrhea and congestion disorders, and gradually, they were chosen by the consumer preference of the taste. The very beginning of the fermented milk products in Korea was the Yakult type products in 1971, and it was the commencement of the solid foundation of the dairy industry and the understanding beneficial effect of probiotic yogurt. After middle of 80's, stirred type fermented milk products had been firstly produced, and it was the time that the domestic dairy industry took root in Korea. From 90's, functional fermented milk products were produced, and drink type yogurt sales a mount increased drastically, and these products began to be chosen not only with the values of nutrition but also with physiological functions. The health claims are classified into intestinal health, gastric health and hepatic health. The prospects for the Korean market are as follows; The majority of leading products would be the premium functional yogurt products as it was last year. It is because the sales of lower cost products shows slow-down, and industries tend to increase the commercial advertisements of premium functional yogurt products through mass media. These tendencies would make the market situation become more competitive.

• 한국축산식품학회지
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• 제41권4호
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• pp.636-649
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• 2021

The aim of this study was to evaluate the effect of three different strains of lactic acid bacteria (LAB) starter cultures: Pediococcus pentosaceus (KC-13100) (PP), Lactobacillus plantarum (KCTC-21004) (LP1), and L. plantarum (KCTC-13093) (LP2) on the physicochemical and microbiological characteristics, and sensory quality of dry fermented sausages after 21 days of drying and ripening period. Treatments added with PP and LP2 strains showed a significant higher (p<0.05) LAB and total plat counts, and water activity (a_w) of all three treatments was below 0.85 after the completion of the ripening process. A significant variation (p<0.05) in pH values of treatments was exhibited due to the difference in acidification capacity of the LAB strains: LP2PP>LP2. Substantial variations (p<0.05) in shear force values were detected amongst three batches (LP2>LP1>PP). In sensory attributes, PP treated samples had significantly higher (p<0.05) color and overall acceptability scores. The current findings proved how important the optimal assortment of starter culture. Inoculation with PP produced importantly beneficial effects on sensory quality improvement of dry fermented sausage.

• 한국축산식품학회지
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• 제32권4호
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• pp.467-475
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• 2012

본 연구는 녹차 추출물의 첨가 수준(0 ppm, 400 ppm, 800 ppm 및 1,200 ppm)이 김치 발효 소시지의 젖산균, 산화안정성 및 향기에 미치는 영향을 구명하고자 실시하였다. 시료는 $24^{\circ}C/RH$ 89%에서 pH 4.9까지(17시간) 발효시킨 후 $10^{\circ}C/RH$ 75-80%에서 6일간 건조시켰다. 젖산균수와 pH는 최종 6일째에 각각 7.5-7.7 Log CFU/g sausage 및 4.30-4.33이었으며, 녹차 추출물의 첨가 수준에 따른 차이가 없었다. TBARS(2-thiobarbituric acid reactive substances) 함량은 첨가 수준이 증가함에 따라 현저하게 억제되었다. 명도($L^*$)와 적색도($a^*$)는 녹차 추출물의 첨가에 의해 숙성 중 감소되었으며, 황색도($b^*$)는 증가되었다. 전자코(electronic nose)에 의한 향기 패턴은 첨가구들과 대조구간에 뚜렷한 차이를 보였다. 따라서 녹차 추출물의 첨가 수준의 증가는 김치 발효 소시지의 지방산화 안정성을 향상시켰다. 또한 첨가 수준과 관계 없이 녹차 추출물은 색깔 안정성을 저하시키고, 젖산균의 생장에 영향을 미치지 못하였으나, 향기를 변화시켰다.

• 한국축산식품학회지
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• 제44권3호
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• pp.570-585
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• 2024

This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20℃ and 25℃. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a^* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a^* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, among the treatments aged at 25℃, DFD25 showed a low tendency to shear force. The PC1 of the electronic nose was 42.872%. At 25℃, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20℃. DFD25 showed significantly higher hexane content and significantly lower limonene content than other treatments. The PC1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25℃ compared to 20℃ when the same starter was used. The DFD25 showed the lowest sour taste and a higher tendency of umami than the other treatments. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25℃; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.

• Asian-Australasian Journal of Animal Sciences
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• 제31권8호
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• pp.1358-1365
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• 2018

Objective: The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods: The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (positive control, 150 ppm sodium nitrite), FS (3.0% fermented spinach extracts), FL (3.0% fermented lettuce extracts), FC (3.0% fermented celery extracts), and FR (3.0% fermented red beet extracts). Results: The pH value of the pre-converted nitrites groups was lower than those treated with 150 ppm sodium nitrite (p<0.05). The color values of raw and cooked pork sausage added with pre-converted nitrite showed slightly lower and/or similar lightness, lower redness, and higher yellowness values than PC. Color development (redness values) of cooked samples added with FS was higher than those of the NC and other treatments (FL, FC, and FR). Additionally, treatments with FS and FL were most effective for reducing thiobarbituric acid reactive substances and volatile basic nitrogen than the NC. Conclusion: Effects of natural nitrites from fermented vegetables on shelf stability of raw and cooked pork sausages were investigated. Fermented spinach extract was much more useful for maintaining the color development, but also inhibiting lipid and protein oxidation of cooked pork sausage. Therefore, pre-converted nitrite from spinach as a natural nitrite could be used as another natural nitrite source for making processed meat products.