This study was conducted to evaluate the effect of using dietary fibers on quality characteristics of fermented sausages.
Experiment 1. Study on the Quality Characteristics of Pork Mixture by Addition of Dietary Fibers
This study investigated the effect of 4 different dietary fiber...
This study was conducted to evaluate the effect of using dietary fibers on quality characteristics of fermented sausages.
Experiment 1. Study on the Quality Characteristics of Pork Mixture by Addition of Dietary Fibers
This study investigated the effect of 4 different dietary fibers (C: no addition, T1: rice bran fiber 1.5% + indigestible maltodextrin, T2: rice bran fiber 1.5% + chicory fiber 1.5%, T3: wheat fiber 1.5% + indigestible maltodextrin 1.5%, T4: wheat fiber 1.5% + chicory fiber 1.5%) on the quality characteristics of pork mixture.
The addition of dietary fibers significantly decreased fat isolation values in emulsion stability. Especially, the moisture isolation and total isolation values of T1 and T2 showed significantly lower than the control (p0.05). The T3 and T4 did not exhibit significant differences in pH, but T1 and T2 was significantly higher than the control (p<0.05). The addition of dietary fibers significantly increased the lightness of pork mixture, and addition of rice bran fiber significantly increased the yellowness of pork mixture (p<0.05). The 2-thiobarbituric acid values of pork mixture with added dietary fibers except for T2 were significantly higher than the control (p<0.05). The volatile basic nitrogen values of control was highest among the pork mixture, and the total microbial bacteria and lactic acid bacteria of pork mixture with added dietary fibers was significantly higher than the control (p<0.05).
The results indicate that, addition of dietary fibers has a no adverse effect on pork mixture and it suggest that dietary fibers can be utilized in meat products.
Experiment 2. Study on the Fermentation Characteristics of Pork Mixture with Added Dietary Fibers During Ripening and Storage at 20℃
This study investigated the effect of 4 different dietary fibers (C: no addition, T1: rice bran fiber 1.5% + indigestible maltodextrin, T2: rice bran fiber 1.5% + chicory fiber 1.5%, T3: wheat fiber 1.5% + indigestible maltodextrin 1.5%, T4: wheat fiber 1.5% + chicory fiber 1.5%) on the fermentation characteristics of pork mixture during ripening and storage at 20℃.
After 5 day of ripening and storage at 20℃, pH of pork mixture with dietary fibers began to decrease rapidly. The pH of T1, T2, T3, and T4 with added dietary fibers were significantly lower than the control at day 5 and 10 (p<0.05). The 2-thiobarbituric acid values of T1 and T2 were significantly higher than control at day 5 and 10 (p<0.05). The volatile basic nitrogen values of pork mixture with added dietary fibers was significantly higher than the control from day 5 (p<0.05). The addition of dietary fibers significantly increased the total microbial bacteria and lactic acid bacteria in pork mixture (p<0.05).
The results indicate that, the dietary fiber is suitable as an additive in fermented sausages because it reduces the pH that determines the quality of the fermented sausage and increases the number of lactic acid bacteria.
Experiment 3. Quality Characteristics of Fermented Sausages by Addition of Dietary Fibers During Ripening and Storage
This study investigated the effect of dietary fibers (C: no addition, T1: rice bran fiber 1.5% + indigestible maltodextrin T2: wheat fiber 1.5% + indigestible maltodextrin) on quality characteristics of fermented sausages during ripening and storage.
During the ripening periods, the addition of dietary fibers rapidly decreased pH and maintained high water activity values of fermented sausages (p<0.05). Lactic acid bacteria were more prevalent in fermented sausages with rice bran fiber than control and sausages with added wheat fiber. During cold storage, lower pH was observed in sausages with dietary fibers (p<0.05), and the water activity and color values were reduced as the storage period lengthened. Fermented sausages containing dietary fibers were higher in lactic acid bacteria counts, volatile basic nitrogen and 2-thiobarbituric acid values compared to the control (p<0.05).
The results indicate that, the addition of dietary fibers in fermented sausages promotes the growth of lactic bacteria without adversely affecting the qualities of sausage, and suggests that development of healthy fermented sausages is possible.
This study was conducted to evaluate the effect of using dietary fibers on quality characteristics of fermented sausages.
Experiment 1. Study on the Quality Characteristics of Pork Mixture by Addition of Dietary Fibers
This study investigated the effect of 4 different dietary fibers (C: no addition, T1: rice bran fiber 1.5% + indigestible maltodextrin, T2: rice bran fiber 1.5% + chicory fiber 1.5%, T3: wheat fiber 1.5% + indigestible maltodextrin 1.5%, T4: wheat fiber 1.5% + chicory fiber 1.5%) on the quality characteristics of pork mixture.
The addition of dietary fibers significantly decreased fat isolation values in emulsion stability. Especially, the moisture isolation and total isolation values of T1 and T2 showed significantly lower than the control (p0.05). The T3 and T4 did not exhibit significant differences in pH, but T1 and T2 was significantly higher than the control (p<0.05). The addition of dietary fibers significantly increased the lightness of pork mixture, and addition of rice bran fiber significantly increased the yellowness of pork mixture (p<0.05). The 2-thiobarbituric acid values of pork mixture with added dietary fibers except for T2 were significantly higher than the control (p<0.05). The volatile basic nitrogen values of control was highest among the pork mixture, and the total microbial bacteria and lactic acid bacteria of pork mixture with added dietary fibers was significantly higher than the control (p<0.05).
The results indicate that, addition of dietary fibers has a no adverse effect on pork mixture and it suggest that dietary fibers can be utilized in meat products.
Experiment 2. Study on the Fermentation Characteristics of Pork Mixture with Added Dietary Fibers During Ripening and Storage at 20℃
This study investigated the effect of 4 different dietary fibers (C: no addition, T1: rice bran fiber 1.5% + indigestible maltodextrin, T2: rice bran fiber 1.5% + chicory fiber 1.5%, T3: wheat fiber 1.5% + indigestible maltodextrin 1.5%, T4: wheat fiber 1.5% + chicory fiber 1.5%) on the fermentation characteristics of pork mixture during ripening and storage at 20℃.
After 5 day of ripening and storage at 20℃, pH of pork mixture with dietary fibers began to decrease rapidly. The pH of T1, T2, T3, and T4 with added dietary fibers were significantly lower than the control at day 5 and 10 (p<0.05). The 2-thiobarbituric acid values of T1 and T2 were significantly higher than control at day 5 and 10 (p<0.05). The volatile basic nitrogen values of pork mixture with added dietary fibers was significantly higher than the control from day 5 (p<0.05). The addition of dietary fibers significantly increased the total microbial bacteria and lactic acid bacteria in pork mixture (p<0.05).
The results indicate that, the dietary fiber is suitable as an additive in fermented sausages because it reduces the pH that determines the quality of the fermented sausage and increases the number of lactic acid bacteria.
Experiment 3. Quality Characteristics of Fermented Sausages by Addition of Dietary Fibers During Ripening and Storage
This study investigated the effect of dietary fibers (C: no addition, T1: rice bran fiber 1.5% + indigestible maltodextrin T2: wheat fiber 1.5% + indigestible maltodextrin) on quality characteristics of fermented sausages during ripening and storage.
During the ripening periods, the addition of dietary fibers rapidly decreased pH and maintained high water activity values of fermented sausages (p<0.05). Lactic acid bacteria were more prevalent in fermented sausages with rice bran fiber than control and sausages with added wheat fiber. During cold storage, lower pH was observed in sausages with dietary fibers (p<0.05), and the water activity and color values were reduced as the storage period lengthened. Fermented sausages containing dietary fibers were higher in lactic acid bacteria counts, volatile basic nitrogen and 2-thiobarbituric acid values compared to the control (p<0.05).
The results indicate that, the addition of dietary fibers in fermented sausages promotes the growth of lactic bacteria without adversely affecting the qualities of sausage, and suggests that development of healthy fermented sausages is possible.
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