[논문]Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics

Kim, Young Joo; Park, Sung Yong; Lee, Hong Cheol; Yoo, Seung Seok; Oh, Se Jong; Kim, Hyeong Sang; Chin, Koo Bok

doi:10.5851/kosfa.2014.34.3.346

Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.34 no.3, 2014년, pp.346 - 354

Kim, Young Joo (Department of Animal Science and Functional Foods Research Institute, Chonnam National University) , Park, Sung Yong (Department of Animal Science and Functional Foods Research Institute, Chonnam National University) , Lee, Hong Cheol (Department of Animal Science and Functional Foods Research Institute, Chonnam National University) , Yoo, Seung Seok (Department of Culinary and Foodservice Management, Sejong University) , Oh, Se Jong (Department of Animal Science and Functional Foods Research Institute, Chonnam National University) , Kim, Hyeong Sang (Department of Animal Science and Functional Foods Research Institute, Chonnam National University) , Chin, Koo Bok (Department of Animal Science and Functional Foods Research Institute, Chonnam National University)

Abstract ▼ AI-Helper

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage.

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문제 정의

Therefore, the objectives of this study were to assess the characteristics of fermented sausages manufactured with regular- or reduced-fat contents and to estimate the functionality of lactic acid bacteria having anti-cholesterol, anti-hypertension and anti-microbial activity on the fermented sausages.

데이터처리

The data were analyzed using two-way analysis of variance (ANOVA) in SPSS 12.0 software program, with factors for treatments and ripening time. Mean values of treatments (fat level and lactic acid combinations) were compared using the Duncan's multiple range test at the significance level (P) of 0.

이론/모형

pH values of sausage samples were measured by a pH meter (Mettler Toledo, Model 120, Switzerland). Moisture, fat and protein contents were analyzed using the dry oven (102℃, 16 h) method, Soxhlet extraction and protein determination (BUCHI, Kjeltec Auto System, B-322, Switzerland), respectively, according to the AOAC (1995) methods.

성능/효과

Significant differences in shear force values of fermented sausages were observed at 14 d of ripening, in which shear force values of medium- and regular -fat fermented sausages ranged from 8.75 to 9.39 kgf/g and from 5.05 to 6.08 kgf/g, respectively (Table 3). According to Muguerza et al.
The volatile compounds as affected by two different fat level and starter cultures are shown in Table 5. Total thirty-five volatile compounds were isolated and identified from regular- and medium-fat fermented sausage manufactured with LK30 plus or selected probiotic LAB (L. plantarum L155 + L. plantarum L167 + P. damnosus L12) (Table 5). Among volatile compounds, hexanoic acid alone had interaction between treatments and ripening time (p<0.

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