We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% KP (KP3), and 5% KP (KP5). The salami was fermented and aged for 2 days and 56 days, resp...
We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% KP (KP3), and 5% KP (KP5). The salami was fermented and aged for 2 days and 56 days, respectively. The pH and $A_W$ values of salamis with KP were significantly lower than that of the control (p<0.05). The 2-thiobarbituric acid reactive substance values of all salamis with KP increased but were below 0.2 mg MDA/kg. Salamis with KP, decreased the $L^*$ value, but increased the $a^*$ and $b^*$ values (p<0.05). The Lactobacillus count was significantly higher in the salamis with KP than in the control by day 14 (p<0.05). The number of Leuconostoc was higher in salamis with KP than in the control and was the highest in salamis in KP1. The KP1 protected lipid oxidation and showed low TBARS value of pork salami compared to the control. This study demonstrates that KP can improve pork salami properties and can serve as a potential natural compounds for fermented meat prodcuts like Metzgerei.
We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% KP (KP3), and 5% KP (KP5). The salami was fermented and aged for 2 days and 56 days, respectively. The pH and $A_W$ values of salamis with KP were significantly lower than that of the control (p<0.05). The 2-thiobarbituric acid reactive substance values of all salamis with KP increased but were below 0.2 mg MDA/kg. Salamis with KP, decreased the $L^*$ value, but increased the $a^*$ and $b^*$ values (p<0.05). The Lactobacillus count was significantly higher in the salamis with KP than in the control by day 14 (p<0.05). The number of Leuconostoc was higher in salamis with KP than in the control and was the highest in salamis in KP1. The KP1 protected lipid oxidation and showed low TBARS value of pork salami compared to the control. This study demonstrates that KP can improve pork salami properties and can serve as a potential natural compounds for fermented meat prodcuts like Metzgerei.
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문제 정의
This study was performed to investigate the properties of fermented pork salamis with KP, and to characterize their diversity of LAB. In this study, we found that addition of KP to pork salami improves the quality characteristics and enhances texture, flavor, and LAB counts with increasing concentrations of KP.
제안 방법
0 cm in width. Data for the hardness (kgf), adhesiveness (Nmm), gumminess (kgf), chewiness (kgf), and cohesiveness were collected and analyzed.
10% smoke solution. Freeze-dried KP was mixed with pork salami batter at the levels of 1% (KP1), 3% (KP3) and 5% (KP5). Salt was added to sausages to adjust according to the salt content of KP (12.
, Korea) with a disc of 6 mm diameter. Pork salamis were manufactured with the following formulation; 85.00% fresh ham, 15.00% pork back fat, 2.00% salt, 0.26% prague powder, 1.00% sucrose, 0.05% sodium erythorbate, 0.75% dextrose, 0.35% whole mustard seed, 0.70% black pepper, 0.30 % garlic powder, 0.06% ground ginger, 0.06% nutmeg, 1.00% carrageenan, and 0.10% smoke solution. Freeze-dried KP was mixed with pork salami batter at the levels of 1% (KP1), 3% (KP3) and 5% (KP5).
Pork salmi was prepared by the method of Di Cagno et al. (2008) with slight modification. Fresh ham (66 kg) and pork back fat (15 kg) were purchased from a local market and kept below 4℃ during preparation.
The objectives of the present study were to evaluate the effect of kimchi powder levels as a starter on the quality characteristics and microbial diversity of pork salami during fermentation and aging.
Pork salamis were cut and served to the panelists in random order. The sensory properties of the pork salami were evaluated for color, appearance, specific odor, flavor, acidity, preference, texture, and overall acceptability using a 9-point descriptive scale: color (1=extremely undesirable, 9=extremely desirable), appearance (1=extremely undesirable, 9=extremely desirable), specific odor (1=extremely undesirable, 9=extremely desirable), flavor (1=extremely undesirable, 9=extremely desirable), acidity (1=weak acidity, 9=strong acidity), preference (1=extremely undesirable, 9=extremely desirable), texture (1=extremely tough, 9=extremely tender), and overall acceptability (1=extremely undesirable, 9=extremely desirable).
대상 데이터
, Japan). The instrument was calibrated with white tiles. L* value (lightness), a* value (redness), and b* value (yellowness) were determind on the surface of samples (n=10).
데이터처리
All data collected were subjected to one-way analysis of variance (ANOVA) according to the general linear model procedures for SAS software (ver. 9.2. SAS Institute Inc., USA). Mean values and standard error of the mean value of sample were reported.
이론/모형
The lipid oxidation in pork salamis was determined according to the water vapor distillation method of Witte et al. (1970). A sample of 10 g was placed in a conical tube, to which a 25 mL solution of 20% trichloroacetic acid (TCA) was added and homogenized for 30 s at 14,000 rpm using a homogenizer (Polytron® PT-2500E, Kinematica, Switzerland).
26). The protein content was measured using the Kjeldahl method (method 920.152). The salt content was measured by titration using the Mohr method (Kirk and Sawyer, 1991).
152). The salt content was measured by titration using the Mohr method (Kirk and Sawyer, 1991). The pH values of pork salamis were measured by first blending 10 g of pork salami with 90 mL distilled water for 30 s with a homogenizer (PolyTron ® PT-2500E, Kinematica, Switzerland), and probing with a pH meter (Orion 230A, USA).
성능/효과
57 Log CFU/g. The LAB counts of the control were higher than that of pork salami with KP at day 1. After that, LAB counts were significantly higher in pork salami with KP than in control during aging. The LAB counts of pork salami with KP attained maximum levels (8.
The LAB and total microorganism of pork salami with KP and the control are depicted in Fig. 2. The initial LAB counts of the control and the pork salami with KP ranged from 5.91 to 6.57 Log CFU/g. The LAB counts of the control were higher than that of pork salami with KP at day 1.
TBARS values generally are used as degree of lipid oxidation, which measures malonaldehyde contents. The TBARS values of pork salami in control, KP1, KP3, and KP5 were 0.04, 0.06, 0.11, and 0.13 mg MDA/kg, respectively. The final TBARS values of control,KP1, KP3 and KP5 were 0.
This result reflects the results of LAB counts in pork salamis with KP, because LAB counts increased from the initial phase to day 7. The counts of Leuconostoc in pork salamis with 1% KP and KP itself were the highest, showing 40.45% and 22.53%, respectively (Fig. 3e). Pork salamis in KP 1 had higher levels of Leuconostoc compared to KP3 and KP5.
13 mg MDA/kg, respectively. The final TBARS values of control,KP1, KP3 and KP5 were 0.20, 0.11, 0.16 and 0.19 mg MDA/kg, respectively. However, TBARS values of all pork salamis remained below 0.
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