This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented sausage (S6, spontaneously generated Penicillium nalgiovense-S6). The microbial population, pH, moisture content, color, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and electronic nose (E-nose) were analyzed to identify the optimal fermentation temperature. The dry-fermented sausages were inoculated with three types of starter cultures [CS (commercial starter culture), GD (GK1 + D1 + S6), and ND (NK3 + D1 + S6)]. The fermentation was performed for 3 days at 20 °C and 25 °C, and dried for 28 days. The Lactobacillus spp. plate count and TBARS showed significantly higher values in the 25 °C group than in the 20 °C group (p < 0.05). The Staphylococcus spp. plate count of GD and ND were significantly higher than CS group at all temperatures. On day 31, the moisture content and VBN values of all groups were less than 35 % and 20 mg%, respectively. According to E-nose, the highest amount of acetoin was detected at the GD group fermented at 25 °C. Thus, the optimal fermentation temperature is expected at 25 °C after using GD in the manufacturing of dry-fermented sausages.
This study analyzes the food storage stability of biodegradable containers made of pork skin gelatin polymer. Packaging materials were prepared with different proportions of walnut shell powder, including 10% (W10), 20% (W20), and polyethylene packaging (PE) as a control. To analyze storage stability, parameters such as pH, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), microbial population, and color were measured. The pH, yeast and mold, redness, and yellowness of W10 and W20 had no significant difference compared to those of PE in all storage periods (p > 0.05). The TBARS of W20 was shown to slowly increase compared to W10. The VBN concentration of W10 and W20 were significantly higher than that of PE in the first and second weeks, but there was no significant difference in the third week (p < 0.05). The total bacterial counts of W10 and W20 were significantly higher than that of PE during the first week (p < 0.05), but there was no significant difference thereafter (p > 0.05). The lightness values of W10 and W20 were significantly lower than that of PE in the second and third weeks (p < 0.05). These results indicated that biodegradable containers containing up to 20% walnut shell powder can substitute plastic packaging materials.
This study analyzed quality characteristics of pork restructured jerky with various levels of sunflower seed (0%, 1%, 3%, and 5%). Quality characteristics were included the color, pH, water holding capacity (WHC), dry loss, shear-force, electronic nose, and sensory properties. The pH values of the samples significantly increased with increasing levels of sunflower seed (p<0.05). The WHC of the samples containing the sunflower seed were significantly higher than the control (p<0.05). The dry loss of the samples containing the sunflower seed were increased tendency with increasing levels of sunflower seed. The shear-force of the samples containing the sunflower seed were significantly lower than the control (p<0.05). As the results of the electronic nose estimated was shown the principal component analysis plot of the samples containing the sunflower seed was clearly different from that of the control samples. The Flavor of samples containing the sunflower seed were significantly higher than the control (p<0.05). Therefore, the addition of sunflower seed as a healthy functional additive to the pork restructured jerky has partially enhanced the quality characteristics of pork restructured jerky.
This study analyzed the antioxidant activity according to the storage period of pork emulsion-type sausage with various levels of kabocha powder (0%, 1%, 3%, and 5%). This study examined the proximate composition, color, pH, cooking yield, water holding capacity (WHC), texture profile analysis (TPA), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, and total polyphenol contents (TPC). The moisture contents, cooking yield, WHC of the samples containing the kabocha powder were significantly higher than the control (P<0.05). The pH of the samples showed an upward trend with increasing levels of kabocha powder. The DPPH free radical scavenging activity of the samples containing 5% kabocha powder was significantly higher than the other samples for two and four weeks. The TPC of the samples containing 3% and 5% kabocha powder was significantly higher than the control, regardless of the storage period. Therefore, the addition of kabocha powder as an antioxidant additive partially enhanced the quality characteristics and antioxidant activity of pork emulsion-type sausage.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.