Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

Abstract

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 contents 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 (aw) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) 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.

Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage

“…Seong et al ( 2016 ) also determined that the pH values of fermented sausages produced with soy protein decreased to 5.0–5.1. Ju et al ( 2016 ) reported a decrease in pH values of fermented pork sausages up to 21 d fermentation. This pH change has been linked to the microbial activity of LAB, which metabolizes sugar in meat to produce lactic acid (Ju et al 2016 ).…”

“…Ju et al ( 2016 ) reported a decrease in pH values of fermented pork sausages up to 21 d fermentation. This pH change has been linked to the microbial activity of LAB, which metabolizes sugar in meat to produce lactic acid (Ju et al 2016 ).…”

Effect of dietary processed sulfur supplementation on water‐soluble flavor precursors, free amino acids, and taste characteristics of pork during refrigerated storage

“…Additionally, dry-cured meat products derived from 3 g kg −1 SFPs showed extended shelf life and sensory quality. 8 Furthermore, the amount of free amino acids in dry-cured meat derived from pigs exposed to diets supplemented with processed sulfur was relatively high compared with meat derived from pigs fed a basal diet. 9 However, only limited information is available regarding the taste components of raw pork obtained from SFPs during aging.…”

“…The improvement in oxidative stability and meat quality of pork was demonstrated by Lee et al ., who reported a high oxidative stability in pigs fed 300 and 500 ppm organic sulfur methyl sulfonyl methane. Additionally, dry‐cured meat products derived from 3 g kg −1 SFPs showed extended shelf life and sensory quality . Furthermore, the amount of free amino acids in dry‐cured meat derived from pigs exposed to diets supplemented with processed sulfur was relatively high compared with meat derived from pigs fed a basal diet .…”

Antioxidative and Sensory Properties of Allium hookeri Fermented by Leuconostoc mesenteroides in Pork Patties

“…Previous studies on meat have usually attempted to enhance the quality of meat employing many different methods (Ju et al, 2016). Reducing lipid oxidation is a key route to improve meat quality.…”