Microbiological Composition and Sensory Characterization Analysis of
                    Fermented Sausage Using Strains Isolated from Korean Fermented
                    Foods

Jeong, Chang-Hwan; Lee, Sol-Hee; Kim, Hack-Youn

doi:10.5851/kosfa.2022.e56

Cited by 11 publications

(3 citation statements)

References 37 publications

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“…The E-nose technology have been used to determine aroma and taste profiles in targeted food products, serving as an indicator of the olfactory and gustatory perceptions experienced by consumers during the consumption of food. The present study used the E-nose technique to systemically evaluate the distinct flavor and taste of dry fermented sausages influenced by each strain ( Jeong et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage

Lee,

Choe,

Kang

et al. 2024

Food Sci Anim Resour

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The objective of this study was to isolate, identify, and evaluate novel Korean starter cultures for use in fermented sausages. A total of 72 strains were isolated from various indigenous sources, including Nuruk, Jeotgal, and mudflats on the west coast of South Korea. Two strains were identified as Penicillium nalgiovense (SD01 and SJ02), a traditional starter used in the production of fermented sausages. A comparative analysis was performed between SD01 and SJ02 using the commercial starter culture (M600). Strain SJ02 exhibited superior lipolytic and proteolytic activities, as well as an enhanced growth rate at the optimal salinity level of 2% NaCl compared to M600. No significant differences were observed in thiobarbituric acid reactive substances values, sausage colors, and texture properties between SJ02 and M600 fermented sausages, except for adhesiveness. Profiles of mycotoxin-related genes were similar for both strains. Electronic nose analysis revealed distinct aroma profiles between SJ02 and M600 fermented sausages, with a relatively higher levels of propan-2-one and butyl butanoate in SJ02, and a higher level of ethanol and propanal in M600. In electronic tongue analysis, there was no significant differences in taste characteristics between SJ02 and M600. These results indicate that P. nalgiovense SJ02 is a potential starter culture to produce dry fermented sausages, enhancing Korean style cured meat processing industry.

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Section: Resultsmentioning

confidence: 99%

Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage

Lee,

Choe,

Kang

et al. 2024

Food Sci Anim Resour

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“…Fermented sausage was manufactured using the method described by Jeong et al (2022) . Meat was purchased from local market, which were lean pork from crossbred (Landrace×Yorkshire×Duroc) taken in 24 h after slaughter.…”

Section: Methodsmentioning

confidence: 99%

“…The ratio of strains was conducted by selecting two strains predicted to exhibit optimal sensory characteristics in a previous study ( Jeong et al, 2022 ). The control and treatments were classified as follows: (1) commercial starter culture (CST), (2) mixed with GK1, D1, and S6 (GKDS), and (3) mixed with NK3, D1, S6 (NKDS).…”

Section: Methodsmentioning

confidence: 99%

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods

Jeong¹,

Lee²,

Kim³

2023

Food Sci Anim Resour

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We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [ Pediococcus pentosaceus -SMFM2021-GK1 (GK1); P. pentosaceus -SMFM2021-NK3 (NK3)], Doenjang [ Debaryomyces hansenii- SMFM2021-D1 (D1)], and spontaneous fermented sausage [ Penicillium nalgiovense- SMFM2021-S6 (S6)]. Fermented sausages were classified as commercial starter culture (CST), mixed with GK1, D1, and S6 (GKDS), and mixed with NK3, D1, and S6 (NKDS). The protein content and pH of GKDS and NKDS were significantly higher than those of CST on days 3 and 31, respectively (p<0.05). Sodium dodecyl sulfate–polyacrylamide gel electrophoresis showed that the NKDS had higher molecular weight proteins than the GKDS and CST. The myofibrillar protein solubility of the GKDS and NKDS was significantly higher than that of the CST on day 31 (p<0.05). The GKDS displayed significantly higher pepsin and trypsin digestion than the NKDS on day 31 (p<0.05). The hardness, chewiness, gumminess, and cohesiveness of the GKDS were not significantly different from those of the CST. The GKDS exhibited the highest values for flavor, tenderness, texture, and overall acceptability. According to this study, sausages fermented using lactic acid bacteria (GK1), yeast (D1), and mold (S6) derived from Korean fermented foods displayed high proteolysis and excellent sensory evaluation results.

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Electronic nose and its application in the food industry: a review

Wang,

Chen

2023

Eur Food Res Technol

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Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods

Cited by 11 publications

References 37 publications

Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage

Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods

Electronic nose and its application in the food industry: a review

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