Utilization of Probiotic Starter Cultures for the Manufacture of Low-fat Functional Fermented Sausages

김영주,; 이홍철,; 박성용,; 박선영,; 오세종,; 진구복,

doi:10.5851/kosfa.2008.28.1.51

Cited by 7 publications

(2 citation statements)

References 10 publications

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“…After fermentation, fermented sausages were smoked at < 40℃ for 1 h in smoke chamber (NU-vu, ES-13, Food System, USA). After smoking, fermented sausages were moved into ripening chamber, and ripened under conditions of 15℃ and RH 80% for approximately 18 d as previously described (Kim et al ., 2008) . Quality characteristics of fermented sausages were evaluated in 0, 2, 3, 7, 14, and 21 d.…”

Section: Methodsmentioning

confidence: 99%

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

Kim

Park

Lee

et al. 2014

Korean Journal for Food Science of Animal Resources

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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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Section: Methodsmentioning

confidence: 99%

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

Kim

Park

Lee

et al. 2014

Korean Journal for Food Science of Animal Resources

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“…Kunz와 Lee(2003) (Kim et al, 2008;Park et al, 1997), 김치 스타터 첨가 (Han et al, 2006;Lee et al, 2001), 곰팡이발 효소시지의 품질 특성 (Kim et al, 1998a, b 1) Means in the same storage period underscored by a common line do not differ (p>0.05).…”

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confidence: 98%

Changes in Various Quality Characteristics of Short-ripened Salami During Storage at Chilled or Room Temperatures

Lee¹,

Lee²,

Son³

et al. 2009

Korean Journal for Food Science of Animal Resources

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This study investigated the microbial contamination levels of raw meats used for short-ripened salami and changes in the microbial and physico-chemical properties of the product during storage at 10 and 25 o C for up to 120 days. The microbial counts of raw meats ranged between 2 and 4 Log CFU/g. Frozen-thawed sow meat showed higher total aerobe and Enterobacteriaceae counts than fresh chilled pork and pork back fat. Staphylococcus aureus was found in all raw materials except fresh chilled pork samples, and Clostridium perfringens was detected in a sample stored for 21 days at 25 o C. The counts of total aerobes, lactic acid bacteria and Staphylococcus spp. decreased more rapidly at 25 o C than at 10 o C when the storage time was extended. The growth of Enterobacteriaceae, Pseudomonas spp., Clostridium spp., yeast, and mold were restricted to levels below 2 Log CFU/g during storage. The contents of salt, water, crude protein, crude fat, and ash of salami samples were 3.4, 33.4, 30.8, 32.7, and 4.3%, respectively, which were not affected by storage time or temperature. The pH value of the salami was initially 4.79 and increased to 5.02 and 5.26 after 120 days of storage at 10 and 25 o C, respectively, whereas the water activity values decreased from an initial value of 0.91 to 0.90 and 0.88 after 120 days at 10 and 25 o C, respectively. The TBA and VBN values increased slowly during storage. The redness value of the salami samples stored at 25 o C decreased more significantly than the samples stored at 10 o C. With increased storage time, the values for the rheological characteristics of the salami in terms of hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness tended to decrease more remarkably at 25 o C than at 10 o C. Based on sensory evaluation scores, it appears that short-ripened salami is no longer acceptable after 90 days at 10 o C and 30 days at 25 o C.

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Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics

Rouhi

Sohrabvandi

Mortazavian

2011

Critical Reviews in Food Science and Nutrition

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Probiotics are from functional foods that bring health benefits for humans. Nowadays, a major development in functional foods is related to food containing probiotic cultures, mainly lactic acid bacteria or bifidobacteria. Probiotics must be alive and ingested in sufficient amounts to exert the positive effects on the health and the well-being of the host. Therefore, viability of probiotic products (the minimum viable probiotic cells in each gram or milliliter of product till the time of consumption) is their most important characteristic. However, these organisms often show poor viability in fermented products due to their detrimental conditions. Today, the variety of fermented meat products available around the world is nearly equal to that of cheese. With meat products, raw fermented sausages could constitute an appropriate vehicle for such microorganisms into the human gastrointestinal tract. In present article, the viability of probiotic microorganisms in fermented sausage, the main factors affect their viability, and the sensorial characteristics of final product are discussed.

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Utilization of Probiotic Starter Cultures for the Manufacture of Low-fat Functional Fermented Sausages

Cited by 7 publications

References 10 publications

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

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

Changes in Various Quality Characteristics of Short-ripened Salami During Storage at Chilled or Room Temperatures

Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics

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