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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 981 - 994 (14page)
이용수
초록· 키워드
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The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5.88 Log CFU/g) could survive after 4 days fermentation (5.40 Log CFU/g), and approximately a half (2.83 Log CFU/g) of them survived in the products after 22 days of ripening. The products inoculated with encapsulated B. longum presented the lowest lipid oxidation level, while had higher total unsaturated fatty acid content and more desirable n-6/n-3 fatty acids than those inoculated with CSC or non-inoculated control. Moreover, the odor and taste scores in the samples made with B. longum were comparable to those in the treatment with CSC. The inoculation with the B. longum had no effects on the biogenic amine contents as well as did not cause defects in color or texture of the final products. Thus, the encapsulation could preserve the probiotic B. longum in the meat mixture, and the encapsulated B. longum could be used as a functional ingredient for production of healthier fermented meat products.
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등록된 정보가 없습니다.
참고문헌 (39)
참고문헌 신청
Albenzio M / 2013 / Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures / J Dairy Sci 96:2781~2791
Amine KM / 2014 / Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying / LWT-Food Sci Technol 56:111~117
Ba HV / 2017 / Utilisation possibility of Enterococcus faecalis isolates from neonate’s faeces for production of fermented sausages as starter cultures / Int J Food Sci Technol 52:1660~1669
Ba HV / 2016 / The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages / LWT-Food Sci Technol 74:191~198
Chandramouli V / 2004 / An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions / J Microbiol Methods 56:27~35
Amine KM / 2014 / Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying / LWT-Food Sci Technol 56:111~117
Ba HV / 2017 / Utilisation possibility of Enterococcus faecalis isolates from neonate’s faeces for production of fermented sausages as starter cultures / Int J Food Sci Technol 52:1660~1669
Ba HV / 2016 / The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages / LWT-Food Sci Technol 74:191~198
Chandramouli V / 2004 / An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions / J Microbiol Methods 56:27~35
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