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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 804 - 812 (9page)
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초록· 키워드
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This study was carried out to determine the physicochemical, microbiological, and quality characteristics of a new type of fermented sausage manufactured by incorporating Baechu-kimchi powder and gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB). The LAB count was at the maximum level by day nine of ripening in inoculated sausages, accompanied by a rapid decrease in the pH. The addition of kimchi powder decreased the lightness ($L^*$) and increased the redness ($a^*$) and, yellowness ($b^*$) values, while also significantly increasing the hardness and chewiness of the sausage (p<0.05). Moreover, although the thiobarbituric acid reactive substances values increased in all samples during the study period, this increase was lower in the kimchi-treated samples, indicating a reduction in lipid oxidation. Overall, our results show that the addition of Baechu-kimchi powder to sausages reduced the off-flavor properties and improved the taste profile of the fermented sausage in sensory evaluations. The GABA content of all fermented sausages increased from 17.42-25.14 mg/kg on the third day of fermentation to 60.95-61.47 mg/kg on the thirtieth day. These results demonstrate that Baechu-kimchi powder and GABA-producing LAB could be functional materials in fermented sausage to improve quality characteristics.
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참고문헌 (40)
참고문헌 신청
Aleson-Carbonell, L. / 2003 / Utilization of Lemon Albedo in Dry-cured Sausages / J. Food Sci 68:1826~1830
Barla, F. / 2016 / The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides / Biotechnology Reports 10:105~110
Ben-Giglrey B. / 1998 / Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage / J. Food Prot 61:608~615
Benito, M. J / 2007 / Characterization and selection of autochthonous lactic acid bacteria isolated from traditional iberian dry-fermented salchichón and chorizo sausages / J. Food Sci 72:193
Bover-Cid, S / 1999 / Improved screening procedure for biogenic amine production by lactic acid bacteria / Int. J. Food Microbiol 53:33~41
Barla, F. / 2016 / The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides / Biotechnology Reports 10:105~110
Ben-Giglrey B. / 1998 / Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage / J. Food Prot 61:608~615
Benito, M. J / 2007 / Characterization and selection of autochthonous lactic acid bacteria isolated from traditional iberian dry-fermented salchichón and chorizo sausages / J. Food Sci 72:193
Bover-Cid, S / 1999 / Improved screening procedure for biogenic amine production by lactic acid bacteria / Int. J. Food Microbiol 53:33~41
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