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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 302 - 314 (13page)
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This study investigated the effect of rice bran fiber (RBF) and wheat fibers (WF) on microbiological and physicochemical properties of fermented sausages during ripening and storage. The experimental design included three treatments: Control, no addition; RBF, 1.5%; and WF, 1.5%. During the ripening periods, the addition of dietary fibers rapidly decreased pH and maintained high water activity values of fermented sausages (p<0.05). Lactic acid bacteria were more prevalent in fermented sausages with rice bran fiber than control and sausages with added wheat fiber. During cold storage, lower pH was observed in sausages with dietary fibers (p<0.05), and the water activity and color values were reduced as the storage period lengthened. Fermented sausages containing dietary fibers were higher in lactic acid bacteria counts, volatile basic nitrogen and 2-thiobarbituric acid reactive substance values compared to the control (p<0.05). The results indicate that, the addition of dietary fibers in the fermented sausages promotes the growth of lactic bacteria and fermentation, and suggests that development of functional fermented sausages is possible.
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참고문헌 (51)
참고문헌 신청
안상희 / 2015 / 밀싹 분말을 첨가한 쿠키의 품질특성 / 한국식품조리과학회지 31(6):687~695
Blackburn NA / 1984 / The mechanism of action of guar gum in improving glucose tolerance in man / Clin Sci 66:329~336
Blaut M / 2002 / Relationship of prebiotics and food to intestinal microflora / European J Nutr 41:11~16
Bloukas JG / 1997 / Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages / Meat Sci 45:133~144
Cofrades S / 2000 / Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level / J Food Sci 65:281~287
Blackburn NA / 1984 / The mechanism of action of guar gum in improving glucose tolerance in man / Clin Sci 66:329~336
Blaut M / 2002 / Relationship of prebiotics and food to intestinal microflora / European J Nutr 41:11~16
Bloukas JG / 1997 / Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages / Meat Sci 45:133~144
Cofrades S / 2000 / Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level / J Food Sci 65:281~287
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