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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 322 - 329 (8page)
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초록· 키워드
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This study investigated the effects of glucono-δ-lactone (GdL) addition on physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Five batches of sausages were produced under ripening conditions: without GdL and with 0, 0.1, 0.25, 0.5 and 0.75% of GdL addition. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 3, 5, 7, 10, 15, 20 and 25th day of ripening. Chemical analysis showed a significant decrease in moisture content of sausages with increasing amounts of GdL added (p<0.05). The moisture contents decreased, whereas the fat, protein and ash contents increased throughout ripening (p<0.05). Increasing levels of GdL caused a decrease in the pH values (p<0.05), which can have an inhibitory effect against microflora. Water holding capacity content of samples decreased with increasing GdL concentration (p<0.05). The shear force values of fermented sausages showed the highest in T4 (p<0.05). During ripening, the shear force values of sausages were increased on the 25th day compared to day 0 (p<0.05). The higher GdL level produced lighter and more yellow sausages. The addition of 0.75% GdL was effective in controlling bacteria counts. Addition of GdL in sausages resulted in the physicochemical and microbiological attributes equal to or better than no addition of GdL without any harmful effect.
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참고문헌 (38)
참고문헌 신청
AOAC / 2000 / Official methods of analysis (17th ed.) / Association of Official Analytical Chemists
Barbut, S. / 2010 / Color development during natural fermentation and chemical acidification of salami-type products / J. Muscle Foods 21:499~508
Bohmc, H. M. / 1996 / Production of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp. / Meat Sci 44:173~180
Bourne, M. C. / 1978 / Texture profile analysis / Food Technol 32:72
Briskey, E. J. / 1964 / Advances in food research (vol. 13) / Academic Press :89~178
Barbut, S. / 2010 / Color development during natural fermentation and chemical acidification of salami-type products / J. Muscle Foods 21:499~508
Bohmc, H. M. / 1996 / Production of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp. / Meat Sci 44:173~180
Bourne, M. C. / 1978 / Texture profile analysis / Food Technol 32:72
Briskey, E. J. / 1964 / Advances in food research (vol. 13) / Academic Press :89~178
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