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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.10
- 수록면
- 1,105 - 1,112 (8page)
- DOI
- 10.9799/ksfan.2017.30.5.1105
이용수
초록· 키워드
오류제보하기
Fermented sausages prepared by inoculation with different starter cultures were analyzed for their physicochemical characteristics. Three types of fermented sausages were processed separately, without starter culture (control), with a commercial culture mix, and culture mix plus Lactobacillus plantarum (LP). On proximate analysis, two inoculated sausages showed an increase in moisture and fat contents (p<0.05). The inoculated sausages showed lower hardness and gumminess values (p<0.05) than control. The combination of starter culture with LP displayed the lowest chewiness and cohesiveness values and showed a more intensive red color (p<0.05). Two inoculated batches showed significantly lower pH values and water activity than control, in accordance with the increase in lactic acid bacteria (p<0.05). The inoculated sausages reduced the extent of lipid oxidation (p<0.05) and induced an increase in lauric acid, linoleic acid, eicosadienoic acid, and arachidonic acid, as well as they had a higher polyunsaturated fatty acid content and ratio of n-6 and n-3 fatty acids (p<0.05). The addition of LP to the starter culture in a suitable combination resulted in a positive effect on the physicochemical and microbiological attributes of fermented sausages.
Key words: fermented sausages, starter culture, Lactobacillus plantarum, physico-chemical trait, bacteria counts †
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등록된 정보가 없습니다.
참고문헌 (30)
참고문헌 신청
AOAC / 2007 / Official Methods of Analysis. 18th ed / Association of Official Analytical Chemists
Aro JMA / 2010 / The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages / Food Chem 119:279~285
Bingol EB / 2014 / Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages / Italian J Anim Sci 13:3422~3425
Baka AM / 2011 / Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages / LWT-Food Sci. Techno 44:54~61
Bourne MC / 1978 / Texture profile analysis / Food Technol 32:62~66
Aro JMA / 2010 / The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages / Food Chem 119:279~285
Bingol EB / 2014 / Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages / Italian J Anim Sci 13:3422~3425
Baka AM / 2011 / Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages / LWT-Food Sci. Techno 44:54~61
Bourne MC / 1978 / Texture profile analysis / Food Technol 32:62~66
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