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학제간연구 과학기술학 뇌인지과학 기술정책 기타 복합학

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논문 기본 정보

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학술저널
저자정보
Ba, Hoa Van (Animal Products Development and Processing Division, National Institute of Animal Science) Seo, Hyun-Woo (Animal Products Development and Processing Division, National Institute of Animal Science) Seong, Pil-Nam (Animal Products Development and Processing Division, National Institute of Animal Science) Kang, Sun-Moon (Animal Products Development and Processing Division, National Institute of Animal Science) Kim, Yoon-Seok (Animal Products Development and Processing Division, National Institute of Animal Science) Cho, Soo-Hyun (Animal Products Development and Processing Division, National Institute of Animal Science) Park, Beom-Young (Animal Products Development and Processing Division, National Institute of Animal Science) Ham, Jun-Sang (Animal Products Development and Processing Division, National Institute of Animal Science) Kim, Jin-Hyoung (Animal Products Development and Processing Division, National Institute of Animal Science)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제38권 제1호
발행연도
2018.1
수록면
189 - 202 (14page)

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초록· 키워드

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This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and $30^{\circ}C$), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions ($25^{\circ}C$) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at $30^{\circ}C$, followed by those at $25^{\circ}C$ (1.3 unit) and $20^{\circ}C$ (0.99 unit) after 4 days fermentation. Increasing the temperature up to $30^{\circ}C$ resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at $30^{\circ}C$ had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.
#fermented sausage #Lactobacillus plantarum #sensory quality #starter culture

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참고문헌 (37)

참고문헌 신청
Ba HV / 2017 / Utilization possibility of E. faecalis isolates from neonates feces for production of fermented sausages as starter cultures / Int J Food Sci Technol 52:1660~1669 Crossref Ba HV / 2017 / Effect of Extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage / Food Control 79:109~118 Crossref 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 Crossref Berardo A / 2017 / Actin proteolysis during ripening of dry fermented sausages at different pH values / Food Chem 221:1322~1332 Crossref Bover-Cid S / 1999 / Improve screening procedure for biogenic amine production by lactic acid bacteria / Int J Food Microb 53:33~41 Crossref

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