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KMID : 1024620160360060729
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Food Science of Animal Resources
2016 Volume.36 No. 6 p.729 ~ p.736
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Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
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Ju Min-Gu
Kim Ji-Han
Jang Hyun-Joo
Yeon Su-Jung
Hong Go-Eun
Park Woo-joon
Seo Han-Geuk
Lee Chi-Ho
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Abstract
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This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash con-tents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity (a_w) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) w value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.
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KEYWORD
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processed sulfur-fed pigs, lipid oxidation, free amino acid, umami
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