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KMID : 0665220170300051105
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 5 p.1105 ~ p.1112
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Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages
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Yim Dong-Gyun
Chung Yi-Hyung
Nam Ki-Chang
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Abstract
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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.
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KEYWORD
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fermented sausages, starter culture, Lactobacillus plantarum, physico-chemical trait, bacteria counts
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