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KMID : 1007519970060020104
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Food Science and Biotechnology
1997 Volume.6 No. 2 p.104 ~ p.108
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Effects of Lactic Acid Bacteria Isolated from Fermented Foods on the Physico - Chemical Properties of Fermented Sausages
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Chung, Dong Hyo
Park, Woo Mun/Choi, Won Hee/Yoo, Ick Jong/Kim, Yoon Sook/Kim, Wang Jun
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Abstract
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Two bacteriocin producing strains, Lactobacillus plantarum, were isolated from fermented foods (NFS #6-6, fermented sausage : S #3, kajami sikhae). The physico-chemical properties of fermented sausages with those strains and commercial starter culture, SL(Staphylococcus carnosus+Lactobacillus pentosus) were investigated during fermentation. There were no significant differences among treatments in mean moisture, protein, lipid and NaCl contents with the range of 42.3∼43.2% for moisture, 25.7∼26.7% for protein, 24.2∼25.0% for lipid, and 3.5∼3.7% for NaCl contents. Sausages treated with NFS #6-6 and S #3 were higher in redness value than samples with SL starters. There was no difference in weigh loss during fermentation upon the type of starter cultures with 43∼45% final loss. There were no significant differences among the 3 treatments in texture properties, fatty acid or free amino acid composition. Sensory evaluation showed that samples with NFS #6-6 had a similiar preference with SL for aroma, taste and acceptability except color.
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