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KMID : 1011620170330040371
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 4 p.371 ~ p.379
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Study on Physicochemical and Sensory Properties of Fermented Sausages on the Domestic Market
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Sagong Hun-Gu
Kang Ki-Moon
Park Jong-Se
Jeong Dong-Soon
Moon Byoung-Seok
Hwang Han-Joon
Yu Hyun-Hee
Choi Ji-Hun
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Abstract
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Purpose: This study was carried out to evaluate the quality characteristics of fermented sausages on the domestic market and to use as a basis data for the development of fermented sausages suitable for domestic consumers.
Methods: Out of 13 commercial fermented sausages, four best-selling commercial fermented sausages were chosen. Selected fermented sausages (Romano salami, Iberico salchichon, Italian salami, and Chorizo salami) were analyzed for their physicochemical characteristics (proximate analysis, salinity, pH, water activity, thiobarbituric acid value, volatile basic nitrogen) and counts of lactic acid bacteria.
Results: According to the results, water contents and pH were 28.25-40.70% and 4.9-5.1, respectively. Water activity and saltiness were 0.79-0.88 and 2.01-3.96%, respectively. Thiobarbituric acid (TBA) value and volatile basic nitrogen (VBN) were 1.95-3.18 mg/kg and 2.31-3.54 mg%, respectively. Counts of lactic acid bacteria were around 4.3×107-1.6×108 CFU/g. Moreover, the four isolated bacteria were identified as lactic acid bacteria (Lactobacillus plantarum) and color fixing bacteria (Staphylococcus carnosus). For the sensory properties, all products received favorable evaluations due to high-class appearance, common flavor and taste.
Conclusion: Fermented sausages on the domestic market had various flavors and qualities due to the different characteristics of materials, fermentation conditions, fat particle size, and so on. Therefore, we need to develop fermented sausages appropriate for Korean consumers by optimizing parameters such as pH and moisture content.
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KEYWORD
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fermented sausage, salami, lactic acid bacteria, water activity, quality properties
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