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KMID : 1134820070360060807
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 6 p.807 ~ p.812
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Quality Characteristics of Fermented Beef-Rib Sauce Prepared by Zygosaccharomyces rouxii Cultivation
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Kim Yong-Moon
Oh Chul-Hwan
In Man-Jin
Oh Nam-Soon
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Abstract
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In order to enhance the flavor and storage stability of meat sauce, the manufacturing process of fermented beef-rib sauce was developed in a two-step process. The fermented sauce base was manufactured with Zygosaccharomyces rouxii Y-80 yeast cultivation in raw sauce ingredients for 3 days at 25℃. The fermented beef-rib sauce (FBS) was produced by mixing fermented sauce base with side ingredients. Comparison of the physicochemical and sensory properties with non-fermented beef-rib sauce (NFBS) revealed that the content of ethanol and volatile flavor compounds were higher in FBS; also, the result of sensory evaluation showed that FBS obtained excellent scores for overall taste. To determine the storage stability, FBS and NFBS were incubated at 25℃ for 7 days. The extent of decrease of pH and increase of titratable acidity in NFBS were faster than FBS. After 7 days, ethanol concentrations in FBS and NFBS were 3.77% and 2.04%, respectively. Therefore, based on these results, it can be suggested that storage stability of FBS is superior.
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KEYWORD
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Zygosaccharomyces rouxii, fermented beef-rib sauce, ethanol concentration
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