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KMID : 1024620180380050912
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Food Science of Animal Resources
2018 Volume.38 No. 5 p.912 ~ p.926
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Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder
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Yoon Ji-Yeol
Kim Dong-Wook
Kim Eun-Bae
Lee Sung-Ki
Lee Moo-Ha
Jang Ae-Ra
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Abstract
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We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% KP (KP3), and 5% KP (KP5). The salami was fermented and aged for 2 days and 56 days, respectively. The pH and A_W values of salamis with KP were significantly lower than that of the control (p<0.05). The 2-thiobarbituric acid reactive substance values of all salamis with KP increased but were below 0.2 mg MDA/kg. Salamis with KP, decreased the L* value, but increased the a* and b* values (p<0.05). The Lactobacillus count was significantly higher in the salamis with KP than in the control by day 14 (p<0.05). The number of Leuconostoc was higher in salamis with KP than in the control and was the highest in salamis in KP1. The KP1 protected lipid oxidation and showed low TBARS value of pork salami compared to the control. This study demonstrates that KP can improve pork salami properties and can serve as a potential natural compounds for fermented meat prodcuts like Metzgerei.
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KEYWORD
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kimchi , pork salami , lactic acid bacteria , microbial community , quality characteristics
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