Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Manufacture and Product Evaluation of Fermented Sausages Inoculated with Freeze-Dried Kimchi Powder and Starter Culture(Lactobacillus plantarum)

김치 분말 스타터 첨가 발효 소시지의 제조 및 품질 평가

  • Han, Kyu-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park, Jin-Kwan (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 한규호 (건국대학교 축산식품생물공학) ;
  • 박진관 (건국대학교 축산식품생물공학) ;
  • 이치호 (건국대학교 축산식품생물공학)
  • Published : 2006.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The fermented sausages were produced using 10% freeze-dried kimchi powder and kimchi powder plused 0.1% Lactobacillus plantarum, and their manufacture and product properties were investigated. The pH values were decreased rapidly at 7 days, and pH values of final products became to $4.3{\sim}4.6$. Water contents were $40.0{\sim}43.6%$. Lactic acid bacteria were range from $1.7{\times}10^5\;to\;1.7{\times}10^8cfu/g$, and Enterobacteriacease group and Salmonella were not detected in the products at 20 days. The sour taste of fermented sausages with kimchi powder and starter culture had higher score than counterparts.

동결 건조 김치 분말과 Lactobacillus plantarum을 이용해 제조한 발효 소시지의 생산 및 그 특성에 대한 결과를 요약하면 다음과 같다. 1. pH의 변화는 숙성 6일째 급격하게 저하되었으며, pH의 범위는 $4.3{\sim}4.6$의 범위였다. 2. 최종 발효 소시지의 수분 함량은 $40.0{\sim}43.6%$이었다. 3. 관능 검사 평가에서는 최종 10% 김치 분말 첨가 및 0.2% starter culture 첨가 발효 소시지의 신맛이 대조군에 비해 더 강하게 나타났다. 따라서 본 연구에서는 김치분말 첨가 발효소시지 제조는 신맛 등을 조절할 경우 상업적인 김치 분말 첨가 발효 소시지의 제조가 가능한 것으로 사료되었다.

Keywords

References

  1. Comi, G., Urso, R., Lacumin, L., Rantsiou, K., Cattaneo, P., Cantoni, ., and Cocolin, L. (2005) Characterisation of naturally fermented sausages produced in the North East of Italy. Meat Science 69, 381-392 https://doi.org/10.1016/j.meatsci.2004.08.007
  2. Demyer, D. I., Verplaetse, A, and Gistelink, M. (1986) Fermentation of meat: an integrated process. Belgian J. Food Chern. Biotechnol. 41, 414-416
  3. Lee, J. Y. and Kunz, B. (2005) The antioxidant properties of Baechu-kimchi and freeze dried kimchi powder in fermented sausages. Meat Science 69, 741-747 https://doi.org/10.1016/j.meatsci.2004.11.006
  4. Cho, N. C. and Jhon, D. Y. (1988) Effects of garlic extracts on the aerobic bacteria isolated from kimchi. Kar. J. Food Sci. Technol. 20(3), 357-362
  5. Blickstad, E. and Molin, G. (1981) Growth and lactic acid production of Pediococcus pentosaceous at different gas environments, temperature, pH values and nitrite concentrations. European J. Appl. Microbiol. Biotechnol. 13, 170-174
  6. Liepe, H. U. (1983) Starter cultures in meat production. Biotechnology 5, 399-424
  7. Lee, S. K., Yoo, I. J., Kim, Y. B., and Kim, K. S. (1990) Fermentation of sausage using Kimchi. Kor. J. Anim. Sci. 32(11), 707-714
  8. Kim, C. H., Ko, M. S., Park, S. J., Yoo, I. J., and Lee, C. H. (1998) Volatile flavor components and sensory evaluation of mold fermented sausages. Kor. J. Food Sci. Ani. Resour. 18(3), 255-260
  9. Kim, C. H., Ko, M. S., Lee, K. H., Park, W. M., Yoo, I. J., and Lee, C. H. (1998) Changes of palatability traits of mold fermented sausages during ripening. Kor. J. Food Sci. Ani. Resour. 18(1), 57-62
  10. Shin, H. K., Choi, S. S., Kang, I. S., and Han, S. H. (1988) Effect of added NaCI levels on the physical, chemical and microbial properties of dry sausage during ripening period. Kor. J. Food Sci. Technol. 20(6), 443-450
  11. Lee, J. Y., Kim, M. C., Hong, J. H., Lee, D. H., Han, S. B., and Benno, K. (2004) The starter properties of Kimchi lactic acids through the investigation of the ecology and metabolism of the fermented sausages. Proceed. Int. Sympo. Kor. J. Food Sci. Ani. Resour. pp. 326-329