Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

  • Song, Min-Yu (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Van-Ba, Hoa (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Park, Won-Seo (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Yoo, Ja-Yeon (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Kang, Han-Byul (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Kim, Jin-Hyoung (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Kang, Sun-Moon (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Kim, Bu-Min (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Oh, Mi-Hwa (Animal Products Development and Processing Division, National Institute of Animal Science) ;
  • Ham, Jun-Sang (Animal Products Development and Processing Division, National Institute of Animal Science)
  • Received : 2018.05.18
  • Accepted : 2018.08.05
  • Published : 2018.10.31
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Abstract

The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5.88 Log CFU/g) could survive after 4 days fermentation (5.40 Log CFU/g), and approximately a half (2.83 Log CFU/g) of them survived in the products after 22 days of ripening. The products inoculated with encapsulated B. longum presented the lowest lipid oxidation level, while had higher total unsaturated fatty acid content and more desirable n-6/n-3 fatty acids than those inoculated with CSC or non-inoculated control. Moreover, the odor and taste scores in the samples made with B. longum were comparable to those in the treatment with CSC. The inoculation with the B. longum had no effects on the biogenic amine contents as well as did not cause defects in color or texture of the final products. Thus, the encapsulation could preserve the probiotic B. longum in the meat mixture, and the encapsulated B. longum could be used as a functional ingredient for production of healthier fermented meat products.

Keywords

References

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