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http://dx.doi.org/10.5851/kosfa.2008.28.1.51

Utilization of Probiotic Starter Cultures for the Manufacture of Low-fat Functional Fermented Sausages  

Kim, Young-J. (Department of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
Lee, Hong-C. (Department of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
Park, Sung-Y. (Department of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
Park, Sun-Y. (Department of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
Oh, Se-Jong (Department of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
Chin, Koo-B. (Department of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University)
Publication Information
Food Science of Animal Resources / v.28, no.1, 2008 , pp. 51-58 More about this Journal
Abstract
This study was performed to evaluate the physico-chemical properties of fermented sausages containing probiotic starter cultures (LK-30 plus, Lactobacillus plantarum 155 and 167, and Pediococcus damnosus L12) with reduced fat levels, and to determine the optimum condition for the manufacture of these products. Although low-fat fermented sausages were reduced fat content at the amount of 90% and the ripening time by 1-2 weeks, as compared to regular-fat counterpart, they became harder and had many winkles outside due to the extreme drying. In addition, fat level in fermented sausages affected the composition and shear force values. During ripening, pH, lightness and yellowness values tended to decrease, however, microbial counts of inoculated lactic acid bacteria were increased up to $10^8-10^9cfu/g$ within 3 days and remained constant thereafter. Low-fat fermented sausages had higher microbial counts than regular-fat ones. Although the inoculated probiotic starter cultures alone had the functional properties, such as cholesterol reduction, anti-high blood pressure and antimicrobial activity, they did not have distinctive characteristics in the fermented sausages. Based on these results, the low-fat fermented sausages were successfully manufactured, but a little bit increased fat level and improved functional properties in the fermented sausages would be required to have better quality as compared to regular-fat counterparts.
Keywords
physico-chemical properties; low-fat fermented sausages; probiotic starter culture; fat levels; functional properties;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
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