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) |
1 | Han, K. H., Park, J. K., and Lee, C. H. (2006a) Manufacture and products evaluation of fermented sausages inoculated with free-dried Kimchi powder and starter culture. Korean J. Food Sci. Ani. Resour. 26, 486-490 과학기술학회마을 |
2 | Han, S. M., Kim, Y. J., Lee, H. C., Chin, K. B., and Oh, S. (2006b) Screening of functional lactic acid bacteria as starter culture for the manufacture of fermented sausage. Korean J. Food Sci. Ani. Resour. 26, 511-516 과학기술학회마을 |
3 | Kim, J. S. (2004) Changes of food consumption pattern in America. Korean J. Community Living Sci. 15, 115-125 과학기술학회마을 |
4 | Lee, J. Y. and Kunz, B. (2005). The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages. Meat Sci. 69, 741-747 DOI ScienceOn |
5 | Mendoza, E., Garcia, M. L., Casas, C., and Selgas, M. D. (2001) Inulin as fat substitute in low fat, dry fermented sausages. Meat Sci. 57, 387-393 DOI ScienceOn |
6 | Papadima, S. N. and Bloukas, J. G. (1999) Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages. Meat Sci. 51, 103-113 DOI ScienceOn |
7 | Cushman, D. W. and Cheung, H. S. (1971) Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem. Pharmacol. 20, 1637-1648 DOI ScienceOn |
8 | Kaban, G. and Kaya, M. (2006b) Effect of starter culture on growth of Staphylococcus aureus in sucuk. Food Control. 17, 797-801 DOI ScienceOn |
9 | Papamanoli, E., Tzanetakis, N., Litopoulou-Tzanetaki, E., and Kotzekidou. (2003) Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Sci. 65, 859-867 DOI ScienceOn |
10 | Searcy, R. L. and Bergquist, L. M. (1960) A new color reaction for the quantitation of serum cholesterol. Clin. Chim. Acta. 5, 192-199 DOI ScienceOn |
11 | 정혜경 (2001) 생활양식 변화에 따른 한국 식생활문화의 변천. 한국식품영양과학회, 학술대회 발표집. 49, pp. 17-24 |
12 | Muguerza, E., Fista, G., Ansorena, D., Astiasaran, I., and Bloukas, J. G. (2002) Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 61, 397-404 DOI ScienceOn |
13 | Wirth, F. (1988) Technologies for making fat-reduced meat products. What possibilities are here? Fleischwirthschaft 68, 1153-1156 |
14 | Park, W. M., Choi, W. H., Yoo, I. J., Ji, J. R., and Chung, D. H. (1998) Effect of pyroligneous liquor and preservatives on the quality of fermented sausage. Korean J. Anim. Sci. Resour. 18, 75-80 |
15 | Giese, J. (1996) Fats, oils, and fat replacers. Food Technol. 50, 78-83 |
16 | Leistner, L. (1995) Stable and safe fermented sausages world-wide. In: Fermented Meats, Campbell-Platt, G. and Cook, P. E. (eds.), Blackie Academic & Professional, pp. 160-175 |
17 | Urso, R., Comi, G., and Cocolin, L. (2006) Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization. Syst. Appl. Microbiol. 29, 671-680 DOI ScienceOn |
18 | Park, W. M., Choi, W. H., Yoo, I. J., Ji, J. R., and Jeon, K. H. (1997) Effects of mixed starter cultures on the physicochemical properties of fermented sausages. Korean J. Anim. Sci. Resour. 17, 91-99 |
19 | Chin, K. B., Ji, S. T., Seo, S. W., and Shin, H, K. (1991) Effect of PSE pork on physicochemical and microbiological properties of European style fermented sausages during ripening. Korean J. Food Sci. Technol. 23, 661-666 과학기술학회마을 |
20 | Lucke, F. K. (1985) Fermented sausages. In: Microbiology of fermented foods, Wood, B. B. (ed.), Elsevier Applied Science Publishers, London and New York, pp. 41-71 |
21 | AOAC. (1995) Official Methods of Analysis. 16th ed, Association of Official Analytical Chemists, International, Washington, DC |
22 | Erkkila, S., Suihko, M. L., Eerola, S., Petaja, E., and Mattila- Sandholm, T. (2001) Dry sausage fermented by Lactobacillus rhamnosus strains. Int. J. Food Microbiol. 64, 205-210 DOI ScienceOn |
23 | SPSS (2003) SPSS 12.0 for windows. SPSS Inc., Chicago, IL, USA |