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http://dx.doi.org/10.5851/kosfa.2018.e13

Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage  

Choi, Yun-Sang (Division of Strategic Food Research, Korean Food Research Institute)
Ku, Su-Kyung (Division of Strategic Food Research, Korean Food Research Institute)
Kim, Tae-Kyung (Division of Strategic Food Research, Korean Food Research Institute)
Park, Jong-Dae (Division of Strategic Food Research, Korean Food Research Institute)
Kim, Young-Chan (Division of Strategic Food Research, Korean Food Research Institute)
Kim, Hee-Ju (Meat Bank)
Kim, Young-Boong (Division of Strategic Food Research, Korean Food Research Institute)
Publication Information
Food Science of Animal Resources / v.38, no.4, 2018 , pp. 749-758 More about this Journal
Abstract
The objective of this study was to provide preliminary data for food industry by investigating the distribution of microorganisms in raw materials and sausage examining the effect of heating temperature on sausage quality. Total microbes in sausage ranged 2.21-3.11 Log CFU/g. Bacillus pumilus, B. licheniformis, Staphylococcus saprophyticus, and Enterococcus faecalis were detected on sausage. Total microbes in raw materials was 1.59-7.16 Log CFU/g. Different types of microorganisms were found depending on raw materials, with B. pumilus and B. subtilis were being detected in both raw materials and sausage. Total microbes in sausage after heating was in the range of 1.10-2.22 Log CFU/g, showing the trend of decrease in total microbe with increasing heating temperature, although the decrease was not significant. With increasing heating temperature, pH and hardness were also increased. The yield of sausage manufactured at $85^{\circ}C$ was 95.42% while that manufactured at $65^{\circ}C$ was 96.67%. Therefore, decreasing heating temperature during sausage production might increase yield and save energy without microbiological effect.
Keywords
sausage; heating temperature; bacterial distribution; physicochemical properties; yield;
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