Browse > Article
http://dx.doi.org/10.5713/ajas.15.0738

Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages  

Seong, Pil-Nam (Animal Products and Processing Division, National Institute of Animal Science)
Seo, Hyun-Woo (Animal Products and Processing Division, National Institute of Animal Science)
Kang, Sun-Moon (Animal Products and Processing Division, National Institute of Animal Science)
Kim, Yoon-Seok (Animal Products and Processing Division, National Institute of Animal Science)
Cho, Soo-Hyun (Animal Products and Processing Division, National Institute of Animal Science)
Kim, Jin-Hyoung (Animal Products and Processing Division, National Institute of Animal Science)
Hoa, Van-Ba (Animal Products and Processing Division, National Institute of Animal Science)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.29, no.8, 2016 , pp. 1173-1180 More about this Journal
Abstract
Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage's quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de $l^{\prime}Eclairagea^{\ast}$ (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.
Keywords
Fermented Sausage; Traditional Seasonings; Lipid Oxidation; Cholesterol; Sensory;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 AOAC. 2000. Official Methods of Analysis of the AOAC 17th edn. Multi-Element Method, Arlington, VA, USA.
2 Botterweck, A. A. M., H. Verhagen, R. A. Goldbohm, J. Kleinjans, and P. A. van den Brandt. 2000. Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: Results from analyses in the Netherlands cohort study. Food Chem. Toxicol. 38:599-605.   DOI
3 Cha, Y. S., Y. Park, M. Lee, S. W. Chae, K. Park, Y. Kim, and H. S Lee. 2014. Doenjang, a Korean fermented soy food, exerts antiobesity and antioxidative activities in overweight subjects with the PPAR-c2 C1431T polymorphism: 12-Week, double-blind randomized clinical trial. J. Med. Food 17:119-127.   DOI
4 Chaves-Lopez, C., A. Serio, G. Mazzarrino, M. Martuscelli, E. Scarpone, and A. Paparella. 2015. Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters. Int. J. Food Microbiol. 207:49-56.   DOI
5 Chow, C. K. and C. B. Hong. 2002. Dietary Vitamin E and selenium and toxicity of nitrite and nitrate. Toxicology 180:195-207.   DOI
6 Chung, L. Y. 2006. The antioxidant properties of garlic compounds: Allyl cysteine, alliin, allicin, and allyl disulfide. J. Med. Food 9:205-213.   DOI
7 Corral, S., A. Salvador, C. Belloch, and M. Flores. 2014. Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast. Food Control 45:1-7.   DOI
8 Deda, M. S., J. G. Bloukas, and G. A. Fista. 2007. Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Sci. 76:501-508.   DOI
9 Frenandez-Salguero, J., R. Gomez, and M. A. Carmona. 1993. Water activity in selected high moisture foods. J. Food Compsost. Anal. 6:364-369.   DOI
10 Hermansen, K., B. Dinesen, L. H. Hoie, E. Morgenstern, and J. Gruenwald. 2003. Effects of soy and other natural products on LDL:HDL ratio and other lipid parameters: A literature review. Adv. Ther. 20:50-78.   DOI
11 Honikel, K. O. 2008. The use and control of nitrate and nitrite for the processing of meat products. Meat Sci. 78:68-76.   DOI
12 Kim, J. I., J. C. Kim, M. J. Kang, M. S. Lee, J. J. Kim, and I. J. Cha. 2005. Effects of pinitol isolated from soybeans on glycemic control and cardiovascular risk factors in Korean patients with type II diabetes mellitus: a randomized controlled study. Eur. J. Clin. Nutr. 59:456-458.   DOI
13 Kim, Y. J., S. Y. Park, H. C. Lee, S. S. Yoo, S. J. Oh, H. S. Kim, and K. B. Chin. 2014. Evaluation of fermented sausages manufactured with reduced-fat and functional starter cultures on physicochemical, functional and flavor characteristics. Korean J. Food Sci. Anim. Resour. 34:346-354.   DOI
14 Kurcubic, V. S., P. Z. Maskovic, J. M. Vujic, D. V. Vranic, S. M. Veskovic-Moracanin, D. G. Okanovic, and S. V. Lilic. 2014. Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage. Meat Sci. 97:459-467.   DOI
15 Materska, M. and I. Perucka. 2005. Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L).J. Agric. Food Chem. 53:1750-1756.   DOI
16 Kwon, D. Y., K. R. Chung, H. J. Yang, and D. J. Jang. 2015. Gochu-jang (Korean red pepper paste): A Korean ethnic sauce, its role and history. J. Ethn. Foods 2:29-35.   DOI
17 Lee, M. T., W. C. Chen, and C. C. Chou. 1997. Nutritional factors that affect the production of cholesterol oxidase by Rhodococcus equi no. 23. Biotechnol. Appl. Biochem. 26:159-162.
18 Lorenzo, J. M., R. M. Gonzalez-Rodriguez, M. Sanchez, I. R. Amado, and D. Franco. 2013. Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage "chorizo. Food Res. Int. 54:611-620.   DOI
19 Meilgaard, M., G. V. Civille, and B. T. Carr. 1991. Sensory Evaluation Techniques 4th edn. CRC Press, Boca Raton, FL, USA.
20 MFDA. 2014. General Analysis Methods of the Ministry of Food and Drug Safety of Korea. 9th edn. Cheongju, Korea.
21 Muguerza, E., O. Gimeno, D. Ansorena, J. G. Bloukas, and I. Astiasaran. 2001. Effect of replacing pork back-fat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona -a traditional Spanish fermented sausage. Meat Sci. 59:251-258.   DOI
22 Nassua, R. T., L. A. G. Goncalves, M. A. A. P. da Silva, and F. J. Beserra. 2003. Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant. Meat Sci. 63:43-49.   DOI
23 Seong, P. N., K. M. Park, G. H. Kang, S. H. Cho, B. Y. Park, and H. Van-Ba. 2015. The impact of addition of shiitake on quality characteristics of frankfurter during refrigerated storage. LWT - Food Sci. Technol. 62:62-68.   DOI
24 Ozvural, E. B. and H. Vural. 2011. Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. Meat Sci. 88:179-183.   DOI
25 Papadima, S. N. and J. G. Bloukas. 1999. Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages. Meat Sci. 51:103-113.   DOI
26 Pikul, J., D. E. Leszczynski, and A. Kummerow. 1989. Evaluation of three modified TBA method for measuring lipid oxidation in chicken meat. J. Agric. Food Chem. 37:1309-1313.   DOI
27 Shukla, S., H. K. Park, J. S. Lee, J. K. Kim, and M. Kim. 2014. Reduction of biogenic amines and aflatoxins in Doenjang samples fermented with various Meju as starter cultures. Food Control 42:181-187.   DOI
28 Yim, D. G., K. H. Jang, and K. Y. Chung. 2015. Effect of GdL addition on physico-chemical properties of fermented sausages during ripening. Korean J. Food Sci. Anim. Resour. 35:322-329.   DOI
29 Zanardi, E., S. Ghidini, A. Battaglia, and R. Chizzolini. 2004. Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants. Meat Sci. 66:415-423.   DOI
30 Zapelena, M. J., I. Astiasaran, and J. Bello. 1999. Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture. Meat Sci. 52:403-409.   DOI