Browse > Article
http://dx.doi.org/10.9799/ksfan.2017.30.5.1105

Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages  

Yim, Dong-Gyun (Dept. of Health Administration and Food Hygiene, Jinju Health College)
Chung, Yi-Hyung (Jeonbuk Institute for Food-Bioindustry)
Nam, Ki-Chang (Dept. of Animal Science and Technology, Sunchon National University)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.5, 2017 , pp. 1105-1112 More about this Journal
Abstract
Fermented sausages prepared by inoculation with different starter cultures were analyzed for their physicochemical characteristics. Three types of fermented sausages were processed separately, without starter culture (control), with a commercial culture mix, and culture mix plus Lactobacillus plantarum (LP). On proximate analysis, two inoculated sausages showed an increase in moisture and fat contents (p<0.05). The inoculated sausages showed lower hardness and gumminess values (p<0.05) than control. The combination of starter culture with LP displayed the lowest chewiness and cohesiveness values and showed a more intensive red color (p<0.05). Two inoculated batches showed significantly lower pH values and water activity than control, in accordance with the increase in lactic acid bacteria (p<0.05). The inoculated sausages reduced the extent of lipid oxidation (p<0.05) and induced an increase in lauric acid, linoleic acid, eicosadienoic acid, and arachidonic acid, as well as they had a higher polyunsaturated fatty acid content and ratio of n-6 and n-3 fatty acids (p<0.05). The addition of LP to the starter culture in a suitable combination resulted in a positive effect on the physicochemical and microbiological attributes of fermented sausages.
Keywords
fermented sausages; starter culture; Lactobacillus plantarum; physico-chemical trait; bacteria counts;
Citations & Related Records
연도 인용수 순위
  • Reference
1 QIA. 2014. Standards for Processing and Ingredients Specifications of Livestock Products, Animal, Plant and Fisheries Quarantine and Inspection Agency Notification (No. 2012-118) Animal, Plant and Fisheries Quarantine and Inspection Agency, Republic of Korea
2 SAS. 2002. SAS/STAT Software for PC. Release 6.11, SAS Institute, Cary, NC
3 Wang XH, Ren H, Wang W, Zhang Y, Bai T, Li J. 2015. Effects of inoculation of commercial starter cultures on the quality and histamine accumulation in fermented sausages. J Food Sci 80:377-384   DOI
4 Witte VC, Krause GF, Bailey ME. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci 35:582-585   DOI
5 Tabanelli G, Coloretti F, Chiavari C, Grazia L, Lanciotti R, Gardini F. (2012) Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions. Food Control 26:416-426   DOI
6 Villani F, Pepe O, Mauriello G, Salzano G, Moschetti G, Coppola S. 1994. Antimicrobial activity of Staphylococcus xylosus from Italian sausages against Listeria monocytogenes. Lett Appl Microbiol 18:159-161   DOI
7 Yoo SA, Na CS, Park SE, Seo SH, Son HS. 2015. Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture. J Korean Soc. Appl. Biol Chem 58:349-358
8 Zhao L, Jin Y, Ma C, Song H, Li H, Wang Z, Xiao S. 2011. Physicochemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices. Meat Sci 88:761-766   DOI
9 Aro JMA, Nyam-Osor P, Tsuji K, Shimada KI, Fukushima M, Sekikawa M. 2010. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages. Food Chem 119:279-285   DOI
10 AOAC .2007. Official Methods of Analysis. 18th ed, Association of Official Analytical Chemists, Washington, DC
11 Lim DG, Seol KH, Jeon HJ, Jo C, Lee M. 2008. Application of electron-beam irradiation combined with antioxidants for fermented sausage and its quality characteristics. Radiat Phy Chem 77:818-824   DOI
12 Bingol EB, Ciftcioglu G, Eker FY, Yardibi H, Yesil O, Bayrakal GM, Demirel G. 2014. Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages. Italian J Anim Sci 13:3422-3425   DOI
13 Folch J, Lee M, Sloane-Stanley GH. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226:497-507
14 Gandemer, G. (2002) Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Sci 62:309-321   DOI
15 Gomez M. Lorenzo JM. 2013. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed. Meat Sci 95: 658-666   DOI
16 Hammes WP, Knauf HJ. 1994. Starters in the processing of meat products. Meat Sci 36:155-168   DOI
17 Incze K. 1998. Dry fermented sausages. Meat Sci 49:169-177   DOI
18 Kroulik JT, Burkey LA, Wiseman HG. 1955. The microbial populations of the green plant and of the cut forage prior to ensiling. J Dairy Sci 38:256-262   DOI
19 Leroy F, Verluyten J, De Vuyst L. 2006. Functional meat starter cultures for improved sausage fermentation. Int J Food Microbiol 106:270-285   DOI
20 Metaxopoulos J, Genigeorgis C, Fanelli MJ, Franti C, Cosma E. 1981. Production of Italian dry salami: effect of starter culture and chemical acidulation on Staphylococcal growth in salami under commercial manufacturing conditions. Appl Environ Microbiol 42:863-871
21 Park WM, Choi WH, Yoo IJ, Ji JR, Jeon KH. 1997. Effects of mixed starter cultures on the physico-chemical properties of fermented sausages. Korean J Food Sci An 17:91-99
22 Bligh EG, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Canadian J Biochem Physiol 37: 911-914   DOI
23 Baka AM, Papavergou EJ, Pragalaki T, Bloukas JG, Kotzekidou P. 2011. Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages. LWT-Food Sci. Techno. 44:54-61   DOI
24 Bourne MC. 1978. Texture profile analysis. Food Technol 32:62-66, 72
25 Bozkurt H, Erkmen O. 2002. Formations of biogenic amines in Turkish style sausage during ripening and storage periods. J Food Quality 25:317-332   DOI
26 Casaburi A, Aristoy MC, Silvana C, Monaco RD, Ercolini D, Toldra F, Villani F. 2007. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Sci 76:295-307   DOI
27 Casquete R, Benito MJ, Martin A, Ruiz-Moyano S, Aranda E, Cordoba MG. 2012. Microbiological quality of salchichon and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures. Food Control 24:191-198   DOI
28 Essid I, Hassouna M. 2013. Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage. Food Control 32: 707-714   DOI
29 Corbiere Morot-Bizot S, Leroy S, Talon R. 2006. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages. Int J Food Microbiol 108:210-217   DOI
30 Dominguez, R., Munekata, P. E., Agregan, R., and Lorenzo, J. M. (2016) Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage. LWT-Food Sci Technol 71:47-53   DOI