Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder

• 영문명: Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder
• 발행기관: 한국축산식품학회
• 저자명: Ji Yeol Yoon Dong-wook Kim Eun-Bae Kim Sung-Ki Lee Moo-ha Lee Ae-ra Jang
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제38권 제5호, 912~926쪽, 전체 15쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2018.10.31

영문 초록

We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% KP (KP3), and 5% KP (KP5). The salami was fermented and aged for 2 days and 56 days, respectively. The pH and AW values of salamis with KP were significantly lower than that of the control (p<0.05). The 2-thiobarbituric acid reactive substance values of all salamis with KP increased but were below 0.2 mg MDA/kg. Salamis with KP, decreased the L^* value, but increased the a^* and b^* values (p<0.05). The Lactobacillus count was significantly higher in the salamis with KP than in the control by day 14 (p<0.05). The number of Leuconostoc was higher in salamis with KP than in the control and was the highest in salamis in KP1. The KP1 protected lipid oxidation and showed low TBARS value of pork salami compared to the control. This study demonstrates that KP can improve pork salami properties and can serve as a potential natural compounds for fermented meat prodcuts like Metzgerei.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

kimchi pork salami lactic acid bacteria microbial community quality characteristics