Effect of Starter Cultures on Quality of Fermented Sausages

• 영문명: Effect of Starter Cultures on Quality of Fermented Sausages
• 발행기관: 한국축산식품학회
• 저자명: Jungeun Hwang Yujin Kim Yeongeun Seo Miseon Sung Jei Oh Yohan Yoon
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제1호, 1~9쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.01.31

영문 초록

The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms such as lactic acid bacteria, yeast, and fungi, which generate volatile compounds by the oxidation of fatty acids. In addition, protein decomposition and changes in pH occur during the fermentation period. It can positively change the texture of the fermented sausage. In this review, we discuss the requirements (improving food safety, the safety of starter culture, enzyme activity, and color) of microorganisms used in starter cultures and the generation of flavor compounds (heptanal, octanal, nonanal, hexanal, 2- pentylfuran, 1-penten-3-ol, and 2-pentanone) from lipids. Furthermore, quality improvement (hardness and chewiness) due to texture changes after starter culture application during the manufacturing process are discussed.

목차

Introduction

Requirement for Starter Culture in Fermented Sausages

Changes in Free Fatty Acids and Volatile Compounds by Starter Cultures

Changes in Texture Profiles of Fermented-Sausage

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

starter culture lactic acid bacteria quality control fermented sausages