Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham

• 영문명: Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham
• 발행기관: 한국축산식품학회
• 저자명: Sun-Gyeom Kim Hack-Youn Kim
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제3호, 454~470쪽, 전체 17쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.05.31

영문 초록

This study analyzed the microbiological (Lactobacillus spp., Staphylococcus spp., mold, yeast, aerobic bacteria) and physicochemical properties [pH, salinity, water activity, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances]. The starters were used by mixing Debaryomyces hansenii separated from Korean Doenjang (D) and fermented sausage (S). The starter was inoculated with dry-cured ham and aged for 6 weeks at 20℃ and 25℃, respectively. The aerobic bacteria, Lactobacillus spp., and Staphylococcus spp. of D, S, and DS treatment showed significantly higher values at 25℃ than at 20℃. Among them, S25 treatment showed a high tendency. At week 6, the mold of the S25 treatment was significantly higher than the S20 treatment, and the yeast was higher in 25℃ than 20℃ (p<0.05). The pH of all treatment groups increased with the aging period. Compared with that at 25℃, the pH was significantly higher at 20℃ (p<0.05). The water activity showed a significant decrease as the aging period increased, and the treatment of D25, S20, and DS20 showed a significantly higher value at week 6 (p<0.05). Compared with that at 20℃, the VBN content was higher at 25℃. At week 6, the VBN contents of the C20, S25, and DS25 groups were higher than those of the other treatment groups. Therefore, inoculation of D. hansenii separated from fermented sausage produced in Korean starter at 25℃ is expected to improve the safety of harmful microorganisms and physiochemical properties in dry-cured ham.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

dry-cured ham Debaryomyces hansenii Penicillium nalgiovense starter culture