Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages
DC Field | Value | Language |
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dc.contributor.author | Yu, Hyun-Hee | - |
dc.contributor.author | Yoon, Gun Hee | - |
dc.contributor.author | Choi, Ji Hun | - |
dc.contributor.author | Kang, Ki Moon | - |
dc.contributor.author | Hwang, Han-Joon | - |
dc.date.accessioned | 2021-09-02T22:27:26Z | - |
dc.date.available | 2021-09-02T22:27:26Z | - |
dc.date.created | 2021-06-16 | - |
dc.date.issued | 2017-12 | - |
dc.identifier.issn | 1225-8563 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/81389 | - |
dc.description.abstract | This study was carried out to determine the physicochemical, microbiological, and quality characteristics of a new type of fermented sausage manufactured by incorporating Baechukimchi powder and gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB). The LAB count was at the maximum level by day nine of ripening in inoculated sausages, accompanied by a rapid decrease in the pH. The addition of kimchi powder decreased the lightness (L*) and increased the redness (a*) and, yellowness (b*) values, while also significantly increasing the hardness and chewiness of the sausage (p<0.05). Moreover, although the thiobarbituric acid reactive substances values increased in all samples during the study period, this increase was lower in the kimchi-treated samples, indicating a reduction in lipid oxidation. Overall, our results show that the addition of Baechu-kimchi powder to sausages reduced the off-flavor properties and improved the taste profile of the fermented sausage in sensory evaluations. The GABA content of all fermented sausages increased from 17.42-25.14 mg/kg on the third day of fermentation to 60.95-61.47 mg/kg on the thirtieth day. These results demonstrate that Baechu-kimchi powder and GABA-producing LAB could be functional materials in fermented sausage to improve quality characteristics. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES | - |
dc.subject | GAMMA-AMINOBUTYRIC-ACID | - |
dc.subject | DRY-CURED SAUSAGES | - |
dc.subject | STARTER CULTURES | - |
dc.subject | BREAKFAST SAUSAGE | - |
dc.subject | MEAT | - |
dc.subject | ANTIOXIDANT | - |
dc.subject | SELECTION | - |
dc.subject | GLUTAMATE | - |
dc.subject | CHORIZO | - |
dc.subject | QUALITY | - |
dc.title | Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Hwang, Han-Joon | - |
dc.identifier.doi | 10.5851/kosfa.2017.37.6.804 | - |
dc.identifier.scopusid | 2-s2.0-85044659979 | - |
dc.identifier.wosid | 000419750400003 | - |
dc.identifier.bibliographicCitation | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.37, no.6, pp.804 - 812 | - |
dc.relation.isPartOf | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | - |
dc.citation.title | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | - |
dc.citation.volume | 37 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 804 | - |
dc.citation.endPage | 812 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART002302993 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | GAMMA-AMINOBUTYRIC-ACID | - |
dc.subject.keywordPlus | DRY-CURED SAUSAGES | - |
dc.subject.keywordPlus | STARTER CULTURES | - |
dc.subject.keywordPlus | BREAKFAST SAUSAGE | - |
dc.subject.keywordPlus | MEAT | - |
dc.subject.keywordPlus | ANTIOXIDANT | - |
dc.subject.keywordPlus | SELECTION | - |
dc.subject.keywordPlus | GLUTAMATE | - |
dc.subject.keywordPlus | CHORIZO | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordAuthor | gamma-aminobutyric acid (GABA) | - |
dc.subject.keywordAuthor | fermented sausage | - |
dc.subject.keywordAuthor | Baechu-kimchi powder | - |
dc.subject.keywordAuthor | lactic acid bacteria (LAB) | - |
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