期刊
FOOD SCIENCE OF ANIMAL RESOURCES
卷 41, 期 4, 页码 636-649出版社
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
DOI: 10.5851/kosfa.2021.e21
关键词
dry fermented sausage; starter cultures; lactic acid bacteria (LAB); sensory evaluation; waterd activity
资金
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Korea government (MSIT) [2017R1A2B201277]
This study evaluated the effects of three different strains of lactic acid bacteria (LAB) starter cultures on dry fermented sausages. Results showed that treatments with PP and LP2 strains had higher LAB and total plate counts, with LP2 demonstrating stronger acidification capacity. In terms of sensory evaluation, samples treated with PP showed higher scores in color and overall acceptability.
The aim of this study was to evaluate the effect of three different strains of lactic acid bacteria ( LAB) starter cultures: Pediococcus pentosaceus (KC-13100) (PP), Lactobacillus plantarum (KCTC-21004) (LP1), and L. plantarum (KCTC-13093) (LP2) on the physicochemical and microbiological characteristics, and sensory quality of dry fermented sausages after 21 days of drying and ripening period. Treatments added with PP and LP2 strains showed a significant higher (p<0.05) LAB and total plat counts, and water activity (a(w)) of all three treatments was below 0.85 after the completion of the ripening process. A significant variation (p<0.05) in pH values of treatments was exhibited due to the difference in acidification capacity of the LAB strains: LP2PP>LP2. Substantial variations (p<0.05) in shear force values were detected amongst three batches (LP2>LP1>PP). In sensory attributes, PP treated samples had significantly higher (p<0.05) color and overall acceptability scores. The current findings proved how important the optimal assortment of starter culture. Inoculation with PP produced importantly beneficial effects on sensory quality improvement of dry fermented sausage.
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