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Effect of Starter Cultures on Quality of Fermented Sausagesopen access

Authors
Hwang, JungeunKim, YujinSeo, YeongeunSung, MiseonOh, JeiYoon, Yohan
Issue Date
Jan-2023
Publisher
한국축산식품학회
Keywords
starter culture; lactic acid bacteria; quality control; fermented sausages
Citation
한국축산식품학회지, v.43, no.1, pp 1 - 9
Pages
9
Journal Title
한국축산식품학회지
Volume
43
Number
1
Start Page
1
End Page
9
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/159470
DOI
10.5851/kosfa.2022.e75
ISSN
2636-0772
2636-0780
Abstract
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.
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Yoon, Yo Han
생활과학대학 (식품영양학과)
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