Effect of Starter Cultures on Quality of Fermented Sausages
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Hwang, Jungeun | - |
dc.contributor.author | Kim, Yujin | - |
dc.contributor.author | Seo, Yeongeun | - |
dc.contributor.author | Sung, Miseon | - |
dc.contributor.author | Oh, Jei | - |
dc.contributor.author | Yoon, Yohan | - |
dc.date.accessioned | 2023-12-19T04:01:26Z | - |
dc.date.available | 2023-12-19T04:01:26Z | - |
dc.date.issued | 2023-01 | - |
dc.identifier.issn | 2636-0772 | - |
dc.identifier.issn | 2636-0780 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/159470 | - |
dc.description.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. | - |
dc.format.extent | 9 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | 한국축산식품학회 | - |
dc.title | Effect of Starter Cultures on Quality of Fermented Sausages | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.5851/kosfa.2022.e75 | - |
dc.identifier.scopusid | 2-s2.0-85168705075 | - |
dc.identifier.wosid | 000995998800001 | - |
dc.identifier.bibliographicCitation | 한국축산식품학회지, v.43, no.1, pp 1 - 9 | - |
dc.citation.title | 한국축산식품학회지 | - |
dc.citation.volume | 43 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 1 | - |
dc.citation.endPage | 9 | - |
dc.identifier.kciid | ART002916992 | - |
dc.description.isOpenAccess | Y | - |
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 | STAPHYLOCOCCUS-XYLOSUS | - |
dc.subject.keywordPlus | PEDIOCOCCUS-PENTOSACEUS | - |
dc.subject.keywordPlus | LACTOBACILLUS-PLANTARUM | - |
dc.subject.keywordPlus | PROTEOLYTIC CHANGES | - |
dc.subject.keywordPlus | TEXTURAL PROPERTIES | - |
dc.subject.keywordPlus | SENSORY PROPERTIES | - |
dc.subject.keywordPlus | MICROBIAL COUNTS | - |
dc.subject.keywordPlus | COMPONENTS | - |
dc.subject.keywordPlus | LIPOLYSIS | - |
dc.subject.keywordPlus | HANSENII | - |
dc.subject.keywordAuthor | starter culture | - |
dc.subject.keywordAuthor | lactic acid bacteria | - |
dc.subject.keywordAuthor | quality control | - |
dc.subject.keywordAuthor | fermented sausages | - |
dc.identifier.url | https://www.kosfaj.org/archive/view_article?pid=kosfa-43-1-1 | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127
Copyright©Sookmyung Women's University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.