지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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초록· 키워드
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In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between $0.220-0.450mg{\cdot}kg^{-1}$, and TBA values of heat processed fermented sausages were in a range of $0.405-0.795mg{\cdot}kg^{-1}$. Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.
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참고문헌 (56)
참고문헌 신청
Acton, J. C / 1977 / Cured color development during fermented sausage processing / J. Food Sci 42:895~897
Acton, J. C / 1974 / Effect of fermented meat pH on summer sausage properties. J. Milk Food Technol / J. Milk Food Technol 37:570~576
Ansorena, D / 2004 / Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants / Meat Sci 67:237~244
AOAC No 950.46 / 2006 / Official Methods of Analysis of AOAC International :1
AOAC No 928.08 / 2006 / Official Methods of Analysis of AOAC International :5
Acton, J. C / 1974 / Effect of fermented meat pH on summer sausage properties. J. Milk Food Technol / J. Milk Food Technol 37:570~576
Ansorena, D / 2004 / Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants / Meat Sci 67:237~244
AOAC No 950.46 / 2006 / Official Methods of Analysis of AOAC International :1
AOAC No 928.08 / 2006 / Official Methods of Analysis of AOAC International :5
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