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Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening
This study investigated the effects of glucono-δ-lactone (GdL) addition on physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Five batches of sausages were produced under ripening conditions: without GdL and with 0, 0.1, 0.25, 0.5 and 0.75% of GdL a...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662355/ https://www.ncbi.nlm.nih.gov/pubmed/26761846 http://dx.doi.org/10.5851/kosfa.2015.35.3.322 |
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author | Yim, Dong-Gyun Jang, Kyoung-Hwan Chung, Ku-Young |
author_facet | Yim, Dong-Gyun Jang, Kyoung-Hwan Chung, Ku-Young |
author_sort | Yim, Dong-Gyun |
collection | PubMed |
description | This study investigated the effects of glucono-δ-lactone (GdL) addition on physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Five batches of sausages were produced under ripening conditions: without GdL and with 0, 0.1, 0.25, 0.5 and 0.75% of GdL addition. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 3, 5, 7, 10, 15, 20 and 25th day of ripening. Chemical analysis showed a significant decrease in moisture content of sausages with increasing amounts of GdL added (p<0.05). The moisture contents decreased, whereas the fat, protein and ash contents increased throughout ripening (p<0.05). Increasing levels of GdL caused a decrease in the pH values (p<0.05), which can have an inhibitory effect against microflora. Water holding capacity content of samples decreased with increasing GdL concentration (p<0.05). The shear force values of fermented sausages showed the highest in T4 (p<0.05). During ripening, the shear force values of sausages were increased on the 25th day compared to day 0 (p<0.05). The higher GdL level produced lighter and more yellow sausages. The addition of 0.75% GdL was effective in controlling bacteria counts. Addition of GdL in sausages resulted in the physicochemical and microbiological attributes equal to or better than no addition of GdL without any harmful effect. |
format | Online Article Text |
id | pubmed-4662355 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-46623552016-01-04 Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening Yim, Dong-Gyun Jang, Kyoung-Hwan Chung, Ku-Young Korean J Food Sci Anim Resour Article This study investigated the effects of glucono-δ-lactone (GdL) addition on physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Five batches of sausages were produced under ripening conditions: without GdL and with 0, 0.1, 0.25, 0.5 and 0.75% of GdL addition. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 3, 5, 7, 10, 15, 20 and 25th day of ripening. Chemical analysis showed a significant decrease in moisture content of sausages with increasing amounts of GdL added (p<0.05). The moisture contents decreased, whereas the fat, protein and ash contents increased throughout ripening (p<0.05). Increasing levels of GdL caused a decrease in the pH values (p<0.05), which can have an inhibitory effect against microflora. Water holding capacity content of samples decreased with increasing GdL concentration (p<0.05). The shear force values of fermented sausages showed the highest in T4 (p<0.05). During ripening, the shear force values of sausages were increased on the 25th day compared to day 0 (p<0.05). The higher GdL level produced lighter and more yellow sausages. The addition of 0.75% GdL was effective in controlling bacteria counts. Addition of GdL in sausages resulted in the physicochemical and microbiological attributes equal to or better than no addition of GdL without any harmful effect. Korean Society for Food Science of Animal Resources 2015 2015-06-30 /pmc/articles/PMC4662355/ /pubmed/26761846 http://dx.doi.org/10.5851/kosfa.2015.35.3.322 Text en Copyright © 2015, Korean Society for Food Science of Animal Resources http://creativecommons.org/licences/by-nc/4.0 This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Yim, Dong-Gyun Jang, Kyoung-Hwan Chung, Ku-Young Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening |
title | Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening |
title_full | Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening |
title_fullStr | Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening |
title_full_unstemmed | Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening |
title_short | Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening |
title_sort | effect of gdl addition on physico-chemical properties of fermented sausages during ripening |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662355/ https://www.ncbi.nlm.nih.gov/pubmed/26761846 http://dx.doi.org/10.5851/kosfa.2015.35.3.322 |
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