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Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were...

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Autores principales: Ju, Min-Gu, Kim, Ji-Han, Jang, Hyun-Joo, Yeon, Su-Jung, Hong, Go-En, Park, Woojoon, Seo, Han Geuk, Lee, Chi-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243956/
https://www.ncbi.nlm.nih.gov/pubmed/28115883
http://dx.doi.org/10.5851/kosfa.2016.36.6.729
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author Ju, Min-Gu
Kim, Ji-Han
Jang, Hyun-Joo
Yeon, Su-Jung
Hong, Go-En
Park, Woojoon
Seo, Han Geuk
Lee, Chi-Ho
author_facet Ju, Min-Gu
Kim, Ji-Han
Jang, Hyun-Joo
Yeon, Su-Jung
Hong, Go-En
Park, Woojoon
Seo, Han Geuk
Lee, Chi-Ho
author_sort Ju, Min-Gu
collection PubMed
description This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash contents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity (a(w)) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.
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spelling pubmed-52439562017-01-23 Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork Ju, Min-Gu Kim, Ji-Han Jang, Hyun-Joo Yeon, Su-Jung Hong, Go-En Park, Woojoon Seo, Han Geuk Lee, Chi-Ho Korean J Food Sci Anim Resour Article This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash contents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity (a(w)) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products. Korean Society for Food Science of Animal Resources 2016 2016-12-31 /pmc/articles/PMC5243956/ /pubmed/28115883 http://dx.doi.org/10.5851/kosfa.2016.36.6.729 Text en Copyright © 2016, Korean Society for Food Science of Animal Resources This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Ju, Min-Gu
Kim, Ji-Han
Jang, Hyun-Joo
Yeon, Su-Jung
Hong, Go-En
Park, Woojoon
Seo, Han Geuk
Lee, Chi-Ho
Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
title Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
title_full Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
title_fullStr Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
title_full_unstemmed Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
title_short Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
title_sort changes of physicochemical and sensory properties of fermented sausage from sulfur-fed pork
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243956/
https://www.ncbi.nlm.nih.gov/pubmed/28115883
http://dx.doi.org/10.5851/kosfa.2016.36.6.729
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