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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...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2016
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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. |
format | Online Article Text |
id | pubmed-5243956 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
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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