2015
DOI: 10.5851/kosfa.2015.35.3.322
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Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening

Abstract: 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… Show more

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Cited by 10 publications
(9 citation statements)
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“…The pH values ranged between the treatments from 4.70 to 4.86, in which the sausages made with either doenjang or gochu-jang and garlic had significantly lower values in comparison with the control, this could be due to higher level of acid lactic produced in these treated samples. The pH values in the treated samples in present study were generally lower than the values (4.98 to 5.33) reported for the ones made with addition of starter cultures ( Corrall et al, 2014 ; Yim et al, 2015 ). It is well known that the shelf-life of meat products is affected by a number of factors including pH condition; the lower the pH the higher the acidity and most bacteria that contribute to food spoilage do not prosper in acidic conditions.…”
Section: Resultscontrasting
confidence: 87%
See 1 more Smart Citation
“…The pH values ranged between the treatments from 4.70 to 4.86, in which the sausages made with either doenjang or gochu-jang and garlic had significantly lower values in comparison with the control, this could be due to higher level of acid lactic produced in these treated samples. The pH values in the treated samples in present study were generally lower than the values (4.98 to 5.33) reported for the ones made with addition of starter cultures ( Corrall et al, 2014 ; Yim et al, 2015 ). It is well known that the shelf-life of meat products is affected by a number of factors including pH condition; the lower the pH the higher the acidity and most bacteria that contribute to food spoilage do not prosper in acidic conditions.…”
Section: Resultscontrasting
confidence: 87%
“…Moisture content is one of the important water-related criteria used to indicate the shelf-life stability of the dry cured meat products. The moisture contents ranging between the treatments from 34.90% to 38.36% in the present work were generally lower than the levels (41.3% to 54.7%) in fermented sausages ripened for 21 days ( Kim et al, 2014 ), but slightly higher than the levels (29.32% to 33.93%) in fermented sausages ripened for 25 days ( Yim et al, 2015 ). This is probably due to the differences in the added level of fat, casing size and ripening conditions among the studies.…”
Section: Resultscontrasting
confidence: 61%
“…Incorporation of sodium ascorbate significantly improved the sensory parameters of pickle, especially appearance and flavour throughout the storage period (Gadekar et al , 2008). Incorporation of GDL assisted in ripening and improving sensory scores in fermented sausages (Yim et al , 2015) and in restructured pork (Chun et al , 2014).…”
Section: Resultsmentioning
confidence: 99%
“…This resulted in 20-21% of moisture and 5.5-7.4% of ash. In contrast, Yim et al [28] combined starter cultures and GDL and beef and pork meat to ferment sausages at 55 mm diameter having a comparable proximate composition as the Control (Table 3). This yielded samples with final moisture, fat, protein, and ash levels ranging between 29 and 34%, 31 and 34%, 28 and 31%, and 5.1 and 5.4% after 25 days of ripening.…”
Section: Drying Behavior and Proximate Compositionmentioning
confidence: 99%