Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams

Abstract

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.

Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages

“…Most alcohols are derived from the metabolism of carbohydrates by microorganisms but are also considered as markers of secondary oxidation of fatty acids. Other authors found ethanol as the most abundant alcohol in Macedonian fermented sausages (Sulejmani, & Demiri, 2019), Thai fermented sausages (Rotsatchakul, Visesanguan, Smitinont, & Chaiseri, 2009), and fermented hams (Kim et al, 2016). The presence of ester compounds, as also highlighted by the Rzepkowska, Zielińska, Ołdak, & Kołożyn Krajewska (2017), can contribute to the fruity aroma notes associated with a high acceptance of traditional dry sausages.…”

Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry-cured ham

“…These results agree with those reported by Sa ´nchez (2005), who considered the influence on the pH of the LAB growth, that fermented the surface sugars during the first drying steps. In fact, Sa ´nchez (2005) and Kim et al (2016) reported the highest pH values for lots not inoculated with LAB. In our work, significant differences (p \ 0.05) were found between the pH of lot 3 (with only LAB added), lot 1 and 2.…”

Palatability and physicochemical properties of sausages prepared via lactic acid fermentation and drying at low temperature

“…The color of the sausages inoculated with LAB strains changed over time. Young et al (2016) reported that the color of fermented meat products changed during the curing process. It was concluded that this phenomenon led to an increased preference for the appearance of the fermented sausages in the present study.…”