Quality characteristics of fermented sausage prepared with soy sauce

Yoo, Seung‐Min; Park, Seong-Eun; Seo, Seung-Ho; Son, Hong-Seok

doi:10.1007/s10068-016-0074-y

Cited by 7 publications

(5 citation statements)

References 38 publications

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“…The organic acid of the patty stored for 10 days showed no significant difference or tendency to increase from the control (−) group of the patty stored for 0 days. The oxalic acid content reported in the present study was similar to the findings of a previous study [ 62 ]. The organic acid content between patties did not show a significant difference as a whole, but the oxalic acid content was high in patties with soy sauce.…”

Section: Resultssupporting

confidence: 92%

Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage

Kim¹,

Park²,

Park³

et al. 2022

Foods

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This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control (−): No additives; Control (+): 0.1% ascorbic acid; T1: 1% fermented soy sauce; T2: 3% fermented soy sauce; T3: 5% fermented soy sauce. No significant difference was detected in moisture, protein, and fat among the various treatment groups; however, ash content and water holding capacity increased and texture properties improved with the concentration of fermented soy sauce. The addition of fermented soy sauce during refrigerated storage for 10 days showed a positive effect on the storage properties. The peroxide value, content of thiobarbituric acid reactive substances and total phenolics, and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity differed significantly in pork patties with different treatments and storage intervals. The effect of fermented soy sauce on the overall quality and storage properties of pork patties during refrigerated storage is relatively unknown. These findings demonstrate that the addition of fermented soy sauce improves the quality properties and antioxidant activity of pork patties.

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Section: Resultssupporting

confidence: 92%

Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage

Kim¹,

Park²,

Park³

et al. 2022

Foods

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“…Kameník et al ( 2012 ) stated that initial pH in vacuum packed dry fermented sausage (Poličan) dropped from 5.93 to 5.04 after the fermentation period. Seong et al ( 2016 ) also determined that the pH values of fermented sausages produced with soy protein decreased to 5.0–5.1. Ju et al ( 2016 ) reported a decrease in pH values of fermented pork sausages up to 21 d fermentation.…”

Section: Resultsmentioning

confidence: 98%

“…Lactobacillus sakei , L. plantarum and L. curvatus are generally the most isolated species from fermented sausages. An increase in the number of LAB in sausage prepared with soy sauce was reported during fermentation period and researchers stated that the LAB population reached about 7 log 10 cfu/g on the 5th day of fermentation (Seong et al 2016 ). Toldrá et al ( 2014 ) showed that LAB counts increased to 7–8 log cfu/g at the first 24–36 h of meat fermentation and remained stable during the rest of fermentation and storage period.…”

Section: Resultsmentioning

confidence: 99%

Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage

Uşan

Kılıç

2021

J Food Sci Technol

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The study aimed to determine the minimum inhibitory concentration of Aloe vera extracts obtained by different extraction methods on eight strains from five different pathogens ( Pseudomonas fluorescens , Listeria monocytogenes , Salmonella spp., Escherichia coli and Staphylococcus aureus ) in the first phase and utilize Aloe vera extract in sausage processing in the second phase. Sausages were evaluated for thiobarbituric acid reactive substances (TBARS), physicochemical and microbiological properties. The first phase results indicated that the highest inhibition was determined in Listeria monocyctogenes 472 regardless of tested Aloe vera extract doses and extraction methods (Tukey HSD, P < 0.05). The highest Listeria monocyctogenes 472 levels reached was 0.38 log 10 cfu/g. The second phase results revealed that Aloe vera containing treatments of sausage had lower pH than others after storage (ANOVA, P < 0.05). Dry matter, protein, fat and ash contents of sausage dough increased in all treatments after fermentation (ANOVA, P < 0.05). After 30 d storage, 48 and 45% TBARS reductions were obtained in sausages with only nitrite and those with only Aloe vera extract compared to control respectively. The lowest TBARS (68% reduction) were obtained in Aloe vera extract and nitrite incorporated sausages (Tukey HSD, P < 0.05). Result showed that the use of Aloe vera extract and nitrite combination in sausage formulation is a useful approach to control lipid oxidation in the product. Supplementary information The online version contains supplementary material available at 10.1007/s13197-021-05183-5.

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“…By day 9, the pH of WH was notably lower compared to the others ( p < 0.05). This may be due to the efficient fermentation abilities of W. hellenica [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl

Wang,

Lu,

Zhang

et al. 2024

Foods

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The effects of inoculating lactic acid bacteria (LAB), specifically Lactiplantibacillus plantarum, Latilactobacillus sakei, Latilactobacillus curvatus, and Weissella hellenica on the flavor, texture, and color formation of dry sausages in which NaCl was partially substituted by 40% KCl, were explored in this study. It was found that LAB inoculation increased the presence of ketones, alcohols, acids, esters, and terpenes. It also reduced the pH, moisture, protein, and fat content, improving the b*-value, flavor, and texture of the sausages. Notably, L. sakei inoculation showed the most significant improvement in dry sausages with NaCl substitutes, especially on the reduction of bitterness. Meanwhile, there was a close positive correlation between the LAB count with the alcohols and esters formation of dry sausage with NaCl substitution (p < 0.05). These findings offer insight into improving the product characteristics of dry sausages using NaCl substitutes.

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Quality characteristics of fermented sausage prepared with soy sauce

Cited by 7 publications

References 38 publications

Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage

Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage

Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage

Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl

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