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Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages
Korean J. Food Sci. An. 2017;37:804-812
Published online December 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Hyun-Hee Yu, Gun Hee Yoon, Ji Hun Choi1, Ki Moon Kang1, and Han-Joon Hwang*

Department of Food and Biotechnology, Korea University, Sejong 30019, Korea
1Foods R&D Center, CJ CHEILJEDANG Corp
Correspondence to: Han-Joon Hwang
Department of Food and Biotechnology, Korea University, Sejong 30019, Korea
Tel: +82-44-860-1434 Fax: +82-44-860-1770 E-mail: hjhwang@korea.ac.kr
Received September 20, 2017; Revised October 13, 2017; Accepted October 14, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study was carried out to determine the physicochemical, microbiological, and quality characteristics of a new type of fermented sausage manufactured by incorporating Baechu-kimchi powder and gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB). The LAB count was at the maximum level by day nine of ripening in inoculated sausages, accompanied by a rapid decrease in the pH. The addition of kimchi powder decreased the lightness (L*) and increased the redness (a*) and, yellowness (b*) values, while also significantly increasing the hardness and chewiness of the sausage (P<0.05). Moreover, although the thiobarbituric acid reactive substances values increased in all samples during the study period, this increase was lower in the kimchi-treated samples, indicating a reduction in lipid oxidation. Overall, our results show that the addition of Baechu-kimchi powder to sausages reduced the off-flavor properties and improved the taste profile of the fermented sausage in sensory evaluations. The GABA content of all fermented sausages increased from 17.42-25.14 mg/kg on the third day of fermentation to 60.95-61.47 mg/kg on the thirtieth day. These results demonstrate that Baechu-kimchi powder and GABA-producing LAB could be functional materials in fermented sausage to improve quality characteristics.
Keywords : gamma-aminobutyric acid (GABA), fermented sausage, Baechu-kimchi powder, lactic acid bacteria (LAB)


December 2017, 37 (6)