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Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
Korean J. Food Sci. An. 2018;38:302-314
Published online April 30, 2018
© 2018 Korean Society for Food Science of Animal Resources

Ji-Taek Jung1, Jin-kyu Lee1, Yeong-Seok Choi2, Ju-Ho Lee3, Jung-Seok Choi4, Yang-Il Choi1, and Yoon-Kyung Chung5,*

1Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
2Boonong Industry Co., Ltd., Jecheon 27201, Korea
3Hansalimfood Agricul. Corp., Goesan 28041, Korea
4Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
5Department of Nutrition and Culinary Science, Hankyong National University, Ansung 17579, Korea
Correspondence to: Yoon-Kyung Chung
Department of Nutrition and Culinary Science, Hankyong National University, Ansung 17579, Korea
Tel: +82-10-7763-7400 Fax: +82-31-670-5189 E-mail:
Received December 28, 2017; Revised February 21, 2018; Accepted February 21, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
This study investigated the effect of rice bran fiber (RBF) and wheat fibers (WF) on microbiological and physicochemical properties of fermented sausages during ripening and storage. The experimental design included three treatments: Control, no addition; RBF, 1.5%; and WF, 1.5%. During the ripening periods, the addition of dietary fibers rapidly decreased pH and maintained high water activity values of fermented sausages (p<0.05). Lactic acid bacteria were more prevalent in fermented sausages with rice bran fiber than control and sausages with added wheat fiber. During cold storage, lower pH was observed in sausages with dietary fibers (p<0.05), and the water activity and color values were reduced as the storage period lengthened. Fermented sausages containing dietary fibers were higher in lactic acid bacteria counts, volatile basic nitrogen and 2-thiobarbituric acid reactive substance values compared to the control (p<0.05). The results indicate that, the addition of dietary fibers in the fermented sausages promotes the growth of lactic bacteria and fermentation, and suggests that development of functional fermented sausages is possible.
Keywords : fermented sausages, dietary fibers, quality characteristics, rice bran, wheat

August 2018, 38 (4)