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Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
Korean J. Food Sci. An. 2018;38:749-758
Published online August 31, 2018;  https://doi.org/10.5851/kosfa.2018.e13
© 2018 Korean Society for Food Science of Animal Resources

Yun-Sang Choi1,†, Su-Kyung Ku1,†, Tae-Kyung Kim1, Jong-Dae Park1,
Young-Chan Kim1, Hee-Ju Kim2, and Young-Boong Kim1,*

1Division of Strategic Food Research, Korean Food Research Institute, Wanju 55365, Korea
2Meat Bank, Incheon 22658, Korea
Correspondence to: Young-Boong Kim
Division of Strategic Food Research, Korea Food Research Institute, Wanju 55365, Korea
Tel: +82-63-219-9180
Fax: +82-63-219-9076
E-mail: kybaaa@kfri.re.kr
† The authors contributed equally to this work.
Received October 12, 2017; Revised July 9, 2018; Accepted July 9, 2018.
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
The objective of this study was to provide preliminary data for food industry by investigating the distribution of microorganisms in raw materials and sausage examining the effect of heating temperature on sausage quality. Total microbes in sausage ranged 2.21–3.11 Log CFU/g. Bacillus pumilus, B. licheniformis, Staphylococcus saprophyticus, and Enterococcus faecalis were detected on sausage. Total microbes in raw materials was 1.59–7.16 Log CFU/g. Different types of microorganisms were found depending on raw materials, with B. pumilus and B. subtilis were being detected in both raw materials and sausage. Total microbes in sausage after heating was in the range of 1.10–2.22 Log CFU/g, showing the trend of decrease in total microbe with increasing heating temperature, although the decrease was not significant. With increasing heating temperature, pH and hardness were also increased. The yield of sausage manufactured at 85℃ was 95.42% while that manufactured at 65℃ was 96.67%. Therefore, decreasing heating temperature during sausage production might increase yield and save energy without microbiological effect.
Keywords : sausage, heating temperature, bacterial distribution, physicochemical properties, yield


August 2018, 38 (4)