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Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder
Korean J. Food Sci. An. 2018;38:912-926
Published online October 31, 2018;  https://doi.org/10.5851/kosfa.2018.e24
© 2018 Korean Society for Food Science of Animal Resources

Ji Yeol Yoon1,2, Dongwook Kim1, Eun-Bae Kim1, Sung-Ki Lee1, Mooha Lee3, and Aera Jang1,*

1Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
2R&D Center, Paldo Co. Ltd., Yongin 17086, Korea
3Korean Academy of Science & Technology, Seongnam 13630, Korea
Correspondence to: Aera Jang
Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
Tel: +82-33-250-8643
Fax: +82-33-251-7719
E-mail: ajang@kangwon.ac.kr
Received June 21, 2018; Revised July 30, 2018; Accepted July 30, 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
We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% KP (KP3), and 5% KP (KP5). The salami was fermented and aged for 2 days and 56 days, respectively. The pH and AW values of salamis with KP were significantly lower than that of the control (p<0.05). The 2-thiobarbituric acid reactive substance values of all salamis with KP increased but were below 0.2 mg MDA/kg. Salamis with KP, decreased the L* value, but increased the a* and b* values (p<0.05). The Lactobacillus count was significantly higher in the salamis with KP than in the control by day 14 (p<0.05). The number of Leuconostoc was higher in salamis with KP than in the control and was the highest in salamis in KP1. The KP1 protected lipid oxidation and showed low TBARS value of pork salami compared to the control. This study demonstrates that KP can improve pork salami properties and can serve as a potential natural compounds for fermented meat prodcuts like Metzgerei.
Keywords : kimchi, pork salami, lactic acid bacteria, microbial community, quality characteristics


October 2018, 38 (5)