Effect of Starter Cultures on Quality of Fermented Sausages
Effect of Starter Cultures on Quality of Fermented Sausages
- 한국축산식품학회
- Food Science of Animal Resources
- Food Science of Animal Resources 제43권 제1호
- : SCOPUS, SCIE, KCI등재
- 2023.01
- 1 - 9 (9 pages)
The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms such as lactic acid bacteria, yeast, and fungi, which generate volatile compounds by the oxidation of fatty acids. In addition, protein decomposition and changes in pH occur during the fermentation period. It can positively change the texture of the fermented sausage. In this review, we discuss the requirements (improving food safety, the safety of starter culture, enzyme activity, and color) of microorganisms used in starter cultures and the generation of flavor compounds (heptanal, octanal, nonanal, hexanal, 2- pentylfuran, 1-penten-3-ol, and 2-pentanone) from lipids. Furthermore, quality improvement (hardness and chewiness) due to texture changes after starter culture application during the manufacturing process are discussed.
Introduction
Requirement for Starter Culture in Fermented Sausages
Changes in Free Fatty Acids and Volatile Compounds by Starter Cultures
Changes in Texture Profiles of Fermented-Sausage
Conclusion
Conflicts of Interest
Acknowledgements
Author Contributions
Ethics Approval
References