Korean J. Food Sci. An. Vol. 35, No. 3, pp. 322~329 (2015) © 2015 Korean Society for Food Science of Animal Recources
DOI http://dx.doi.org/10.5851/kosfa.2015.35.3.322 ISSN 1225-8563 eISSN 2234-246X
ARTICLE
Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening Dong-Gyun Yim1, Kyoung-Hwan Jang, and Ku-Young Chung* 1
Department of Animal Science and Biotechnology, Sangji University, Wonju 220-702, Korea Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 660-757, Korea
Abstract This study investigated the effects of glucono-δ-lactone (GdL) addition on physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Five batches of sausages were produced under ripening conditions: without GdL and with 0, 0.1, 0.25, 0.5 and 0.75% of GdL addition. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 3, 5, 7, 10, 15, 20 and 25th day of ripening. Chemical analysis showed a significant decrease in moisture content of sausages with increasing amounts of GdL added (p
DOI http://dx.doi.org/10.5851/kosfa.2015.35.3.322 ISSN 1225-8563 eISSN 2234-246X
ARTICLE
Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening Dong-Gyun Yim1, Kyoung-Hwan Jang, and Ku-Young Chung* 1
Department of Animal Science and Biotechnology, Sangji University, Wonju 220-702, Korea Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 660-757, Korea
Abstract This study investigated the effects of glucono-δ-lactone (GdL) addition on physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Five batches of sausages were produced under ripening conditions: without GdL and with 0, 0.1, 0.25, 0.5 and 0.75% of GdL addition. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 3, 5, 7, 10, 15, 20 and 25th day of ripening. Chemical analysis showed a significant decrease in moisture content of sausages with increasing amounts of GdL added (p
