Jeong Chang-Hwan, Lee Sol-Hee, Kim Hack-Youn
Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
Food Sci Anim Resour. 2023 Sep;43(5):877-888. doi: 10.5851/kosfa.2023.e42. Epub 2023 Sep 1.
We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from [-SMFM2021-GK1 (GK1); -SMFM2021-NK3 (NK3)], [SMFM2021-D1 (D1)], and spontaneous fermented sausage [SMFM2021-S6 (S6)]. Fermented sausages were classified as commercial starter culture (CST), mixed with GK1, D1, and S6 (GKDS), and mixed with NK3, D1, and S6 (NKDS). The protein content and pH of GKDS and NKDS were significantly higher than those of CST on days 3 and 31, respectively (p<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the NKDS had higher molecular weight proteins than the GKDS and CST. The myofibrillar protein solubility of the GKDS and NKDS was significantly higher than that of the CST on day 31 (p<0.05). The GKDS displayed significantly higher pepsin and trypsin digestion than the NKDS on day 31 (p<0.05). The hardness, chewiness, gumminess, and cohesiveness of the GKDS were not significantly different from those of the CST. The GKDS exhibited the highest values for flavor, tenderness, texture, and overall acceptability. According to this study, sausages fermented using lactic acid bacteria (GK1), yeast (D1), and mold (S6) derived from Korean fermented foods displayed high proteolysis and excellent sensory evaluation results.
我们使用源自[-SMFM2021-GK1（GK1）；-SMFM2021-NK3（NK3）]、[SMFM2021-D1（D1）]的菌株以及自发发酵香肠[SMFM2021-S6（S6）]，对发酵香肠进行了蛋白水解研究并开展了感官评价。发酵香肠被分为商业发酵剂培养物（CST）、与GK1、D1和S6混合（GKDS）以及与NK3、D1和S6混合（NKDS）。GKDS和NKDS的蛋白质含量和pH值在第3天和第31天分别显著高于CST（p<0.05）。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳显示，NKDS的蛋白质分子量高于GKDS和CST。在第31天，GKDS和NKDS的肌原纤维蛋白溶解度显著高于CST（p<0.05）。在第31天，GKDS的胃蛋白酶和胰蛋白酶消化率显著高于NKDS（p<0.05）。GKDS的硬度、咀嚼性、胶黏性和内聚性与CST没有显著差异。GKDS在风味、嫩度、质地和总体可接受性方面表现出最高值。根据这项研究，使用源自韩国发酵食品中的乳酸菌（GK1）、酵母（D1）和霉菌（S6）发酵的香肠显示出高蛋白水解率和优异的感官评价结果。
