title: Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.
abstract: Five different natural/traditional seasonings includingdoenjang(fermented soybean paste),gochu-jang(red pepper paste), fresh medium-hot and hot peppers, and garlic were used, and 1 % (w/w) each was incorporated into formulations of Salchichon fermented sausage type. After ripening for 51 days, the products were assessed for quality parameters, lipid oxidation, cholesterol content and sensory characteristics. In general, incorporation of the seasonings did not cause color or texture defects whereas it had beneficial effects on improvement of product's quality; however the effects differed depending on each type of seasonings added. Noticeably, most treatments with the seasonings significantly reduced the lipid oxidation. Additionally, incorporatingdoenjang,gochu-jang, medium-hot peppers, hot peppers and garlic resulted in reduction of 32.03, 28.96, 36.30, 19.53 and 33.03 mg cholesterol/100 g sample, corresponding to 26.78, 24.21, 30.35, 16.33 and 27.61 %, respectively. Higher scores for the sensory traits such as aroma, taste, color and acceptability were also observed for the samples with seasonings. The current work demonstrated that the tested seasonings represent potentially natural ingredients for producing healthier Salchichon fermented sausages.
authors: Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
authors: Pil-Nam
authors: PN
authors: Seong
authors: Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
authors: Hyun-Woo
authors: HW
authors: Seo
authors: Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
authors: Ga-Young
authors: GY
authors: Lee
authors: Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
authors: Soo-Hyun
authors: SH
authors: Cho
authors: Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
authors: Yoon-Seok
authors: YS
authors: Kim
authors: Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
authors: Sun-Moon
authors: SM
authors: Kang
authors: Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
authors: Jin-Hyoung
authors: JH
authors: Kim
authors: Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
authors: Beom-Young
authors: BY
authors: Park
authors: Animal Products and Processing Division, National Institute of Animal Science, 1500 Kongjwipatjwi-ro, Iseo-Myeon, Wanju-gun, Jeollabuk-do 565-851 Republic of Korea.
authors: Hoa
authors: H
authors: Van-Ba
keywords: Cholesterol; Lipid oxidation; Salchichon fermented sausage; Sensory quality; Traditional seasonings