title: Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork.
abstract: This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash contents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity (aw) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Min-Gu
authors.initials: MG
authors.lastname: Ju
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Ji-Han
authors.initials: JH
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Hyun-Joo
authors.initials: HJ
authors.lastname: Jang
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Su-Jung
authors.initials: SJ
authors.lastname: Yeon
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Go-En
authors.initials: GE
authors.lastname: Hong
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Woojoon
authors.initials: W
authors.lastname: Park
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Han Geuk
authors.initials: HG
authors.lastname: Seo
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
authors.forename: Chi-Ho
authors.initials: CH
authors.lastname: Lee
keywords: free amino acid; lipid oxidation; processed sulfur-fed pigs; umami