title: Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage.
abstract: This study was performed to investigate the quality characteristics of salami sausages added with different levels of whole buckwheat flour (BWF) during storage. Samples included the control (Con), addition of 1% BWF (T1), 3% BWF (T2), and 5% BWF (T3). Water activity (aw) and pH decreased with increased level of BWF. Salami sausage samples containing 5% BWF demonstrated significantly lower 2-thiobarbituric acid (TBA) values than the control. Changes in TBA values between day 0 and 21 for T2 and T3 were less than that for control. Total plate count (TPC) of all groups significantly decreased, whereas lactic acid bacteria significantly increased after 21 days. TPC of samples added with BWF was significantly lower during storage. Inclusion of BWF seemed to be an effective means of retarding lipid oxidation and enhancing storability of salami sausages.
authors.affiliation: Department of Food Science and Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701 Republic of Korea.
authors.forename: Woojoon
authors.initials: W
authors.lastname: Park
authors.affiliation: Department of Food Science and Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701 Republic of Korea.
authors.forename: Ji-Han
authors.initials: JH
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701 Republic of Korea.
authors.forename: Min-Gu
authors.initials: MG
authors.lastname: Ju
authors.affiliation: Department of Food Science and Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701 Republic of Korea.
authors.forename: Go-Eun
authors.initials: GE
authors.lastname: Hong
authors.affiliation: Department of Food Science and Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701 Republic of Korea.
authors.forename: Su-Jung
authors.initials: SJ
authors.lastname: Yeon
authors.affiliation: Department of Food Science and Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701 Republic of Korea.
authors.forename: Han Geuk
authors.initials: HG
authors.lastname: Seo
authors.affiliation: Department of Food Science and Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701 Republic of Korea.
authors.forename: Chi-Ho
authors.initials: CH
authors.lastname: Lee
keywords: Quality characteristics; Salami sausage; Storability; Whole buckwheat flour