Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening

Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening

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 a...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Korean journal for food science of animal resources 2015-01, Vol.35 (3), p.322-329
Hauptverfasser: Yim, Dong-Gyun, Jang, Kyoung-Hwan, Chung, Ku-Young
Format: Artikel
Sprache:eng
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 329
container_issue 3
container_start_page 322
container_title Korean journal for food science of animal resources
container_volume 35
creator Yim, Dong-Gyun
Jang, Kyoung-Hwan
Chung, Ku-Young
description 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_str_mv 10.5851/kosfa.2015.35.3.322
format Article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1760867285</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1760867285</sourcerecordid><originalsourceid>FETCH-LOGICAL-c405t-8fdfdcddaef362c07991b13ac951ea73bfb87db86cafc1b1b045789e10bb5f043</originalsourceid><addsrcrecordid>eNo9kE1LAzEQhnNQbKn9BYLs0cvWfGyy6bGUVoWCxY-Th5BNJm20u1uT3UP_vamtwgszzLzvDDwI3RA84ZKT-682Oj2hmPAJS5owSi_QkFDKc8kFG6BxjJ8YYyJ4ISi7QgMqSkFkIYboY-EcmC5rXfZgV9nMWt_5tsmS1ttD9KbNzRZqb_QuW4d2D6HzEI_2JYQamg5s9qr7qDdpavvgm0324vfQpOYaXTq9izA-1xF6Xy7e5o_56vnhaT5b5abAvMuls84aazU4JqjB5XRKKsK0mXICumSVq2RpKymMdiZtKlzwUk6B4KriDhdshO5Od_eh_e4hdqr20cBupxto-6hIKbAUJZU8WdnJakIbYwCn9sHXOhwUweoIU_3CVEeYiiWpBDOlbs8P-qoG-5_5w8h-APRvdGo</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1760867285</pqid></control><display><type>article</type><title>Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening</title><source>PubMed Central Open Access</source><source>PubMed Central</source><creator>Yim, Dong-Gyun ; Jang, Kyoung-Hwan ; Chung, Ku-Young</creator><creatorcontrib>Yim, Dong-Gyun ; Jang, Kyoung-Hwan ; Chung, Ku-Young</creatorcontrib><description><![CDATA[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<0.05). The moisture contents decreased, whereas the fat, protein and ash contents increased throughout ripening (p<0.05). Increasing levels of GdL caused a decrease in the pH values (p<0.05), which can have an inhibitory effect against microflora. Water holding capacity content of samples decreased with increasing GdL concentration (p<0.05). The shear force values of fermented sausages showed the highest in T4 (p<0.05). During ripening, the shear force values of sausages were increased on the 25th day compared to day 0 (p<0.05). The higher GdL level produced lighter and more yellow sausages. The addition of 0.75% GdL was effective in controlling bacteria counts. Addition of GdL in sausages resulted in the physicochemical and microbiological attributes equal to or better than no addition of GdL without any harmful effect.]]></description><identifier>ISSN: 1225-8563</identifier><identifier>DOI: 10.5851/kosfa.2015.35.3.322</identifier><identifier>PMID: 26761846</identifier><language>eng</language><publisher>Korea (South)</publisher><ispartof>Korean journal for food science of animal resources, 2015-01, Vol.35 (3), p.322-329</ispartof><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-8fdfdcddaef362c07991b13ac951ea73bfb87db86cafc1b1b045789e10bb5f043</citedby><cites>FETCH-LOGICAL-c405t-8fdfdcddaef362c07991b13ac951ea73bfb87db86cafc1b1b045789e10bb5f043</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26761846$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yim, Dong-Gyun</creatorcontrib><creatorcontrib>Jang, Kyoung-Hwan</creatorcontrib><creatorcontrib>Chung, Ku-Young</creatorcontrib><title>Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening</title><title>Korean journal for food science of animal resources</title><addtitle>Korean J Food Sci Anim Resour</addtitle><description><![CDATA[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<0.05). The moisture contents decreased, whereas the fat, protein and ash contents increased throughout ripening (p<0.05). Increasing levels of GdL caused a decrease in the pH values (p<0.05), which can have an inhibitory effect against microflora. Water holding capacity content of samples decreased with increasing GdL concentration (p<0.05). The shear force values of fermented sausages showed the highest in T4 (p<0.05). During ripening, the shear force values of sausages were increased on the 25th day compared to day 0 (p<0.05). The higher GdL level produced lighter and more yellow sausages. The addition of 0.75% GdL was effective in controlling bacteria counts. Addition of GdL in sausages resulted in the physicochemical and microbiological attributes equal to or better than no addition of GdL without any harmful effect.]]></description><issn>1225-8563</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNo9kE1LAzEQhnNQbKn9BYLs0cvWfGyy6bGUVoWCxY-Th5BNJm20u1uT3UP_vamtwgszzLzvDDwI3RA84ZKT-682Oj2hmPAJS5owSi_QkFDKc8kFG6BxjJ8YYyJ4ISi7QgMqSkFkIYboY-EcmC5rXfZgV9nMWt_5tsmS1ttD9KbNzRZqb_QuW4d2D6HzEI_2JYQamg5s9qr7qDdpavvgm0324vfQpOYaXTq9izA-1xF6Xy7e5o_56vnhaT5b5abAvMuls84aazU4JqjB5XRKKsK0mXICumSVq2RpKymMdiZtKlzwUk6B4KriDhdshO5Od_eh_e4hdqr20cBupxto-6hIKbAUJZU8WdnJakIbYwCn9sHXOhwUweoIU_3CVEeYiiWpBDOlbs8P-qoG-5_5w8h-APRvdGo</recordid><startdate>20150101</startdate><enddate>20150101</enddate><creator>Yim, Dong-Gyun</creator><creator>Jang, Kyoung-Hwan</creator><creator>Chung, Ku-Young</creator><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20150101</creationdate><title>Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening</title><author>Yim, Dong-Gyun ; Jang, Kyoung-Hwan ; Chung, Ku-Young</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-8fdfdcddaef362c07991b13ac951ea73bfb87db86cafc1b1b045789e10bb5f043</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><toplevel>online_resources</toplevel><creatorcontrib>Yim, Dong-Gyun</creatorcontrib><creatorcontrib>Jang, Kyoung-Hwan</creatorcontrib><creatorcontrib>Chung, Ku-Young</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Korean journal for food science of animal resources</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yim, Dong-Gyun</au><au>Jang, Kyoung-Hwan</au><au>Chung, Ku-Young</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening</atitle><jtitle>Korean journal for food science of animal resources</jtitle><addtitle>Korean J Food Sci Anim Resour</addtitle><date>2015-01-01</date><risdate>2015</risdate><volume>35</volume><issue>3</issue><spage>322</spage><epage>329</epage><pages>322-329</pages><issn>1225-8563</issn><abstract><![CDATA[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<0.05). The moisture contents decreased, whereas the fat, protein and ash contents increased throughout ripening (p<0.05). Increasing levels of GdL caused a decrease in the pH values (p<0.05), which can have an inhibitory effect against microflora. Water holding capacity content of samples decreased with increasing GdL concentration (p<0.05). The shear force values of fermented sausages showed the highest in T4 (p<0.05). During ripening, the shear force values of sausages were increased on the 25th day compared to day 0 (p<0.05). The higher GdL level produced lighter and more yellow sausages. The addition of 0.75% GdL was effective in controlling bacteria counts. Addition of GdL in sausages resulted in the physicochemical and microbiological attributes equal to or better than no addition of GdL without any harmful effect.]]></abstract><cop>Korea (South)</cop><pmid>26761846</pmid><doi>10.5851/kosfa.2015.35.3.322</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 1225-8563
ispartof Korean journal for food science of animal resources, 2015-01, Vol.35 (3), p.322-329
issn 1225-8563
language eng
recordid cdi_proquest_miscellaneous_1760867285
source PubMed Central Open Access; PubMed Central
title Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-22T17%3A20%3A46IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20GdL%20Addition%20on%20Physico-chemical%20Properties%20of%20Fermented%20Sausages%20during%20Ripening&rft.jtitle=Korean%20journal%20for%20food%20science%20of%20animal%20resources&rft.au=Yim,%20Dong-Gyun&rft.date=2015-01-01&rft.volume=35&rft.issue=3&rft.spage=322&rft.epage=329&rft.pages=322-329&rft.issn=1225-8563&rft_id=info:doi/10.5851/kosfa.2015.35.3.322&rft_dat=%3Cproquest_cross%3E1760867285%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1760867285&rft_id=info:pmid/26761846&rfr_iscdi=true