Advanced SearchSearch Tips
Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
Kim, Young Joo; Park, Sung Yong; Lee, Hong Chul; Yoo, Seung Seok; Oh, Sejong; Kim, Kwang Hyun; Chin, Koo Bok;
  PDF(new window)
The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.
kimchi;physico-chemical properties;functionality;volatile compounds;fermented ham;
 Cited by
AOAC (1995) Official Method of Analysis. 15th ed, Association of Official Analytical Chemists, Washington, D.C.

Campbell-Platt, G. and Cook, P. E. (1995) Fermented meats - A world perspective. In: Fermented meats, ed. G. Campbell-Platt. New York: Blackie Academic and Professional. pp. 39-52.

Cagno, R. D., Lopez, C. C., Tofalo, R., Gallo, G., Angelis, M. D, Papararella, A., Hammes, W. P., and Gobbetti, M. (2008). Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages. Meat Sci. 79, 224-235. crossref(new window)

Cenci-Goga, B. T., Rosito, P. V., Sechi, P., Pamegiani, S., Cambiotti, V., and Cullor, J. S. (2012) Effect of selected dairy starter culture on microbiological, chemical, sensory characteristics of swine and venison nitrite-free dry-cured sausages. Meat Sci. 90, 599-606. crossref(new window)

Garriga, M., Hugas, M., Gou, P., Aymerich, M. T., Arnau, J., and Monfort, J. M. (1996) Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages. Int. J. Food Microbiol. 32, 173-183. crossref(new window)

Han, S. M., Kim, Y. J., Lee, H. C., Chin, K. B., and Oh, S. (2006) Screening of functional lactic acid bacteria as starter culture for the manufacture of fermented sausage. Korean J. Food Sci. An. 26, 511-516.

Kaban, G. and Kaya, M. (2006) Effect of starter culture on growth of Staphylococcus aureus in sucuk. Food Control 17, 797-801. crossref(new window)

Kim Y. J., Park, S. Y., Lee H. C., Yoo, S. S., Kim, H. S., and Chin, K. B. (2014) Evaluation of fermented sausages manufactured with reduced-fat and functional starter culture on physic-chemical, functional and flavor characteristics. Korean J. Food Sci. An. 34, 346-354. crossref(new window)

Krockel, L. (1995) Bacterial fermentation of meats. In: Fermented meats, ed. G. Campbell-Platt. New York: Blackie Academic and Professional. pp. 160-175.

Lee, C. W., Ko, C. Y., and Ha, D. M. (1992) Microfloral changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean J. Applied Microbiol. 20, 102-109.

Lee, H. C. and Chin, K. B. (2011) Effect of the combination of various NaCl levels and soy protein isolate on the quality characteristics of smoked pork loins. Int. J. Food Sci. Technol. 46, 1038-1043. crossref(new window)

Lee, J. Y., Kim, C. J., and Kunz, B. (2006) Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausage. Meat Sci. 72, 437-445. crossref(new window)

Li, Shuliu, Aliani, M., and Holley R. A. (2013) Sensory evaluation of dry-fermented sausage containing ground deordorized yellow mustard. J. Food Sci. 78, S1595-S1601 crossref(new window)

Martin, A., Cordoba, J. J., Aranda, E., Cordoba, M. G., and Asensio, M. A. (2006) Contribution of a selected fungal population to the volatile compounds on dry-cured ham. Int. J. Food Microbiol. 110, 8-18. crossref(new window)

Muguerza, E., Gimeno, O., Ansorena, D., Bloukas, J. G., and Astiasaran, I. (2001). Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorozo de Pamplona - a traditional Spanish fermented sausages. Meat Sci. 59, 251-258. crossref(new window)

Olivares, A., Navarro, J. L., Salvador, A., and Flores, M. (2010) Sensory acceptability of slow fermented sausage based on fat content and ripening time Meat Sci. 86, 251-257. crossref(new window)

Olivares, A., Navarro, J. L., Salvador, A, and Flores, M. (2011) Effect of fat content on aroma generation during processing of dry fermented sausages. Meat Sci. 87, 264-273. crossref(new window)

Papamanoli, E., Tzanetakis, N., Litopoulou-Tzanetaki, E., and Kotzekidou, P. (2003) Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Sci. 65, 859-867. crossref(new window)

Park, W. M., Choi, W. H., Yoo, I. J., Ji, J. R., and Jeon, K. H. (1997) Effects of mixed starter cultures on the physico-chemical properties of fermented sausages. Korean J. Food. Sci. An. 17, 91-99.

Popp, J., Krischek, C., Janisch, S., Wicke, M., and Klein, G. (2013) Physicochemical, microbiological properties of raw fermented sausages are not influence by color differences of turkey breast meat. J. Poultry Sci. 92, 1366-1375. crossref(new window)

Rivas-Cañedo, A., Nuñez, M., and Fernández-García, E. (2009) Volatile compounds in Spanish dry-fermented sausage ‘salchichon’ subjected to high pressure processing: Effect of the packaging material. Meat Sci. 83, 620-626. crossref(new window)

Sabio, E., Vidal-Aragon, M. C., Bernalte, M. J., and Gata, J. I. (1998) Volatile compounds present in six types of dry-cured ham from south European countries. Food Chem. 61, 493-503. crossref(new window)

Sameshima, T., Magome, C., Takeshita, K., Arihara, K., Itoh, M., and Kondo, Y. (1998) Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage. Int. J. Food Microbiol. 41, 1-7. crossref(new window)

Searcy, R. L. and Bergquist, L. M. (1960) A new color reaction for the quantitation of serum cholesterol. Clin. Chim. Acta 5, 192-199. crossref(new window)

Toldra, F. (1998) Proteolysis and lipolysis in flavor development of dry-cured meat products. Meat Sci. 49, 101-110. crossref(new window)

Vural, H. (1998) The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages. Z. Lebensm. Unters. Forsch. A. 207, 410-412. crossref(new window)