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Journal of Food Science and Technology

, Volume 53, Issue 8, pp 3364–3373 | Cite as

Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages

  • Pil-Nam Seong
  • Hyun-Woo Seo
  • Ga-Young Lee
  • Soo-Hyun Cho
  • Yoon-Seok Kim
  • Sun-Moon Kang
  • Jin-Hyoung Kim
  • Beom-Young Park
  • Hoa Van-BaEmail author
Original Article

Abstract

Five different natural/traditional seasonings including doenjang (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, incorporating doenjang, 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.

Keywords

Salchichon fermented sausage Traditional seasonings Lipid oxidation Cholesterol Sensory quality 

Notes

Acknowledgments

This work was supported by “Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ00984805, Development of Korean style fermented meat products)” Rural Development Administration, Republic of Korea.

Supplementary material

13197_2016_2315_MOESM1_ESM.docx (2.2 mb)
Supplementary material 1 (DOCX 2218 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2016

Authors and Affiliations

  • Pil-Nam Seong
    • 1
  • Hyun-Woo Seo
    • 1
  • Ga-Young Lee
    • 1
  • Soo-Hyun Cho
    • 1
  • Yoon-Seok Kim
    • 1
  • Sun-Moon Kang
    • 1
  • Jin-Hyoung Kim
    • 1
  • Beom-Young Park
    • 1
  • Hoa Van-Ba
    • 1
    Email author
  1. 1.Animal Products and Processing DivisionNational Institute of Animal ScienceWanju-gunRepublic of Korea

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