지방함량이 발효-건조 소시지의 이화학적 및 관능적 품질 특성에 미치는 영향

The objective of this study was to evaluate the effects of fat content (5.0, 10.0, 20.0 or 30.0%) on the bacterial growth, physicochemical characteristics, 2-thiobarbituric acid reactive substances (TBARS) and sensory traits of fermented-dry sausage. The fermented-dry sausages were analyzed at the end of ripening days. Increasing fat content resulted in high (p 0.05) among samples were detected on volatile basic nitrogen (VBN) values, total plate counts and total lactic acid bacteria. In sensory evaluation, sausage adding 30% of pork backfat resulted in a significantly lower (p<0.05) color, lactic acid odour, texture and total acceptability and higher (p<0.01) mold odour and rancidity taste than these for other samples. Therefore, 20.0% fat can be employed as the desired addition level in dry-fermented sausage to achieve better sensory traits. Further research is needed to improve the lipid oxidation of these sausages.