Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage
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- 作者：Woojoon Park ; Ji-Han Kim ; Min-Gu Ju ; Go-Eun Hong…
- 关键词：Whole buckwheat flour ; Salami sausage ; Quality characteristics ; Storability
- 刊名：Journal of Food Science and Technology
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：54
- 期：2
- 页码：326-332
- 全文大小：
- 刊物类别：Chemistry and Materials Science
- 刊物主题：Food Science; Nutrition; Chemistry/Food Science, general;
- 出版者：Springer India
- ISSN：0975-8402
- 卷排序：54
文摘
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.