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Kim YJ, Park SY, Lee HC, et al. Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams. Korean J Food Sci Anim Resour. 2016;36(1):122-30doi: 10.5851/kosfa.2016.36.1.122.
Kim, Y. J., Park, S. Y., Lee, H. C., Yoo, S. S., Oh, S., Kim, K. H., & Chin, K. B. (2016). Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams. Korean journal for food science of animal resources, 36(1), 122-30. https://doi.org/10.5851/kosfa.2016.36.1.122
Kim, Young Joo, et al. "Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams." Korean journal for food science of animal resources vol. 36,1 (2016): 122-30. doi: https://doi.org/10.5851/kosfa.2016.36.1.122
Kim YJ, Park SY, Lee HC, Yoo SS, Oh S, Kim KH, Chin KB. Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams. Korean J Food Sci Anim Resour. 2016;36(1):122-30. doi: 10.5851/kosfa.2016.36.1.122. Epub 2016 Feb 28. PMID: 27499673; PMCID: PMC4973939.
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Korean J Food Sci Anim Resour. 2016;36(1):122-30. doi: 10.5851/kosfa.2016.36.1.122. Epub 2016 Feb 28.

Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams.

Korean journal for food science of animal resources

Young Joo Kim, Sung Yong Park, Hong Chul Lee, Seung Seok Yoo, Sejong Oh, Kwang Hyun Kim, Koo Bok Chin

Affiliations

  1. Department of Animal Science and Functional Foods Research Institute, Chonnam National University, Gwangju 61186, Korea.
  2. Department of Culinary and Foodservice Management, Sejong University, Seoul 05006, Korea.

PMID: 27499673 PMCID: PMC4973939 DOI: 10.5851/kosfa.2016.36.1.122

Abstract

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.

Keywords: fermented ham; functionality; kimchi; physico-chemical properties; volatile compounds

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