Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented sausage (S6, spontaneously generated Penicillium nalgiovense-S6). The microbial population, pH, moisture content, color, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and electronic nose (E-nose) were analyzed to identify the optimal fermentation temperature. The dry-fermented sausages were inoculated with three types of starter cultures [CS (commercial starter culture), GD (GK1 + D1 + S6), and ND (NK3 + D1 + S6)]. The fermentation was performed for 3 days at 20 °C and 25 °C, and dried for 28 days. The Lactobacillus spp. plate count and TBARS showed significantly higher values in the 25 °C group than in the 20 °C group (p < 0.05). The Staphylococcus spp. plate count of GD and ND were significantly higher than CS group at all temperatures. On day 31, the moisture content and VBN values of all groups were less than 35 % and 20 mg%, respectively. According to E-nose, the highest amount of acetoin was detected at the GD group fermented at 25 °C. Thus, the optimal fermentation temperature is expected at 25 °C after using GD in the manufacturing of dry-fermented sausages.

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

Chang-Hwan Jeong, Sol-Hee Lee, and Hack-Youn Kim. Journal of the Korean Society of Food Science and Nutrition 2021;50:272-8. https://doi.org/10.3746/jkfn.2021.50.3.272

자원과학연구(Resources Science Research)

This study analyzes the food storage stability of biodegradable containers made of pork skin gelatin polymer. Packaging materials were prepared with different proportions of walnut shell powder, including 10% (W10), 20% (W20), and polyethylene packaging (PE) as a control. To analyze storage stability, parameters such as pH, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), microbial population, and color were measured. The pH, yeast and mold, redness, and yellowness of W10 and W20 had no significant difference compared to those of PE in all storage periods (p > 0.05). The TBARS of W20 was shown to slowly increase compared to W10. The VBN concentration of W10 and W20 were significantly higher than that of PE in the first and second weeks, but there was no significant difference in the third week (p < 0.05). The total bacterial counts of W10 and W20 were significantly higher than that of PE during the first week (p < 0.05), but there was no significant difference thereafter (p > 0.05). The lightness values of W10 and W20 were significantly lower than that of PE in the second and third weeks (p < 0.05). These results indicated that biodegradable containers containing up to 20% walnut shell powder can substitute plastic packaging materials.