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. 2017 Feb;54(2):326-332.
doi: 10.1007/s13197-016-2465-8. Epub 2016 Dec 30.

Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage

Woojoon Park  1 , Ji-Han Kim  1 , Min-Gu Ju  1 , Go-Eun Hong  1 , Su-Jung Yeon  1 , Han Geuk Seo  1 , Chi-Ho Lee  1
Affiliations

Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage

Woojoon Park et al. J Food Sci Technol. 2017 Feb.

Abstract

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.

Keywords: Quality characteristics; Salami sausage; Storability; Whole buckwheat flour.

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