Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.

Abstract

Five different natural/traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot and hot peppers, and garlic were used, and 1% (w/w) each was incorporated into formulations of Salchichon fermented sausage type. After ripening for 51days, the products were assessed for quality parameters, lipid oxidation, cholesterol content and sensory characteristics. In general, incorporation of the seasonings did not cause color or texture defects whereas it had beneficial effects on improvement of product's quality; however the effects differed depending on each type of seasonings added. Noticeably, most treatments with the seasonings significantly reduced the lipid oxidation. Additionally, incorporating doenjang, gochu-jang, medium-hot peppers, hot peppers and garlic resulted in reduction of 32.03, 28.96, 36.30, 19.53 and 33.03mg cholesterol/100g sample, corresponding to 26.78, 24.21, 30.35, 16.33 and 27.61%, respectively. Higher scores for the sensory traits such as aroma, taste, color and acceptability were also observed for the samples with seasonings. The current work demonstrated that the tested seasonings represent potentially natural ingredients for producing healthier Salchichon fermented sausages.