Manufacture and Product Evaluation of Fermented Sausages Inoculated with Freeze-Dried Kimchi Powder and Starter Culture(Lactobacillus plantarum)

The fermented sausages were produced using 10% freeze-dried kimchi powder and kimchi powder plused 0.1% Lactobacillus plantarum, and their manufacture and product properties were investigated. The pH values were decreased rapidly at 7 days, and pH values of final products became to . Water contents were . Lactic acid bacteria were range from , and Enterobacteriacease group and Salmonella were not detected in the products at 20 days. The sour taste of fermented sausages with kimchi powder and starter culture had higher score than counterparts.