한국산 시판 유화형 소시지의 영양품질 및 저장(10℃) 중 이화학적 성분변화

• 발행기관: 한국축산식품학회
• 저자명: 권관웅 이성갑 김동수 이옥환
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제4호, 294~300쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.12.31

영문 초록

The physico-chemical properties of emulsified-sausages(wienner, frankfruter and boiled) were investigated during storage at 10℃. Percentages of moisture, protein, fat, ash and carbohydrate in all treatments ranged 50.4∼53.4, 12.3∼16.0, 22.8∼26.5, 2.0∼2.9 and 6.5∼9.8%, respectively. Oleic, palmitic, linoleic and stearic acids were major fatty acids in various sausage samples. Glutamic and aspartic acids in these sausages were major amino acids. In all treatments, sodium nitrite contents and organoleptic characteristics were decreased with increased storage time, while the mean values of volatile basic nitrogen(VBN), total bacterial count and thiobarbituric acid(TBA) were increased with increased storage time.

키워드

emulsified-sausages wienner frankfurter sodium nitrite VBN TBA