누에분말 및 누에동충하초분말 함유 돈육 패티의 냉장저장 중 품질변화

• 발행기관: 한국축산식품학회
• 저자명: 김일석 진상근 조철훈 이무하 장애라
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제5호, 521~528쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.12.31

영문 초록

This study was performed to evaluate the quality change of pork patties containing silkworm powder and vegetable worm (Paecilomycis japonica) stored for 9 days at 5℃. pH values were higher in treatment groups than that in controls by storage day 6. L (lightness) and a (redness) value were decreased with increasing addition of silkworm powder and vegetable worm powder in pork patties (p

키워드

pork patties silkworm powder vegetable worm Paecilomyces japonica meat quality