올리브유처리 토마토 분말과 정제 Lycopene이 저장 중 양념육의 물리화학적 및 관능적 특성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 김일석 진상근 강석남 허인철 최승연
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제3호, 334~339쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.08.31

영문 초록

This study was carried out to determine the effects of olive-oil prepared tomato powder (OPTP) and lycopene on seasoned raw pork. 1.5% OPTP was added in T1 and 3.0% in T2; and 0.03% refining lycopene was added in T3. While in storage, pH values of the treated samples were lower (p

키워드

tomato powder Lycopene salinity values TBARS VBN meat quality