미트패티에 아질산 대체제로서의 토마토분말 효과

• 발행기관: 한국축산식품학회
• 저자명: 김일석 진상근 허인철 최승연 정현정 이중근 강상아 우경민 강석남
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제3호, 382~390쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.08.31

영문 초록

This study was carried out to determine the effects of tomato powder (TP) as nitrite (NT) on pork patties. The following treatments were made: 0.01% NT (T1), 0.01% NT and 1.0% TP (T2), 0.5% TP (T3), 1.0% TP (T4), and 0.01% NT and 1.0% TP (T5) were in basal formula (C). The following observations were made: T5 displayed lower gumminess and adhesiveness values than those of C and T1 (p

키워드

tomato powder Lycopene nitrite meat patties storage