학술논문
굴패각 첨가가 유화형 돈육 소시지의 품질 및 저장안정성에 미치는 효과
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- 이재준 박성현 최정석 김종희 이상화 최석현 최양일 정동순
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제31권 제3호, 469~476쪽, 전체 8쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2011.06.30
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국문 초록
영문 초록
This study was conducted to evaluate the functional effects of adding oyster shell powder on the quality properties and storage stability of emulsion-type pork sausages to substitute phosphates as a curing agent. Seven treatments were prepared: T1 (Control), T2 (0.3% STPP), T3 (1.5% NaCl), T4 (1.5% NaCl+0.5% whey protein), T5 (1.5% NaCl+0.5% whey protein+0.15% oyster shell powder), T6 (1.5% NaCl+0.5% whey protein+0.3% oyster shell powder), and T7 (1.5% NaCl+0.5% whey protein+0.5% oyster shell powder). Significant differences were observed for ash in the proximal analysis. Adding 0.5% oyster shell powder significantly increased pH values when compared to the other treatments. Pork sausages with 0.3% oyster shell powder had significantly improved water holding capacity and cooking loss. Adding oyster shell powder (0.15, 0.3, and 0.5%) resulted in significantly higher hardness, cohesiveness, springiness, and chewiness values than those in the other treatments. No significant differences were observed among treatments during 14 d of cold storage at 4℃.
목차
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- The Effects of Immunocastration on Meat Quality and Sensory Properties of Pork Bellies
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- 굴패각 첨가가 유화형 돈육 소시지의 품질 및 저장안정성에 미치는 효과
- Effects of Salt Concentration in Soybean Sauce on the Physicochemical Properties of Pre-rigor Ground Hanwoo Muscle
- Porcine Fatty Acid Synthase Gene Polymorphisms Are Associated with Meat Quality and Fatty Acid Composition
- Development of Ready-to-Eat Bulgogi Sauce with No Change of Sensory Properties after High-Dose Irradiation
- TR4 Inhibits LXR-mediated Decrease of Lipid Accumulation in 3T3-L1 Adipocytes
참고문헌
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