학술논문
Effects of Kimchi Powder on the Quality Properties of Emulsion Type Sausage Made with Irradiated Pork Meat
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Sun Mi Choi Ji Hun Choi Yun Sang Choi Hyun Wook Kim Hack Youn Kim Mi Ai Lee Ko Eun Hwang Ju Woon Lee
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제31권 제5호, 649~657쪽, 전체 9쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2011.10.31
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국문 초록
영문 초록
In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p
목차
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