학술논문
Effect of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Physical and Sensory Characteristics of Emulsion-type Sausages
이용수 5
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Ju Hui Choe Hack Youn Kim Doo Jeong Han Yong Jae Kim Jae Hyun Park Youn Kyung Ham Cheon Jei Kim
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제31권 제5호, 668~675쪽, 전체 8쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2011.10.31
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국문 초록
영문 초록
The effects of adding goldenrod leaf (GL) and stem powder (GS) (1 and 2%) to sausage meat were evaluated for quality characteristics. The compositional properties, pH, cooking yield, instrumental color, emulsion stability, viscosity, texture, and sensory properties were investigated. Adding GL and GS increased the moisture and ash concentration in sausages. Furthermore, increasing the amount of added GL and GS helped to develop (p
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