학술논문
The Quality Characteristics and Antioxidant Properties of Sun-dried Venison Jerky with Green Tea Powder during Storage
이용수 12
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Ki Chang Nam Hyun Cheul Kim Jusu Cha Dong Gyun Yim
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제36권 제5호, 626~634쪽, 전체 9쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2016.10.31
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국문 초록
영문 초록
This study was conducted to compare the physicochemical, microbiological and antioxidant activities of sun-dried venison amended with green tea powder (T1-3: 0, 0.5, and 1%) and Hanwoo beef jerky. Sliced beef and venison shank were marinated and sun-dried at 28-30°C and 30-35% RH for 3.5 h. The venison jerky had a higher ash and protein content, and lower moisture and fat content than the control (pw than all other samples during storage for 10 and 20 d (p<0.05).
목차
해당간행물 수록 논문
- Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage
- The Quality Characteristics and Antioxidant Properties of Sun-dried Venison Jerky with Green Tea Powder during Storage
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