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Research Articles

Effects of Replacing Backfat with Fat Replacers and Olive Oil on the Quality Characteristics and Lipid Oxidation of Low-fat Sausage During Storage

원문정보

Sung-Sil Moon, Sang-Keun Jin, Kyung-Hee Hah, Il-Suk Kim

한국식품과학회 Food Science and Biotechnology Volume 17 Number 2 2008.04 pp.396-401
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract
 Introduction
 Materials and Methods
  Sample preparation
  Chemical composition and WHC
  Cooking loss and color
  Texture profile analysis
  Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN)
  Microbilogical analysis
  Sensory evaluation
  Statistical analysis
 Results and Discussion
  Chemical composition, cooking loss, and WHC
  Color, lipid oxidation, VBN, TPC, and textural and sensory attributes
 References

키워드

저자정보

  • Sung-Sil Moon Sunjin Meat Research Center
  • Sang-Keun Jin Department of Animal Resources Technology, Jinju National University
  • Kyung-Hee Hah Division of Animal Product Processing National Livestock Reserach Institute
  • Il-Suk Kim Department of Animal Resources Technology, Jinju National University

참고문헌

자료제공 : 네이버학술정보

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