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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.12
- 수록면
- 805 - 809 (5page)
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This study was carried out to investigate the effects and characteristics of sausages with red yeast rice added, particularly the Monascus purpureus KFRI 1134 strains, and to decide the optimal quantity of red yeast rice used. The additional rate of red yeast rice which has been used as a material for reducing nitrite, a coupler in meat products were 0, 1, 3, and 5% (w/w). In terms of the effects of the red yeast rice on the color, texture properties, and sensory characteristics of the sausages, the optimal temperature at which color stability was shown was below 100℃, and the addition of 1% red yeast rice resulted in a distinctly attractive color and increasingly improved the red color in the UV-visual Spectrophotometer analysis. However, the addition of over 1% (w/w) resulted in an unattractive color. The red colors also had strong heat stability. The texture properties and taste of the sausages were not affected by the red yeast rice.
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참고문헌 (25)
참고문헌 신청
1. [학술지(정기간행물)] - 진구복 / 2002 / 저지방 육제품의 제조 및 평가 / 한국축산식품학회지 22 (4) : 363 ~ 372
2. [학위논문] - Im JH / 2009 / Research for increasing export of pork products / 석사 / Korea University
3. [학술지(정기간행물)] - Anselme J / 1979 / The organic chemistry of N-nitrosamines (a brief review) / Am Chem Soc 101 : 1 ~ 12
4. [학술지(정기간행물)] - Cassens RG / 1997 / Composition and safety of cured meat in the USA / Food Chem 59 : 561 ~ 566
5. [학술지(정기간행물)] - 강종옥 / 2003 / 레드비트 색소 및 키토산 첨가가 저아질산염 소시지에 미치는 효과 / 한국축산식품학회지 23 (3) : 215 ~ 220
2. [학위논문] - Im JH / 2009 / Research for increasing export of pork products / 석사 / Korea University
3. [학술지(정기간행물)] - Anselme J / 1979 / The organic chemistry of N-nitrosamines (a brief review) / Am Chem Soc 101 : 1 ~ 12
4. [학술지(정기간행물)] - Cassens RG / 1997 / Composition and safety of cured meat in the USA / Food Chem 59 : 561 ~ 566
5. [학술지(정기간행물)] - 강종옥 / 2003 / 레드비트 색소 및 키토산 첨가가 저아질산염 소시지에 미치는 효과 / 한국축산식품학회지 23 (3) : 215 ~ 220
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UCI(KEPA) : I410-ECN-0101-2018-059-003067741