지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
오류제보하기
Changes of palatability traits such as color texture free amino acid and nucleotide-related compound of mold fermented sausages during ripening were investigated. The a-value of mold fermented sausages rapidly increased up to 7th days if ripening. The hardness of mold fermented sausages rapidly increased while springiness and cohesiveness slightly decreased during ripening. Total free amino acid of mold fermented sausages gradually increased during ripening. Contents of nucleotide-related compounds such as ATP, ADP, AMP and IMP of mold fermented sausages rapidly decreased during ripening.
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
한국축산식품학회지
2018 .01
-
Changes in protein properties of and biogenic amines content during the ripening of fermented sausage
한국식품영양과학회 학술대회발표집
2011 .10
-
곰팡이 발효소시지의 향기성분 분석 및 관능검사
한국축산식품학회지
1998 .01
-
돈육 도체등급 및 쑥 분말 첨가에 따라 제조된 소시지의 품질 특성
한국축산식품학회지
2003 .01
-
아질산염과 녹차 추출물의 첨가에 따른 김치 발효 소시지의 미생물 및 이화학적 품질 특성 비교
한국축산학회지
2012 .01
-
Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening
한국축산식품학회지
2015 .01
-
발효소시지의 생산과 미생물적 특성
한국축산식품학회지
2003 .01
-
Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment
한국축산식품학회지
2014 .01
-
韓國産 SAUSAGE에 關한 硏究 : 市販 SAUSAGE의 營養成分과 外國 SAUSAGE와의 比較
한국식품과학회지
1978 .06
-
Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture
Applied Biological Chemistry
2015 .01
-
The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage (Sucuk) during Ripening and Refrigerated Storage
한국축산식품학회지
2016 .01
-
Effects of Lactic Acid Bacteria Isolated from Fermented Foods on the Microbiological Properties of Fermented Sausages
Food Science and Biotechnology
1997 .09
-
Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages
한국축산식품학회지
2017 .01
-
Effects of Lactic Acid Bacteria Isolated from Fermented Foods on the Physico-Chemical Properties of Fermented Sausages
Food Science and Biotechnology
1997 .06
-
Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats
한국축산식품학회지
2010 .01
-
Effect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening
한국축산식품학회지
2014 .01
-
Cholesterol Lowering Effect of Lactic Acid Bacteria Isolated from Fermented Sausage
한국식품영양과학회 학술대회발표집
2015 .08
-
토마토가 함유된 저지방 유화형 소시지의 냉장 저장 중 품질 특성
한국축산식품학회지
2006 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0