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.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 204 - 211 (8page)
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초록· 키워드
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The purpose of this study was to determine the optimal mixing conditions for two different amounts of turmeric (Curcuma longa L.) powder and olive oil for the processing of chicken sausage. The experiment was designed according to the central composite design of response surface methodology, with ten experimental points, including two replicates for turmeric powder and olive oil. The physicochemical and mechanical analysis of each sample, including water holding capacity, moisture content, lightness, redness, yellowness, hardness, chewiness, gumminess, and cohesiveness, showed significant differences. The results from sensory evaluations also showed very significant differences in color, flavor, tenderness, chewiness, and overall quality. The optimal formulation, calculated by numerical and graphical methods, was 1.89 g of turmeric powder and 9.77 g of olive oil. Under these conditions, the model predicted pH-6.01, salinity-0.20, WHC-94.88, $L^*$ value-61.13, $b^*$ value-37.45, hardness-$36.66{\times}10^2$ (N), springiness-8.70 (mm), chewiness-$26.88{\times}10^3$ ($N{\times}mm$).
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