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.
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초록· 키워드
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This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature ($4{\pm}1^{\circ}C$). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.
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참고문헌 (53)
참고문헌 신청
Ahmad, S / 2007 / Quality and shelf lifeevaluation of fermented sausages of buffalo meat with differentlevels of heart and fat / Meat Sci 75:603~609
Bourne, M. C / 1978 / Texture profile analysis / Food Technol 32:62~66
Brannan, R. G. / 2008 / Effect of grape seed extract on physicochemicalproperties of ground, salted chicken thigh meatduring refrigerated storage at different relative humidity levels / Food Chem 73:36~38
Brewer, M. S / 1993 / Display packaging andmeat block location effects on colour lipid oxidation on frozenlean ground beef / J. Food Sci 58:1219~1223
Chen, C. M / 1991 / Color and its stability inrestructured beef steaks during frozen storage: Effects of variousbinders / J. Food Sci 56:1461~1464
Bourne, M. C / 1978 / Texture profile analysis / Food Technol 32:62~66
Brannan, R. G. / 2008 / Effect of grape seed extract on physicochemicalproperties of ground, salted chicken thigh meatduring refrigerated storage at different relative humidity levels / Food Chem 73:36~38
Brewer, M. S / 1993 / Display packaging andmeat block location effects on colour lipid oxidation on frozenlean ground beef / J. Food Sci 58:1219~1223
Chen, C. M / 1991 / Color and its stability inrestructured beef steaks during frozen storage: Effects of variousbinders / J. Food Sci 56:1461~1464
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