개인구독
소속 기관이 없으신 경우, 개인 정기구독을 하시면 저렴하게
논문을 무제한 열람 이용할 수 있어요.
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
The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0.05). The pH values of all samples were affected by WSP which has lower pH (p<0.05). The emulsion stability and cooking loss of treatments were improved with increasing level of WSP (p<0.05). The protein solubility, viscosity and overall texture properties of the sausage indicated significant differences in relation to the level of WSP and ISP (p<0.05). The sensory evaluation indicated that the greatest flavor and overall acceptability in sausage was achieved at WSP 1% combination with ISP 1% (T3) (p<0.05). Therefore, these results indicate that breakfast sausage containing 1% WSP and 1% ISP is the optimal formulation, taking into consideration the overall physico-chemical properties and sensory evaluation.
목차
등록된 정보가 없습니다.
참고문헌 (49)
참고문헌 신청
안상희 / 2015 / 밀싹 분말을 첨가한 쿠키의 품질특성 / 한국식품조리과학회지 31(6):687~695
Bergara-Almeida, S. / 2002 / Hedonic scale with reference: Performance in obtaining predictive models / Food Qual. Prefer 13:57~64
Bilek, A. E. / 2009 / Enhancement of the nutritional status of beef patties by adding flaxseed powder / Meat Sci 82:472~477
Bloukas, I. / 1992 / The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters / Meat Sci 32:31~43
Bourne, M. C. / 1978 / Texture profile analysis / Food Technol 32:62~66
Bergara-Almeida, S. / 2002 / Hedonic scale with reference: Performance in obtaining predictive models / Food Qual. Prefer 13:57~64
Bilek, A. E. / 2009 / Enhancement of the nutritional status of beef patties by adding flaxseed powder / Meat Sci 82:472~477
Bloukas, I. / 1992 / The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters / Meat Sci 32:31~43
Bourne, M. C. / 1978 / Texture profile analysis / Food Technol 32:62~66
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Protein Hydrolysate of Silkworm Pupa Prevents Memory Impairment Induced by Oxidative Stress in Scopolamine-Induced Mice via Modulating the Cholinergic Nervous System and Antioxidant Defense System
Preventive Nutrition and Food Science
2020 .12
-
밀싹 분말 첨가 머핀의 품질 특성
한국식품영양과학회지
2015 .05
-
Quality properties of various dietary fibers as isolated soy protein (ISP) replacements in pork emulsion systems
한국축산학회지
2020 .01
-
효수분해에 의한 들깨박으로부터 생성된 수용성 다당류 추출물의 항산화 활성
Food Science and Preservation
2021 .04
-
Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
한국축산식품학회지
2017 .01
-
The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
한국축산식품학회지
2018 .01
-
Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage
한국축산식품학회지
2016 .01
-
Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
한국축산식품학회지
2018 .01
-
Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
한국축산식품학회지
2018 .01
-
Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage
한국축산식품학회지
2018 .01
-
Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics
한국축산식품학회지
2017 .01
-
The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration
한국축산식품학회지
2017 .01
-
Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder
한국축산식품학회지
2018 .01
-
Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages
한국축산학회지
2019 .01
-
Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase
한국축산식품학회지
2015 .01
-
참죽의 추출방법에 따른 수용성 다당류의 생리기능성
한국식품과학회지
2017 .04
-
Bacillus amyloliquefaciens ISP-5 균주의 배지 최적화 및 상추를 이용한 식물 생장 촉진 평가
Journal of Plant Biotechnology
2022 .12
-
Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork
한국축산학회지
2020 .01
-
Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage
한국축산식품학회지
2015 .01
-
Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork
한국축산식품학회지
2015 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0