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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 375 - 375 (1page)
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This study investigated the effects of phosphate replacements on the physicochemical properties of naturally cured pork sausages during refrigerated storage. All samples were added 0.4% radish powder (150 ppm NaNO₃), 0.04% starter culture, and 0.05% sodium ascorbate. The experiment groups included: NC (no sodium tripolyphosphate), PC (0.5% sodium tripolyphosphate), OSC (0.5% oyster shell calcium), CF (0.5% citrus fiber), and DPP (0.5% dried plum powder). OSC showed similar (P>0.05) cooking loss to the PC and this result was supported by high ... 전체 초록 보기
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Investigating the Impact of Varying Starter Culture and Levels of Pre-Converted Vegetable Solution on Quality Properties of Naturally Cured Sausages
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Effects of the Addition of Natural Antioxidants on the Physicochemical Properties of Naturally Cured Sausages
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Effects of the Various Synthetic Nitrite Replacement Methods on Quality Characteristics of Naturally Cured Pork Ham
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Evaluation of Various Levels of Salt and Sodium Tripolyphosphate on Physicochemical and Textural Properties of Chicken Sausages
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The Quality Properties of Traditionally or Naturally Cured Commercial Sausages
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Investigating the Effects of Nitrite Sources and Ligands on Development of Cured Meat Color in Pork Sausage Model System
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Effects of Various Non-meat Ingredients on the Physicochemical Properties of Naturally Cured Pork Sausage
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Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage
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Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages
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The Effects of Natural Antimicrobial Ingredients on Physicochemical and Antimicrobial Properties of Naturally Cured Sausages
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The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
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Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
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Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages
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Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork
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Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork Products
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Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics
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Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
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Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
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Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages
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Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder
한국축산식품학회지
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