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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 445 - 445 (1page)
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이 논문의 연구 히스토리 (2)
2021
Investigating the Effects of Nitrite Sources and Ligands on Development of Cured Meat Color in Pork Sausage Model System
Seonyeong Kang
,
Su Min Bae
,
Jiye Yoon
외 6명
한국식품영양과학회 학술대회발표집
2021.10
학술대회자료
Effects of the Various Synthetic Nitrite Replacement Methods on Quality Characteristics of Naturally Cured Pork Ham
Seonyeong Kang
,
Su Min Bae
,
Jiye Yoon
외 6명
한국식품영양과학회 학술대회발표집
2021.10
학술대회자료
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This study was to determine the effects of different nitrite sources and ligands on the development of cured meat color in pork sausage model system. Samples were assigned as 2×3 factorial, dependent on nitrite sources (50 ppm sodium nitrite and 0.25% white kimchi powder with 0.025% starter culture) and ligands (0.5% cysteine, 0.5% histidine, and 0.5% nicotinamide). Nitrite sources significantly affected (P<0.05) cooking loss, CIE L*, and residual nitrite. In particular, Samples with white kimchi powder had higher (P<0.05) cooking loss and lower (P<0.05) residual nitrite t ... 전체 초록 보기
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