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
- 2018.1
- 수록면
- 927 - 935 (9page)
이용수
초록· 키워드
오류제보하기
Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p<0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0.05) with higher levels of added buckwheat powder. The instrumental color and pH values were affected by the addition of buckwheat powder, which has a pH of 6.1 and associated color coordinates of $L^*=75.0$, $a^*=1.3$, and $b^*=8.7$. Meat batter with 3% buckwheat powder was shown the highest (p<0.05) viscosity indicating great formation of emulsion. There were no significant differences in the TPA among the treated samples. The viscosity value increased with increasing cooking yield in the batter ($r^2=0.7283$) i.e. the correlation coefficient between the two measurements was very high and positive. For sensory traits except for tenderness, the highest scores (p<0.05) was detected on sausages with 3% added buckwheat powder by a panel. These results suggest that the addition of 3% buckwheat powder to emulsion-type sausages produces a more beneficial meat product, with a lower fat content, greater formation of emulsion and no adverse effects on sensory properties.
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
한국축산식품학회지
2018 .01
-
Quality Properties of Whole Milk Powder on Chicken Breast Emulsion-type Sausage
한국식품영양과학회 학술대회발표집
2020 .10
-
Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork
한국축산식품학회지
2015 .01
-
Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics
한국축산식품학회지
2017 .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
-
Effects of the Addition of Natural Antioxidants on the Physicochemical Properties of Naturally Cured Sausages
한국식품영양과학회 학술대회발표집
2020 .10
-
흰점박이꽃무지 유충 분말을 첨가한 닭가슴살 소시지의 품질특성
산업식품공학
2021 .11
-
Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
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
-
Comparison on the qualities of emulsion sausage made by breast meats from old laying hen and commercial broiler with various vegetable oils
한국가금학회 정기총회 및 학술발표회
2018 .10
-
Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water
한국축산식품학회지
2016 .01
-
Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System
Food science of animal resources
2019 .01
-
Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages
한국축산식품학회지
2015 .01
-
메밀분말을 첨가한 닭고기 소시지의 품질 특성
한국가금학회지
2017 .06
-
Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages
한국식품영양학회지
2017 .10
-
The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration
한국축산식품학회지
2017 .01
-
Effects of Black Solider Fly Larvae (Hermetia illucens L.) Powder adding to Emulsion-Type Chicken Breast Sausages on Quality Properties
한국식품영양과학회 학술대회발표집
2022 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0