강황분말 첨가 계육 소시지의 제조조건 최적화Optimized Processing of Chicken Sausage Prepared with Turmeric (Curcuma longa L.)
- Other Titles
- Optimized Processing of Chicken Sausage Prepared with Turmeric (Curcuma longa L.)
- Authors
- 윤은아; 정은경; 주나미
- Issue Date
- Apr-2013
- Publisher
- 한국식생활문화학회
- Keywords
- Turmeric; olive oil; chicken sausage; optimization; response surface methodology (RSM)
- Citation
- 한국식생활문화학회지, v.28, no.2, pp 204 - 211
- Pages
- 8
- Journal Title
- 한국식생활문화학회지
- Volume
- 28
- Number
- 2
- Start Page
- 204
- End Page
- 211
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/11667
- DOI
- 10.7318/KJFC/2013.28.2.204
- ISSN
- 1225-7060
2288-7148
- Abstract
- The purpose of this study was to determine the optimal mixing conditions for two different amounts of turmeric (Curcuma longa L.) powder and olive oil for the processing of chicken sausage. The experiment was designed according to the central composite design of response surface methodology, with ten experimental points, including two replicates for turmeric powder and olive oil. The physicochemical and mechanical analysis of each sample, including water holding capacity,moisture content, lightness, redness, yellowness, hardness, chewiness, gumminess, and cohesiveness, showed significant differences. The results from sensory evaluations also showed very significant differences in color, flavor, tenderness,chewiness, and overall quality. The optimal formulation, calculated by numerical and graphical methods, was 1.89 g of turmeric powder and 9.77 g of olive oil. Under these conditions, the model predicted pH-6.01, salinity-0.20, WHC-94.88,L* value-61.13, b* value-37.45, hardness-36.66×102 (N), springiness-8.70 (mm), chewiness-26.88×103 (N×mm).
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