강황분말 첨가 계육 소시지의 냉장 저장 중 품질 특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 윤은아 | - |
dc.contributor.author | 정은경 | - |
dc.contributor.author | 주나미 | - |
dc.date.available | 2021-02-22T10:55:57Z | - |
dc.date.issued | 2013-08 | - |
dc.identifier.issn | 1225-9861 | - |
dc.identifier.issn | 2383-966X | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/6319 | - |
dc.description.abstract | The purpose of this study was to evaluate the quality characteristics of chicken sausage prepared with turmeric (Curcuma longa L.) powder (T) during storage at 4oC for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P<0.05) than the control for both uncooked and cooked sausage. The hardness, chewiness, and gumminess of control sausage significantly changed after 15 days of storage, while the hardness and gumminess of turmeric-supplemented sausages (T) significantly increased after 5 days (until 15 days) for cooked sausages. The total phenolic content and DPPH radical scavenging activity of turmeric-supplemented sausages was significantly higher (P<0.01) than the control for both uncooked and cooked sausage during storage. On the other hand, the acid value of the control was higher than the turmeric-supplemented sausages and the peroxide value of the control was significantly higher (P<0.05) than the turmeric-supplemented sausages after 15 days of storage. Microorganism analysis revealed that total plate counts of uncooked and cooked control sausages were significantly higher (P<0.05) than turmeric-supplemented sausages at 20 days of storage. As a result, sausages prepared with turmeric powder demonstrate antioxidative activity and lipid oxidative stability during storage. | - |
dc.format.extent | 14 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 대한영양사협회 | - |
dc.title | 강황분말 첨가 계육 소시지의 냉장 저장 중 품질 특성 | - |
dc.title.alternative | Quality Characteristics of Chicken Sausage Prepared with Turmeric (Curcuma longa L.) during Cold Storage | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.bibliographicCitation | 대한영양사협회 학술지, v.19, no.3, pp 195 - 208 | - |
dc.citation.title | 대한영양사협회 학술지 | - |
dc.citation.volume | 19 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 195 | - |
dc.citation.endPage | 208 | - |
dc.identifier.kciid | ART001791430 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | turmeric (Curcuma longa L.) | - |
dc.subject.keywordAuthor | chicken sausage | - |
dc.subject.keywordAuthor | cold storage | - |
dc.subject.keywordAuthor | lipid oxidative stability | - |
dc.subject.keywordAuthor | antioxidative activity | - |
dc.subject.keywordAuthor | total plate count | - |
dc.identifier.url | http://kiss.kstudy.com/thesis/thesis-view.asp?key=3151852 | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127
Copyright©Sookmyung Women's University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.