토마토분말 첨가 소시지의 제조조건 최적화 및 항산화활성Processing Optimization and Antioxidant Activity of Sausage Prepared with Tomato Powder
- Other Titles
- Processing Optimization and Antioxidant Activity of Sausage Prepared with Tomato Powder
- Authors
- 나유리; 주나미
- Issue Date
- Apr-2012
- Publisher
- 한국식품조리과학회
- Keywords
- tomato powder; sausage; sensory evaluation; optimization; response surface methodology
- Citation
- 한국식품조리과학회지, v.28, no.2, pp 195 - 206
- Pages
- 12
- Journal Title
- 한국식품조리과학회지
- Volume
- 28
- Number
- 2
- Start Page
- 195
- End Page
- 206
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/6737
- ISSN
- 2287-1780
2287-1772
- Abstract
- The purpose of this study was to determined the optimal mixing condition of two different amounts of tomato powder (A), and starch (B) for the preparation of sausage prepared with tomato powder was determined. The content of lycopene was 3 mg/g. The experiment was designed according to the central composite design of response surface, which showed 10 experimental points including 2 replicates for tomato powder and starch. The physiochemical, mechanical, antioxidant activity and sensory characteristics of samples were measured. The results of the physiochemical, mechanical and antioxidant activity analysis of each sample, including pH, moisture content, color L, color a,color b, hardness, chewiness and cohesiveness, total phenolic content and DPPH free radical scavenging activity showed significant differences. The sensory measurements were significantly different in color, flavor, chewiness, overall quality. The optimum formulation,which was calculated using the numerical and graphical method, was determined to be 4.26 g tomato powder and 7.51 g starch.
- Files in This Item
-
Go to Link
- Appears in
Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.