지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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This study was conducted to evaluate effect of addition levels of ascorbic acid on the storage caracteristics of ground pork. Ground pork was processed in 5 treatments : T1(no additive), T2(ascorbic acid 0.1%), T3(ascorbic acid 0.3%), T4(ascorbic acid 0.5%), T5(ascorbic acid 1%). Addition of ascorbic acid significantly decreased the pH value of ground pork(p<0.05). In Hunter color, addition of ascorbic acid significantly(p<0.05) increased lightness during 7days of cooler storage. There was no significant difference in TBA value among treatments. However, addition of ascorbic acid significantly decreased the total microbial count and VBN values of ground pork during 7days of cooler storage. As a result, ascorbic acid had a positive effect on the storage characteristics of ground pork and optimal addition level seemed to be 0.1~0.3%.
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ABSTRACT
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2. 재료 및 방법
3. 결과 및 고찰
4. 결론
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