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.
이용수
초록· 키워드
오류제보하기
This study was conducted to evaluate the combined effects of sodium chloride(NaCl) replacements, including sodium lactate(Na-lactate), potassium chloride(KCl), magnesium chloride(MgCl₂) and salicornia herbacesa powder(SHP), on the quality characteristics of ground pork. Ground porks were mixed in 7 treatments: T1(no additive), T2(2.0% NaCl), T3(1.4% NaCl + 0.6% KCl), T4(1.4% NaCl + 0.6% CaCl2), T5(1.4% NaCl + 0.6% MgCl2), T6(1.4% NaCl + 0.6% Na-lactate) and T7(1.4% NaCl + 0.6% SHP). In the color, SHP in T7(1.4% NaCl + 0.6% SHP) significantly decreased the L and a values of ground pork compared to other treatments. Compared to the control (T1), addition of CaCl₂ or MgCl₂ significantly decreased the pH values of ground pork, whereas addition of Na-lactate or SHP significantly decreased the salinity values of ground pork. Among treatments, addition of CaCl₂ resulted in adverse effects in texture profile analysis and emulsion stability values of ground pork. During the cooler storage, there were no significant differences in the storage characteristics among treatments. As a result, the use of sodium chloride replacements except CaCl₂ could be a good way to reduce the NaCl content in ground pork and addition level of SHP should be reduced because of color problem.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 결론
5. 사사
인용문헌
참고문헌 (1)
참고문헌 신청
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2015-490-001685804