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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2000.1
- 수록면
- 139 - 145 (7page)
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초록· 키워드
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This study was conducted to investigate the storage and quality characteristics of vegetable hot dog. The b-value of sausage was increased significantly, but the color of bread was not changed during storage. The hardness, springiness, cohesiveness and chewiness of sausage were not changed, but the gumminess was increased during storage. The hardness, springiness, cohesiveness and gumminess of bread were not changed, but the chewiness was decreased during storage. The moisture content of sausage was not changed, but that of bread was decreased during storage. The pH of vegetable hot dog showed 5.67~5.71 during storage. The TBA of sausage was increased from 0.13 to 0.29mg/kg, the VBN was increased from 4.24 to 5.46mg% during storage. The total plate counts showed $3.5\times$104 CFU/g 8 days of storage. The coliform group, Staphylococcus aureus. Salmonella and Vibrio parahaemolyticus were not detected during storage. The vegetable hot dog was found to be fresh by sensory scores such as taste, aroma, color, texture and palatability, and the appearance of mold and slime was not detected during storage.
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