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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 11 - 20 (10page)
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The intent of this study was to scrutinize the consequence of salt type [sundried salt, refined salt, baked salt, or nitrate pickling salt (NP)] on the physicochemical and microbiological features of salami formulated by soaking with Aspergillus spp. before ripening. The effects of nitrate-free salts added were not significant. Nitrate pickling salt samples were significantly higher in protein level, whereas those were lower in fat level during ripening (p<0.05). The pH of salamis treated with NP was higher than that of other salt treatments, while weight losses of those was lower (p<0.05). During the ripening and drying, NP produced lower extent of volatile basic nitrogen and lipid oxidation than those with other salts (p<0.05). The total aerobic population counts of NP samples revealed lower than that of other samples over the ripening time. The addition of NP in salamis produced redder sausages. The salamis containing NP found to be better physicochemical and microbiological quality attributes than the other salt types.
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참고문헌 (27)
참고문헌 신청
AOAC. / 2000 / Official methods of analysis
Barbut S / 2010 / Color development during natural fermentation and chemical acidification of salami-type products / J Muscle Foods 21:499~508
Bourne MC / 1978 / Texture profile analysis / Food Technol 32:62~66
Buckely DJ / 1989 / Effects of dietary antioxidants and oxidized oil on membranal lipid stability and pork product quality / J Food Sci 54:1193~1197
최윤상 / 2016 / Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat / 한국축산식품학회지 36(2):152~158
Barbut S / 2010 / Color development during natural fermentation and chemical acidification of salami-type products / J Muscle Foods 21:499~508
Bourne MC / 1978 / Texture profile analysis / Food Technol 32:62~66
Buckely DJ / 1989 / Effects of dietary antioxidants and oxidized oil on membranal lipid stability and pork product quality / J Food Sci 54:1193~1197
최윤상 / 2016 / Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat / 한국축산식품학회지 36(2):152~158
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