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.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 749 - 758 (10page)
이용수
초록· 키워드
오류제보하기
The objective of this study was to provide preliminary data for food industry by investigating the distribution of microorganisms in raw materials and sausage examining the effect of heating temperature on sausage quality. Total microbes in sausage ranged 2.21-3.11 Log CFU/g. Bacillus pumilus, B. licheniformis, Staphylococcus saprophyticus, and Enterococcus faecalis were detected on sausage. Total microbes in raw materials was 1.59-7.16 Log CFU/g. Different types of microorganisms were found depending on raw materials, with B. pumilus and B. subtilis were being detected in both raw materials and sausage. Total microbes in sausage after heating was in the range of 1.10-2.22 Log CFU/g, showing the trend of decrease in total microbe with increasing heating temperature, although the decrease was not significant. With increasing heating temperature, pH and hardness were also increased. The yield of sausage manufactured at $85^{\circ}C$ was 95.42% while that manufactured at $65^{\circ}C$ was 96.67%. Therefore, decreasing heating temperature during sausage production might increase yield and save energy without microbiological effect.
목차
등록된 정보가 없습니다.
참고문헌 (30)
참고문헌 신청
Acton JC / 1972 / Effect of heat processing on extractability of salt-soluble protein, tissue binding strength and cooking loss in poultry meat loaves / J Food Sci 37:244~246
Banerjee M / 2003 / Microbiological quality of some retail spices in India / Food Res Int 36:469~474
Barbosa-Canovas GV / 2014 / Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products / Meat Sci 98:420~434
Bjorkroth KJ / 1997 / Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant / Appl Environ Microbiol 63:448~453
Borch E / 1988 / Identification of major contamination sources during processing of emulsion sausage / Int J Food Microbiol 7:317~330
Banerjee M / 2003 / Microbiological quality of some retail spices in India / Food Res Int 36:469~474
Barbosa-Canovas GV / 2014 / Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products / Meat Sci 98:420~434
Bjorkroth KJ / 1997 / Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant / Appl Environ Microbiol 63:448~453
Borch E / 1988 / Identification of major contamination sources during processing of emulsion sausage / Int J Food Microbiol 7:317~330
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
한국축산식품학회지
2017 .01
-
The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
한국축산식품학회지
2018 .01
-
Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder
한국축산식품학회지
2018 .01
-
Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
한국축산식품학회지
2018 .01
-
Quality Characteristics of Sausage Manufactured by Different Soybean Cultivar
한국식품영양과학회 학술대회발표집
2022 .10
-
Microbe-derived antimicrobial red pigments for color formation and microbial growth control in sausage: A mini-review
Food Science and Preservation
2022 .10
-
The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration
한국축산식품학회지
2017 .01
-
Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase
한국축산식품학회지
2015 .01
-
Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages
한국축산학회지
2019 .01
-
Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics
한국축산식품학회지
2017 .01
-
Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages
한국식품영양학회지
2017 .10
-
흰점박이꽃무지 유충 분말을 첨가한 닭가슴살 소시지의 품질특성
산업식품공학
2021 .11
-
Effects of the Addition of Natural Antioxidants on the Physicochemical Properties of Naturally Cured Sausages
한국식품영양과학회 학술대회발표집
2020 .10
-
The Quality Properties of Traditionally or Naturally Cured Commercial Sausages
한국식품영양과학회 학술대회발표집
2022 .10
-
Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages
한국축산식품학회지
2017 .01
-
Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage
한국축산식품학회지
2018 .01
-
Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage
한국축산식품학회지
2015 .01
-
Quality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg White
한국식품영양학회지
2016 .08
-
Comparative study of starch for maintaining quality and stability of fish sausage during cold storage
한국수산과학회 양식분과 학술대회
2020 .07
-
Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork
한국축산학회지
2020 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0