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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 438 - 438 (1page)
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This study investigated the effects of non-meat ingredients in sausages cured with white kimchi powder (WKP). All sausages tested in this study were replaced synthetic nitrite with 0.4% WKP and 0.04% starter culture. Samples were prepared as follows: control (no added); ARG (0.5% L-arginine); CGN (0.5% carrageenan); ISP (0.5% isolated soybean protein); OCP (0.5% oyster calcium powder); and EWP (0.5% egg white powder). There were no differences (P>0.05) in cooking loss among all treatments. ARG showed the highest (P<0.05) pH, but the lowest (P<0.05) CIE L ... 전체 초록 보기
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