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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 445 - 445 (1page)
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이 논문의 연구 히스토리 (2)
2021
Investigating the Effects of Nitrite Sources and Ligands on Development of Cured Meat Color in Pork Sausage Model System
Seonyeong Kang
,
Su Min Bae
,
Jiye Yoon
외 6명
한국식품영양과학회 학술대회발표집
2021.10
학술대회자료
Effects of the Various Synthetic Nitrite Replacement Methods on Quality Characteristics of Naturally Cured Pork Ham
Seonyeong Kang
,
Su Min Bae
,
Jiye Yoon
외 6명
한국식품영양과학회 학술대회발표집
2021.10
학술대회자료
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초록· 키워드
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This study was conducted to compare the quality characteristics of naturally cured ham prepared using various alternative methods for synthetic nitrite. The experiment groups included as follows: negative control (NC, non-added NaNO₂); positive control (PC, 0.01% NaNO₂); vegetable powder (VP, Chinese cabbage powder and starter culture); pre-converted solution (PCS, the VP was incubated for 6 h at 37℃); and pre-converted powder (PCP, freeze-dried PCS). The nitrate/nitrite levels added to the treatments except to NC were the same as PC. The pH was the highest (P<0.05) in VP among t ... 전체 초록 보기
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