지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 125 - 133 (9page)
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The aim of this research was to evaluate the effects of rosemary and kimchi powder on the quality characteristics of pork patties. Cooked pork patties was stored at $3^{\circ}C$ for 15 days. Rosemary powder, either alone or with Kimchi powder, was highly effective in inhibiting lipid oxidation. The AV and TBARS values of R4(additional group of 4% rosemary powder) and RK(additional group of 2% rosemary powder +2% kimchi powder) were slightly lower than those of the control group. Sensory preferences for pork patties decreased with increased of storage time period. In a sensory evaluation, R4 showed the low sensory scores, whereas RK was highly evaluated compared to control. In conclusion, we determined that the pork patties with added 2% rosemary powder and 2% kimchi powder had the most favorable antioxidant effects and sensory qualities.
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참고문헌 (16)
참고문헌 신청
한국식품공업협회 / 2010 / 식품공전 / 식품공전 :225~226
AOAC / 1990 / Official Methods of Analysis of AOAC international 14th ed / Association of Official Analytical Chemists
Bemond P / 1990 / Biological Effects of Food Antioxidants in Food Antioxidants Chapter 6 / Elsevier Applied Science
Branen AL / 1975 / Toxicological and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene / J Am Oil Chem Soc 52(2):59~63
El-Alim SSLA / 1999 / Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage / J Sci Food Agric 72(2):277~285
AOAC / 1990 / Official Methods of Analysis of AOAC international 14th ed / Association of Official Analytical Chemists
Bemond P / 1990 / Biological Effects of Food Antioxidants in Food Antioxidants Chapter 6 / Elsevier Applied Science
Branen AL / 1975 / Toxicological and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene / J Am Oil Chem Soc 52(2):59~63
El-Alim SSLA / 1999 / Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage / J Sci Food Agric 72(2):277~285
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