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미나리과 산채의 육가공품에 대한 저장성 및 관능특성 - 참당귀.돌미나리.고수 -
Storage and Sensory Characteristics of Pork Meat Products added Umbelliferaeceae Wild Plants -Angelica gigas Nakai, Ostericum sieboldii Nakai and Coriandrum sativum Linnaeus-

허수진   (성신여자대학교 식품영양학과UU0000771  ); 조은자   (성신여자대학교 식품영양학과UU0000771  );
  • 초록

    Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3 $\times$ 10 $^{6}$ at four week'storage. As the percentage of wild plants powder in sausage was increased, total plate counts of bacteria decreased. Springiness, cohesiveness, chewiness, gumminess and hardness value of all sample were increased or decreased as storage time was longer. But they did not showed greatest various with storage time as well as additives. The sensory score of wild plants powder 0.5% added sausage were the highest, but wild plants powder 3.0% added sausage were the lowest. All the sensory score of coriander added sausage were high. The sensory score of all sample were decreased as storage time was prolonged. In wild plants powder 3.0% added sausage, the relationship between color, flavor, chewiness, wetness, taste and overall of sensory evaluation and all item of the textural characteristic showed huh correlation score. When storaging sausage for two weeks, the correlation of relationship between hardness of sensory evaluation and chewiness of textural characteristic was high.


  • 주제어

    Umbelliferaeceae .   sausage .   sensory evaluation.  

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  • 조은자 (41)

    1. 1984 "쇠고기 곰국의 조리중 지방산 및 Cholesterol 조성변화" 한국영양식량학회지 13 (4): 363~371    
    2. 1987 "취반온도가 밥의 노화속도에 미치는 영향" 한국식품과학회지 = Korean journal of food science and technology 19 (5): 451~452    
    3. 1987 "일반계(천마벼)와 다수계(가야벼) 쌀의 조리특성" 한국영양식량학회지 16 (2): 69~74    
    4. 1990 "현미와 백미의 저장중 이화학적 성질의 변화" 한국농화학회지 = Journal of the Korean society of Agricultural Chemistry and Biotechnology 33 (1): 24~33    
    5. 1991 "강남콩의 저장에 따른 이화학적 성질 및 조리특성 변화" 한국조리과학회지 = Korean Journal of Food and Cookery Science 7 (4): 15~22    
    6. 1993 "백미의 저장온도에 따른 이화학적 성질의 변화" 한국농화학회지 = Journal of the Korean society of Agricultural Chemistry and Biotechnology 36 (3): 146~153    
    7. 1994 "서울, 경남지역 승가(僧家)의 식생활(食生活)에 관한 조사연구 -I. 식이패턴과 특별식 중심으로-" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture 9 (2): 111~118    
    8. 1994 "서울, 경남지역 승가(僧家)의 식생활(食生活)에 관한 조사연구 -II. 주식(主食)과 부식(副食) 중심으로-" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture 9 (3): 267~275    
    9. 1995 "강낭콩 앙금 혼합율에 따른 양갱의 기계적.관능적 특성" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture 10 (4): 247~253    
    10. 1995 "강낭콩의 품종에 따른 형태적 특성 및 침지중 수화속도의 비교" 한국영양식량학회지 24 (2): 286~292    

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