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Korean journal for food science of animal resources = 한국축산식품학회지 v.32 no.2, 2012년, pp.142 - 148   SCIE SCOPUS
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Effects of Dietary Fiber and Stevioside Mixture on Quality Attributes of Sausage and the Blood Properties of Rats

Kang, Jong-Ok    (Department of Animal Resources Science, Dankook University   ); Hong, Sung-Moon    (Department of Animal Resources Science, Dankook University  );
  • 초록

    This study was conducted to examine the physiochemical characteristics (PC) of a sausage with added dietary fiber and stevioside mixture, as well as the blood properties (BP) of rats with feeding of the sausage. There were no significant differences between the control and the treatments in the PC; in case of treatments, as additive contents of dietary fiber (1-3%) and stevioside (0.05-1.5%), redness ( $a^*$ ) gradually increased, but yellowness ( $b^*$ ) rapidly decreased (p 0.05). However, body weights of rats increased with treatments. Overall, it is suggested that adding dietary fiber and stevioside mixture to sausages can moderately improve the redness, and also reduce the levels of sugar, cholesterol and neutral lipids in the blood without noticeably affecting the WHC, oxidant stability, appearance, and taste.


  • 주제어

    dietary fiber .   stevioside .   sausage quality .   blood properties.  

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