한국식품영양학회:학술대회논문집 (Proceedings of the Korean Journal of Food and Nutrition Conference)
- 한국식품영양학회 2004년도 하계 학술 심포지엄
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- Pages.48-48
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- 2004
Effect of Shiitake(Lentinus edodes. p) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties
- Chun, S.S. (Dept. ol Food & Nutrition. Sunchon National University) ;
- Edger Chambers IV (The Sensory Analysis Center, Dept. Human Nutrition, Kansas State University) ;
- Delores H. Chambers (The Sensory Analysis Center, Dept. Human Nutrition, Kansas State University)
- 발행 : 2004.07.01
초록
Shiitake mushroom contained numerous nutrients, special flavor (lenthionine) and taste. In Asia, they are thought to have numerous medical properties f3r several diseases such as diabetes, anemia, tumors. Phosphates are known to increase hydration and water binding, stabilize meat emulsions, improve juiciness and tenderness, provide mineral supplementation, and maintain flavor of processed meat products. A lexicon f3r describing the texture and flavor of cooked pork patties were developed. (omitted)
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