Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)
- 2004.05a
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- Pages.236-238
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- 2004
Physicochemical and Textural Properties, and Flavor Compounds of Low-fat Sausages Manufactured with Various Levels and Molecular Weights of Chitosans
- Park, Sung-Y. (Biotechnology Research Institute and Department of Animal Science, Chonnam National University) ;
- Wang, Seung-H. (Biotechnology Research Institute and Department of Animal Science, Chonnam National University) ;
- Yoo, Seung-S. (Department of Culinary Science, Honam University) ;
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Chin, Koo-B.
(Biotechnology Research Institute and Department of Animal Science, Chonnam National University)
- Published : 2004.05.28
Abstract
Functional porperties such as CL, VP and EM did not affected by the addition of chitosans, however, level and MW of chitosans affected textural properties of LFSs, resulting in harder and springer texture of LFSs containing 0.3% MME chitosan as compared to others, Approximately 9 flavor compounds were different between RFC and LFS, and the addition of chitosans did not affected volatile compounds in the LFSs.
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