Food Science of Animal Resources (한국축산식품학회지)
- Volume 20 Issue 2
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- Pages.139-145
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- 2000
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- 2636-0772(pISSN)
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- 2636-0780(eISSN)
Effects of Cold Storage on Quality and Storage Stability of Vegetable Hot Dog
냉장저장이 야채 핫도그의 품질 및 저장성에 미치는 영향
Abstract
This study was conducted to investigate the storage and quality characteristics of vegetable hot dog. The b-value of sausage was increased significantly, but the color of bread was not changed during storage. The hardness, springiness, cohesiveness and chewiness of sausage were not changed, but the gumminess was increased during storage. The hardness, springiness, cohesiveness and gumminess of bread were not changed, but the chewiness was decreased during storage. The moisture content of sausage was not changed, but that of bread was decreased during storage. The pH of vegetable hot dog showed 5.67~5.71 during storage. The TBA of sausage was increased from 0.13 to 0.29mg/kg, the VBN was increased from 4.24 to 5.46mg% during storage. The total plate counts showed