한국축산식품학회지 (Food Science of Animal Resources)
- 제20권2호
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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)
냉장저장이 야채 핫도그의 품질 및 저장성에 미치는 영향
Effects of Cold Storage on Quality and Storage Stability of Vegetable Hot Dog
초록
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