Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 12 Issue 2
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- Pages.141-153
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- 2002
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Storage and Sensory Characteristics of Pork Meat Products added Umbelliferaeceae Wild Plants -Angelica gigas Nakai, Ostericum sieboldii Nakai and Coriandrum sativum Linnaeus-
미나리과 산채의 육가공품에 대한 저장성 및 관능특성 - 참당귀.돌미나리.고수 -
Abstract
Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3