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Nutritional Evaluation and Physico-Chemical Changes of Emulsified-Sausages Sold at Korean Markets during Storage at 1$0^{\circ}C$  

권관웅 (남부햄 주식회사)
이성갑 (한경대학교 대학원 식품공학과, 식품생명산업연구소)
김동수 (한국식품개발연구원)
이옥환 (한국식품개발연구원)
Publication Information
Food Science of Animal Resources / v.22, no.4, 2002 , pp. 294-300 More about this Journal
Abstract
The physico-chemical properties of emulsified-sausages(wienner, frankfruter and boiled) were investigated during storage at 10$^{\circ}C$. Percentages of moisture, protein, fat, ash and carbohydrate in all treatments ranged 50.4∼53.4, 12.3∼16.0, 22.8∼26.5, 2.0∼2.9 and 6.5∼9.8%, respectively. Oleic, palmitic, linoleic and stearic acids were major fatty acids in various sausage samples. Glutamic and aspartic acids in these sausages were major. amino acids. In all treatments, sodium nitrite contents and organoleptic characteristics were decreased with increased storage time, while the mean values of volatile basic nitrogen(VBN), total bacterial count and thiobarbituric acid(TBA) were increased with increased storage time.
Keywords
emulsified-sausages; wienner; frankfurter; sodium nitrite; VBN; TBA;
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