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http://dx.doi.org/10.5187/JAST.2005.47.1.099

Effects of Addition of Citron Peel Powder on the Proximate Composition, Minerals, Vitamin A, C content and Fatty Acid Composition of Emulsion-type Sausage  

Lee, Jae-Ryong (Gyeongnam Province Advanced Swine Research Institute)
Jung, J.D. (Gyeongnam Province Advanced Swine Research Institute)
Hah, Y.J. (Gyeongnam Province Advanced Swine Research Institute)
Lee, J.W. (Gyeongnam Province Advanced Swine Research Institute)
Lee, J.I. (Gyeongnam Province Advanced Swine Research Institute)
Lee, J.D. (Livestock Division, Kyongsangnamdo Provincial Office)
Park, G.B. (Division of Animal Science, Gyeongsang National University)
Kwck, S.J. (Gyeongnam Province Advanced Swine Research Institute)
Publication Information
Journal of Animal Science and Technology / v.47, no.1, 2005 , pp. 99-106 More about this Journal
Abstract
This study was carried out to investigate the effects of addition of citron peel powder(OJ 0/0, 0.60/0, 0.9 %) on proximate composition, minerals, vitamin A, C content and fatty acid composition of emulsion-type sausages. The moisture content of sausage containing 0.3% citron peel powder were significantly(P< 0.05) higher compared to those for control. The crude fat content of sausage containing citron peel powder were significantly( P< 0.05) lower compared to those for control. The crude ash content of sausage containing 0.9% citron peel powder were significantly(P< 0.05) higher compared to those for control. The minerals, vitamin A and C content of sausage containing citron peel powder were significantly(P < 0.05) higher compared to those for control. The palmitic acid(CI6: 0) and linoleic acid(CI8: 2) content of sausage containing citron peel powder were higher compared to those for control, but the palmitoleic acid(CI6: I) content of sausage containing 0.9% citron peel powder were lower. The total saturated fatty acid content of sausage containing 0.3% citron peel powder were significantly(P < 0.05) lower compared to those for control.
Keywords
Citron peel powder; Minerals content; Vitamin A and C; Emulsion-type sausage;
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