Effect of Nitrite Substitution of Sausage with Addition of Purple Sweet Potato Powder and Purple Sweet Potato Pigment |
Lee, Namrye
(Department of Food and Nutrition, Chungnam National University)
Kim, Chung Sick (Defense Agency for Technology and Quality) Yu, Gun Sung (Defense Agency for Technology and Quality) Park, Man Chun (Defense Agency for Technology and Quality) Jung, Wan Ou (Defense Agency for Technology and Quality) Jung, Un Kwon (Defense Agency for Technology and Quality) Jo, Yoon Joung (Department of Food and Nutrition, Chungnam National University) Kim, Kyung Hee (Department of Food and Nutrition, Chungnam National University) Yook, Hong Sun (Department of Food and Nutrition, Chungnam National University) |
1 | Choi SH, Kwon HC, An DJ, Park JR, Oh DH. 2003. Nitrite contents and storage properties of sausage added with green tea powder. Korean J Food Sci Ani Resour 23: 299-308. |
2 | Jung IC, Kang SJ, Kim MS, Yang JB, Moon YH. 2003. Effects of carcass grade and addition of mugwort powder on the storage stability of pork sausage. Korean J Food Sci Ani Resour 23: 285-291. |
3 | Choe JS, Chun HK, Hwang DY, Nam HJ. 2005. Consumer perceptions of food-related hazards and correlates of degree of concerns about food. J Korean Soc Food Sci Nutr 34:66-74. DOI |
4 | Park EJ, Park GS. 2012. Quality characteristics of jelly prepared with purple sweet potato powder. Korean J Food Culture 27: 730-736. DOI ScienceOn |
5 | Liu Y, Jeong DH, Jung JH, Kim HS. 2013. Quality characteristics and antioxidant activities of cookies added with purple sweet potato power. Korean J Food Cookery Sci 2:275-281. |
6 | Lee SM. 2013. A study on the quality characteristics of gruel supplemented with purple sweet potato. J East Asian Soc Dietary Life 23: 234-240. |
7 | Lee JS. 2012. Quality characteristics of wet noodles added with freeze-dried purple sweet potato power. Korean J Culinary Res 18: 279-292. |
8 | Park YM, Kim MH, Yoon HH. 2012. Quality characteristics of Sulgidduck added with purple sweet potato. Korean J Culinary Res 18: 54-64. |
9 | Korean Food and Drug Administration. 2008. Food sanitation law. Ministry of Food and Drug Safety, Cheongju, Korea. |
10 | AOAC. 2000. Official methods of analysis of AOAC Intl. 17th ed. Association of Official Analytical Chemists, Gaithersburg, MD, USA. Method 950.46, 991.36. |
11 | Kim KE, Kim SS, Lee YT. 2010. Physicochemical properties of flours prepared from sweet potatoes with different flesh colors. J Korean Soc Food Sci Nutr 39: 1476-1480. DOI |
12 | Jin SK, Kim YJ, Park JH, Hur IC, Nam SH, Shin D. 2012. Effects of purple-fleshed sweet potato (Ipomoera batatas cultivar Ayamurasaki) powder addition on color and texture properties and sensory characteristics of cooked pork sausages during storage. Asian-Australas J Anim Sci 25: 1329-1337. DOI ScienceOn |
13 | Kang JO, Lee GH. 2003. Effects of pigment of red beet and chitosan on reduced nitrite sausages. Korean J Food Sci Ani Resour 23: 215-220. |
14 | Park WY, Kim YJ. 2009. Effect of garlic and onion juice addition on the lipid oxidation, total plate counts and residual nitrite contents of emulsified sausage during cold storage. Korean J Food Sci Ani Resour 29: 612-618. DOI |