- Volume 25 Issue 9
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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
- Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
- Kim, Yeong-Jung (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
- Park, Jae-Hong (Swine Science and Technology Center, Gyeongnam National University of Science and Technology) ;
- Hur, In-Chul (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
- Nam, Sang-Hae (Division of Food Science, Gyeongnam National University of Science and Technology) ;
- Shin, Dae-Keun (Swine Science and Technology Center, Gyeongnam National University of Science and Technology)
- Received : 2012.03.06
- Accepted : 2012.05.29
- Published : 2012.09.01
This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone and sodium nitrite in combination with PFP were added to five different treatments sausages (CON (control) = 0.01% sodium nitrite, SP25 = 0.005% sodium nitrite and 0.25% purple-fleshed sweet potato powder combination, SP50 = 0.005% sodium nitrite and 0.5% purple-fleshed sweet potato powder combination, PP25 = 0.25% purple-fleshed sweet potato powder, PP50 = 0.5% purple-fleshed sweet potato powder). The sausages were cooked to
Purple-fleshed Sweet Potato;Sodium Nitrite;Texture;Sensory Evaluation;Sausage
Supported by : National Research Foundation of Korea (NRF)
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