Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

changes of Palatability Traits of Mold Fermented Sausages during Ripening

곰팡이 발효소시지의 숙성에 따른 기호적 품질 특성의 변화

  • 고명수 (동남보건전문대학 식품가공과)
  • Published : 1998.03.01
Download PDF
⟨ Previous Next ⟩

Abstract

Changes of palatability traits such as color texture free amino acid and nucleotide-related compound of mold fermented sausages during ripening were investigated. The a-value of mold fermented sausages rapidly increased up to 7th days if ripening. The hardness of mold fermented sausages rapidly increased while springiness and cohesiveness slightly decreased during ripening. Total free amino acid of mold fermented sausages gradually increased during ripening. Contents of nucleotide-related compounds such as ATP, ADP, AMP and IMP of mold fermented sausages rapidly decreased during ripening.

Keywords