Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effects of Addition of Citron Peel Powder on the Proximate Composition, Minerals, Vitamin A, C content and Fatty Acid Composition of Emulsion-type Sausage

유자과피 분말 첨가가 유화형 소시지의 일반 성분, 무기물, 비타민 A, C 함량 및 지방산 조성에 미치는 영향

  • 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)
  • 이제룡 (경상남도 첨단양돈연구소) ;
  • 정재두 (경상남도 첨단양돈연구소) ;
  • 하영주 (경상남도 첨단양돈연구소) ;
  • 이진우 (경상남도 첨단양돈연구소) ;
  • 이정일 (경상남도 첨단양돈연구소) ;
  • 이중동 (경남도청 축산과) ;
  • 박구부 (경상대학교 동물자원과학부) ;
  • 곽석준 (경상남도 첨단양돈연구소)
  • Published : 2005.02.28
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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

References

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