Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 18 Issue 6
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- Pages.959-964
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Effects of Natural Plant Materials on Color and Lipid Oxidation of Ground Pork
식물 소재 첨가가 분쇄 돈육의 육색 및 지방 산화에 미치는 영향
- Choi, Min-Hee (Dept. of Food Science and Nutrition, Daejin University) ;
- Chung, Hai-Jung (Dept. of Food Science and Nutrition, Daejin University)
- Published : 2008.12.31
Abstract
The principal objective of this study was to assess the effects of the addition of natural plant materials on the color and lipid oxidation of ground pork. Ground pork was blended with 0.3% (w/w) of cactus, fennel seed, orange peel, and rosemary, respectively, and stored for 8 days at