동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제18권6호
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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)
식물 소재 첨가가 분쇄 돈육의 육색 및 지방 산화에 미치는 영향
Effects of Natural Plant Materials on Color and Lipid Oxidation of Ground Pork
- Choi, Min-Hee (Dept. of Food Science and Nutrition, Daejin University) ;
- Chung, Hai-Jung (Dept. of Food Science and Nutrition, Daejin University)
- 발행 : 2008.12.31
초록
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