Quality Characteristics of Low-Fat Sausage Containing Curcumin Extract during Cold Storage

Autor:	Dong-Hoon Kim, Mi-Ra Yang, Ki-Jong Jeong, Young-Sin Chung, Ki-Hoon Park, Il-Suk Kim, Sang-Keun Jin
Rok vydání:	2007
Předmět:	chemistry.chemical_compound chemistry Curcumin Low fat sausage Cold storage Animal Science and Zoology Food science Quality characteristics Food Science
Zdroj:	Korean Journal for Food Science of Animal Resources. 27:255-261
ISSN:	1225-8563
DOI:	10.5851/kosfa.2007.27.3.255
Popis:	The effects of curcumin extract on the physicochemical, microbial and sensory properties of low-fat sausages during refrigerated storage were studied. Sausage products were produced with three different formulations including 0%, 2.5%, and 5.0% curcumin extract. Low-fat sausages made with the addition of curcumin extract had lower (p0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::66be121cb6944cee3ce755d1669a816b https://doi.org/10.5851/kosfa.2007.27.3.255 Zobrazit plný text záznamu