- HOME
- 홈페이지 이용안내
논문 기본정보
Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
논문 개요
| 기관명 | NDSL |
|---|---|
| 저널명 | Journal of animal science and technology |
| ISSN | ,2055-0391 |
| ISBN |
논문저자 및 소속기관 정보
| 저자(한글) | Kim, Ji-Han,Pyun, Chang-Won,Hong, Go-Eun,Kim, Soo-Ki,Yang, Cheul-Young,Lee, Chi-Ho |
|---|---|
| 저자(영문) | |
| 소속기관 | |
| 소속기관(영문) | |
| 출판인 | |
| 간행물 번호 | |
| 발행연도 | 2014-01-01 |
| 초록 | This study was performed to investigate the physicochemical and microbiological properties of isoflavone-treated dry cured sausage from sulfur fed pork (0.3%) during storage at $15^{ circ}C$ for 45 days. Groups were divided into three treatments: dry-cured sausages produced with pork fed general diet as the control group (CON), sulfur-fed pork (SUL) and isoflavone-(0.25%) treated sulfur-fed pork (ISO). Moisture content in all groups decreased dramatically from 55-57% to 10-11% during storage, whereas crude protein, crude fat, and ash content increased (P |
| 원문URL | http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=03553784&target=NART&cn=JAKO201403760397738 |
| 첨부파일 |
추가정보
| 과학기술표준분류 | |
|---|---|
| ICT 기술분류 | |
| DDC 분류 | |
| 주제어 (키워드) | Isoflavone,Dry-cured sausage,Sulfur,Lipid oxidation,Storage |