http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
오늘 본 자료
로즈마리 분말과 김치 분말을 첨가한 돈육 패티의 조리 후 저온저장시의 품질 특성
오비세,임양이,고성희,김현정,김혜영,Oh, Bi-Se,Lee, Yang-Iee,Ko, Seong-Hee,Kim, Hyun-Jung,Kim, Heh-Young 한국식품조리과학회 2011 한국식품조리과학회지 Vol.27 No.2
The aim of this research was to evaluate the effects of rosemary and kimchi powder on the quality characteristics of pork patties. Cooked pork patties was stored at $3^{\circ}C$ for 15 days. Rosemary powder, either alone or with Kimchi powder, was highly effective in inhibiting lipid oxidation. The AV and TBARS values of R4(additional group of 4% rosemary powder) and RK(additional group of 2% rosemary powder +2% kimchi powder) were slightly lower than those of the control group. Sensory preferences for pork patties decreased with increased of storage time period. In a sensory evaluation, R4 showed the low sensory scores, whereas RK was highly evaluated compared to control. In conclusion, we determined that the pork patties with added 2% rosemary powder and 2% kimchi powder had the most favorable antioxidant effects and sensory qualities.
연구논문 : 로즈마리 분말과 김치 분말을 첨가한 돈육 패티의 조리 후 저온저장시의 품질 특성
고성희 ( Seong Hee Ko ),임양이 ( Yang Iee Lee ),오비세 ( Bi Se Oh ),김현정 ( Hyun Jung Kim ),김혜영 ( Heh Young Kim ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.2
The aim of this research was to evaluate the effects of rosemary and kimchi powder on the quality characteristics of pork patties. Cooked pork patties was stored at 3℃ for 15 days. Rosemary powder, either alone or with Kimchi powder, was highly effective in inhibiting lipid oxidation. The AV and TBARS values of R4(additional group of 4% rosemary powder) and RK(additional group of 2% rosemary powder + 2% kimchi powder) were slightly lower than those of the control group. Sensory preferences for pork patties decreased with increased of storage time period. In a sensory evaluation, R4 showed the low sensory scores, whereas RK was highly evaluated compared to control. In conclusion, we determined that the pork patties with added 2% rosemary powder and 2% kimchi powder had the most favorable antioxidant effects and sensory qualities.