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오영숙 ( Yeoung Suk Oh ),이신호 ( Shin Ho Lee ),박나영 ( La Young Park ),정은주 ( Eun Ju Jeong ) 대구가톨릭대학교 자연과학연구소 2008 자연과학연구논문집 Vol.6 No.1
This studies were carried out to investigate the quality characteristics of pork patties prepared with Crataegi Fructus ethanol extracts(CF; 1, 3, 5%). The water holding capacity of pork patties were decreased as increase of CF concentration. Cooking loss of pork patty prepared with 1% CF(PWC) did not show significant difference compared to control during storage periods. TBARS value of control was higher than that of PWC. Lipid oxidation of pork patties was inhibited by addition of CF during storage periods. The sensory quality such as taste, color, flavor and overall acceptability of pork patties prepared with CF was higher than those of control and increased as increase of CF concentration.
오영숙 ( Yeoung Suk Oh ),정태성 ( Tae Seong Jeong ),박나영 ( La Young Park ),이신호 ( Shin Ho Lee ) 대구가톨릭대학교 자연과학연구소 2008 자연과학연구논문집 Vol.6 No.1
The physiological and microbiological characteristics of mul-kimchi prepared with licoric(Glycyrrhiza glabra) water extract(MKWL) or water(control) were investigated during fermentation for 15 days at 10℃. The total aerobes in MKWL were lower than in control. But changes of lactic bacteria did not show sinificant difference between MKWL and control. The pH of MKWL was lower than that of control during fermentation, The titratable acidity change of MKWL showed the same tendancy as pH. Except flavor the sensory quality(taste, color, sourness and overall acceptability) did not show significant difference between MKWL and control.