Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage

This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone and sodium nitrite in combination with PFP were added to five different treatments sausages (CON (con...

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Bibliographische Detailangaben
Hauptverfasser: Jin, Sang-Keun, Kim, Yeong-Jung, Park, Jae Hong, Hur, In-Chul, Nam, Sang-Hae, Shin, Daekeun
Format: Artigo
Sprache:Inglês
Veröffentlicht: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2012
Schlagworte:
Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4092932/
https://ncbi.nlm.nih.gov/pubmed/25049698
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.2012.12125
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