Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork

This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of al...

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Udgivet i:Korean J Food Sci Anim Resour
Main Authors: Lee, Soo-Yoen, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Choi, Min-Sung, Ham, Youn-Kyung, Choi, Yun-Sang, Lee, Ju-Woon, Lee, Si-Kyung, Kim, Cheon-Jei
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2015
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4662349/
https://ncbi.nlm.nih.gov/pubmed/26761840
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.3.277
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