Effects of radix puerariae extracts on physicochemical and sensory quality of precooked pork sausage during cold storage

LWT

Volumn 46, Issue 2, 2012, Pages 556-562

  Jung, Eun Young ^a   Yun, I Ran ^b   Go, Gwang woong ^c   Kim, Gap Don ^a   Seo, Hyun Woo ^a   Joo, Seon Tea ^a   Yang, Han Sul ^a  

^a Gyeongsang National University   (South Korea)

^b Gyeongnam Livestock Promotion Institute   (South Korea)

^c YALE UNIVERSITY SCHOOL OF MEDICINE   (United States)

Author keywords

Lipid oxidation; Precooked pork sausage; Radix puerariae; Sensory evaluation

Indexed keywords

COLD STORAGE; FOOD STORAGE; SENSORY ANALYSIS; TEXTURES;

COLOR AND TEXTURES; EATING QUALITY; LIPID OXIDATION; PRECOOKED PORK SAUSAGES; RADIX PUERARIAE; SENSORY PANELS; SENSORY QUALITIES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

MEATS;

EID: 84856049037     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.11.007     Document Type: Article

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