THE EFFECT OF HOT AIR-DRIED KIMCHI POWDER ON THE QUALITY CHARACTERISTICS OF SPREADABLE PORK LIVER SA

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：GU988968

【摘要】

：

【作者】

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J.H.Choe D.J.Hart J.H.Choi H.Y.Kim M.A.Lee K.I.An H.D.Paik C.J.Kim

【机构】

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Department of Food science and Biotechnology of Animal Resources, Konkuk University, 143-701, 1 Hway

【出处】

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第十四届世界食品科技大会

【发表日期】

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2008年1期

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　　The effects of hot air-dried kimchi powder on the quality characteristics of spreadable pork liver sausages (kimchi powder contents; 0,1,2 and 3 %) were evaluated.The moisture content of liver sausages with kimchi powder was higher than the control (P<0.05).However,the protein content of liver sausageswith kimchi powder was lower than the control (P<0.05).The fat and ash content of liver sausages comaming 3% kimchi powder were highest.

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THE EFFECT OF HOT AIR-DRIED KIMCHI POWDER ON THE QUALITY CHARACTERISTICS OF SPREADABLE PORK LIVER SA

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