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SCOPUS
학술저널
젖산나트륨과 키토산을 첨가한 저지방 기능성 소시지의 냉장 저장 중의 품질 및 저장성 증진 효과
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제23권 제2호
- : SCOPUS, SCIE, KCI등재
- 2003.06
- 128 - 136 (9 pages)
This study was performed to evaluate physico-chemical and textural properties, and shelf-life effect of low-fat functional sausages(LFFS) manufactured with sodium lactate(SL), lac color and various molecular weights of chitosans(low=1.5 kDa, medium=30~40 kDa and high=200 kDa) during storage at 4℃ for 8 weeks, LFFS had a pH range of 6.39~6.50, 76~78% moisture,