레드비트 색소 및 키토산 첨가가 저아질산염 소시지에 미치는 효과
- 강종옥 이강현
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제23권 제3호
- 등재여부 : KCI등재
- 215 - 220 (6 pages)
This study was carried out to produce reduced-nitrite sausages by using the red beet plgment and chitosan. The addition of red beet pigment affected the color of sausage and was effective in nitrite scavenging ability, water holding capacity, and tenderness. The addition of chitosan was effective in water holding capacity and tenderness, but was not effective in nitrite scavenging ability. On the other hand, the use of β -cyclodextrine was effective in water holding capacity and tenderness. Pyrophosphate was only effective in water holding capacity. The adding level of nitrite could be reduced by half by using red beet pigment and chitosan for the development of color of sausage.