단감분말을 함유한 저지방 돈육 미트패티의 냉동 저장 중 품질 변화

Pork patties were made containing hot air dried sweet persimmon powder (T1: 3%, T2: 6%) and freezer dried sweet persimmon powder (T3: 3%, T4: 6%). The control (C: no addition) and each treatment were stored for 40 days at -18℃. The pH value decreased (p0.05) preference score for overall acceptability.