열풍건조한 김치 분말이 저지방 소시지의 품질 특성에 미치는 영향

The effects of the addition of Kimchi powder at levels of 1%, 2%, and 3% (w/w) to sausage formulation on the quality characteristics of low-fat sausage were determined. The CIE L-values of low-fat sausages were lower than the control (p0.05), while sausages containing 3% Kimchi powder had the highest water content (p<0.05).