커버이미지 없음
KCI등재
학술저널
용해성에 따른 토마토 건조 분말을 첨가한 돈육 패티의 이화학적 특성 및 항산화 활성
- 김형상 진구복
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제31권 제3호
- 등재여부 : KCI등재
- 2011.06
- 436 - 441 (6 pages)
This study was performed to evaluate physico-chemical properties and antioxidant activity of pork patties with tomato powder as affected by water solubility. Fresh tomatoes were homogenized and dried in a 60℃ oven. Dried tomato powder was added to double deionized-water and stirred. The soluble and insoluble portions were collected by freeze-drying. Thus, total dried powder (T1) and water soluble (T2) and insoluble powders (T3) were prepared for the experiment. Pork patties containing 0.5% water insoluble powder had the highest redness and yellowness values among the treatments (p