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SCOPUS
학술저널
우지방을 현미유와 올리브유로 대체한 우육 패티의 냉장저장 중 품질변화
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제31권 제5호
- : SCOPUS, SCIE, KCI등재
- 2011.10
- 763 - 771 (9 pages)
The effects of replacing tallow with plant oils on the chemical composition, physical properties, fatty acid composition, and sensory properties of beef patties were investigated. Beef patties were produced with seven different formulations: control (tallow, 100%), rice-bran oil replaced (TR) and olive oil replaced (TO) (each at 20%, 40%, and 60% substitution). Fat content of beef patties increased, whereas moisture content decreased with increased TR and TO. Beef patties had increased lightness and yellowness but decreased pH and redness compared to those in the control (p