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SCOPUS
학술저널
Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제34권 제1호
- : SCOPUS, SCIE, KCI등재
- 2014.02
- 40 - 48 (9 pages)
In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p