학술저널
Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제34권 제1호
-
2014.02122 - 126 (5 pages)
- 0
커버이미지 없음
This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups. The redness increased in a dose-dependent manner, but the yellowness decreased significantly with the addition of 7% chicken breast meat (p
(0)
(0)