귤 과피 분말을 첨가한 피막제 처리에 의한 돈육의 저장성 향상

This study aimed to investigate the effect of a coating agent on pork storage. Pork was coated with a coating agent containing sodium carboxymethyl cellulose (CMC) and mandarin peel powder (M). The treatments were divided into control, a 0.1% CMC treatment, and a 0.1% CMC +5% M treatment, and pH, co...

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Bibliographic Details
Published inHan'gug sigpum wi'saeng anjeonseong haghoeji Vol. 38; no. 2; pp. 55 - 62
Main Authors 최현정, 김용석, Hyeonjeong Choi, Yong-Suk Kim
Format Journal Article
LanguageKorean
Published 한국식품위생안전성학회 30.04.2023
Subjects
식품과학
2-Thiobarbituric acid reactive substances
Shelf life
Mandarin
Volatile basic nitrogen
Coating agent
Online AccessGet full text
ISSN1229-1153
2465-9223

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Table of Contents:
  • ABSTRACT Materials and Methods 재료 귤 과피의 분말화 및 피막제의 제조 돈육의 코팅 처리 pH 색도 측정 2-Thiobarbituric acid reactive substances (TBARS) 측정 Volatile basic nitrogen (VBN) 함량 일반세균 수 측정 통계처리 Results and Discussion 피막제로 처리한 돈육의 pH 피막제로 처리한 돈육의 색도 TBARS VBN 함량 일반세균 국문요약 Conflict of Interests ORCID References