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토마토가 함유된 비가열 미트패티의 냉동 저장 중 품질특성Quality Characteristics of Non-cooked Meat Patties with Ground Raw Tomato During Freeze Storage
- Other Titles
- Quality Characteristics of Non-cooked Meat Patties with Ground Raw Tomato During Freeze Storage
- Issue Date
- 2008
- Publisher
- 한국축산학회
- Keywords
- Tomato; Meat patties; Phsycochemical and Sensory Properties
- Citation
- 한국축산학회지, v.50, no.4, pp 535 - 542
- Pages
- 8
- Indexed
- KCI
- Journal Title
- 한국축산학회지
- Volume
- 50
- Number
- 4
- Start Page
- 535
- End Page
- 542
- ISSN
- 2672-0191
2055-0391
- Abstract
- The effects of tomato on the phsycochemical and sensory properties of meat patties during frozen storage were studied. Meat patties were produced with four different formulation including 0, 0.5, 1.0 and 1.5% chopped raw tomato. Meat patties made with the addition of tomato had higher(p<0.05) pH, L* and a* value than those of control sample. TBARS of all treatments were lower(p<0.05) when compared with those for control. In sensory evaluation, treatment groups resulted in slightly higher(p>0.05) score in overall acceptability. In the manufacture of functional meat patties containing tomato, further studied are needs on addition type and ratio of tomato materials during frozen storage than those of products without tomato.
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Collections - 농업생명과학대학 > 축산과학부 > Journal Articles
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