The Physicochemical Properties of Pork Sausages with Red Beet Powder
نویسندگان
چکیده
منابع مشابه
The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage
The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture conte...
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This study investigated the heat level rating of several varieties of Korean red peppers. The chemical constitution of Korean red pepper samples were as follows: 0.54∼290.15 mg% capsaicinoids, 79.22∼139.09 ASTA value, and 16.76∼29.92% free sugar content. The heat level of the Korean red pepper samples was evaluated by trained panelists and the correlation coefficient and F value (0.001%) of the...
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ژورنال
عنوان ژورنال: Journal of Life Science
سال: 2015
ISSN: 1225-9918
DOI: 10.5352/jls.2015.25.8.896