Effect of fermented red beet extracts on the shelf stability of lowsalt frankfurters
2017
Hwang, K.E., Konkuk University, Seoul, Republic of Korea | Kim, T.K., Korean Food Research Institute, Seongnam, Republic of Korea | Kim, H.W., Korean Food Research Institute, Seongnam, Republic of Korea | Oh, N.S., Seoul Dairy Cooperative, Ansan, Republic of Korea | Kim, Y.B., Korean Food Research Institute, Seongnam, Republic of Korea | Jeon, K.H., Korean Food Research Institute, Seongnam, Republic of Korea | Choi, Y.S., Korean Food Research Institute, Seongnam, Republic of Korea
The effect of fermented red beet (FRB) on shelflife of low-salt frankfurters stored for 4 weeks was investigated. The pH, volatile basic nitrogen (VBN), lightness, and yellowness of frankfurters decreased with increasing levels of FRB, whereas the redness of frankfurters increased with increasing levels of FRB. The VBN, thiobarbituric acid reactive substance values, total viable count, and redness of all treatments decreased with increasing period of refrigeration storage. The appearance, color, and juiciness scores of the control and treatments decreased with increasing period of refrigeration storage. However, there was no significant (p greater than 0.05) difference among the treatments except for the color of T3 (3.0% FRB) and juiciness of T4 (5.0% FRB). The flavor, tenderness, and overall acceptability scores of all the treatments decreased with increasing storage periods. These results demonstrated that FRB can be added to low-salt frankfurters to maintain their qualities and extend the shelf-life of refrigerated storage.
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