Effects of Purple-fleshed Sweet Potato ( Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage

Effects of Purple-fleshed Sweet Potato ( Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage

This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone and sodium nitrite in combination with PFP were added to five different treatments sausages (CON (con...

Full description

Bibliographic Details
Main Authors: Sang-Keun Jin, Yeong-Jung Kim, Jae Hong Park, In-Chul Hur, Sang-Hae Nam, Daekeun Shin
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2012-09-01
Series:Asian-Australasian Journal of Animal Sciences
Subjects:
Purple-fleshed Sweet Potato
Sodium Nitrite
Texture
Sensory Evaluation
Sausage)
Online Access:http://www.ajas.info/upload/pdf/25-173.pdf

Internet

http://www.ajas.info/upload/pdf/25-173.pdf

Similar Items