Korean J. Food Sci. An. Vol. 36, No. 6, pp. 729~736 (2016) © 2016 Korean Society for Food Science of Animal Resources
DOI https://doi.org/10.5851/kosfa.2016.36.6.729 pISSN 1225-8563 eISSN 2234-246X
ARTICLE
Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork Min-Gu Ju, Ji-Han Kim, Hyun-Joo Jang, Su-Jung Yeon, Go-En Hong, Woojoon Park, Han Geuk Seo, and Chi-Ho Lee* Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Abstract This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash contents of SP were significantly higher than those of NP (p
DOI https://doi.org/10.5851/kosfa.2016.36.6.729 pISSN 1225-8563 eISSN 2234-246X
ARTICLE
Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork Min-Gu Ju, Ji-Han Kim, Hyun-Joo Jang, Su-Jung Yeon, Go-En Hong, Woojoon Park, Han Geuk Seo, and Chi-Ho Lee* Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Abstract This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash contents of SP were significantly higher than those of NP (p
