Korean J. Food Sci. An. Vol. 36, No. 6, pp. 737~743 (2016) © 2016 Korean Society for Food Science of Animal Resources
DOI https://doi.org/10.5851/kosfa.2016.36.6.737 pISSN 1225-8563 eISSN 2234-246X
ARTICLE
Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage Sin-Young Park and Hack-Youn Kim* Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
Abstract The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein content was significantly less than that observed for the control (p
DOI https://doi.org/10.5851/kosfa.2016.36.6.737 pISSN 1225-8563 eISSN 2234-246X
ARTICLE
Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage Sin-Young Park and Hack-Youn Kim* Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
Abstract The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein content was significantly less than that observed for the control (p
