 |
|
Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage
Sang-Keun Jin (Jin SK), Yeong-Jung Kim (Kim YJ), Jae Hong Park (Park JH), In-Chul Hur (Hur IC), Sang-Hae Nam (Nam SH), Daekeun Shin (Shin D)
Asian-Australas J Anim Sci. 2012;25(9):1329-1337. Published online 2012 Aug 22 DOI: https://doi.org/10.5713/ajas.2012.12125
|
|
Citations to this article as recorded by
 Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite
Elisa Rafaela Bonadio Bellucci, Tiago Luís Barretto, José Manuel Lorenzo Rodriguez, Camila Vespúcio Bis-Souza, Francisco Jose Barba, Andrea Carla da Silva Barretto
Scientia Agricola.2021;[Epub] CrossRef Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages
Sang-Keun Jin, Teak-Soon Shin, Dong-Gyun Yim
Journal of Animal Science and Technology.2020; 62(5): 702. CrossRef Effect of grape seed flour on the quality of summer salami
Sonia Amariei, Liliana Norocel, Sergiu Pădureţ, Gheorghe Gutt
Journal of Food Processing and Preservation.2018; 42(5): e13601. CrossRef Effect of surimi on quality characteristics of dry and semi-dry (non-fermented) pork sausages during cold storage
Sang-Keun Jin, Hee-Jun Jeong, Jung-Seok Choi
Journal of Food Measurement and Characterization.2017; 11(3): 1370. CrossRef The role of monoxide hemoglobin in color improvement of chicken sausage
Peng Xu, Xuefeng Zhu, Shengjiang Tan, Hao Qin, Cunliu Zhou
Food Science and Biotechnology.2016; 25(2): 409. CrossRef Effect of Nitrite Substitution of Sausage with Addition of Purple Sweet Potato Powder and Purple Sweet Potato Pigment
Namrye Lee, Chung Sick Kim, Gun Sung Yu, Man Chun Park, Wan Ou Jung, Un Kwon Jung, Yoon Joung Jo, Kyung Hee Kim, Hong Sun Yook
Journal of the Korean Society of Food Science and Nutrition.2015; 44(6): 896. CrossRef Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage
S.K. Jin, J.H. Park
Asian-Australasian Journal of Animal Sciences.2013; 26(12): 1753. CrossRef Antioxidant Activities of <italic>Achyranthes japonica</italic> Nakai Extract and Its Application to the Pork Sausages
J. H. Park, S. N. Kang, D. Shin, I. C. Hur, I. S. Kim, S. K. Jin
Asian-Australasian Journal of Animal Sciences.2013; 26(2): 287. CrossRef
|