Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 1
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- Pages.62-68
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- 2000
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- 0367-6293(pISSN)
Effect of Conjugated Linoleic Acid Additives on Quality Characteristics of Pork Patty
Conjugated Linoleic Acid 첨가가 돈육 패티의 품질특성에 미치는 효과
- Joo, Seon-Tea (Division of Animal Science, Gyeongsang National University) ;
- Lee, Jeong-Ill (Division of Animal Science, Gyeongsang National University) ;
- Hah, Kyung-Hee (Division of Animal Science, Gyeongsang National University) ;
- Ha, Yeong-Lae (Department of Agricultural Chemistry , Gyeongsang National University) ;
- Park, Gu-Boo (Division of Animal Science, Gyeongsang National University)
- Published : 2000.02.28
Abstract
Effects of conjugated linoleic acid (CLA) on physico-chemical properties of cooked ground pork patty were investigated for 11 days at
본 연구는 CLA를 이용한 다기능성 육제품의 제조 가능성을 알아보고자 첨가하는 지방의 일부를 CLA로 대체하여 돈육 patty를 제조하여 실험하였다. 제조된 patty를