Cargando…
Quality and Lactic Acid Bacteria Diversity of Pork Salami Containing Kimchi Powder
We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% KP (KP3), and 5% KP (KP5). The salami was fermented and aged for 2 days and 56 days, resp...
Autores principales: | Yoon, Ji Yeol, Kim, Dongwook, Kim, Eun-Bae, Lee, Sung-Ki, Lee, Mooha, Jang, Aera |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2018
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238042/ https://www.ncbi.nlm.nih.gov/pubmed/30479499 http://dx.doi.org/10.5851/kosfa.2018.e24 |
Ejemplares similares
-
Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages
por: Yu, Hyun-Hee, et al.
Publicado: (2017) -
Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts
por: Gil, Juae, et al.
Publicado: (2016) -
Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork
Sausages with White Kimchi Powder
por: Yoon, Jiye, et al.
Publicado: (2021) -
Effects of Doneness on the Microbial, Nutritional, and Quality
Properties of Pork Steak of Different Thicknesses
por: Jang, Aera, et al.
Publicado: (2019) -
Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi
por: Jung, Suk Hee, et al.
Publicado: (2012)