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KMID : 1024619980180010057
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Food Science of Animal Resources
1998 Volume.18 No. 1 p.57 ~ p.62
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changes of Palatability Traits of Mold Fermented Sausages during Ripening
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Kim Chang-Han
Ko Myung-Soo
Lee Koang-Hyoung
Park Woo-Mun
Yoo-Ick-Jong
Lee Chi-Ho
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Abstract
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Changes of palatability traits such as color texture free amino acid and nucleotide-related compound of mold fermented sausages during ripening were investigated. The a-value of mold fermented sausages rapidly increased up to 7th days if ripening. The hardness of mold fermented sausages rapidly increased while springiness and cohesiveness slightly decreased during ripening. Total free amino acid of mold fermented sausages gradually increased during ripening. Contents of nucleotide-related compounds such as ATP, ADP, AMP and IMP of mold fermented sausages rapidly decreased during ripening.
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KEYWORD
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palatability trait, mold fermented sausage, ripening
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