Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/45146
DC FieldValueLanguage
dc.contributor.authorLiu, D.C.en_US
dc.contributor.author譚發瑞zh_TW
dc.contributor.authorTsau, R.T.en_US
dc.contributor.authorLin, Y.C.en_US
dc.contributor.authorJan, S.S.en_US
dc.contributor.authorTan, F.J.en_US
dc.contributor.author劉登城zh_TW
dc.date2009zh_TW
dc.date.accessioned2014-06-06T08:14:34Z-
dc.date.available2014-06-06T08:14:34Z-
dc.identifier.issn0308-8146zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/45146-
dc.description.abstractThe purpose of this study was to evaluate the effect of rosemary or Chinese mahogany, at levels of 500, 1000 and 1500 ppm, of the phenolic Compounds, on the quality of fresh chicken sausage stored at 4 degrees C for 14 days. The results showed that sausages with addition of Chinese mahogany or rosemary underwent less pH value reduction. The intense colour of Chinese mahogany or rosemary resulted in samples with lower L values and higher a values. Samples with more Chinese mahogany or rosemary added had higher total phenolic compounds. Lower TBA (thiobarbituric acid) and VBN (volatile basic nitrogen) values, and lower total plate counts were observed for the samples with Chinese mahogany or rosemary added. Samples with Chinese mahogany added had higher overall acceptance than had samples with rosemary added. Some volatile compounds, including alcohols, acids, esters, aldehydes, ethers and phenolic compounds, were isolated from the samples and identified. (C) 2009 Elsevier Ltd. All rights reserveden_US
dc.language.isoen_USzh_TW
dc.relationFood Chemistryen_US
dc.relation.ispartofseriesFood Chemistry, Volume 117, Issue 1, Page(s) 106-113.en_US
dc.relation.urihttp://dx.doi.org/10.1016/j.foodchem.2009.03.083en_US
dc.subjectChinese mahoganyen_US
dc.subjectRosemaryen_US
dc.subjectFresh sausageen_US
dc.subjectVolatile compounden_US
dc.subjectlipid oxidationen_US
dc.subjectrosmarinus-officinalisen_US
dc.subjecttoona-sinensisen_US
dc.subjectantioxidanten_US
dc.subjectactivitiesen_US
dc.subjectalpha-tocopherolen_US
dc.subjectcarnosic aciden_US
dc.subjectessential oilen_US
dc.subjectextractsen_US
dc.subjectproductsen_US
dc.subjectchitosanen_US
dc.titleEffect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storageen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1016/j.foodchem.2009.03.083zh_TW
item.languageiso639-1en_US-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeJournal Article-
item.fulltextno fulltext-
item.grantfulltextnone-
Appears in Collections:動物科學系
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