Improved Quality Properties of Low-Fat Meat Patties Containing Sweet Persimmon Powder during Freeze Storage

Authors :: Il-Suk Kim
Chang-Ju Ha
Sang-Keun Jin
Source :: Korean Journal for Food Science of Animal Resources. 28:113-121
Publication Year :: 2008
Publisher :: Korean Society for Food Science of Animal Resources, 2008.
Abstract: Pork patties were made containing hot air dried sweet persimmon powder (T1: 3%, T2: 6%) and freezer dried sweet persimmon powder (T3: 3%, T4: 6%). The control (C: no addition) and each treatment were stored for 40 days at . The pH value decreased (p0.05) preference score for overall acceptability.

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