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1% 3%  (4±1℃) 21  pH, peroxide value, TBARS,      .      ,  1%  T1,  3%  T2,  1%  T3   3%  T4  5   0, 7, 14  21  . pH      ,     ,  pH  .    ,        (p<0.05). TBARS    ,          ,   .      TBARS  (p<005).       , 0   ,   3%  T2    .      T2    .      3%          .

han-gug chugsan sigpum hag-hoeji/korean journal for food science of animal resources

Effect of Garlic and Onion Juice Addition on the Lipid Oxidation, Total Plate Counts and Residual Nitrite Contents of Emulsified Sausage during Cold Storage