Authors : Young-kyun Kim
Abstract: The studies were carried out to develop the functional meat new product manufactured organic farming purple sweet potato and Jeju Native Black Pork. The peoples interest to the healthy, low-calories food is growing up, the food service industry is developing and making functional food which helps to a sale strategy. The survey for the recognition and preference for sausage using organic farming purple sweet potato and Jeju Island Black Pork performed from December 1-20 in the year of 2016 by subjecting 45 majoring in food engineering and belonging to food resource development laboratory and frequency analysis was used for the statistical technique. Through the survey results organic farming purple sweet potato black pork sausage products and recipes. Questionnaire investigation result for the group revealed that 50% or more of the group showed common level of their interest in the development of organic farming purple sweet potato Jeju native black pork sausage. Improved texture added organic farming purple sweet potato. Sausage dietary fiber improved hygiene is important and flavor, convenience of cooking, kind of product. Sausage functionality has been improved. Modern men, colorectal cancer, adult diseases such as cardiovascular disease and increase as the increase of dietary fiber and carbohydrate reduction seem to have a very positive effect.
Young-kyun Kim , 2018. Development of Functional Sausage Manufactured Organic Farming Purple Sweet Potato and Jeju Island Black Pork. Journal of Engineering and Applied Sciences, 13: 1154-1157. Asian Journal of Information Technology, 18: 250-260.