참고문헌
- Kim WI. Orthodox Sushi. p. 235. Hyungseul Press, Seoul, Korea (1995)
- Kamoto L. Cultured red sea bream. J. Sci. Cookery 13: 106-110 (1980)
- Hasimoto HR. Taste of marine products. Cookery Sci. 5: 2-7 (1972)
- Titus DS, Klis JB. Product improvement with new flavor enhancers. Food Proc. 24: 150 (1963)
- Yamaguchi S. The synergistic taste effect of monosodium glutamate and disodium 5'-inosinate. J. Food Sci. 32: 473 (1967) https://doi.org/10.1111/j.1365-2621.1967.tb09715.x
- Hirano T, Suyama M. Quality of wild and cultured Ayu-III: Seasonal variation of nitrogenous constituents in the extracts. Bull. Jap. Soc. Sci. Fish. 46: 215-219 (1980) https://doi.org/10.2331/suisan.46.215
- Wamoto M, Yamanaka H. Remarkable differences in rigor mortis between wild and cultured specimens of the red sea bream. Bull. Jap. Soc. Sci. Fish. 52: 275-279 (1986) https://doi.org/10.2331/suisan.52.275
- Tomioka K, Endo K. Properties of 5'-nucleotidase from carp skeletal muscle. Bull. Jap. Soc. Sci. Fish. 50: 1739-1744 (1984) https://doi.org/10.2331/suisan.50.1739
- Surette ME, Gill TA, LeBlanc PJ. Biochemical basis of postmortem nucleotide catabolism in cod (Gadus morhua) and its relationship to spoilage. J. Agric. Food Chem. 36: 19-22 (1988) https://doi.org/10.1021/jf00079a005
- Gill TA. Objective analysis of seafood quality. Food Rev. Int. 6: 681-714 (1990) https://doi.org/10.1080/87559129009540899
- Greene DH, Babbitt JK, Reppond KD. Patterns of nucleotide catabolism as freshness indicators in flat fish from the Gulf of Alaska. J. Food Sci. 55: 1236-1238 (1990) https://doi.org/10.1111/j.1365-2621.1990.tb03905.x
- Hattula T, Kiesvaara M, Moran M. Freshness evaluation in European whitefish (Coregonus wartmanni) during chill storage. J. Food Sci. 58: 1212-1215 (1993) https://doi.org/10.1111/j.1365-2621.1993.tb06150.x
- Konosu S. Distribution of nitrogenous constituents in the muscle extractives of aquatic animals. Bull. Japan Soc. Sci. Fish. 37: 763-779 (1971) https://doi.org/10.2331/suisan.37.763
- Konosu S, Yamaguchi K. Proceeding of the International Symposium on Engineered Seafood Including Surimi. Martin RE, Collette RL (eds.). National Fisheries Institute, Washington, DC, USA. p. 545 (1985)
- Iwamoto M, Ioka H, Saito M, Yamanaka H. Relation between rigor mortis of red sea bream and storage temperatures. Bull. Jap. Soc. Sci. Fish. 51: 443-446 (1985) https://doi.org/10.2331/suisan.51.443
- Fujii Y, Uchiyama H, Ehira S, Noguchi E. Change of nucleotide substances in place muscle during ice storage. Bull. Jap. Soc. Sci. Fish. 32: 410-416 (1966) https://doi.org/10.2331/suisan.32.410
- Kassemsarn BO, Sanz-Perez B, Murray J, Jones NR. Nucleotide degradation in the muscle of iced haddock (Gadus aeglefinus), lemon sole (Pleuronecetes microcephalus), and plaice (Pleuronecetes platessa). J. Food Sci. 28: 28-30 (1963) https://doi.org/10.1111/j.1365-2621.1963.tb00155.x
- Lakshmanan PT, Antony PD, Gopakumar K. Nucleotide degradation and quality changes in mullet (Liza consula) and pearlspot (Etroplus suratensis) in ice and at ambient temperatures. Food Cont. 7: 277-283 (1996) https://doi.org/10.1016/S0956-7135(96)00015-1
- Fletcher GC, Statham JO. Shelf life of sterile yellow-eyed mullet (Aldrichetta forsteri) at 4oC. J. Food Sci. 53: 1030-1035 (1988) https://doi.org/10.1111/j.1365-2621.1988.tb13523.x
- Huss HH. Fresh Fish: Quality and Quality Changes. FAO, Rome, Italy (1988)
- Murata M, Sakaguchi M. Storage of yellowtail (Seriola quinqueradiata) white and dark muscle in ice: Changes in content of adenine nucleotides and related compounds. J. Food Sci. 51: 321-326 (1986) https://doi.org/10.1111/j.1365-2621.1986.tb11120.x
- Luong JHT, Male KB. Development of a new biosensor system for the determination of the hypoxanthine ratio, an indicator of fish freshness. Enz. Microb. Technol. 14: 125-130 (1992) https://doi.org/10.1016/0141-0229(92)90169-O
- Erikson U, Beyer AR, Sigholt T. Muscle high-energy phosphates and stress affect K-values during ice storage of Atlantic salmon (Salmo salar). J. Food Sci. 62: 43-47 (1997) https://doi.org/10.1111/j.1365-2621.1997.tb04365.x
- Vazquez-Ortiz FA, Racheco-Aguilar R, Lugo-Sanchez ME, Villegas- Ozuna RE. Application of the freshness quality index (Kvalue) for fresh fish to canned sardines from North-Western Mexico. J. Food Comp. Anal. 10: 158-165 (1997) https://doi.org/10.1006/jfca.1997.0529
- Karube I, Matsuoka H, Suzuki S, Watanabe E, Toyama K. Determination of fish freshness with an enzyme sensor system. J. Agric. Food Chem. 32: 314-319 (1984) https://doi.org/10.1021/jf00122a034
- Burns GB, Kee PJ, Irvine BB. Objective Procedure for Fish Freshness Valuation Based on Nucleotide Changes Using a HPLC System. CTRFAS, Tronto, Canada (1985)
- Shahidi F, Chong X, Dunajski E. Freshness quality of harp seal (Phoca groenlandica) meat. J. Agric. Food Chem. 42: 868-872 (1994) https://doi.org/10.1021/jf00040a005