참고문헌
- Austin PR, Brine CJ, Castle JE, Zikakis JP. Chitin: New facets of research. Science 212: 749-753 (1981) https://doi.org/10.1126/science.7221561
- Jung M, Jo Y, Chi Y, Park R. Development of microbial chitosanases for the production of high DP Chitooligosaccharides. J. Chitin Chitosan 3: 6-18 (1998)
- Youn SK, Kim YJ, Ahn DH. Antioxidative effects of chitosan in meat sausage. J. Korean Soc. Food Sci. Nutr. 30: 477-481 (2001)
- Jo C, Lee JW, Lee KH, Byun MW. Quality properties of pork sausage prepared with water-soluble chitosan oligomer. Meat Sci. 59: 369-375 (2001) https://doi.org/10.1016/S0309-1740(01)00089-4
- Park SM, Youn SK, Kim HJ, Ahn DH. Studies on the improvement of storage property in meat sausage using chitosan-ꠑ. J. Korean Soc. Food Sci. Nutr. 28: 167-171 (1999)
- Sagoo S, Board R, Roller S. Chitosan inhibits growth of spoilage microorganisms in chilled pork products. Food Microbiol. 19: 175-182 (2002) https://doi.org/10.1006/fmic.2001.0474
- Kook SH, Choi SH, Kang SM, Park SY, Chin KB. Product quality and extension of shelf-life of low-fat functional sausages manufactured with sodium lactate and chitosans during refrigerated storage. Korean J. Food Sci. Anim. Resour. 23: 128-136 (2003)
- Knorr D. Functional properties of chitin and chitosan. J. Food Sci. 47: 593 -595 (1982) https://doi.org/10.1111/j.1365-2621.1982.tb10131.x
- Choi SH, Chin KB. Development of low-fat comminuted sausage manufactured with various fat replacer similar textural characteristics to those with a regular fat counterpart. Korean J. Food Sci. Technol. 34: 577-582 (2002)
- DeFreitas Z, Sebranek JG, Olson DG, Carr JM. Carrageenan effects on salt soluble meat proteins in model systems. J. Food Sci. 62: 539-543 (1997) https://doi.org/10.1111/j.1365-2621.1997.tb04425.x
- Lowry OH, Rosebrough JM, Farr AL, Randall RJ. Protein measurement with the folin phenol reagent. J. Biol. Chem. 193: 266- 275 (1951)
- AOAC. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists International, Washington, DC, USA (1995)
- Sakamoto H, Kumazawa Y, Motoki M. Strength of protein gels prepared with microbial tranglutaminase as related to reaction conditions. J. Food Sci. 59: 866-871 (1994) https://doi.org/10.1111/j.1365-2621.1994.tb08146.x
- Kasaai MR, Arul J, Charlet G. Viscometric constants for chitosan in various solvents. pp. 107-110. In: Chitin and Chitosan (Chitin and Chitosan in Life Science). Kodansha Scientific Ltd., Tokyo, Japan (2001)
- Kim SB, Han BK, Rhee BO, Lee WJ, Jo DH. Effects of solvents on the viscosity of chitosan solution. pp. 105-106. In: Chitin and Chitosan (Chitin and Chitosan in Life Science). Kodansha Scientific Ltd., Tokyo, Japan (2001)
- Lee KT, Park SM, Balk OD. Preparation and rheological properties of chitin and chitosan. 2. Effects of shear rate, temperature, concentration and salts on the viscosity of chitosan solution. J. Korean Fish. Soc. 28: 397-400 (1995)
- No HK, Kim SD, Kim DS, Kim SJ, Meyers SP. Effect of physical and chemical treatments on chitosan viscosity. J. Chitin Chitosan 4: 177-183 (1999)
- Lin KW, Chao JY. Quality characteristics of reduced-fat chinesestyle sausage as related to chitosan's molecular weight. Meat Sci. 59: 343-351 (2001) https://doi.org/10.1016/S0309-1740(01)00084-5
- Youn SK, Park SM, Kim YJ, Ahn DH. Effect on storage property and quality in meat sausage by added chitosan. J. Chitin Chitosan 4: 189-195 (1999)