References
- Aguirrezabal, M. M., Mateo, J. Dominguez, M. C., and Zumalacarregui, J. M. (2000) The effect of paprika, garlic and salt on rancidity in dry sausages. Meat Sci. 54, 77-8l https://doi.org/10.1016/S0309-1740(99)00074-1
- Aidoo, K. E. (1994) Application of biotechnology to indigenous fermented foods. Proc. Technol. Dev. Countries 12, 83-93
- AI-Jalay, A., Blank, G., Macconnel, B., and Al-khayat, M. (1987) Antioxidant activity of selected spices used in fermented sausage. J. Agri. Food Chem. 46, 25-27 https://doi.org/10.1021/jf970489o
- Berry, E. D., Liewen, M. B., Mandigo, R. W., and Hutkins, R. W. (1990) Inhibition of Listeria monocytogenes by bacteriocin producing Pediococcus during the manufacture of fermented semidry sausage. J. Food Prot. 53, 194-197 https://doi.org/10.4315/0362-028X-53.3.194
- Buege, J. A. and Aust, J. D. (1978) Microsomal lipid peroxidation. Methods Enzyrnol. 52, 302-310 https://doi.org/10.1016/S0076-6879(78)52032-6
- Chang, M. H. and Chen, T. C. (1998) 'Hotness' stability of chicken hot-wing products as affected by preparation methods and storage. Poultry Sci. 77, 627-631 https://doi.org/10.1093/ps/77.4.627
- Coppola, R., Iorizzo, M., Saotta, R., Sorrentino, E., and Grazia, L. (1997) Food Microbiol. 14, 47-53 https://doi.org/10.1006/fmic.1996.0062
- Cowden, J. M., O'Mahony, M., Bartlett, C. L., Rana, B., Smyth, B., Lynch, D., Tillett, H., Ward, L., Roberts, D., and Gilbert, R. J. (1989) A. national outbreak of Salmonella typhimurium DT 124 caused by contaminated salami sticks. Epidemiol. Infect. 103, 219-225 https://doi.org/10.1017/S0950268800030569
- Fattorusso, E., Lanzotti, V., Tag1ialatela-Scafati, O., and Cicala, C. (2001) The flavonoids of leek, Allium porrum. Phytochemistry 57, 565-569 https://doi.org/10.1016/S0031-9422(01)00039-5
- Ferary, S. and Auger, J. (1996) What is the true odour of cut Allium? Complementarity of various hyphenated methods: gas chromatography-mass spectrometry and high-performance liquid chromatography-mass spectrometry with particle beam and atmospheric pressure ionization interfaces in sulphenic acids rearrangement components discrimination. J. Chrom. A. 750, 63-74 https://doi.org/10.1016/0021-9673(96)00405-0
- Franco, I. Prieto, B., Cruz, J. M., Lopez, M., and Carballo, J. (2002) Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage. Food Chem. 78, 339-345 https://doi.org/10.1016/S0308-8146(02)00118-8
- Fu, A. H., Molins, R. A., and Sebranek, J. G. (1992) Storage quality characteristics of beef rib eye steaks packaged in modified atmospheres. J. Food Sci. 57, 283-287 https://doi.org/10.1111/j.1365-2621.1992.tb05477.x
- Gassmann, B., Lebensmittel, K., and Modedroge, U. (1992) Teil 2. Ernahrungs-Umschau. 39, 444-448
- Gerhardt, U. (1994) Gewiirze in der Lebensmittelindustrie - Eigenschaften, Technologien, und Verwendung. 2. Auflage, Behr's Verlage, Hamburg
- Hah, K. H., Ahn, C. N., Joo, S. T., Park, G. B., Sung, N. J. Park, K. H., Kim, I. S., Jin, S. K., and Chung, K. Y. (2005) Physical characteristics of seasoning pork during aging at cold temperature. Kor. J. Food Sci. Ani. Resour. 25, 397-402
- Han, M. G. (1997) The newest foods. Seoul: Hyungsul Publishing Co. pp. 250-251
- Harris, L. J. Daeschel, M. A., Stiles, M. E., and Klaenhammer, T. R. (1989) Antimicrobial activity of lactic acid bacteria against Listeria monocytogenes. J. Food Prot. 52, 384-387 https://doi.org/10.4315/0362-028X-52.6.384
- Hugas, M., Garriga, M., Aymerich, M. T., and Monfort, J. M. (1995) Inhibition of Listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC494. J. Appl. Bacteriol. 79, 322-330 https://doi.org/10.1111/j.1365-2672.1995.tb03144.x
- Jin, S. K., Kim, I. S., Hur, S. J. Park, K. H., Lyou, H. J. Kim, J. J., and Hah, K. H. (2005) Effect of traditional seasoning on quality characteristics of low temperature aging pork. J. Anim. Sci. & Technol. (Kor.) 47, 1041-1050 https://doi.org/10.5187/JAST.2005.47.6.1041
- Jo, C. R., Kim, D. H., Kim, H. Y., Lee, W. D., Lee, H. K., and Byun, M. W. (2004) Studies on the development of low-salted, fermented, and seasoned Changran Jeotkal using the intestines of Therage chalcogramma. Radiation Physics and Chemistry 71, 121-124
- Lee, J. Y. and Kunz, B. (2005) The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages. Meat Sci. 69, 741-747 https://doi.org/10.1016/j.meatsci.2004.11.006
- Lefebvre, N., Thibault, C., Charbonneau, R., and Piette, J. P. G. (1994) Improvement of shelf-life and wholesomeness of ground beef by irradiation. Meat Sci. 32, 371-377
- Mondy, N., Duplat, D., Christides, J. P., Arnault, L., and Auger, J. (2002) Aroma analysis of fresh and preserved onions and leek by dual solid-phase microextraction-Iiquid extraction and gas chromatography-mass spectrometry. J. Chrom. A. 963, 89-93 https://doi.org/10.1016/S0021-9673(02)00221-2
- Nakatani, N., Inatani, R., Ohta, H., and Nishioka, A. (1986) Chemical constituents of peppers (Piper spp.) and application to food preservation: Naturally occurring antioxidative compounds. Environ. Hlth. Persp. 67, 135-142 https://doi.org/10.2307/3430328
- Nakatani, N., Tachibana, Y., and Kikuzaki, H. (1989) Medical, biochemical and chemical aspects of free radicals. Antioxidative compounds from edible plants. Pages 453 in: Phenolic amides from Capsicum frutescens Hayashi, L. O., Niki, E., Kondo, M., and Yoshikawa, M. ed. Elsevier Science Publishers, B. V., Amsterdam, The Netherlands
- Pharmaceutical Society of Japan (1980). Standard methods of analysis for hygienic chemists with commentary. pp. 62-63. Tokyo: Kyurnwon Publication
- Rodriguez, J. M., Sobrino, O. J. Moreira, W. L., Fernandez, M. F., Cintas, L. M., Casaus, Sanz, P. B., and Hernandez, P. E. (1994) Inhibition of Listeria monocytogenes by Lactobacillus sake strains of meat origin. Meat Sci. 38, 17-26 https://doi.org/10.1016/0309-1740(94)90092-2
- Salgado, A., Garcia Fontan, M. C., Franco, I., Lopez, M., and Carballo, J. (2005) Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial). Food Chem. 92, 413-424 https://doi.org/10.1016/j.foodchem.2004.07.032
- SAS (1996) SAS/STAT User's Guide: Version 8. 4th edn. SAS Institute Inc., Cary, North Carolina
- Sauer, C. J. Majkowski, J. Green, S., and Eckel, R. (1997) Foodbome illness outbreak associated with a semidry fennented sausage product. J. Food Prot. 60, 1612-1617 https://doi.org/10.4315/0362-028X-60.12.1612
- Steinkraus, K. H. (1996) Handbook of indigenous fennented foods. 2nd Edition Revised and Enlarged. NY: Marcel Dekker. New York, USA. pp. 776-78l
- Wood, B. J. B. (1994) Technology transfer and indigenous fermented foods. Food Res. Int. 27, 269-280 https://doi.org/10.1016/0963-9969(94)90095-7