References
- MAF. 2005 Statistics. Ministry of Agriculture and Forestry, Seoul, Korea. p. 330 (2006)
- Hah KH, Ahn CN, Joo ST, Park GB, Park KH, Kim IS. Effects of aging at low temperature on storage stability of seasoned pork. Korean J. Food Sci. Anim. Resour. 26: 85-91 (2006)
- Sung NK. Formation of cholesterol oxidation products in foods. Food Ind. Nutr. 5: 10-20 (2000)
- Park JG, Her JH, Li SY, Cho SH, Youn SK, Choi JS, Park SM, Ahn DH. Study on the improvement of storage property and quality in the traditional seasoning beef containing medicinal herb extracts. J. Korean Soc. Food Sci. Nutr. 34: 113-119 (2005) https://doi.org/10.3746/jkfn.2005.34.1.113
- Jung IC, Moon YH, Kang SJ. Effects of addition of mugwort powder on the physicochemical and sensory characteristics of boiled pork. Korean J. Food Sci. Anim. Resour. 24: 15-22 (2004)
- Park JS, Lee MY, Lee TS. Compositions of sugars and fatty acids in soybean paste (doenjang) prepared with different microbial sources. J. Korean Soc. Food Nutr. 24: 917-924 (1995)
- Kim SH. New trends of studying on potential activities of doenjang, fibrinolytic activity. Korea Soybean Digest 15: 8-15 (1998)
- Cheigh HS, Park KS, Moon GS, Park KY. Antioxidative characteristics of fermented soybean paste and it's extracts on the lipid oxidation. J. Korean Soc. Food Sci. Nutr. 19: 163-167 (1990)
- Moon GS, Cheigh HS. Antioxidative effect of soybean sauce on the lipid oxidation of cooked meat. Korean J. Food Sci. Technol. 18: 313-318 (1986)
- Moon GS, Cheigh HS. Antioxidative characteristics of soybean sauce in lipid oxidation process. Korean J. Food Sci. Technol. 19: 537-542 (1987)
- Cho SH, Park YM, Yoo YM, Chae HS, Wyi JJ, Ahn CN, Kim JH, Lee JM, Kim YK, Yun SG. Physico-chemical and sensory characteristics of pork bulgogi containing ginseng saponin. Korean J. Food Sci. Anim. Resour. 22: 30-36 (2002)
- Youn SK, Choi JS, Park SM, Ahn DH. Studies on the improvement of shelf-life and quality of vacuum-packaged seasoned pork meat by added chitosan during storage. J. Anim. Sci. Technol. Korea 46: 1024-1030 (2004)
- Han GJ, Shin DS, Kim JS, Cho YS, Jeong KS. Effects of propolis addition on quality characteristics of oriental medicinal seasoning pork. Korean J. Food Sci. Tech. 38: 75-81 (2006)
- Hertog MSL, Feskens EJM, Hollman PCM, Kormhout D. Dietary antioxidant flavonoids and risk of coronary heart disease. The zutphen elderly study. Lancet 342: 1007-1011 (1993) https://doi.org/10.1016/0140-6736(93)92876-U
- Chung DO, Park YK. The study of soft drinks production and functional food in onions. Korean J. Soc. Food Sci. 15: 158-162 (1999)
- Woo HS, Aan BJ, Bae JH, Kim S, Choi HJ, Han HS, Choi C. Effect of biologically active fractions from onion on physiological activity and lipid metabolism. J. Korean Soc. Food Sci. Nutr. 32: 119-123 (2003) https://doi.org/10.3746/jkfn.2003.32.1.119
- Mendes LC, Menezes HC, Aparecida M, Silva AP. Optimization of the roasting of robusta coffee (C. canephora conillon) using acceptability tests and RSM. Food Qual. Prefer. 12: 153-162 (2001) https://doi.org/10.1016/S0950-3293(00)00042-2
- Nardi JV, Acchar W, Hotza D. Enhancing the properties of ceramic products through mixture design and response surface analysis. J. Eur. Ceram. Soc. 24: 375-379 (2004) https://doi.org/10.1016/S0955-2219(03)00219-X
- Iop SCF, Silva RSF, Beleia AP. Formulation and evaluation of dry dessert mix containing sweetener combinations using mixture response methodology. Food Chem. 66: 167-171 (1999) https://doi.org/10.1016/S0308-8146(98)00259-3
- Lee JS, Moon JW. A case study on the optimum formulation of coffee by a mixture experiment design. J. Industrial Tech. Kangwon National University. Korea. 22: 83-87 (2002)
- Jang MS, Park JE. Optimization of ingredient mixing ratio for preparation of seolgitteok with saltwort (Salicornia herbacea L.). J. Korean Soc. Food Sci. Nutr. 35: 641-648 (2006) https://doi.org/10.3746/jkfn.2006.35.5.641
- Park HY, Jang MS. Ingredient mixing ratio optimization for the preparation of seolgitteok with barley (Hordeum vulgare L.) sprout powder. Korean J. Food Cook. Sci. 23: 551-560 (2007)
- Kim SS, Kim BY, Hahm YT, Shin DH. Least cost and optimum mixing programming by yulmu mixture noodle. Korean J. Food Sci. Technol. 31: 385-390 (1999)
- Yoo JH, Han GH. Analysis of optimal mixing ratios in tortilla preparations with rice and wheat flour. Korean J. Food Nutr. 20: 1-8 (2007)
- Silvia D, Dutcosky M, Victoria E, Grossmann RS, Silva SF, Welsch AK. Combined sensory optimization of prebiotic cereal product using multicomponent mixture experiments. Food Chem. 98: 630-638 (2006) https://doi.org/10.1016/j.foodchem.2005.06.029
- Yang B, Vickers Z. Optimization of cheddar cheese taste in model cheese systems. J. Food Sci. 69: S229-S236 (2004) https://doi.org/10.1111/j.1365-2621.2004.tb11010.x
- AOAC. Official Methods of Analysis of AOAC Intl. 16th ed. Method 967.12, 969.16, 945.46. Association of Official Analytical Communities, Arlington, VA, USA (1990)
- Folch I, Lee M, Statnley GHS. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226: 497-509 (1957)
- AOCS. Official Methods and Recommended Practices of the AOCS. 4th ed. Method Cd 8-53. American Oil Chemists' Society,Champaign, IL, USA (1960)
- Tarladgis BG, Watts BM, Younathan MT, Dugan L. A distillation method for the quantitative determination malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37: 44-48 (1960) https://doi.org/10.1007/BF02630824
- Shin DK, Lee YO. Antioxidative effect of seasoning on the lipid oxidation of bulgogi cooked meat. Korean Oil Chem. Soc. 7: 75-81 (1990)
-
Park SY, Yoo JH, Uh JH, Eun JB, Lee HC, Kim YJ, Chin KB. Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time during frozen storage (
$-10^{\circ}C$ ). J. Food. Sci. 72: c114-c119 (2007) https://doi.org/10.1111/j.1750-3841.2006.00265.x - Tironi VA, Tomas MC, Anon MC. Structural and functional changes in myofibrillar proteins of sea salmon (Pseudopercis semifasciata) by interaction with malon aldehyde (RI). J. Food. Sci. 67: 930-935 (2002)
- Gokalp HY, Ockerman HW, Plimpton RF, Harper WJ. Fatty acids of neutral and phospholipids, rancidity scores and TBA values as influenced by packaging and storage. J. Food Sci. 48: 829-834 (1983) https://doi.org/10.1111/j.1365-2621.1983.tb14910.x
- Park KY, Jung KO. Fermented soybean products as functional foods: Functional properties of doenjang (fermented soybean paste). pp. 555-596. In: Asian Functional Foods. CRC Press, Inc., Boca Raton, FL, USA (2005)
- Kim HJ, Sohn KH, Chae SH, Kwak TK, Yim SK. Brown color characteristics and antioxidizing activity of doenjang extracts. Korean J. Soc. Food Cook. Sci. 18: 644-654 (2002)
- Lee CH, Moon SY, Lee JC, Lee JY. Study on the antioxidant activity of soybean products extracts for application of animal products. Korean J. Food Sci. Anim. Resour. 24: 405-410 (2004)
- Jurdi HD, Mac-Neil JH, Yared DM. Antioxidant activity of onion and garlic juices in stored cooked ground lamb. J. Food Protect. 50: 411-413 (1987) https://doi.org/10.4315/0362-028X-50.5.411