참고문헌
- Ku, K.H., Sunwoo, K.Y. and Park, W.S. (2005) Effect of ingredients on the its quality characteristics during Kimchi fermentation. J. Korean Soc. Food Sci. Nutr., 34, 267-276 https://doi.org/10.3746/jkfn.2005.34.2.267
- Min, S.G., Kim, J.H., Cho, S.K., Sin, H.S., Hong, G.H., Oh, D.G. and Kim, K.N. (2003) Manufactures of functional Kimchi using Bifidobacterium strain producing conjugated linoleic acid as starter. Korean J. Food Sci. Tecnol., 35, 111-114
- Cho, Y. and Rhee, H.S. (1979) A study on flavorous taste components in Kimchi: on free amino acids. Korean J. Food Sci. Technol., 11, 26-31
- Lee, Y.K., Lee, M.Y. and Kim, S.D. (2004) Effects of monosodium glutamate and temperature change on the content of free amino acids in Kimchi. J. Korean Soc. Food Sci. Nutr., 33, 399-404 https://doi.org/10.3746/jkfn.2004.33.2.399
- Park, D.C., Kim, E.M., Kim, E.J., Kim, Y.M. and Kim, S.B. (2003) The contents of organic acids, nucleotides and their related compounds in kimchi prepared with salted fermented fish products and their alternatives. Korean J. Food Sci. Technol., 35, 769-776
- Bae, M.S. and Lee, S.C. (2008) Preparation and characteristics of Kimchi with added styela clava. Korean J. Food Cookery Sci., 24, 573-579
- Jung, Y.K., Oh, S.H. and Kim, S.D. (2007) Fermentation and quality characteristics of Kwamaegi added Kimchi. Korean J. Food Preserv., 14, 526-530
- Lee, H.Y., Paik, J.E. and Han, Y.S. (2003). Effect of powder-type dried alaska pollack addition on the quality of kimchi. Korean J. Soc. Food Cookery Sci., 19, 254-262
- Ryu, B.M., Jeon, Y.S., Song, Y.S. and Moon, G.S. (1996) Physicochemical and sensory characteristics of anchovy added kimchi. J. Korean Soc. Food Nutr., 25, 460-469
- 윤숙자 (1997) 한국의 저장 발효음식-이론과 실제, 신광출판사, 서울, p.97-114
- Oh, T.G., Sakuramoto, K. and Lee, S.G. (2004) The relationship between spawning area water temperature and catch fluctuation of walleye pollack in the east sea. J. Korean Soc. Fish Res., 6, 1-13
- Food and Nutrient Data System, www.kfda.or.kr, Accessed July. 20. 2009
- Cha, Y.J., Kim, S.J., Jeong, E.J., Kim, H., Cho, W.J. and Yoo, M.Y. (2004) Studies on teste compounds in alaska pollack Sikhae during fermentation. J. Korean Soc. Food Sci. Nutr., 33, 1515-1521 https://doi.org/10.3746/jkfn.2004.33.9.1515
- Cha, Y.J., Kim, S.J., Jeong, E.J., Kim, H. and Cho, WJ. (2004) Microbiological and enzymetic characteristics in alaska pollack Sikhae during fermentation. J. Korean Soc. Food Sci. Nutr., 33, 1709-1714 https://doi.org/10.3746/jkfn.2004.33.10.1709
- Shin, D.H. and Lee, B.W. (1990) Savoury material production by fermentation of alaska pollack flesh. Korean J. Food Sci. Technol., 22, 786-792
- A.O.A.C. (1990) Official Method of Analysis, 15th ed. Association of Official Analytical Chemists, Washington, D.C., U.S.A.
- Miller, G.L. (1959) Use of dinitrosalicylic acid regent for determination of reducing sugar. Anal. Chem. 31, 426-428 https://doi.org/10.1021/ac60147a030
- Waters AccQ-Tag Amino Acid Analysis System. (1993) Operator's manual, Manual number 154-02TP REV O June, Milford, U.S.A
- Kim, Y.S. and Shin D.W. (2008) Hygienic superiority of Kimchi. J. Fd Hyg. Safety. 23, 91-97
- Mheen, T.I. and Kwon, T.W. (1984) Effect of temperature and salt concentration on Kimchi fermentation. Korean J. Food Sci. Technol. 16, 443-450
- Lee, H.S., Ko, Y.T. and Lim, S.J. (1984) Effect of protein sources on Kimchi fermentation and on the stability of ascorbic acid. Korean J. Nutr. 17, 101-106
- Jin, S.K., Kim, I.S., Yang, H.S., Choi, Y.J. and Kim, B.G. (2007) Quality characteristics of surimi manufactured by alaska pollack, barren hen breast meat and mechanically deboned chicken meat. J. Anim Sci. Technol., 49, 395-404 https://doi.org/10.5187/JAST.2007.49.3.395
- Choi, S.Y., Kim, Y.B., Yoo, J.Y., Lee, I.S., Chung, K.S. and Koo, Y.J. (1990) Effect of temperature and salts concentration of Kimchi manufacturing on storage. Korean J. Food Sci. Technol., 22, 707-710
- Lee, H.O., Lee, H.J. and Woo, S.J. (1994) Effect of cook glutinous rice flour and soused shrimp on the changes of free amino acid, total vitamin C and ascorbic acid contents during kimchi fermentation. Korean J. Soc. Food Sci., 10, 225-231
- Ko, Y.T., Hwang, J.K. and Baik, I.H. (2004) Effects of Jeotkal addition on quality of Kimchi. Korean J. Food Sci. Technol., 6, 123-128
- Park, S,H, and Lee, J.H. (2005) The correlation of physico-chemical characteristics of Kimchi with sourness and overall acceptability. Korean J. Food Cookery Sci. 21, 103-109
- Lee, J.S. and Kraft, A.A. (1992) Proteolytic microorganisms. In Conpendium of methods for the microbiological ination of foods. Vanderzant C, Splittstoesser D.F., Eds. American Public Health Association, Washington, D.C., U.S.A. p.193-198
- Kato, H., Rhue, M.R. and Nishimura, T. (1989) Role of free amino acids and peptides in food taste: Trends and developments In Flavor chemistry. Teranishi R, Buttery R.G., Shahidi F, eds. American Chemical Society, Washington, D.C., U.S.A. p.154-174
- Lee, E.H., Kim, S.K., Jeon, J.K., Cha, Y.J. and Chung, S.H. (1981) The taste compounds in boiled-dried anchovy. Bull. Korean Fish Soc., 14, 194-200