참고문헌
- Agarwal, K. C. (1996) Therapeutic action of garlic constituents. Med. Res. Rev. 16, 111-124. https://doi.org/10.1002/(SICI)1098-1128(199601)16:1<111::AID-MED4>3.0.CO;2-5
- Buege, J. A. and Aust, J. D. (1978) Microsomal lipid peroxidation. Methods Enzymol. 52, 302-309. https://doi.org/10.1016/S0076-6879(78)52032-6
- Cho, S. H., Park, B. Y., Yoo, Y. M., Chae, H. S., Wyi, J. J., Ahn, C. N., Kim, J. H., Lee, M. J., Kim, Y. K., and Yun, C. N. (2002) Physico-chemical and sensory characteristics of pork bulgogi containing ginseng saponin. Korean J. Food Sci. Ani. Resour. 22, 30-36.
- Choi, D. J., Lee, S. J., Kang, M. J., Cho, H. S., Sung, N. J., and Shin, J. H. (2008) Physicochemical characteristics of black garlic (Allium sativum L.). J. Korean Sco. Food Sci. Nitr. 37, 465-471 https://doi.org/10.3746/jkfn.2008.37.4.465
- Choi, J. H., Jeong, J. Y., Choi, Y. S., Han, D. J., Kim, H. Y., Lee, M. A., Lee, E. S., Paik, H. D., and Kim, C. J. (2006) The effects of marination condition on quality characteristics of cured pork meat and sensory properties of pork jerky. Korean J. Food Sci. Ani. Resour. 26, 229-235.
- Fenwick, G. R. and Hanley, A. B. (1985) The genus Allium. CRC Press. Cri. Rev. Food Sci. Nutr. 22, 199-377. https://doi.org/10.1080/10408398509527415
- Fereidoon, S. and Janitha, P. K. (1992) Phenolic abtioxidants critical. Rev. Food Sci. Nutr. 32, 263-268.
- Flores, M., Moya, V. J., Aristory, M. C., and Toldra, F. (2000) Nitrogen compounds as potential biochemical markers of pork meat quality. Food Chem. 69, 371-377. https://doi.org/10.1016/S0308-8146(00)00056-X
- Hah, K. H., Park, G. B., Sung, N. J., Lyon, H. J., Park, K. H., Kim, I. S., and Jin, S. K. (2005) Changes in taste compounds of seasoned pork with Korean traditional sauces during aging. Korean J. Ani. Sci. Technol. 47, 857-866. https://doi.org/10.5187/JAST.2005.47.5.857
- Kang, J. S. and Hong, K. H. (2001) Effects of storage gas concentrations on the qualities of garlic (Allium sativum L.) bulb during CA storage. Korean J. Postharv. Sci. Technol. 8, 258-263.
- Kang, S. N., Jang, A., Lee, S. O., Min, J. S., and Lee. M. (2002) Effect of organic acid on value of VBN, TBARS, color and sensory property of pork meat. J. Anim. Sci. and Technol. 44, 443-452. https://doi.org/10.5187/JAST.2002.44.4.443
- Jung, I. C., Moon, Y. H., and Kang, S. J. (2004) Effects of addition of mugwort powder on the physicochemical and sensory characteristics of boiled pork. Korean J. Food Sci. Ani. Resour. 24, 15-22.
- Kim, S. M., Cho, Y. S., Sung, S. K., Lee, I. G., Lee, S. H., and Kim, D. G. (2002) Developments of functional sausage using plant extracts from pine needle and green tea. Korean J. Food Sci. Ani. Resour. 22, 20-29.
- Kim, C. R. and Kim, K. H. (2007) Quality evaluations of seasoning chicken containing pine needles during cold storage. Korean J. Food Sci. Ani. Resour. 27, 47-52. https://doi.org/10.5851/kosfa.2007.27.1.47
- Kim, H. Y., Jeong, J. Y., Choi, J. H., Lee, M. A., Lee, J. H., Chang, K. H., Choi, S. Y., Paik, H. D., and Kim, C. J. (2006) Effects of ethanol extracts of Bacillus polyfermenticus SCD on tteokgalbi quality during storage. Korean J. Food Sci. Ani. Resour. 26, 478-485.
- Kwon, O. C., Woo, K. S., Kim, T. M., Kim, D. J., Hong, J. T., and Jeong, H. S. (2006) Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatments. Korean J. Food Sci. Technol. 38, 331-336.
- Lee, H. C. and Chin, K. B. (2009) Effect of transglutaminase, acorn, and mungbean powder on quality characteristics of low-fat/salt pork model sausages. Korean J. Food Sci. Ani. Resour. 29, 374-381. https://doi.org/10.5851/kosfa.2009.29.3.374
- Meilgaard, M., Civille, G. V., and Carr, B. T. (1999) Sensory evaluation techniques. 3rd ed. CRC Press, Inc, FL, pp. 387.
- Melton, S. L. (1983) Methodology for following lipid oxidation in muscle foods. Food Technol. 37, 105-111.
- Park, W. Y. and Kim, Y. J. (2009) Effect of garlic and onion juice addition on the lipid oxidation, total plate counts and residual nitrite contents of emulsified sausage during cold storage. Korean J. Food Sci. Ani. Resour. 29, 612-618. https://doi.org/10.5851/kosfa.2009.29.5.612
- SAS (1999) SAS/STAT Software for PC. SAS Institute Inc., Cary, NC, USA.
- Shin, J. H., Choi, D. J., Lee, s. J., Cha, J. Y., Kim, J. G., and Sung, N. J. (2008). Changes of physicochemical components and antioxidant activity of garlic during its processing. J. Life Sci. 18, 1123-1131. https://doi.org/10.5352/JLS.2008.18.8.1123
- Yang, H. S., Hwang, Y. H., Joo, S. T., and Park, G. B. (2009) The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky. Meat Sci. 82, 289-294. https://doi.org/10.1016/j.meatsci.2009.01.029
- 한국육가공협회 (2010) http://www.kmia.or.kr.
- 高坂和久 (1975) 肉製品の鮮度保持と測定. 食品工業 18, 105-111.
피인용 문헌
- The Quality Characteristics of Sausage with Added Black Garlic Extracts vol.27, pp.6, 2011, https://doi.org/10.9724/kfcs.2011.27.6.701
- Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Balls Product vol.48, pp.4, 2015, https://doi.org/10.5657/KFAS.2015.0411
- Effects of the Aging Conditions on the Quality Characteristics of Garlic vol.28, pp.5, 2015, https://doi.org/10.9799/ksfan.2015.28.5.745
- Quality Properties of HMR-type Pork Tteokgalbi Added with Red Chinese Cabbage Powder During Cold Storage vol.31, pp.3, 2010, https://doi.org/10.7856/kjcls.2020.31.3.375