References
- 권칠성 (1985) 부원료의 첨가량이 어묵의 Texture에 미치는 영향. 한국수산학회지 18: 424-433.
- 김소미, 김은희, 박세영, 최선혜 (2002) 누구나 알아두면 좋을 우리 생션이야기. 효일, 서울. pp 128-130.
- 식품의약품안전청 (2002) 식품공전. pp 95.
- 신민자, 정재홍, 강병수 (2000) 식품조리원리. 광문각, 서울. pp 199.
- 육창수 (1989) 원색한국약용식물도감. 도서출판 아카데미 서적, 서울. pp 486.
- 이경혜 (2007) 수산식품가공학. 도서출판 진로, 서울. pp 170-173.
- 이근보, 양종범, 고명수 (2006) 쉬운 식품분석. 유한문화사, 서울. pp 290.
- 해양수산부 (2001) 연령별 수산물 기호도 조사 및 소비 촉진 방안. pp 73-74.
- Akahane Y, Shimizu Y (1990) Effects of setting incubation on the water-holding capacity of salt ground fisf meat it's heated gel. Nippon Suisan Gakkaishi 56: 139-146. https://doi.org/10.2331/suisan.56.139
- Bae MS, Lee SC (2007) Quality characteristics of fish pastes containing anchovy powder. J Korean Soc Food Sci Nutr 36: 1188-1192. https://doi.org/10.3746/jkfn.2007.36.9.1188
- Cho SH, Joo JS, Seo IW, Kim ZW (1991) Preservative effect of grapefruit seed extract on fish meat product. Korean J Food Hygiene 6: 67-72.
- Cho YJ (2008) Astudy on the antioxidative and antimicrobial activities of wasabi (Wasabia koreana, Cruciferae) extracts. Ph D Dissertation Sungshin Women's University, Seoul, Korea.
- Ha JU, Koo SG, Lee HY, Hwang YM, Lee SC (2001) Physical properties of fish paste containing Agaricus bisporus. Korean J Soc Food Sci Technol 33: 451-454.
- Ha JU, Koo SG, Hwang YM, Lee SC (2001) Quality properties of fish past containing oyster mushroom (Pleurotus ostreatus). J Kasbir 1: 32-36.
- Hong JS, Park HW, Park RS, Myung CO, Sin HH, Choi EJ, Jung HJ (2005) Food Materials. Kyomunsa.
- Jeong HD (2001) Effect of wasabi (Wasabia japonica Matsum) powder on the quality of sponge cake during storage. MS Thesis Dankuk University, Seoul. Korea.
- Jang MS, Park JE (2004) Effect of wasabi (Wasabia japonica Matsum) on the physicochemical properties of dongchimi during fermentation. J Korean Soc Food Sci Nutr 33: 392-398. https://doi.org/10.3746/jkfn.2004.33.2.392
- Jang MS, Park JE (2007) Effect of wasabi (Wasabia japonica Matsum) on the physicochemical characterstics of baechu kimchi during fermentation. J Korean Soc Food Sci Nutr 36: 1219-1224. https://doi.org/10.3746/jkfn.2007.36.9.1219
- Kim GW, Kim GH, Kim JS, An HY, Hu GW, Park IS, Kim OS, Cho SY (2008) Quality characteristics of fried fish paste alaska pollack meat paste added with propolis. J Korean Soc Food Sci Nutr 37: 485-489. https://doi.org/10.3746/jkfn.2008.37.4.485
- Kim SY, Son MH, Ha JU, Lee SC (2003) Preparation and characterization of fried surimi gel containing king oyster mushroom (Pleurotus eryngii). J Korean Soc Food Sci Nutr 32: 855-858. https://doi.org/10.3746/jkfn.2003.32.6.855
- Kim YS, Kyung KH, Kim YS (2000) Inhibition of soysauce film yeasts by allyl isothochyanate and horse radish powder. Korean J & Nutr 13: 263-268.
- Koo SG, Ryu YK, Hwang YM (2001) Quality characteristics of fish meat paste containing mushroom (Flammulina velutipes). J Korean Soc Food Sci Nutr 30: 288-291.
- Lee HS (1988) Korean big dictionary. Min Chung Seo.
- Lee NG, Cha GH, Cho JH (1999) Optimum rheological mixed ratio of junbo squid and Alaska pollack surimi for gel product procrss. J Korean Fish Soc 32: 718-724.
- Nonaka J, Hashimoto H, Takabashi H, Suyama M (1971) Freshness determination method of fish and shellfish. In seafood science. Kouseishow Kouseigaku, Tokyo. pp 72-77.
- Park KN, Lee SH (2003) Antimicrobial actibity of pine needle extract and horseradish on growth of Vibrio. J Korean Soc Food Sci Nutr 32: 185-190. https://doi.org/10.3746/jkfn.2003.32.2.185
- Park SM, Lee BB, Hwang YM, Lee SC (2006) Quality properties of fish paste containg Styela clava. J Korean Soc Food Sci Nutr 35: 908-911. https://doi.org/10.3746/jkfn.2006.35.7.908
- Park SM, Seo HK, Lee SC (2006) Preparation and quality properties of fish paste containg Styela plicata. J Korean Soc Food Sci Nutr 35: 1256-1259. https://doi.org/10.3746/jkfn.2006.35.9.1256
- Park YK, Kim HJ, Kim MH (2004) Quality characteristics of fried fish paste added with ethanol extract of onion. J Korean Soc Food Sci Nutr 33: 1049-1055. https://doi.org/10.3746/jkfn.2004.33.6.1049
- Ryu SH, Lee YS, Moon GS (2002) Effects of salt and soysauce condiment on lipid oxidation in broiled mackerel (Scoomber japonicus). Korean J Food Sci Technol 34: 1030-1035.
- Shin IS, Lee JM (1998) Study on antimicrobial and antimutagenic activity of horseradish (Wasabiajaponica) root emtracts. J Korean Fish Soc 31: 385-841.
- Shin YJ, Kim KS, Park GS (2009) Texture and sensory characteristics of fish paste containg white Poria cocos Wolf powder. Korean J Food Cookery Sci 25: 119-125.
- Shin YJ, Lee JA, Park GS (2008) Quality characteristics of fish pastes containing Lycii fructus powder. J East Asian Soc Dietary Life 18: 22-28.
- Shin YJ, Park GS (2005) Quality characteristics of fish meat paste containing mulberry leaf powder. J East Asian Soc Dietary Life 15: 738-745.
- Soledade M, Pedras C, Sorensen JL (1998) Phyoalexin accumulation and antifungal compounds from the Crucifer wasabi. Phytochemistry 49: 1959-1965. https://doi.org/10.1016/S0031-9422(98)00424-5
- Son MH, Kim SY, Ha JU, Lee SC (2003) Texture proporties of surimi gel containing shiitake mushroom. J Korean Soc Food Sci Nutr 32: 859-863. https://doi.org/10.3746/jkfn.2003.32.6.859
- Wrolstad RE, Acree TE, Decker EA (2005) Handbook of food analytical chemistry: Pigments, colorants, flavors, texture, and bioactive food components. John Wailey & Sons Inc, New Jersey.
- Wu MC (1992) Manufacture of surimi-bsed products. In Surimi Technology. Lanier Tc, Lee CM Dekker Inc, New York. pp 245-272.
- Yang ST, Lee EH (1985) Fish jelly forming ability of frozen and ice stored common crab and conger eel. Bull Korean Fish Soc 18: 44-51.
- Yano T, Yajima S, Virgona, Yano Y, Otani S, Kumagai H (2000) The effect of 6-methylthiohexyl isothiocyanate isolated from Wasabia japonica (wasabi) on 4-(methylnitrosamino)-I-(3-pyridyl)-I-buatnone indfuced lung tumorigenesis in mice. Cancer Lett 144: 115-120.
- 元廣輝重, 沼創忠弘 (1978) 各種カマボコに對分離 タンパケの 正添加量. 北大水産集報, 29(2).