References
- Amagase H, Petesch BL, Matsuura H, Kasuga S, Itakura Y. 2001. Intake of garlic and its bioactive components. J Nutr 131(3):955S-962S https://doi.org/10.1093/jn/131.3.955S
- Awazu S, Horie T. 1997. Antioxidants in garlic II. Protection of heart mitochondria by garlic extract and diallyl polysulfide from the doxorubicin-induced lipid peroxidation. In: Nutraceuticals designer foods III garlic, soy and licorice. Lanchance PA. ed. Food & Nutrition Press, Trumbull, CT. pp. 131-138
- Ha JH, Lee YS, Heo SK, Bae DH, Park SK, Hwang SS, Ha SD. 2007. Combined effects of antibacterial film and storage temperature on self-life and microbiological safety of mackeral. J Fd Hyg Safety 22(4):317-322
- Hong JY, Nam HS, Huh SM, Shin SR. 2005. Changes on the rheology of salted mackerel by treatment of Korean herbal extracts and methods of storage. Korean J Food Preserv 12(6):578-582
- Jung BM, Chang GH, Jang MS, Shin SU. 2004. Quality characteristics of citron treated mackerel oil and fillet during refrigerated storage. Korean J Food Sci Technol 36(4):574-579
- Lee GD, Lee JE, Kwon JH. 2000. Application of response surface methodology in food industry. Food and Industry 33(1):33-45
- Lee JS, Joo DS, Kim JS, Cho SY, Lee EH. 1994. The quality of salted and semi-dried mackerel processed by cold osmotic dehydration during storage. Korean J Food Sci Technol 26(4):422-427
- Lee KH, Hong BI, Jung BC. 1998. Processing of low salt mackerel fillet and quality changes during storage. Korean J Food Sci Technol 30(5):1070-1076
- Lee YK, Lee HS. 1990. Effects of onion and ginger on the lipid peroxidation and fatty acid composition of mackerel during frozen storage. J Korean Soc Food Nutr 19(4):321-329
- Lim CY, Lee SJ, Lee IS, Kim JG, Sung NJ. 1997. The formation of N-nitrosamine during storage of salted mackerel, Scomber japonicus. J Korean Soc Food Sci Nutr 26(1):45-53
- Moon SK, Hong SN, Kim IS, Jeong BY. 2009. Comparative analysis of proximate compositions and lipid component in cultured and wild mackerel Scomber japonicus muscles. Kor J Fish Aquat Sci 42(5):411-416
- Nagae S, Ushijima M, Hatono S, Imai J, Kasuga S, Matsuura H, Itakura Y, Higashi Y. 1994. Pharmacokinetics of the garlic compound S-allylcysteine. Planta Medica 60(3):214-217 https://doi.org/10.1055/s-2006-959461
- Shin JH, Choi DJ, Lee SJ, Cha JY, Sung NJ. 2008. Antioxidant activity of black garlic (Allium sativum L.). J Korean Soc Food Sci Nutr 37(8):965-971 https://doi.org/10.3746/jkfn.2008.37.8.965
- Shin JH, Chung MJ, Kim HS, Kim HJ, Sung NJ. 2001. The effect of soybean and herbs on formation of N-nitrosamine during the fermentation of low salted anchovy. Korean J Food Nutr 14(3):204-210
- Shin SR, Hong JY, Nam HS, Huh SM, Kim KS. 2006. Chemical changes of salted mackerel by Korean herbal extracts treatment and storage methods. Korean J Food Preserv 13(1): 18-23
- Shin SU, Jang MS, Kwon MA, Seo HJ. 2004. Processing of functional mackerel fillet and quality changes during storage. Kor J Food Preserv 11(1):22-27
- Song EJ, Kim JY, Lee SY, Kim KBWR, Kim SJ, Yoon SY, Lee SJ, Lee CH, Ah DH. 2009. Effect of roasted ground coffee residue extract on shelf-life and quality of salted mackerel. J Korean Soc Food Sci Nutr 38(6):780-786 https://doi.org/10.3746/jkfn.2009.38.6.780
- Song HN, Lee DG, Han SW, Yoon HK, Hwang IK. 2005. Quality changes of salted and semi-dried mackerel fillets by UV treatment during refrigerated storage. Korean J Food Cookery Sci 21(5):662-668
- Yoon KY, Hong JY, Kim MH, Sho YS, Shin SR. 2007. Changes on the characteristics of salted mackerel treated extracts of edible plants during storage. Korean J Food Preserv 14(5):439-444
- Yoon MS, Kim HJ, Park KH, Park JY, Lee JS, Jeon YJ, Son HJ, Heu MS, Kim JS. 2009a. Food quality characterizations of commercial salted mackerel. J Kor Fish Soc 42(2):123-130
- Yoon MS, Kim HJ, Park KH, Shin JH, Lee JS, Jeon YJ, Son HJ, Heu MS, Kim JS. 2009b. Development and characterization of high quality salted mackerel using enzyme hydrolysates of Ecklonia cava. Kor J Fish Aquat Sci 42(6):545-554
Cited by
- A Study on the Quality Characteristics and Shelf-Life of Marinade Mackerel with Thyme Extract vol.28, pp.6, 2012, https://doi.org/10.9724/kfcs.2012.28.6.753
- Effects of freezing-storage temperature on the shelf life of mackerel fish vol.48, pp.6, 2016, https://doi.org/10.9721/KJFST.2016.48.6.536