참고문헌
-
Ahamed, M. E., Anjaneyulu, A. S. R., Sathu, T., Thomas, R., and Kondaiah, N. (2007) Effect of different binders on the quality of enrobed buffalo meat cutlets and their shelf life at refrigeration storage (
$4{\pm}1{^{\circ}C}$ ). Meat Sci. 75, 451-459. https://doi.org/10.1016/j.meatsci.2006.08.008 - Akesowan, A. (2008) Effect of soy protein isolate on quality of light pork sausages containing konjac flour. Afr. J. Biotechnol. 7, 4586-4590.
- AOAC. (1995) Official methods of analysis of AOAC. 16th ed, Association of Official Analytical Chemists, Washington, DC.
- Chen, J. S., Lee, C. M., and Crapo, C. (1993) Linear programming and response surface methodology to optimize surimi gel texture. J. Food Sci. 58, 535-538. https://doi.org/10.1111/j.1365-2621.1993.tb04318.x
- Chin, K. B., Go, M. Y., and Xiong, Y. L. (2009) Konjac flour improved textural and water retention properties of transglutaminase- mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation. Meat Sci. 81, 565-572. https://doi.org/10.1016/j.meatsci.2008.10.012
- Chin, K. B., Keeton, J. T., Longnecker, M. T., and Lamkey, J. W. (1998) Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend. J. Food Sci. 63, 801-807. https://doi.org/10.1111/j.1365-2621.1998.tb17904.x
- Chin, K. B., Keeton, J. T., Longnecker, M. T., and Lamkey, J. W. (1999) Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system). Meat Sci. 53, 45-57. https://doi.org/10.1016/S0309-1740(99)00035-2
- Chin, K. B., Keeton, J. T., Miller, R. K., Longnecker, M. T., and Lamkey, J. W. (2000) Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat bologna. J. Food Sci. 65, 756-763. https://doi.org/10.1111/j.1365-2621.2000.tb13582.x
- Choi, J. H., Jeong, J. Y., Han, D. J., Choi, Y. S., Kim, H. Y., Lee, M. A., Lee, E. S., Paik, H. D., and Kim, C. J. (2008) Effects of pork/beef levels and various casings on quality properties of semi-dried jerky. Meat Sci. 80, 278-286. https://doi.org/10.1016/j.meatsci.2007.11.028
- Chua, M., Baldwin, T. C., Hocking, T. J., and Chan, K. (2010) Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br. J. Ethnopharmacol. 128, 268-278. https://doi.org/10.1016/j.jep.2010.01.021
- Chung, K. H. and Lee, C. M. (1991) Water binding and ingredient dispersion pattern effects on surimi gel texture. J. Food Sci. 56, 1263-1266. https://doi.org/10.1111/j.1365-2621.1991.tb04748.x
- Culler, R. D., Parrish, F. C. Jr., Smith, G. C., and Cross, H. R. (1978) Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. J. Food Sci. 43, 1117-1180.
- Dawson, P. L., Sheldon, B. W., and Ball, H. R. Jr. (1990) Effect of washing and adding spray-dried egg white to mechanically deboned chicken meat on the quality of cooked gels. Poult. Sci. 69, 307-312. https://doi.org/10.3382/ps.0690307
- Fernandez, P., Cofrades, S., Solas, M. T., Carballo, J., and Jiménez-Colmenero, F. (1998) High pressure-cooking of chicken meat batters with starch, egg white, and iota carrageenan. J. Food Sci. 63, 267-271.
- Hole, M. (2003) Storage stability: Parameters affecting storage stability. In Encyclopedia of Food Sciences and Nutrition. Caballero, B., Trugo, L., & Finglas, P. (ed) Elsevier, Oxford, pp. 5612-5618.
- Hsu, S. Y. and Chung, H. Y. (1999) Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball). J. Food Eng. 40, 279-285. https://doi.org/10.1016/S0260-8774(99)00064-3
- Huang, C. C., Su, H. P., and Lin, C. W. (1998) Utilization of konjac in low-fat Chinese-style sausage. Food Sci.-Taiwan. 25, 437-445.
- Jimenez-Colmenero, F. (2004) Chemistry and physics of comminuted products: Non-meat proteins. In: Encyclopedia of meat sciences. Jensen, W. K., Devine, C., & Dikeman, M. (ed.), Oxford, pp. 271-278.
- Jimenez-Colmenero, F., Barreto, G., Fernandez, P., and Carballo, J. (1996) Frozen storage of bologna sausages as a function of fat content and of levels of added starch and egg white. Meat Sci. 42, 325-332. https://doi.org/10.1016/0309-1740(94)00039-5
- Kato, K. and Matsuda, K. (1969) Studies of the chemical structure of konjac mannan: I. Isolation and characterization of oligosaccharides from the partial hydrolyzate of the mannan. Agr. Biol. Chem. 33, 1446-1453. https://doi.org/10.1271/bbb1961.33.1446
- Karthikeyan, J., Kumar, S., Anjaneyulu, A. S. R., and Rao, K. H. (2000) Application of hurdle technology for the development of Caprine keema and its stability at ambient temperature. Meat Sci. 54, 9-15. https://doi.org/10.1016/S0309-1740(99)00053-4
- Keeton, J. T. (1983) Effects of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48, 878-881. https://doi.org/10.1111/j.1365-2621.1983.tb14921.x
- Kim, C. J. and Lee, E. S. (2003) Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Sci. 63, 397-405. https://doi.org/10.1016/S0309-1740(02)00099-2
- Krzywicki, K. (1979) Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Sci. 3, 1-10. https://doi.org/10.1016/0309-1740(79)90019-6
- Lee, Y. C., Song, D. S., and Yoon, S. K. (2003) Effects of ISP adding methods and freezing rate on quality of pork patties and cutlets. Korean J. Food Sci. Technol. 35, 182-187.
- Lin, K. W. and Huang, C. Y. (2008) Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage. Meat Sci. 79, 615-622. https://doi.org/10.1016/j.meatsci.2007.10.026
- Lin, K. W. and Huang, H. Y. (2003) Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters. Meat Sci. 65, 749-755. https://doi.org/10.1016/S0309-1740(02)00277-2
- Manso, M. A., Miguel, M., Even, J., Hernandez, R., Aleixandre, A., and Lopez-Fandioo, R. (2008) Effect of the longterm intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats. Food Chem. 109, 361-367. https://doi.org/10.1016/j.foodchem.2007.12.049
- Niwa, T., Murakami, K., Ohtake, T., Etoh, H., Shimizu, A., Shimizu, Y., Kato, Y., and Tanaka, H. (2002) Peroxynitrite scavenging activities of aromatic compounds isolated from konnyaku, Amorphophallus konjac K. Koch. Biosci. Biotechnol. Biochem. 66, 1386-1388. https://doi.org/10.1271/bbb.66.1386
-
Okonkwo, T. M., Obanu, Z. A., and Ledward, D. A. (1992) The stability of some intermediate moisture smoked meats during storage at 30
${^{\circ}C}$ and 38${^{\circ}C}$ . Meat Sci. 31, 245-255. https://doi.org/10.1016/0309-1740(92)90055-9 - Olson, D. G., Parrish, F. C. Jr., and Stromer, M. H. (1976) Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage. J. Food Sci. 41, 1036-1041. https://doi.org/10.1111/j.1365-2621.1976.tb14384.x
- Olson, D. G. and Parrish, F. C. Jr. (1977) Relationship of myofibril fragmentation index to measures of beefsteak tenderness. J. Food Sci. 42, 506-509. https://doi.org/10.1111/j.1365-2621.1977.tb01533.x
- Osburn, W. N. and Keeton, J. T. (2004) Evaluation of low-fat sausage containing desinewed lamb and konjac gel. Meat Sci. 68, 221-233. https://doi.org/10.1016/j.meatsci.2004.03.001
- Pena-Ramos, E. A. and Xiong, Y. L. (2002) Antioxidant activity of soy protein hydrolysates in a liposomal system. J. Food Sci. 67, 2952-2956. https://doi.org/10.1111/j.1365-2621.2002.tb08844.x
-
Pietrasik, Z. (2003) Binding and textural properties of beef gels processed with
$\kappa$ -carrageenan, egg albumin and microbial transglutaminase. Meat Sci. 63, 317-324. https://doi.org/10.1016/S0309-1740(02)00088-8 - SAS. (1999) SAS/STAT Software for PC. Release 8.1, SAS Institute Inc., Cary, NC, USA.
- Sathivel, S. (2005) Chitosan and protein coatings affect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. J. Food Sci. 70, 455-459.
- Song, H. H. (1997) The effects of glycerol, rice syrup and honey on the quality and storage characteristics of beef jerky. MSc. thesis, Konkuk Univ., Seoul, Korea.
- Tarladgis, B. G., Watts, B. M., Younathan, M. T., and Dugan, L. R. Jr. (1960) A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37, 44-48. https://doi.org/10.1007/BF02630824
- Tsao, C. Y., Kao, Y. C., Hsieh, J. F., and Jiang, S. T. (2002) Use of soy protein and microbial transglutaminase as a binder in low-sodium restructured meats. J. Food Sci. 67, 3502-3506. https://doi.org/10.1111/j.1365-2621.2002.tb09613.x
- Tye, R. J. (1991) Konjac flour: properties and applications. Food Technol. 45, 87-92.
- Gums: Food uses. In: Encyclopedia of Food Sciences and Nutrition. Caballero, B., Trugo, L., & Finglas, P. (ed) Elsevier, Oxford, pp. 3001-3007.
- Wu, S. Y. and Brewer, M. S. (1994) Soy protein isolate antioxidant effect on lipid peroxidation of ground beef and microsomal lipids. J. Food Sci. 59, 702-706, 738. https://doi.org/10.1111/j.1365-2621.1994.tb08108.x
- Xiong, G., Cheng, W., Ye, L., Du, X., Zhou, M., Lin, R., Geng, S., Chen, M., Corke, H., and Cai, Y. Z. (2009) Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella). Food Chem. 116, 413-418. https://doi.org/10.1016/j.foodchem.2009.02.056
- Yu, L. H., Lee, E. S., Jeong, J. Y., Choi, J. H., and Kim, C. J. (2009) Effects of post-mortem temperature on the physicochemical properties of hot-boned chicken breast muscles. Korean J. Food Sci. Ani. Resour. 29, 55-61. https://doi.org/10.5851/kosfa.2009.29.1.55
피인용 문헌
- Effect of natural antioxidant extracted from Citrus junos seib. or Prunus mume. on the quality traits of sun-dried Hanwoo beef jerky vol.39, pp.2, 2012, https://doi.org/10.7744/cnujas.2012.39.2.243
- Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky vol.35, pp.5, 2015, https://doi.org/10.5851/kosfa.2015.35.5.622
- Effects of Glucomannan, Carrageenan, Carboxymethyl cellulose, and Transglutaminase-B on the Quality Properties of Pork Patties Containing Pork Skin Connective Tissue vol.54, pp.4, 2012, https://doi.org/10.5187/JAST.2012.54.4.307
- Effects of Chicken Feet Gelatin and Wheat Fiber Levels on Quality Properties of Semi-dried Chicken Jerky vol.32, pp.6, 2012, https://doi.org/10.5851/kosfa.2012.32.6.732
- Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products vol.35, pp.5, 2015, https://doi.org/10.5851/kosfa.2015.35.5.597
- Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky vol.29, pp.2, 2015, https://doi.org/10.5713/ajas.15.0431
- Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties vol.123, 2017, https://doi.org/10.1016/j.meatsci.2016.09.016
- Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein vol.373, pp.no.pb, 2011, https://doi.org/10.1016/j.foodchem.2021.131519