참고문헌
- Ahn, G. J. (2005) Quality characteristics of the chol-pyon added tapioca powder. Korean J. Culinary Research 11, 179- 189.
- AOAC (2000) Official methods of analysis. Association of Official Analysis Chemists (17th ed). Maryland, USA.
- Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66, 72.
- Chin, K. B. (2002) Manufacture and evaluation of low-fat meat products (a review). Korean J. Food Sci. Ani. Resour. 22, 363-372.
- 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 myofibrilalr protein gel: Effect of salt level and trasnglutaminase incubation. Meat Sci. 81, 565-572. https://doi.org/10.1016/j.meatsci.2008.10.012
- Copeland, L., Blazke, J., Salman, H., and Tang, M. C. (2008) Form and functionality of starch. Food Hydrocolloids 23, 1527-1534.
- Gornall, A. G., Bardawill, C. J., and David, M. M. (1949) determination of serum proteins by means of the biuret reaction. J. Biol. Chem. 177, 751-766.
- Jauregui, C. A., Regenstein, J. M., and Baker, R. C. (1981) A simple centrifugal method for measuring expressible moisture, a water-binding property of muscle foods. J. Food Sci. 46, 1271-1273. https://doi.org/10.1111/j.1365-2621.1981.tb03038.x
- Kang, G. H., Han, C. Y., Joo, S. T., Kim, B. C., and Park, G. B. (2006) Effect of addition levels of sodium chloride on gel properties of surimi-like pork. Korean J. Food Sci. Ani. Resour. 26, 20-27.
- Kim, C. J. and Han, E. S. (1991) Effect of NaCl, phosphate and pH on the functional properties of a mixed system of pork myofibrillar and plasma proteins. Korean J. Food Sci. Technol. 23, 428-432.
- Kim, C. J. and Kim, C. B. (1990) Studies on rheological properties and heat stability of pork muscle homogenate: I. Effect of added water, NaCl and protein concentration on the rheological properties and heat stability of pork muscle homogenate. Korean J. Anim. Sci. 32, 43-48.
- Kim, I. S., Joo, D. S., Kim, D. S., and Kim, J. D. (2007) Food and Health, Shin Kwang Mun Hwa Sa. pp. 144-145.
- Li, Y., Shoemaker, C. F., Ma, J., Kim, J. M., and Zhong, F. (2008) Structure-viscosity relationships for starches from different rice varieties during heating. Food Chem. 106, 1105-1112. https://doi.org/10.1016/j.foodchem.2007.07.039
- Lyons, P. H., Kerry, J. H., Morrissey, P. A., and Buckley, D. J. (1999) The influence of added whey protein-carrageenan gels and tapioca starch on the textural properties of low fat pork sausages. Meat Sci. 51, 43-52. https://doi.org/10.1016/S0309-1740(98)00095-3
- Mishra, S. and Rai, T. (2006) Morphology and functional properties of corn, potato and tapioca starches. Food Hydrocolloids 20, 557-566. https://doi.org/10.1016/j.foodhyd.2005.01.001
- Park, H. K., Oh, H. R., Ha, J. W., Kang, J. O., Lee, K. T., and Chin, K. B. (2003) The science and technology of meat and meat products. Sun Jin Mun Hwa Sa. pp. 103-104.
- Rameirez-Suarez, J. C., Addo, K., and Xiong, Y. L. (2005) Gelation of mixed myofibrillar/wheat gluten proteins treated with microbial transglutaminase. Food Res. Int. 38, 1143- 1149. https://doi.org/10.1016/j.foodres.2005.04.004
- Song, J. C. and Park, H. J. (2000). Food Rheology, Ulsan University Press Center, pp. 151, 166, 202.
- SPSS (2008). SPSS 17.0 for windows. SPSS Inc. USA.
- Thorarinsdottir, K. A., Arason, S., Geirsdottir, M., Bogason, S. G., and Kristbergsson, K. (2002) Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry. Food Chem. 77, 377-385. https://doi.org/10.1016/S0308-8146(01)00349-1
- Xiong, Y. L. (1993) A comparison of the rheological characteristics of different fractions of chicken myofibrillar proteins. J. Food Biochem. 16, 217-227.
- Xiong, Y. L. and Kenney, P. B. (1999) Functionality of proteins in meat products. Proceed. Recipr. Meat Conf. 52, 67- 69.
- Yang, H. and Park, J. W. (1998) Effects of starch properties and thermal-processing conditions on surimi-starch gels. Lebensm.-Wiss. u.-Technol. 31, 344-353. https://doi.org/10.1006/fstl.1997.0366
피인용 문헌
- Quality Properties and Processing Optimization of Mackerel (Scomber japonicus) Sausage vol.42, pp.10, 2013, https://doi.org/10.3746/jkfn.2013.42.10.1656
- Quality Characteristics of the Sausages Added with Pepper Seed Powder and Pepper Seed Oil vol.29, pp.3, 2013, https://doi.org/10.9724/kfcs.2013.29.3.283
- Quality Improvement of the Chicken Sausage with Pepper Seed (Capsicum Annuum L.) vol.8, pp.3, 2012, https://doi.org/10.12944/crnfsj.8.3.14
- Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages vol.41, pp.3, 2012, https://doi.org/10.5851/kosfa.2021.e9
- DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch vol.22, pp.14, 2012, https://doi.org/10.3390/ijms22147276