참고문헌
- Bae MS, Ha JU, Lee SC. 2007. Quality properties of high calcium fish paste containing anchovy. Korean J Food Cookery Sci 23: 561-566.
- Park SM, Lee BB, Hwang YM, Lee SC. 2006. Quality properties of fish paste containing Styela clava. J Korean Soc Food Sci Nutr 35: 908-911. https://doi.org/10.3746/jkfn.2006.35.7.908
- Akahane Y, Shimizu Y. 1990. Effects of setting incubation on the water-holding capacity of salt-ground fish meat and its heated gel. Nippon Suisan Gakkaishi 56: 139-146. https://doi.org/10.2331/suisan.56.139
- Chung KH, Lee CH. 1996. Moisture-dependent gelation characteristics of nonfish protein affect the surimi gel texture. Korean J Soc Food Sci 12: 571-576.
- Lee NG, You SG, Cho YJ. 1999. Optimum rheological mixed ratio of jumbo squid and Alaska pollack surimi for gel product process. J Korean Fish Soc 32: 718-724.
- Yook HS, Lee JW, Lee HJ, Cha BS, Lee SY, Byun MW. 2000. Quality properties of fish paste prepared with refined dietary fiber from ascidian (Halocynthia roretzi ) tunic. J Korean Soc Food Sci Nutr 29: 642-646.
- Ha JU, Koo SG, Lee HY, Hwang YM, Lee SC. 2001. Physical properties of fish paste containing Agaricus bisporus. Korean J Food Sci Technol 33: 451-454.
- Koo SG, Ryu YK, Hwang YM, Ha JU, Lee SC. 2001. Quality properties of fish meat paste containing enoki mushroom (Flamumulina velutipes). J Korean Soc Food Sci Nutr 29: 642-646.
- Son MH, Kim SY, Ha JU, Lee SC. 2003. Texture properties of surimi gel containing shiitake mushroom (Lentinus edodes). J Korean Soc Food Sci Nutr 32: 859-863. https://doi.org/10.3746/jkfn.2003.32.6.859
- Park YK, Kim HJ, Kim MH. 2004. Quality characterization 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
- Shin YJ, Park GS. 2005. Quality characterization of fish paste containing mulberry leaf powder. J Korean East Asian Soc Dietary Life 15: 738-745.
- Park SM, Seo HK, Lee SC. 2006. Preparation and quality properties of fish paste containing Styela plicata. Korean J Soc Food Sci Nutr 35: 1256-1259. https://doi.org/10.3746/jkfn.2006.35.9.1256
- Shin YJ, Kim KS, Park GS. 2009. Texture and sensory characterization of fish paste containing white Poria cocos wolf powder. Korean J Food Cookery Sci 25: 119-125.
- Chepurnov SA, Chepurnova NE, Park JK, Buzinova EV, Lubimov II, Kabanova NP, Nam KY. 1994. The central effects of saponin components and polysaccharides fraction from Korea red ginseng. Korean J Ginseng Sci 18: 165-174.
- Yun TK, Lee YS, Lee YH, Yun HY. 2001. Cancer chemopreventive compounds of red ginseng produced from Panax ginseng C.A. Meyer. J Ginseng Res 25: 107-111.
- Keum YS, Park KK, Lee JM, Chun KS, Park JH, Lee SK, Kwon H, Surh YJ. 2000. Antioxidant and anti-tumor promoting activities of the methanol extract of heat-processed ginseng. Cancer Lett 150: 41-48. https://doi.org/10.1016/S0304-3835(99)00369-9
- Kang SY, Kim ND. 1992. The antihypertensive effect of red ginseng saponin and the endothelium-derived vascular relaxation. Korean J Ginseng Sci 16: 175-182.
- Kim DH, Kwak KH, Lee KJ, Kim SJ. 2004. Effects of Korea red ginseng total saponin on repeated unpredictable stressinduced changes of proliferation of neural progenitor cells and BDNF mRNA expression in adult rat hippocampus. J Ginseng Res 28: 94-103. https://doi.org/10.5142/JGR.2004.28.2.094
- Jung KY, Kim DS, Oh SR, Lee IS, Lee JJ, Park JD, Kim SI, Lee HK. 1998. Platelet activating factor antagonist activity of ginsenosides. Biol Pharm Bull 21: 79-80. https://doi.org/10.1248/bpb.21.79
- Bae KC, Kim SH. 1998. Antioxidant effects of Korea ginseng radix, Korea red ginseng radix and total saponin. Korean J Oriental Medical Pathology 12: 72-81.
- Choi GH, Kim KC, Lee KH. 2010. Quality and antioxidant characteristics of soft tofu supplemented with red ginseng extract during storage. J Korean Soc Food Sci Nutr 39: 414-420. https://doi.org/10.3746/jkfn.2010.39.3.414
- Cho HS, Kim KH. 2011. Quality characteristics of fish paste containing skate (Raja kenojei ) powder. J East Asian Soc Dietary Life 21: 808-813.
- Judd DG, Wyszecki G. 1964. Appliedcolorificscienceforindustryandbusiness. Diamond Co., Tokyo, Japan. p 333.
- Kim YY, Cho YJ. 1992. Relationship between quality of frozen surimi and jelly strength of kamaboko. Bull Korean Fish Soc 25: 73-78.
- Kaur C, Kapoor HC. 2002. Anti-oxidant activity and total phenolic content of some Asian vegetable. Food Sci Technol Int 37: 153-161. https://doi.org/10.1046/j.1365-2621.2002.00552.x
- Sung WS, Lee DG. 2008. The combination effect of Korean ginseng saponins with kanamycin and cefotaxime against methicillin-resistant Staphylococcus aureus. Biol Pharm Bull 31: 1614-1617. https://doi.org/10.1248/bpb.31.1614
- Tan BK, Vanitha J. 2004. Immunomodulatory and antimicrobial effects of some traditional Chinese medicinal herbs: a review. Curr Med Chem 11: 1423-1430. https://doi.org/10.2174/0929867043365161
피인용 문헌
- Optimization of the Processing Conditions for the Preparation of Surimi Products Containing Rice Flour vol.17, pp.2, 2014, https://doi.org/10.5657/FAS.2014.0167
- Effects of Rice Flour Milling Types and Addition Methods on Rheological and Sensory Properties of Surimi Products vol.46, pp.2, 2013, https://doi.org/10.5657/KFAS.2013.0139
- Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research vol.2017, pp.None, 2012, https://doi.org/10.1155/2017/9675469
- Study on Instant Fish Cake Noodle Manufacturing Techniques Using Ultra-fine Powdered Kelp vol.23, pp.3, 2012, https://doi.org/10.13050/foodengprog.2019.23.3.217
- Quality Characteristics of Grilled Fish Paste Formulation Added with Hot Water Extract Powder from Lentinus edodes Using One-Way ANOVA vol.50, pp.3, 2021, https://doi.org/10.3746/jkfn.2021.50.3.307
- Quality characteristics of string cheese added with red ginseng powder vol.28, pp.3, 2012, https://doi.org/10.11002/kjfp.2021.28.3.364