References
- Agriculture Forestry Fisheries Information Service. 2012. Fisheries information service. Retried from http://www.fips.go.kr. on September 13.
- Blois MS. 1958. Antioxidant determination by use a stable free radical. Nature 26, 1198-1204.
- Cha YJ, Kim H, Jang SM and Park JY. 1999. Identification of aroma-active compounds in Korean salt-fermented fishes by aroma extract dilution alalysis. 1. Aroma active compounds in salt-fermented anchovy on the market. J Korean Soc Food Sci Nutr 28, 312-318.
- Cha YJ, Kim SJ, Jeong EJ, Kim H and Cho WJ. 2004. Microbiological and enzymatic characteristics in Alaska pollock sikhae during fermentation. J Korean Soc Food Sci Nutr 33, 1709-1714. https://doi.org/10.3746/jkfn.2004.33.10.1709
- Cha YJ, Lee CE, Jeong EK, Kim H and Lee JS. 2002. Physiological functionalities of traditional Alaska pollack sik-hae. J Korean Soc Food Sci Nutr 31, 559-565. https://doi.org/10.3746/jkfn.2002.31.4.559
- Choi BD, Kang SJ and Lee KH. 1996. Chemical specificity of ascidian tunic and its hydrolysates. J Korean Fish Soc 29, 345-356.
- Choi BD, Kang SJ, Choi YJ, Youm MG and Lee KH. 1994. Carotenoid composition of ascidian tunic. J Korean Fish Soc 27, 344-350.
- Choi C, Lee HD, Choi HJ, Son JH, Kim S, Son GM and Cha WS. 2001. Functional and volatile flavour compounds in traditional Kyungsangdo squid sikhe. Korean J Food Sci Technol 33, 345-352.
- Fujimoto K, Moyayama Y and Kaneda T. 1982. Mechanism of the formation of ascidian flavor in Halocynthia roretzi. Bull Japan Soc Sci Fish 48, 1323-1326. https://doi.org/10.2331/suisan.48.1323
- Horiuchi M, Fujimura KI, Terashima T and Iso T. 1982. Method for determination of angiotensin converting enzyme activity in blood and tissue by high-performance liquid chromatography. J Chromatogr 233, 123-130. https://doi.org/10.1016/S0378-4347(00)81738-7
- Kang DG, Kang SP, Chang DH, Kim SH and Yoon SS. 2001. Isolation and characterization of Lactobacillus strains isolated from Korean feces. Korean J Food Sci Technol 33, 567-573.
- Kato H, Rhue MR and Nishimura T. 1989. Role of free amino acids and peptides in food taste. In Flavor Chemistry: Trends and developments. American Chemical Society, Washington, DC., USA, 158-174.
- Kim SG, Kwak HS, Choi CI and Kang JC. 2001. Accumulation of heavy metals by sea squirt, Halocynthis roretzi. J Korean Fish Soc 34, 125-130.
- Kim SI, Kim IC and Chang HC. 1999. Isolation and identification of antimicrobial agent producing microorganisms and sensitive strain from soil. J Kor Soc Food Sci Nutr 28, 526-533.
- Kim YA. 2001. Studies on the processing of low salt-fermented ascidians and its flavor constituents. MS Thesis, Gyeongsang National University, Tongyeong, Korea.
- Koo JG, Yoo JH, Park KS and Kim SY. 2009. Biochemical and microbiological changes of hard clam shikhae during fermentation. Kor J Fish Aquat Sci 42, 569-573. https://doi.org/10.5657/kfas.2009.42.6.569
- Lee BJ. 2011. Effect of GABA-enriched fermented sea tangle, Laminaria japonica, on the alcoholic hepatotoxity. Ph.D. Thesis. Gyeongsang National University, Tongyeong, Korea.
- Lee HJ and Oh SD. 2002. Properties changes of Korea turnip dongchimi innoculated with Leuconostoc citreum IH22 during fermentation. Korea J Food Nutr 15, 70-76.
- Lee KH, Cho HS, Lee DH, Kim MG, Cho YJ, Suh JS and Kim DS. 1993a. Processing and quality evaluation of fermented ascidian. Korean J Food Sci Technol 26, 330-339.
- Lee KH, Choi BD, Hong BI, Jung BC, Ruck JH and Jung WJ. 1998. Functional properties of sulfated polysaccharides in ascidian tunic. J Korean Fish Soc 31, 447-451.
- Lee KH, Hong BI, Jung BC, Cho HS, Lee DH and Jung WJ. 1994a. Processing of dried products of ascidian, Halocynthia roretzi. J Korean Soc Food Nutr 23, 625-633.
- Lee KH, Lee MJ, Jung BC, Hong BI, Cho HS, Lee DH and Jung WJ. 1994b. Cold storage and quality stability of ascidian, Halocynthia roretzi. J Korean Soc Food Nutr 23, 382-388.
- Lee KH, Park CS, Hong BI and Jung WJ. 1993b. Chemical composition of ascidian and its seasonal and regional variation. Korean J Food Sci Technol 26, 8-12.
- Lee KH, Park CS, Hong BI and Jung WJ. 1993c. Taste compounds of ascidian, Halocynthia roretzi. Korean J Food Sci Technol 26, 150-158.
- Matsumura N, Fujii M, Takeda Y and Shimizu T. 1993. Isolation and characterization of angiotensin-I converting enzyme inhibitory peptides derived from bonito bowels. Biosci Biotech Biochem 57, 922-925. https://doi.org/10.1271/bbb.57.922
- Oh KS, Kim JS and Heu MS. 1997. Food components of ascidian, Halocynthia roretzi. Korean J Food Sci Technol 29, 955-962.
- Sripe F and Corte ED. 1969. The regulation of rat liver xanthine oxidase. J Biol Chem 244, 3855-3859.
- The Korean Nutrition Society. 2010. Dietary Reference Intakes for Koreans 2010. The Korean Nutrition Society Seoul, korea, 6-7.
- Tsutagawa Y, Hosogai Y and Kawai H. 1994. Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J Food Hyg Soc Japan 34, 315-318.
- Watanabe J, Kawabata J, Kurihara H and Niki R. 1997. Isolation and identification of alpha-glucosidase inhibitors from tochucha (Eucommia ulmoides). Biosci Biotechnol Biochem 61, 177-178. https://doi.org/10.1271/bbb.61.177
- Watanabe K, Uehara H, Sato M and Konosu S. 1985. Seasonal variation of extractive nitrogeneous constituents in the muscle of the ascidian, Halocynthia roretzi. Bull Japan Soc Sci Fish 51, 1293-1298. https://doi.org/10.2331/suisan.51.1293
- Yook C, Whang YH, Pek UH and Park KW. 1990. Preparation of sikhae with starch hydrolyzing enzymes/meat mixture in teabag. Korean J Food Sci Technol 22, 296-299.
- Yoon MS, Heu MS and Kim JS. 2010. Fatty acid composition, total amino acid and mineral contents of commercial Kwamegi. Kor J Fish Aquat Sci 43, 100-108. https://doi.org/10.5657/kfas.2010.43.2.100
Cited by
- Nutritional and Physiologically Active Characterizations of the Sea Squirt Halocynthia roretzi Sikhae and the Seasoned Sea Squirt vol.47, pp.1, 2014, https://doi.org/10.5657/KFAS.2014.0001