참고문헌
- Ahn. D. U., Olson, D. G., Jo. C., Chen. X., Wu. C., and Lee, J. I. (1998) Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci. 49, 27-39. https://doi.org/10.1016/S0309-1740(97)00101-0
- Albright, S. N., Kendall, P. A., and Sofos, J. N. (2000) Sensory properties of beef jerky processed under various conditions. In Proceedings of IFT annual meeting, June 10-14, Dallas, TX, USA, Session 11.
- AOAC (2000) Official methods of analysis. 17th ed, Association of Official Analytical Chemists, Gaithersburg, MD.
- Bang, M. A., Kim, H. A., and Cho, Y. J. (2002) Hypoglycemic and antioxidant effect of dietary hamcho powder in streptozotocin-induced diabetic rats. J. Kor. Soc. Food Sci. Nutr. 31, 840-846. https://doi.org/10.3746/jkfn.2002.31.5.840
- Calicioglu, M., Sofos, J. N., and Kendall, P. A. (2003) Influence of marinades on survival during storage of acid-adapted and non-adapted Listeria monocytogenes inoculated postdrying on beef jerky. Int. J. Food Microbiol. 86, 283-292. https://doi.org/10.1016/S0168-1605(02)00565-2
- Chang, F. S., Huang, T. C., and Pearson, A. M. (1996) Control of the dehydration process in production of intermediate moisture meat products: A review. Adv. Food Nutri. Res. 39, 71-114. https://doi.org/10.1016/S1043-4526(08)60074-1
- Chastain, M. F., Huffman, D. L., Hsieh, W. H., and Cordray, J. C. (1982) Antioxidants in restructured beef/pork steaks. J. Food Sci. 47, 1779-1782. https://doi.org/10.1111/j.1365-2621.1982.tb12881.x
- Chen, W. S., Lin, D. C., and Chen, M. T. (2004) Determination of quality changes throughout processing steps in Chinese- style pork jerky. Asian-Aust. J. Anim. Sci., 17, 700-704. https://doi.org/10.5713/ajas.2004.700
- 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. 71, 278-286.
- Cho, Y. S., Kim, S. I., and Han, Y. S. (2008) Effects of slander glasswort (Salicornia herbacea L.) extract on improvements in bowel function and constipation relief. Korean J. Food Sci. Technol. 40, 326-331.
- Chung, Y. C., Chun, H. K., Yang, J. Y., Kim, J. Y., Han, E. H., Kho, Y. H., and Jeong, H. G. (2005) Tungtungmadic acid, a novel antioxidant, from Salicornia herbacea. Arch. Pharm. Res. 28, 1122-1126. https://doi.org/10.1007/BF02972972
- Feiner G. (2006) Color in fresh meat and in cured meat products. In: Meat products handbook: Practical Science and Technology. Feiner, G. (ed) Woodhead Publishing, Cambridge, UK, pp. 142-157.
- Han, S. K. and Kim, S. M. (2003) Antioxidative effect of Salicornia herbacea L. grown in closed sea beach. J. Kor. Soc. Food Sci. Nutr. 32, 207-210. https://doi.org/10.3746/jkfn.2003.32.2.207
- Hocking, A. D. (1988) Mould and yeast associated with foods of reduced water activity: Ecological interactions. In: Food Preservation by Moisture Control. Seow, C. C. (ed.) Elsevier Applied Science, London, pp. 57-72.
-
Jose, F. S., Rafael, G., and Miguel, A. C. (1994).
$a_w$ of Spanish intermediate moisture meat products. Meat Sci. 38, 341-350. https://doi.org/10.1016/0309-1740(94)90122-8 - Jung, S. W., Baek, Y. S., Kim, Y. S., and Kim, Y. H. (1994) Quality changes of beef jerky during storage. Korean J. Anim. Sci. 36, 683-697. https://doi.org/10.5352/JLS.2008.18.1.063
- Jo, C. J., Ahn, J. H., Chon, S. M., Lee, K. S., Bae, T. J., and Kang, D. S. (2002). Studies on pharmacological effects of glasswort (Salicornia herbacea L.). Korean J. Medicinal Crop Sci. 10, 93-99.
- Kim, M. H. (1990) Effects of pretreatments prior to conventional dehydration on dried product quality. Biochem. Eng. J. 4, 30-38.
- Kim, J. Y., Cho, J. Y., Ma, Y. K., Park, K. Y., Lee, S. H., Ham, K. S., Lee, H. J., Park, K. H., and Moon, J. H. (2010) Dicaffeoylquinic acid derivatives and flavonoid glucosides from glasswort (Salicornia herbacea L.) and their antioxidative activity. Food Chem. 125, 55-62.
- Kim, M. H. and Hong, G. J. (2011) Qualities of soybean Dasik with added saltwort powder. Korean J. Food Culture. 26, 501-505.
- Kim, Y. A., Kong, C. S., Lee, J. I., Kim, H., Park, H. Y., Lee, H. S., Lee, C., and Seo, Y. (2012) Evaluation of novel antioxidant triterpenoid saponins from the halophyte Salicornia herbacea. Bioorganic Medicinal Chem. Letters. 22, 4318-4322. https://doi.org/10.1016/j.bmcl.2012.05.017
- Konieczny, P., Stangierski, J., and Kijowski, J. (2007) Physical and chemical characteristics and acceptability of home style beef jerky. Meat Sci. 76, 253-257. https://doi.org/10.1016/j.meatsci.2006.11.006
- Labelle, R. L. and Moyer, J. C. (1966) Dehydrofreezing red tart cherries. Food Technol. 20, 1345-1352.
- Lee, J. T. and An, B. J. (2002) Detection of physical activity of Salicornia herbacea. Kor. J. Herbology 17, 61-69.
- Lee, Y. S., Lee, H. S., Shin, K. H., Kim, B. K., and Lee, S. (2004) Constituents of the halophyte Salicornia herbacea. Arch. Pharm. Res. 27, 1034-1036. https://doi.org/10.1007/BF02975427
- Lee, K. S., Lee, M. H., Chang, I. Y., Yoon, S. P., Lim, D. Y., and Jeon, Y. J. (2006) Marcrophage activation by polysaccharide fraction isolated from Salicornia herbacea. J. Ethnopharmacol. 103, 372-378. https://doi.org/10.1016/j.jep.2005.08.037
- Leistner, L. (1987) Shelf stable product and intermediate moisture foods based on meat. In: Aw theory and application to food. Rockland, L., and Beuchat, L.B. (eds.) Marcel Dekker, Inc., NY, pp. 295-328.
- Mills, E. (2004) Functional meat products. In: Encyclopedia of Meat Sciences. Jensen, W. K., Devine, C., and Dikeman, M. (eds) Elsevier, Oxford, pp. 1-6.
- Okonkwo, T. M., Obanu1, Z. A., and Ledward, D. A. (1992) Characteristics of some intermediate moisture smoked meats. Meat Sci. 31, 135-145. https://doi.org/10.1016/0309-1740(92)90033-Z
- Park, C. J., Kim, M. L., and Park, C. S. (2009) Effect of drying method and medicinal herb extract addition on the microstructure of beef jerky. Korean J. Food Preserv. 16, 875-883.
- Paterson, B. C., Parrish, F. C., and Stromer, M. H. (1988) Effect of salt and pyrophosphate on the physical and chemical properties of beef muscle. J. Food Sci. 53. 1258-1265. https://doi.org/10.1111/j.1365-2621.1988.tb09252.x
- QIA Notification. (2011) Standards for processing and ingredients specifications of livestock products, Quarntine and Inspection Agency.
- Rababah, T. M., Hettiarachchy, N. S., and Horax, R. (2004) Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tertbutylhydroquinone. J. Agric. Food Chem. 52, 5183-5186. https://doi.org/10.1021/jf049645z
- Shin, K. S., Boo, H. O., Jeon, M. W., and Ko, J. Y. (2002) Chemical constituents of native plant, Salicornia herbacea. Korean J. Plant Res. 15, 216-220.
- SAS (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.
- Sherwin, C. P. and Labuza, T. P. (2003) Role of moisture in maillard browning reaction rate in intermediate moisture foods: Comparing solvent phase and matrix properties. J. Food Sci. 68, 588-594. https://doi.org/10.1111/j.1365-2621.2003.tb05715.x
- Torres, E. A. F. S., Shimokomaki, M., Franco, B. D. G. M., Landgrafa, M., Carvalho, B. C., and Santos, J. C. (1994) Parameters determining the quality of charqui, an intermediate moisture meat products. Meat Sci. 38, 229-234. https://doi.org/10.1016/0309-1740(94)90112-0
- Department of Agriculture-Food Safety and Inspection Service (2011) Jerky and Food safety. Food Safety and Inspection Service, United States Department of Agriculture, Washington, DC, USA. Available from: http://www.fsis.usda.gov/Fact_Sheets/Jerky_and_Food_Safety/index.asp#1.Modified Nov. 15, 2011.
- Yamaguchi, N., Naito, S., Okada, Y., and Nagase, A. (1986) Effect of oxygen barrier of packaging material on food preservation. Annual Report of the Food Research Institute, 27. Japan: AichiPrefecture Government. pp. 69-73
- Yang, C. Y. and Lee, S. H. (2002) An evaluation of quality of the marketing jerky in domestic. I. Investigation of outward appearance, food additives, nutrient content and sanitary state. Korean J. Food and Nutri. 15, 197-202.
- Yang, H. S., Hwang, Y. H., Joo, S. T., and Park. G. B. (2009) The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky. Meat Sci. 82, 289-294. https://doi.org/10.1016/j.meatsci.2009.01.029
- Young, O. A. and West, J. (2001) Meat color. In: Meat Science and Applications. Hui, Y. H., Nip, W. K., and Rogers, R. (eds) Marcel Dekker, Inc., NY, pp. 39-69.
피인용 문헌
- Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters vol.35, pp.6, 2015, https://doi.org/10.5851/kosfa.2015.35.6.783
- Protein and lipid oxidations in jerky chicken and consequences on sensory quality vol.97, pp.None, 2018, https://doi.org/10.1016/j.lwt.2018.07.022
- Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham vol.33, pp.4, 2013, https://doi.org/10.5713/ajas.19.0193
- Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products vol.40, pp.6, 2020, https://doi.org/10.5851/kosfa.2020.e84