축산식품과학과 산업

  • 제6권1호
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  • Pages.88-97
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  • 2017
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  • 2287-3686(pISSN)
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  • 2635-4594(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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유럽의 발효육제품 기술 개발 동향

Trends on Technology Development of Fermented Meat Products in Europe

  • 발행 : 2017.05.31
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참고문헌

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  2. Berdo, A., Maere, D., Stavropoulou, D. A., Rysman, T., Leroy, F., and De Smet, S. (2016) Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages. Meat Sci. 121, 359-364. https://doi.org/10.1016/j.meatsci.2016.07.003
  3. Gao, Y., Li, D., and Liu, X. (2014) Bacteriocin-producing Lactobacillus sakei C2 as starter culture in fermented sausages. Food Control 35, 1-6. https://doi.org/10.1016/j.foodcont.2013.06.055
  4. Gou, P., Zhen, Z. Y., Hortos, M., Arnau, J., Diestre, A., Robert, N., Claret, A., Candek-Potokar, M., and Sante-Lhoutellier, V. (2012) PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams - I. Associations in Spanish dry-cured ham Jamon Serrano. Meat Sci. 92, 346-353. https://doi.org/10.1016/j.meatsci.2012.06.018
  5. Han, D. J., Jeong, J. Y., Choi, J. H., Choi, Y. S., Kim, H. Y., Lee, M. A., Lee, E. S., Paik, H. D., and Kim, C. J. (2008) Effects of various humectants on quality properties of pork jerky. Korean J. Food Sci. Ani. Resour. 28(4), 486-492. https://doi.org/10.5851/kosfa.2008.28.4.486
  6. Kim, R. U., Ahn, S. C., Yu, S. N., Kim, K. Y., Seong, J. H., Lee, Y. G., Kim, H. S., and Kim, D. S. (2011) Screening and identification of soy curd-producing lactic acid bacteria. J Life Sci. 21, 235-241. https://doi.org/10.5352/JLS.2011.21.2.235
  7. Koutina, G., Jongberg, S., and Skibsted, L. H. (2012) Protein and lipid oxidation in Parma ham during production. J. Agri. Food Chem. 60, 9737-9745. https://doi.org/10.1021/jf3026887
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  10. Leistner, L., Rödel, W., and Krispien, K. (1981) Microbiology of meat and meat products in high- and intermediate- moisture ranges. In: Water activity: influences on food quality. Rockland, L. B and Stewart, G. F. (eds.). Academic press, NY, USA. pp 855-915.
  11. Marianski, S. and Marianski, A. (2008) The art of making fermented sausages. Bookmagic, LLC. Florida, USA. pp. 23-60.
  12. Martin-Sanchez, A. M., Chaves-Lopez, C., Sendra, E., Sayas, E., Fenandez-Lopez, J., and Perez-Alvarez, J. A. (2011) Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichon) with oregano essential oil used as surface mold inhibitor. Meat Sci. 89, 35-44. https://doi.org/10.1016/j.meatsci.2011.03.018
  13. Rubio, R., Aymerich, T., Bover-Cid, S., Guàrdia, M. D., Arnau, J., and Garriga, M. (2013) Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages. LWT-Food Sci. Technol. 54, 51-56. https://doi.org/10.1016/j.lwt.2013.05.014
  14. Sante-Lhoutellier, V., Robert, N., Martin, J. F., Gou, P., Hortos, M., Arnau, J., Diestre, A., and Candek-Potokar, M. (2012) PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams - II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction. Meat Sci. 92, 354-359. https://doi.org/10.1016/j.meatsci.2012.06.022
  15. Seong, P. N. (2013) Technology development prospects of fermented meat products. 축산식품 과학과 산업, 2(1), 19-26.
  16. Skrlep, M., Candek-Potokar, M., Zlender, B., Robert, N., Sante-Lhoutellier, V., and Gou, P. (2012) PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams - III. Associations in Slovenian dry-cured ham Kraski prsut and their dependence on processing. Meat Sci. 92, 360-365. https://doi.org/10.1016/j.meatsci.2012.06.021
  17. Todorov, S. D., Vaz-Velho, M., de Melo Franco, B. D. G., and Holzapfel, W. H. (2013) Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal. Food Control 30, 111-121. https://doi.org/10.1016/j.foodcont.2012.07.022
  18. Trzaskowska, M., Kolozyn-Krajewska, D., Wojciak, K., and Dolatowski, Z. 2014. Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain. Food Control 35, 184-191. https://doi.org/10.1016/j.foodcont.2013.07.002
  19. Turp, G. Y. and Serdaroglu, M. (2008) Effect of replacing beef fat with hazelnut oil on quality characteristics of Sucuk - A Turkish fermented sausage. Meat Sci. 78, 447-454. https://doi.org/10.1016/j.meatsci.2007.07.013
  20. Zanardi, E., Dorigoni, V., Badiani. A., and Chizzolini, R. (2002) Lipid and colour stability of Milano-type sausages: effect of packing conditions. Meat Sci. 61, 7-14. https://doi.org/10.1016/S0309-1740(01)00152-8
  21. 약업신문. 글로벌 비건(vegan) 식.음료 마켓 독일이 선도. http://www.yakup.com/news/index.html?mode=view&cat=15&cat2=601&nid=205065. Accessed Apr. 21, 2017.
  22. 이투데이. 농진청, 전통양념 활용한 육제품 제조법 개발.보급. http://www.etoday.co.kr/news/section/newsview.php?idxno=1236101. Accessed Apr. 20, 2017.