Substitution and Technology Trend of Synthetic Additives in Processed Meat Industry: Nitrite and Phosphate

식육가공 산업의 합성 첨가물 현황 및 대체 기술동향: 아질산염과 인산염 중심으로

Kim, Tae-Kyung (Food Processing Research Center, Korea Food Research Institute) ;
Ku, Su-Kyung (Food Processing Research Center, Korea Food Research Institute) ;
Kim, Young-Boong (Food Processing Research Center, Korea Food Research Institute) ;
Jeon, Ki-Hong (Food Processing Research Center, Korea Food Research Institute) ;
Choi, Yun-Sang (Food Processing Research Center, Korea Food Research Institute)

Chang, A. R., Lazo, M., Appel, L. J., Gutie'rrez, O. M., and Grams M. E. (2014) High dietary phosphorus intake is associated with allcause mortality: results from NHANES $III^{1-3}$. Am. J. Clin. Nutr. 99, 320-327. https://doi.org/10.3945/ajcn.113.073148
Kemi, V. E., Kärkkäinen, M. U., and Lamberg-Allardt, C. J. (2006) High phosphorusintakes acutely and negatively affect Ca and bone metabolism in a dose-dependent manner in healthy young females. Brit. J. Nutr. 96, 545-552.
Kim, T. K., Kim, Y. B., Jeon, K. H., Park, J. D., Sung, J. M., Choi, H. W., Hwang, K. E., and Choi, Y. S. (2017) Effect of fermented spinach as sources of pre-converted nitrite on color development of cured pork loin. Korean J. Food Sci. Ani. Resour. 37, 105-113. https://doi.org/10.5851/kosfa.2017.37.1.105
Lee, H. H., Jeong, J. Y., and Park, J. M. (2016) Analysis of research trend in natural food additives. Food Sci. Ind. 49, 82-93.
Shim, E. H. (1994) University students'perception concering food contamination and their food related behavior. Master thesis, Yonsei Uni., Seoul, Korea.
Song, M. R., Lim, M. J. (2016) The halo effect of additive-free claims in food and consumer goods. Korean J. Consumer Advertising Psychol. 17, 199-222 https://doi.org/10.21074/kjlcap.2016.17.1.199
식품의약품안전처 (2017) (http://www.mfds.go.kr) 식품첨가물공전
식품의약품안전처 첨가물기준과 (2013) 식품첨가물 안심하세요!
육류유통실태조사. (2016) (사)한국육류유통수출협회.