References
- Ahn, M. S., Kim, H. J., and Seo, M. S. (2007) A study on the antioxidative and antimicrobial activities of the Citrus unshiu peel extracts. Korean J. Food Cult. 22, 454-461.
- AOAC. (2005) Official methods of analysis. 18th ed. Association of Official Analytical Chemists, Washington, DC, USA.
- Aoshima, H., Tsunoue, H., Koda, H., and Kiso, Y. (2004) Aging of whiskey increases 1,1-diphenyl-2-picrylhydrazl radical scavenging activity. J. Agric. Food Chem. 52, 5240-5244. https://doi.org/10.1021/jf049817s
- Bae, N. S. (2002) Effects of additives on quality and storage ability of Soondae products. MS Thesis, Hankyong National University, Korea.
- Barnen, A. L. (1975) Toxicological and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil Chem. Soc. 52, 59-63. https://doi.org/10.1007/BF02901825
- Blois, M. S. (1958) Antioxidant determinations by the use of a stable free radical. Nature 181, 1199-1203. https://doi.org/10.1038/1811199a0
- Chae, S. K., Kang. G. S., Ma, S. J., Bang, K. W., Oh, M. W., and Oh, S. H. (2002) Standard food analysis. Jigu-moonwha Sa. pp. 381-382.
- Choi, H. S., Lee. H. J., Choi. H. K., Son. Y. J., Jeong, J. Y., and Choi, Y. I. (2014) Quality properties of marinated pork by addition of grapefruit seed extract. Bull. Anim. Biotechnol. 6, 73-79.
- Duncan, C. L. and Foster, E. M. (1968) Effect of sodium nitrite, sodium chloride, and sodium nitrate on germination and outgrowth of anaerobic spores. Am. Soc. Microbiol. 16, 406-409.
- Eakes, B. D., Blmer, T. N., and Monroe, R. J. (1975) Effect of nitrate and nitrite on color and flavor of country-style hams. J. Food Sci. 40, 973-976. https://doi.org/10.1111/j.1365-2621.1975.tb02246.x
- Fiddler, W., Piotrowski, E. G., Pensabene, J. W., Doerr, R. C., and Wasserman, A. E. (1972) Effect of sodium nitrite concentration on N-nitrosodimethylamine formation in frankfurters. J. Food Sci. 37, 668-670. https://doi.org/10.1111/j.1365-2621.1972.tb02721.x
- Folin, O. and Denis, W. (1912) On phosphotungastic phosphomolybdic compounds as color regents. J. Biol. Chem. 12, 239-249.
- Harich, J. (1985) Chemie Research & Manufacturing Co., DF-100. U.S. Patent 1,354,818. FDA. No. R-0013982 (1983).
- Honikel, K. O., Kim, C. J., and Hamm, R. (1986) Sarcomere shortening of prerigor muscles and its influence on drip loss. Meat Sci. 16, 267-282. https://doi.org/10.1016/0309-1740(86)90038-0
- Johnston, M. A., Pivnick, H., and Samson, J. M. (1969) Inhibition of Clostridium botulinum by sodium nitrite in bacteriological medium and in meat. J. Can. Inst. Food Technol. 2, 52-55. https://doi.org/10.1016/S0008-3860(69)74360-4
- Jung, M. O., Choi, J. S., Lee, J. H., Lee, H. J., Kang, M., and Choi, Y. I. (2013) Quality properties of breast meats among broiler, Korean native chicken and old layer. Bulletin Anim. Biotechnol. 5, 69-73.
- Kang, G. H., Cho, S. H., Seong, P. N., Park, K. M., Kan, S. M., and Park, B. Y. (2013) Effect of curing additives on color property of smoked duck meat. Korean J. Poult. Sci. 40, 179-185. https://doi.org/10.5536/KJPS.2013.40.3.179
- Kang, S. Y., Park, K. S., Choi, Y. I., Lee, S. H., and Auh, J. H. (2009) Preblending effects of curing agents on the characteristics of mechanically deboned chicken meat. Korean J. Food Sci. An. 29, 220-228. https://doi.org/10.5851/kosfa.2009.29.2.220
- Kanner, J. (1994) Oxidative processes in meat and meat products: Quality implications. Meat Sci. 36, 169-189. https://doi.org/10.1016/0309-1740(94)90040-X
- Keeton, J. T. (1983) Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48, 878-818. https://doi.org/10.1111/j.1365-2621.1983.tb14921.x
- Khalil, A. H. (2000) Quality properties of low-fat beef patties formulated with modified corn starch and water. Food Chem. 68, 61-68. https://doi.org/10.1016/S0308-8146(99)00156-9
- Kim, C. H., Lee, M. S., Lee, K. H., Ko, S. H., Hong, H. S., Yang, J. B., and Ko, M. S. (1994) Antimicrobial activity of DF-100 (grapefruit seed extract) and its substitutional effect of preservatives in meat products. Korean J. Food Sci. An. 14, 47-52.
- Kim, Y. H. and Ahn, B. S. (2014) Study on development of fermented sausage using grapefruit extract and kimchi extracted starter culture. J. East Asian Soc. Dietary Life 24, 70-79.
- Ko, J., Ma, Y., and Song, K. B. (2005) Effects of chlorine dioxide treatment on microbial growth and qualities of chicken breast. J. Food Sci. Nutr. 10, 122-129.
- Korea Meat Trade Association. (2015) Statistics of current meat import status. http://www.kmta.or.kr/html/sub6-1.html?scode=6 Accessed on January 2, 2014.
- Laakkonen, E., Wellington, G. H., and Skerbon, J. W. (1970) Low temperature longtime heating of bovine. I. Changes in tenderness, water binding capacity, pH and amount of water-soluble component. J. Food Sci. 35, 175-177. https://doi.org/10.1111/j.1365-2621.1970.tb12131.x
- Lim, G. O., Hong, Y. H., and Son, K. B. (2009) Preparation of gelatin film containing grapefruit seed extract and its antimicrobial effect. Korean J. Food Preserv. 16, 134-137.
- Lim, H. J. and Yang, H. S. (2014) Effects of preblending of salt, phosphate, and bicarbonate marinade solutions on the quality properties of pork loin. J. Agri. Life Sci. 48, 139-147.
- Muhlisin, M., Utama, D. T., Lee, J. H., Choi, J. H., and Lee, S. K. (2016) Effects of gaseous ozone exposure on bacterial counts and oxidative properties in chicken and duck breast meat. Korean J. Food Sci. An. 36, 405-411. https://doi.org/10.5851/kosfa.2016.36.3.405
- Offer, G. and Trinick, J. (1983) On the mechanism of water holding in meat: The swelling and shrinking of myofibrils. Meat Sci. 8, 245-281. https://doi.org/10.1016/0309-1740(83)90013-X
- Oh, H. S., Park, W. B., An, Y. S., Oh, M. C., Oh, C. K., and Kim, S. H. (2003) Antimicrobial activity of extracts from citrus seeds. Korean J. Culinary Res. 9, 69-80.
- Park, C. I. and Kim, Y. J. (2010) Effects of dietary supplementation of mulberry leaves and dandelion extracts on storage of chicken meat. Korean J. Poult. Sci. 37, 313-321. https://doi.org/10.5536/KJPS.2010.37.4.313
- Park, H. K. and Kim, S. B. (2006) Antimicrobial activity of grapefruit seed extract. Korean J. Food Nutr. 19, 526-531.
- Rural Development Administration. (2011) 8th Revision Food Composition Table. RDA National Institute of Agricultural Sciences. pp. 238-239.
- Sadler, D. N. and Swan, J. E. (1997) Effect of NaCl, polydextrose, and storage conditions on the functional characteristics and microbial quality of pre- and post-rigor salted beef. Meat Sci. 46, 329-338. https://doi.org/10.1016/S0309-1740(97)00027-2
- Short, E. I. (1954) The estimation of total nitrogen using the Conway micro-diffusion cell. J. Clin. Pathol. 7, 81-83. https://doi.org/10.1136/jcp.7.1.81
- Son, S. H., Bang, J. W., Lee, H. C., Kim, K. H., and Chin, K. B. (2009) Product quality and shelf-life of low-fat sausages manufactured with Lentinus edodes powder, grapefruit seed extracts, and sodium lactates alone or in combination. Korean J. Food Sci. An. 29, 99-107. https://doi.org/10.5851/kosfa.2009.29.1.99
- Tan, F. J. and Ockerman, H. W. (2016) Applicability of nisin and tumbling to improve the microbiological quality of marinated chicken drumsticks. Asian-Aust. J. Anim. Sci. 19, 292-296.
- Thakur, B. R., Singh, K., and Arya, S. S. (1994) Chemistry of sorbates - a basic perspective. Food Rev. Int. 10, 71-91. https://doi.org/10.1080/87559129409540986
- Vanamala, J., Reddivari, L., Yoo, K. S., Pike, L. M., and Patil, B. S. (2006) Variation in the content of bioactive flavonoids in different brands of orange and grapefruit juices. J. Food Compos. Anal. 19, 157-166. https://doi.org/10.1016/j.jfca.2005.06.002
-
Winger, R. J. and Fennema, O. (1976) Tenderness and water holding properties of beef muscle as influenced by freezing and subsequent storage at -
$3^{\circ}C$ or$15^{\circ}C$ . J. Food Sci. 41, 1433-1438. https://doi.org/10.1111/j.1365-2621.1976.tb01189.x - Witte, V. C., Krause, G. F., and Baile, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 582-587. https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
Cited by
- Grapefruit seed extract effectively inhibits the Candida albicans biofilms development on polymethyl methacrylate denture-base resin vol.14, pp.5, 2019, https://doi.org/10.1371/journal.pone.0217496
- Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin vol.32, pp.10, 2017, https://doi.org/10.5713/ajas.18.0903
- Antioxidant Activity of Citrus Limonoids and Investigation of Their Virucidal Potential against SARS-CoV-2 in Cellular Models vol.10, pp.11, 2017, https://doi.org/10.3390/antiox10111794