참고문헌
- Ahn SI, Park JH, Kim JH, Oh DG, Kim M, Chung D, Jhoo JW, Kim GY. 2017. Optimization of manufacturing conditions for improving storage stability of coffee-supplemented milk beverage using response surface methodology. Korean J Food Sci An 37:87-97. https://doi.org/10.5851/kosfa.2017.37.1.87
- Asefa DT, Kure CF, Gjerde RO, Omer MK, Langsrud S, Nesbakken T, Skaar I. 2010. Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility. Int J Food Microbiol 140:131-135. https://doi.org/10.1016/j.ijfoodmicro.2010.04.008
- Bensid A, Ucar Y, Bendeddouche B, Ozogul F. 2014. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. Food Chem 145:681-686. https://doi.org/10.1016/j.foodchem.2013.08.106
- Borisova MA, Oreshkin EF. 1992. On the water condition in pork meat. Meat Sci 31:257-265. https://doi.org/10.1016/0309-1740(92)90056-A
- Bover-Cid S, Belletti N, Garriga M, Aymerich T. 2012. Response surface methodology to investigate the effect of high pressure processing on Salmonella, inactivation on dry-cured ham. Food Res Int 45:1111-1117. https://doi.org/10.1016/j.foodres.2011.05.004
- Bukharin OV, Valyshev AV. 2006. Microbial inhibitors of lysozyme. Zh Mikrobiol Epidemiol Immunobiol 4:8-13.
-
Cai L, Cao A, Bai F, Li J. 2015. Effect of
$\varepsilon$ -polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage. LWT-Food Sci Technol 62:1053-1059. https://doi.org/10.1016/j.lwt.2015.02.002 - Cardoso GP, Dutra MP, Fontes PR, Ramos ALS, Gomide LAM, Ramos EM. 2016. Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display. Meat Sci 114:85-94. https://doi.org/10.1016/j.meatsci.2015.12.012
- Cho S, Kang SM, Seong P, Kang G, Kim Y, Kim J, Lee S, Kim S. 2016. Effect of aging time on physicochemical meat quality and sensory property of Hanwoo bull beef. Korean J Food Sci An 36:68-76. https://doi.org/10.5851/kosfa.2016.36.1.68
- Choi KH, Yoon Y. 2013. The effects of sodium chloride on the physiological characteristics of Listeria monocytogenes. Korean J Food Sci An 33:395-402. https://doi.org/10.5851/kosfa.2013.33.3.395
- Colzato M, Scramin JA, Forato LA, Colnago LA, Assis OBG. 2011. H NMR investigation of oil oxidation in Macadamia nuts coated with zein-based films. J Food Process Preserv 35:790-796. https://doi.org/10.1111/j.1745-4549.2011.00530.x
- Dong Z, Wang Q, Du Y. 2006. Alginate/gelatin blend films and their properties for drug controlled release. J Membr Sci 280:37-44. https://doi.org/10.1016/j.memsci.2006.01.002
- Düring K, Porsch P, Mahn A, Brinkmann O, Gieffers W. 1999. The non-enzymatic microbicidal activity of lysozymes. FEBS Lett 449:93-100. https://doi.org/10.1016/S0014-5793(99)00405-6
- El-Sersy NA, Ebrahim HAH, Abou-Elela GM. 2010. Response surface methodology as a tool for optimizing the production of antimicrobial agents from Bacillus licheniformis SN2. Curr Res Bacteriol 3:1-14. https://doi.org/10.3923/crb.2010.1.14
-
Georgantelis D, Ambrosiadis I, Katikou P, Blekas G, Georgakis SA. 2007. Effect of rosemary extract, chitosan and
${\alpha}$ -tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at$4^{\circ}C$ . Meat Sci 76:172-181. https://doi.org/10.1016/j.meatsci.2006.10.026 - Gu T, Chen Z, Jiang X, Zhou L, Liao Y, Duan M. 2015. Synthesis and inhibition of N-alkyl-2-(4-hydroxybut-2-ynyl) pyridinium bromide for mild steel in acid solution: Box-behnken design optimization and mechanism probe. Corros Sci 90:118-132. https://doi.org/10.1016/j.corsci.2014.10.004
- Hamedi H, Kargozari M, Shotorbani PM, Mogadam NB, Fahimdanesh M. 2017. A novel bioactive edible coating based on sodium alginate and galbanum gum incorporated with essential oil of Ziziphora persica: The antioxidant and antimicrobial activity, and application in food model. Food Hydrocoll 72:35-46. https://doi.org/10.1016/j.foodhyd.2017.05.014
- HMC A, Magalhaes US, Oliveira SA, Ribeiro HL, Brito ES, De-Moura MR. 2012. Tensile and water vapour properties of calcium-crosslinked alginate-cashew tree gum films. Int J Food Sci Techol 47:710-715. https://doi.org/10.1111/j.1365-2621.2011.02897.x
- Hong YH, Lim GO, Song KB. 2009. Physical properties of gelidiumcorneum-gelatin blend films containing grapefruit seed extract or green tea extract and its application in the packaging of pork loins. J Food Sci 74:C6-C10. https://doi.org/10.1111/j.1750-3841.2008.00987.x
- Kimizakis P, Tsamoutsoglou C, Kayan B, Kalderis D. 2014. Subcritical water treatment of landfill leachate: Application of response surface methodology. J Environ Manag 146:9-15. https://doi.org/10.1016/j.jenvman.2014.04.037
- Li C, Yi Z, Wang WD, Wang NX, Yang RF. 2010. Optimization of subcritical water extraction of proanthocyanidins from grape seed by response surface methodology. Food Sci 31:6-10.
- Li P, Zhou L, Mou Y, Mao Z. 2015. Extraction optimization of polysaccharide from Zanthoxylum bungeanum using RSM and its antioxidant activity. Int J Biol Macromol 72:19-27. https://doi.org/10.1016/j.ijbiomac.2014.07.057
- Ju MG, Kim JH, Jang HJ, Yeon SJ, Hong GE, Park W, Seo HG, Lee CH. 2016. Changes of physicochemical and sensory properties of fermented sausage from sulfur-fed pork. Korean J Food Sci An 36:729-736. https://doi.org/10.5851/kosfa.2016.36.6.729
- Mayachiew P, Devahastin S. 2010. Effects of drying methods and conditions on release characteristics of edible chitosan films enriched with Indian gooseberry extract. Food Chem 118:594-601. https://doi.org/10.1016/j.foodchem.2009.05.027
- Moller SM, Gunvig A, Bertram HC. 2010. Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometry. Meat Sci 86:462-467. https://doi.org/10.1016/j.meatsci.2010.05.035
- Mortensen M, Thybo AK, Bertram HC, Andersen HJ, Engelsen SB. 2005. Cooking effects on water distribution in potatoes using nuclear magnetic resonance relaxation. J Agric Food Chem 53:5976-5981. https://doi.org/10.1021/jf0479214
-
Ntzimani AG, Giatrakou VI, Savvaidis IN. 2010. Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at
$4^{\circ}C$ : Microbiological and sensory evaluation. Innov Food Sci Emerg Technol 11:187-196. https://doi.org/10.1016/j.ifset.2009.09.004 - Park SI, Zhao Y. 2004. Incorporation of a high concentration of mineral or vitamin into chitosan-based films. J Agric Food Chem 52:1933-1939. https://doi.org/10.1021/jf034612p
- Sin HN, Yusof S, Hamid NSA, Rahman RA. 2006. Optimization of enzymatic clarification of sapodilla juice using response surface methodology. J Food Eng 73:313-319. https://doi.org/10.1016/j.jfoodeng.2005.01.031
- Siragusa GR, Cutter CN, Willett JL. 1999. Incorporation of bacteriocin in plastic retains activity and inhibits surface growth of bacteria on meat. Food Microbiol 16:229-235. https://doi.org/10.1006/fmic.1998.0239
- Stadnik J, Dolatowski ZJ. 2015. Free amino acids and biogenic amines content during ageing of dry-cured pork loins inoculated with Lactobacillus casei Lock 0900 probiotic strain. Food Sci Technol Res 21:167-174. https://doi.org/10.3136/fstr.21.167
- Takahashi H, Kuramoto S, Miya S, Koiso H, Kuda T, Kimura B. 2011. Use of commercially available antimicrobial compounds for prevention of Listeria monocytogenes growth in ready-to-eat minced tuna and salmon roe during shelf life. J Food Prot 74:994-998. https://doi.org/10.4315/0362-028X.JFP-10-406
- Tang QY, Pan DD, Sun YY, Cao JX, Wang GF, Shen JL. 2016. Effect of sodium alginate-based antimicrobial composite coating treatment on the preservation of chilled duck. Modern Food Sci Tech 8:240-245+301.
- Tangwongchai R, Ledward DA, Ames JM. 2000. Effect of high-pressure treatment on the texture of cherry tomato. J Agric Food Chem 48:1434-1441. https://doi.org/10.1021/jf990796p
- Tornberg E, Wahlgren M, Brondum J, Engelsen SB. 2000. Pre-rigor conditions in beef under varying temperature- and pHfalls studied with rigometer, NMR and NIR. Food Chem 69:407-418. https://doi.org/10.1016/S0308-8146(00)00053-4
- Wang XR, Kan JQ, Wang SP. 2008. Study on coating beef with sodium alginate. Food Sci 29:475-477.
- Yu HS, Lee NK, Jeon HL, Eom SJ, Yoo MY, Lim SD, Paik HD. 2016. Benzoic acid production with respect to starter culture and incubation temperature during yogurt fermentation using response surface methodology. Korean J Food Sci An 36:427-434. https://doi.org/10.5851/kosfa.2016.36.3.427
- Kim HY, Jeong YT, Bae IH, Kwak HS. 2014. Physicochemical and sensory properties of nanopowdered chitosan-added maribo cheese during ripening. Korean J Food Sci An 34:57-64. https://doi.org/10.5851/kosfa.2014.34.1.57
- Zhang CJ, Huang F, Hu HH. 2014. Protein oxidation and quality control of bacon. Meat Res 5:41-45.
- Zhao H. 2010. The application of lysozyme in keeping meat products fresh. Meat Res 7:31-35.
- Zhou GH, Xu XL, Liu Y. 2010. Preservation technologies for fresh meat - a review. Meat Sci 86:119-128. https://doi.org/10.1016/j.meatsci.2010.04.033
- Zhou GH, Zhao GM, Peng ZQ. 2003. Problems and Countermeasures of traditional cured meat products in China. China Meat Res 1:3-7+15.
피인용 문헌
- A Review on Approaches of Edible Coating as Potential Packaging for Meat, Poultry and Seafood vol.16, pp.6, 2020, https://doi.org/10.2174/1573401315666190619110933