1 |
Chin, K. B. (2002) Manufacture and evaluation of low-fat meat products. Korean J. Food Sci. Ani. Resour. 22(4), 363-372
|
2 |
Hwang, J. K., Hong, S. P., and Kim, C. T. (1997) Effect of molecular weight and NaCl concentration on dilute solution properties of chitosan. J. Food Sci. Nutr. 2(1), 1-5
|
3 |
Kim, O. H. and Choi, Y. H. (1999) The study on developing pork sausage by treatment of chitosan. Proceeding of Annual Conference, The Korean Society of Chitin and Chitosan, Seoul, Korea, pp. 95-121
|
4 |
Kim, S. B., Han, B. K., Rhee, B. O., Lee, W. J., and Jo, D. H. (2001) Effects of solvents on the viscosity of chitosan solution. Chitin and chitosan-chitin and chitosan in life science-, Kodansha scientific Ltd, Tokyo, pp. 105-106
|
5 |
Kook, S. H., Choi, S. H., Kang, S. M., Park, S. Y, and Chin, K. B. (2003) Product quality and extension of shelf-life of low-fat functional sausages manufactured with sodium lactate and chitosans during refrigerated storage. Korean J. Food Sci. Ani. Resour. 23(2), 128-136
|
6 |
Giese, J. (1996) Olestra; properties, regulatory concerns, and applications. Food Technol. 50(3), 130-131
|
7 |
Kasaai, M. R., Arul, J., and Charlet, G. (2001) Viscometric constants for chitosan in various solvents. Chitin and chitosan-chitin and chitosan in life science, Kodansha scientific Ltd, Tokyo, pp. 107-110
|
8 |
Huffman, D. L. and Egbert, W. R. (1990) Advances in lean ground beef production. Alabama Agriculture Experiment Station. Bulletin, No 606. pp. 1-27. Auburn University, AL
|
9 |
Jauregui, C. A., Regenstein, J. N., and Baker, R. C. (1981) A simple centrifugal method for measuring expressible moisture, a water-binding property of muscle foods. J. Food Sci. 46, 271-273
|
10 |
Jo, C., Lee, J. W., Lee, K. H., and Byun, M. W. (2001) Quality properties of pork sausage prepared with water-doluble chitosan oligomer. Meat Sci. 59, 369-375
DOI
ScienceOn
|
11 |
Heath, H. B. and Reineccius, G. (1986) Isolation of food flavours. In flavour chemistry and technology, eds. H. B. Heath and G. Reineccius. AVI, New York. pp. 6
|
12 |
Chin, K. B. and Wang, S. H. (2004) Product quality of low-fat sausages formulated with two levels of chitosan. Korean J. Food Sci. Ani. Resour. 24(4), 361-366
|
13 |
No, H. K., Kim, S. D., Kim, D. S., Kim, S. J., and Meyers, S. P. (1999) Effect of physical and chemical treatments on chitosan viscosity. J. Chitin Chitosan. 4(4), 177-183
|
14 |
Chen, R. H. and Tsaih, M. L. (1998) Effect of temperature on the intrinsic viscosity and conformation of chitosans in dilute HCl solution. International J. Biol. Macromol. 23, 135-141
DOI
ScienceOn
|
15 |
Lee, K. T., Park, S. M., and Balk, O. D. (1995) Preparation and rheological properties of chitin and chitosan. 2. Effects of shear rate, temperature, concentration and salts of the viscosity of chitosan solution. J. Korean Fish. Soc. 28(4) 397-400
|
16 |
AOAC (1995) Official method of analysis. 16th edition, AOAC International. Washington, DC
|
17 |
Cross, H. R., Berry, B. W., and Well, L. H. (1980) Effects of fat level and cooking source on the chemical sensory and cooking properties of ground beef patties. J. Food Sci. 45, 791-793
DOI
|
18 |
Lowry, O. H., Rosebrough, J. M., Farr, A. L., and Randall, R. J. (1951) Protein measurement with the folin phenol reagent. J. Biol. Chem., 193, 265-275
|
19 |
Knorr, D. (1984) Use of chitinous polymers in food. A challenge for food research and development. Food Tech., 38, 85-96
|
20 |
Park, S. M., Youn, S. K., Kim, H. J., and Ahn, D. H. (1999) Studies on the improvement of storage property in meat sausage using chitosan- I. J. Korean Soc. Food Sci. Nutr. 28(1), 167-171
|
21 |
Youn, S. K., Park, S. M., Kim, Y. J., and Ahn, D. H. (1999) Effect on storage property and quality in meat sausage by added chitosan. J. Chitin Chitosan. 4(4), 189-195
|
22 |
Lin, K. W. and Chao, J. Y. (2001) Quality characteristics of reduced-fat chinese-style sausage as related to chitosan's molecular weight. Meat Sci. 59, 343-351
DOI
ScienceOn
|
23 |
Sagoo, S., Board, R., and Roller, S. (2002) Chitosan inhibits growth of spoilage micro-organisms in chilled pork products. Food Microbiol. 19, 175-182
DOI
ScienceOn
|
24 |
Austin, P. R., Brine, C. J., Castle, J. E., and Zikakis, J. P. (1981) Chitin: New facets of research. Sci. 212, 749-753
DOI
PUBMED
|
25 |
Choi, S. H. and Chin, K. B. (2002) Development of low-fat comminuted sausage manufactured with various fat replacer similar textural characteristics to those with a regular fat counterpart. Korean J. Food Sci. Technol. 34(4), 577-582
|
26 |
DeFreitas, Z., Sebranek, J. G., Olson, D. G., and Carr, J. M. (1997) Carrageenan effects on salt soluble meat proteins in model systems. J. Food Sci. 62, 539-543
DOI
ScienceOn
|
27 |
Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32(7), 62-66, 72
|
28 |
Chin, K. B. and Lee, H. C. (2002) Development of low-fat meat processing technology using interactions between meat protein and hydrocolloids. II. Development of low-fat sausages using the results of model study. J. Korean Soc. Food Sci. Nutr. 31(4), 629-635
DOI
|
29 |
Barbut, S. and Mittal, G. S. (1996) Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurter. International J. of Food Sci. and Technol. 31, 241-247
DOI
ScienceOn
|
30 |
Xue, C., Guangli, Y, Takashi, H., Junji. T., and Hong, L. (1998) Anti-oxidative activities of several marine polysaccharides evaluated in a phosphatidylcholine-liposomal suspension and organic solvents. Biosci. Biotehnol. Biochem. 62, 206-209
DOI
ScienceOn
|
31 |
Youn, S. K., Kim, Y. J., and Ahn, D. H. (2001) Antioxidative effects of chitosan in meat sausage. J. Korean Soc. Food Sci. Nutr. 30(3), 477-481
|