Quality Characteristics of Low-Salt and -Fat Meatball Added Black Garlic (Allium sativum L.) during Cold Storage |
Jin, Sang-Keun
(Department of Animal Resources Technology, Jinju National University)
Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) Jeong, Jin-Yeon (Department of Animal Resources Technology, Jinju National University) Kang, Suk-Nam (Department of Animal Resources Technology, Jinju National University) Yang, Han-Sul (Department of Animal Science.Institute of Agriculture and Life Science, Gyeongsang National University) |
1 | Shin, J. H., Choi, D. J., Lee, s. J., Cha, J. Y., Kim, J. G., and Sung, N. J. (2008). Changes of physicochemical components and antioxidant activity of garlic during its processing. J. Life Sci. 18, 1123-1131. 과학기술학회마을 DOI ScienceOn |
2 | Kim, S. M., Cho, Y. S., Sung, S. K., Lee, I. G., Lee, S. H., and Kim, D. G. (2002) Developments of functional sausage using plant extracts from pine needle and green tea. Korean J. Food Sci. Ani. Resour. 22, 20-29. 과학기술학회마을 |
3 | Kwon, O. C., Woo, K. S., Kim, T. M., Kim, D. J., Hong, J. T., and Jeong, H. S. (2006) Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatments. Korean J. Food Sci. Technol. 38, 331-336. 과학기술학회마을 |
4 | Hah, K. H., Park, G. B., Sung, N. J., Lyon, H. J., Park, K. H., Kim, I. S., and Jin, S. K. (2005) Changes in taste compounds of seasoned pork with Korean traditional sauces during aging. Korean J. Ani. Sci. Technol. 47, 857-866. 과학기술학회마을 DOI ScienceOn |
5 | Lee, H. C. and Chin, K. B. (2009) Effect of transglutaminase, acorn, and mungbean powder on quality characteristics of low-fat/salt pork model sausages. Korean J. Food Sci. Ani. Resour. 29, 374-381. 과학기술학회마을 DOI ScienceOn |
6 | Buege, J. A. and Aust, J. D. (1978) Microsomal lipid peroxidation. Methods Enzymol. 52, 302-309. DOI |
7 | Choi, D. J., Lee, S. J., Kang, M. J., Cho, H. S., Sung, N. J., and Shin, J. H. (2008) Physicochemical characteristics of black garlic (Allium sativum L.). J. Korean Sco. Food Sci. Nitr. 37, 465-471 과학기술학회마을 DOI ScienceOn |
8 | Yang, H. S., Hwang, Y. H., Joo, S. T., and Park, G. B. (2009) The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky. Meat Sci. 82, 289-294. DOI ScienceOn |
9 | 한국육가공협회 (2010) http://www.kmia.or.kr. |
10 | 高坂和久 (1975) 肉製品の鮮度保持と測定. 食品工業 18, 105-111. |
11 | Meilgaard, M., Civille, G. V., and Carr, B. T. (1999) Sensory evaluation techniques. 3rd ed. CRC Press, Inc, FL, pp. 387. |
12 | Jung, I. C., Moon, Y. H., and Kang, S. J. (2004) Effects of addition of mugwort powder on the physicochemical and sensory characteristics of boiled pork. Korean J. Food Sci. Ani. Resour. 24, 15-22. 과학기술학회마을 |
13 | Melton, S. L. (1983) Methodology for following lipid oxidation in muscle foods. Food Technol. 37, 105-111. |
14 | Park, W. Y. and Kim, Y. J. (2009) Effect of garlic and onion juice addition on the lipid oxidation, total plate counts and residual nitrite contents of emulsified sausage during cold storage. Korean J. Food Sci. Ani. Resour. 29, 612-618. 과학기술학회마을 DOI ScienceOn |
15 | SAS (1999) SAS/STAT Software for PC. SAS Institute Inc., Cary, NC, USA. |
16 | Flores, M., Moya, V. J., Aristory, M. C., and Toldra, F. (2000) Nitrogen compounds as potential biochemical markers of pork meat quality. Food Chem. 69, 371-377. DOI ScienceOn |
17 | Kim, C. R. and Kim, K. H. (2007) Quality evaluations of seasoning chicken containing pine needles during cold storage. Korean J. Food Sci. Ani. Resour. 27, 47-52. 과학기술학회마을 DOI ScienceOn |
18 | Kim, H. Y., Jeong, J. Y., Choi, J. H., Lee, M. A., Lee, J. H., Chang, K. H., Choi, S. Y., Paik, H. D., and Kim, C. J. (2006) Effects of ethanol extracts of Bacillus polyfermenticus SCD on tteokgalbi quality during storage. Korean J. Food Sci. Ani. Resour. 26, 478-485. 과학기술학회마을 |
19 | Fereidoon, S. and Janitha, P. K. (1992) Phenolic abtioxidants critical. Rev. Food Sci. Nutr. 32, 263-268. |
20 | Kang, J. S. and Hong, K. H. (2001) Effects of storage gas concentrations on the qualities of garlic (Allium sativum L.) bulb during CA storage. Korean J. Postharv. Sci. Technol. 8, 258-263. 과학기술학회마을 |
21 | Kang, S. N., Jang, A., Lee, S. O., Min, J. S., and Lee. M. (2002) Effect of organic acid on value of VBN, TBARS, color and sensory property of pork meat. J. Anim. Sci. and Technol. 44, 443-452. DOI ScienceOn |
22 | Cho, S. H., Park, B. Y., Yoo, Y. M., Chae, H. S., Wyi, J. J., Ahn, C. N., Kim, J. H., Lee, M. J., Kim, Y. K., and Yun, C. N. (2002) Physico-chemical and sensory characteristics of pork bulgogi containing ginseng saponin. Korean J. Food Sci. Ani. Resour. 22, 30-36. 과학기술학회마을 |
23 | Agarwal, K. C. (1996) Therapeutic action of garlic constituents. Med. Res. Rev. 16, 111-124. DOI ScienceOn |
24 | Choi, J. H., Jeong, J. Y., Choi, Y. S., Han, D. J., Kim, H. Y., Lee, M. A., Lee, E. S., Paik, H. D., and Kim, C. J. (2006) The effects of marination condition on quality characteristics of cured pork meat and sensory properties of pork jerky. Korean J. Food Sci. Ani. Resour. 26, 229-235. 과학기술학회마을 |
25 | Fenwick, G. R. and Hanley, A. B. (1985) The genus Allium. CRC Press. Cri. Rev. Food Sci. Nutr. 22, 199-377. DOI |