Quality Characteristics of Vacuum Packaged Fermented Pork with Soy Sauce, Red Pepper and Soybean Paste Seasoning during Storage
![]() |
Jin, S.K.
(Department of Animal Resources Technology, Jinju National University)
Kim, I.S. (Department of Animal Resources Technology, Jinju National University) Hah, K.H. (National Livestock Research Institute) Lyou, H.J. (Department of Animal Resources Technology, Jinju National University) Park, K.H. (Department of Animal Resources Technology, Jinju National University) Lee, J.R. (Advanced Swine Research Institute, Gyeongnam Province) |
1 | 진상근, 김일석, 하경희, 허선진, 박기훈, 류현지, 배대순. 2005. 전통양념으로 발효숙성하여 진공포장한 돼지고기의 저장 중 품질변화. 47(1):39- 48 |
2 | Lefebvre, N., Thibault, C., Charbonneau, R. and Piette, J. P. G. 1994. Improvement of shelf-life and wholesomeness of ground beef by irradiation. Meat Sci. 32:371-383 |
3 | Pearson, A. M. and Young, R. B. 1989. Muscle and meat biochemistry. Academic Press., New York, U.S.A., pp. 457-460 |
4 | SAS. 1999. SAS/STAT Software for PC. Release 8.1, SAS institute, Cary, NC, U.S.A. |
5 | Rogar, P. J. and Robert, W. R. 1971. Effect of shelf temperatures, storage periods and rehydration solution on the acceptability and chemical composi- tion of freed-dried precooked commercially cured ham. J. Ani. Sci. 32:624-630 |
6 | Boulianne, M. and King, A. J. 1995. Biochemical and color characteristics of skinless boneless pale chicken breast. Poul. Sci. 74:1693-1697 DOI ScienceOn |
7 | Brewer, M. S., Ikins, W. G. and Harbers, C. A. Z. 1992. TBA values, sensory characteristics and volatiles in ground pork during long-term frozen storage. Effects of packaging. J. Food Sci. 57: 558-561 DOI |
8 | Buege, J. A. and Aust, S. D. 1978. Microsomal lipid peroxidation. Methods Enzymol. 52:302-308 DOI |
9 | Chung, K. S., Yoon, K. D., Hong, S. S. and Kwan, D. J. 1996. Antimutagenic and anti- carcinogenic effect of korean fermented soyben products(in Korean), The 1st International sympo- sium proceedings on functional and physiolosical activities of Korean traditional soybean fermented foods, KonKuk Uni. 3 |
10 | Crepo, F. L., Millian, R. and Serrani, M. A. 1978. Chemical changes during ripening of spanish dry sausage(Salchivos) III. Changes in water-soluble N compounds. Archivos de Zootecnia. 27:105-112 |
11 | Demeyer, D. I. and Vanderkerckhove, P. 1979. Compounds determining pH in dry sausage. Meat Sci. 3:161-165 DOI ScienceOn |
12 | Dierick, E. A. and Vandekerckhove, P. and Demeyer, D. 1974. Changes in nonprotein nitrogen compounds during dry sausage ripening. J. Food Sci. 39:301-308 DOI |
13 | Trout, G. R. 1989. Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature. J. Food Sci. 54:536-541 DOI |
14 | Fu, A. H., Molins, R. A. and Sebranek, J. G. 1992. Storage quality characteristics of beef rib eye steaks packaged in modified atmospheres. J. Food Sci. 57:283-287 DOI |
15 | Husband, P. M. 1982. The history of vacuum packaged meat. Food Technology in Australia. 34: 272-277 |
16 | Tarladgis, B. G., Watts, B. M., Younathan, M. T. and Dugan, L. R. Jr. 1960. A distillation method for the quantitative determination of malonalde- hyde in rancide foods. J. Am. oil Chem. Soc. 37:44-50 DOI |
17 | Turner, E. W., Paynter, W. D., Mountie, E. J., Bessert, M. W., Struck, G. M. and Olson, F. C. 1954. Use of the 2-thiobarituric acid reagent to measure rancidity in frozen pork. Fd. Technol. 8:327-333 |
18 | Whitaker, J. R. 1978. Biochemical changes occuring during the fermentation of high protein foods. Food Technol. 32:175-181 |
19 | 高坂和久. 1975. 肉製品の鮮度保持と 測定. 食品工業. 18(4):105-111 |
20 | 김천제, 정종연, 최지훈, 서우덕, 이의수, 한현경. 2003. 텀블링과 침지공정이 간장첨가 돈육의 품질특성에 미치는 영향. 한국축산식품학회지. 23 (1):21-27 |
21 | 윤숙자. 2001. 한국의 저장.발효음식(이론과 실제). 신광출판사, pp. 43-53 |
22 | 이종호, 김미혜, 임상선. 1991. 재래식 메주 및 된장 중의 항산화성 물질에 관한 연구. 제1보. 메주 발효 및 된장 중의 지질산화와 갈변. 한국영양식량학회지. 20:148-153 |
23 | 최원석, 이근택. 2002. 간장과 고추장 양념 돈육의 냉장 중 품질 변화와 수명. 한국축산식품학회지. 22(3):240-246 |
24 | 진상근, 김일석, 허선진, 류현지, 하경희, 주선태, 이정일. 2004a. 한국 전통 양념으로 제조한 돼지고기의 숙성 중 물리화학적 변화. 한국동물자원과학회지. 46(5):859-870 |
25 | 진상근, 김철욱, 이상원, 송영민, 김일석, 박석규, 하경희, 배대순. 2004b. 한국 전통 양념을 이용한 발효 돼지고기의 품질 특성. 한국동물자원과학회지. 42(2):217-226 |
26 | 진상근, 김철욱, 이상원, 송영민, 김일석, 박석규, 하경희, 배대순. 2004c. 한국 전통양념이 발효 돈육의 병원성 미생물 성장에 미치는 영향. 한국축산식품학회지. 34(2):103-107 |
![]() |