1 |
Addis, P. B. and Park, S. 1989. Role of lipid oxidation products in atherosclerosis. In Food Toxicology. A Perspective on the Risks, S. L. Taylor and R. A. Scanlan(Ed.). Marcel Dekker, New York
|
2 |
Miller, A. J., Ackerman, S. A. and Palumbo, S. A. 1980. Effect of frozen storage on functionality of meat for processing. J. Food Sci. 45: 1466-1468
DOI
|
3 |
SAS. 1996. SAS User's Guide: Statistics, Release 6.11 Editions, SAS Institute, Gary, NC, USA
|
4 |
Tong, L. M., Sasaki, S., McClements, D. J. and Decker. E. A. 2000. Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. J. Agri. Food Chem. 48(5): 1473-1478
DOI
ScienceOn
|
5 |
Vara-Ubol, S. and Bowers, J. A. 2002. Inhibition of Oxidative Flavor Changes in Meat by -Tocopherol in Combination with Sodium Tripolyphosphate. J. Food Sci. 67(4): 1300-1307
DOI
ScienceOn
|
6 |
Yamauchi, K., Nagai, Y. and Ohaski, T. 1980. Quantitative relationship between -tocopheryl and polyunsaturated fatty acids and its connection to development of oxidative rancidity in porcine skeletal muscle. Agri. Biol. Chem. 44:1061-1066
DOI
|
7 |
김세권. 1995. 생화학(요점 및 용어해설). 청문각 p. 156-160
|
8 |
小原暫二郎, 鈴木隆雄, 岩尾裕之 1982. 改訂食 , 品分析 ハンドプク. 建無社. 東京. p141-146
|
9 |
이서래. 1993. 식품의 안전성 연구. 이화여자대학교 출판부 p. 317-319
|
10 |
지성규. 1989. 식품첨가물. 도서출판 밝음. p. 59
|
11 |
Gunston, F. D. and Norris. F. A. 1983. Lipids 10 foods chemistry and technology. Pergamon Inc. P 58
|
12 |
신택순. 1996. 천연항산화제의 첨가가 분쇄돈육 의 지방산화에 미치는 영향. 경상대학교 박사학위논문
|
13 |
Jung, I. C Kang, S. J., Kim. J. K., Hyun, J. S., Kim. M. S. and Moon, Y. H. 2003. Effects of addition of perilla leaf powder and carcass grade on the quality and palatability of pork sausage. J. Korean Soc. Food Sci. Nutr. 32:350-355
과학기술학회마을
DOI
|
14 |
Kim, Y. S. and Yoo, I. J. 1995. A review on testing methods of lipid oxidation in meat. Kor. J. Food Sci Ani Resour. 19(1):93-98
|
15 |
Lee, J. R., Kwack, S. C, Jung, J. D., Hah, Y. J., Eo, Y. J., Cho, H. S., Sung, N. J. and Do, C. H. 2005. Effects of addition of rosemary and citron peel powder on POV, TBARS, microorganisms and nitrite scavenging of emulsion-type sausage. Kor. J. Anim. Sci. and Technol. 47(4):647-654
DOI
|
16 |
Lin, K. and Lin, S. 2002. Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf-life of low-fat Chinese-style sausage. Meat Sci. 60:147-154
DOI
ScienceOn
|
17 |
Vara-Ubol, S. and Bowers, J. A. 2001. Effect of -Tocopherol, -Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork. J. Food Sci. 66(5):662-667
DOI
ScienceOn
|
18 |
Cornforth, D. P. and West. E. M. 2002. Evaluation of the antioxidant effects of dried milk mineral in cooked beef, pork. and turkey. J. Food Sci. 67(2): 615-618
DOI
ScienceOn
|
19 |
Huang, S., Frankel, E. N. and German. J. B. 1994. Antioxidant activity of - and -tocopherol in bulk oils and in oil-in-water emulsion. J. Agri. Food. Chem. 42:2108-2116
DOI
ScienceOn
|
20 |
감동훈 1990 식품화학. 탐구당. p. 543-608
|
21 |
Browdy, A. A. and Harris, N. D. 1997. Whey improves oxidative stability of soybean oil. J. Food Sci. 62(2):348-350
DOI
ScienceOn
|
22 |
Buege, J. A. and Aust, S. D. 1978. Microsomal lipid peroxidation. Methods Enzymol. 52:302
DOI
|
23 |
Colbert, L. B. and Decker, E. A. 1991. Antioxidant activity of an ultrafiltration permeate from acid whey. J. Food Sci. 56(5):1248-1250
DOI
|
24 |
Decker, E. A. and Crum, A. D. 1993. Antioxidant activity of carnosine in cooked pork. Meat Sci. 34(2):245-253
DOI
ScienceOn
|
25 |
Frankel, E. N., Huang, S., Aeschbach, R. and Prior, E. 1996. Antioxidant activity of a rosemary extract and its constituents, carnosic acid. carnosol. and rosemarinic acid, in bulk oil and oil-in-water emulsion. J. Agri. Food Chem. 44:131-138
DOI
ScienceOn
|
26 |
Jayasingh, P. and Cornforth, D. P. 2003. Comparison of antioxidant effects of milk mineral, butylated hydroxy toluene and sodium tripolyphosphate in raw and cooked ground pork. Meat Sci. 66:83-89
DOI
ScienceOn
|