Effects of Additives on Quality Attributes of Minced Ginger During Refrigerated Storage |
Choi, Min-Seek
(Department of Food Science and Technology, Chung-Ang University)
Kim, Dong-Ho (Department of Food Science and Technology, Chung-Ang University) Lee, Kyung-Hae (Department of Food Processing, Dongnam Health College) Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University) |
1 | Subramanyam, H., Souza, S. and Srivastava, H.C. Storage behaviour of ginger. p. 5. Proc. Symp. Spices-Role Nat'l. Econ., 1st (1962) |
2 | Okwuowulu, P.A. and Nnodu, E.C. Some effects of prestorage chemical treatments and age at harvesting on the stability of fresh ginger rhizomes. Trop. Sci. 28: 123-125 (1988) |
3 | Choi, H.S. Studies on cooked rice flavor. Ph.D. dissertation, Dongguk University, Seoul (1976) |
4 | Kim, K.O., Kim, S.S., Sung, N.K. & Lee, Y.C. Applications of Sensory Evaluation Methods. Shinkwang Pulb. Co., Seoul (1993) |
5 | Molnar-Perl, I. and Fiiedman, M. Inhibition of browning by sulfur amino acids. 2. Fruit juices and protein-containing foods. J. Agric. Food Chem. 38: 1652-1656 (1990) DOI |
6 | Babsky, N.E., Toribio, J.L. and Lozano, J.E. Influence of storage on the composition of clarified apple juice concentrate. J. Food Sci. 51: 564-567 (1986) DOI |
7 | Lee, S.E., Jeong, M.C. and Chung, T.Y. Studies on the development of storage technology for ginger. Korea Food Research Institute, E1294-0538 (1994) |
8 | Etejere, E.O. and Bhat, R.B. Traditional and modem storage methods of underground root and stem crops in Nigeria. Turrialba 36:33-37(1986) |
9 | Langlois, B.E. and KemP, J.D. Microflora of fresh and dry-cured hams and affected by fresh ham storage. J. Animal Sci. 38: 525-531(1974) DOI |
10 | Salzer, U.J. Analytical evaluation of seasoning extracts (oleoresins) and essential oils from seasoning. II. Int. Flavors Food Addit. 6: 206-210 (1975) |
11 | Kim, M.N., Jo, S.J., Lee, K.H. and Choi, J.H. A study on water holding capacity of Fish meat paste products. J. Korean Soc. Food Nutr. 7: 43-52 (1972) |
12 | Oti, E., Okwuolu, P.A., Ohiri, V.U. and Ghijioke, G.O. Biochemical changes in ginger rhizomes stored under river sand and under dry grass in pits in the humid tropics. Trop. Sci. 28: 87-94 (1988) |
13 | Folch, J., Lees, M. and Sloane Stanly, G.H. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226: 497-509 (1957) |
14 | Food Research Center. A study on the industrialization of domestic ginger extracts. Korea Food Industrial Association Report (1988) |
15 | Yusof, N. Sprout inhibition by gamma irradiation in fresh ginger (Zingiber officinate Roscoe). J. Food Proc. Preserv. 14: 113-122 (1990) DOI |
16 | Wolfrom, M.L., Kashimura, N. and Horton, D. Factors affecting the Maillard browning reaction between sugars and amino acids. Studies on the nonenzymic browning of dehydrated orange juice. J. Agiic. Food Chem. 22: 796-800 (1974) DOI |
17 | Wong, M. and Stanton, D.W. Nonenzymic browning in kiwifruit juice concentrate systems during storage. J. Food Sci. 54: 669-673 (1989) DOI |
18 | Enmaya, H. Dictionary of Food Science. p. 300. Tokyo, Japan (1981) |
19 | SAS Institute, Inc. SAS/STAT User's Guide. Release 6.03 Edition. SAS Institute, Inc., Cary, NC, USA (1988) |
20 | Connell, D.W. The pungent principles of ginger and their importance in certain ginger products. Food Technol., Austral. 21: 570- 575(1969) |
21 | Andrew, L.S., Cadwallader, K.R., Grodner, R.M. and Chung, H.Y. Chemical and microbial quality of irradiated ground ginger. J. Food Sci. 60: 829-832 (1995) DOI |
22 | Gancedo, M.C. and Luh, B.S. HPLC analysis of organic acids and sugars in tomatojuice. J. Food Sci. 51: 571-573 (1986) DOI |
23 | Brown, B.I. Ginger storage in acidiSed sodium metabisulphite solutions. Food Technol. 7: 153-162 (1972) |
24 | Jeong, M.C., Nahm, G.B. and Kim, D.M. Effect of film thickness and moisture absorbing material on ginger quality during MA storage. J. Postharvest Sci. Technol. 6: 264-269 (1999) |
25 | Choi, Y.H., Lee, S.B., So, J.D. and Lee, G.S. The effects of storage amount and ventilator size on the quality of ginger during cellar storage. J. Pastharvest Sci. Tech. 2: 195-202 (1995) |
26 | Shin, A. Evaluation of quality of ginger oleoresin by thermal analysis. Korean J. Food Sci. Technol. 22: 229-233 (1990) |
27 | Heems, D., Luck, G., Fraudeau, C. and Verette, E. Fully automated pre-column derivatization, on-line dialysis and HPLC analysis of amino acids in food, beverages and feedstuff. J. Chromatogr. A. 798: 9-17 (1998) DOI ScienceOn |
28 | Ministry of Agriculture. Statistics of Crop Productions in 1966. p. 234. Dongyang Munwha Publ. Co., Seoul (1997) |
29 | Park, P.W. and Goins, R.E. In situ preparation of fatty acid methyl esters for analysis of fatty acid composition in foods. J. Food Sci. 59: 1262-1266 (1994) DOI ScienceOn |
30 | Jeong, M.C. Havor characteristics of ginger powder produced by enzymatic liquefaction process. Ph.D. thesis (1997) |
31 | Jo, K.S. Factors affecting the nonenzymatic browning and its inhibition during storage of ginger paste. Ph.D. dissertation, Dongguk Univ., Seoul (1994) |
32 | Paull, R.E., Chen, N.J. and Goo, T.T.C. Compositional changes in ginger rhizomes during storage. J. Am. Soc. Hort. Sci. 113: 584-588 (1988) |