Microbial and Chemical Properties of Ready-to-eat Skate in Korean Market |
Lee, Eun-Jung
(Division of Food Safety Research, Korea Food Research Institute)
Seo, Jung-Eun (Division of Food Safety Research, Korea Food Research Institute) Lee, Jeng-Kyung (Division of Food Safety Research, Korea Food Research Institute) Oh, Se-Week (Division of Food Safety Research, Korea Food Research Institute) Kim, Yun-Ji (Division of Food Safety Research, Korea Food Research Institute) |
1 | Cho, S. H., Jahncke, M. L., Eun, J. B.: Nutritional composition and microflora of the fresh and fermented skate (Raja Kenojei) skins. Int. J. Food Sco. Nutri., 55, 45-51 (2004) DOI |
2 | Lim, H. S.: ACE inhibitory materials from Raja kenojei. Korean J. Life Sci., 13, 668-674, (2003) DOI |
3 | Nam, H. K., Lee, M. K.: Studies on the fatty acids and cholesterol level of Raja skate. J. Korean Oil Chem. Soc., 12, 55-58, (1999) |
4 | Arnold E. G., Chairman, R., Rhodes T., Lenore, S. C.: Standard methods for the examination of water and wastewater, pp382-383, 16th eds., APHA, Washington |
5 | Conway, E. J.: Microdiffusion analysis and volumetric error., Crosby, Lockwood and Son, London. (1950) |
6 | Lee, W. J., and Ohwada, K.: Studies on the ecological characteristics of marine bacteria isolated from deep sea. J. Korean Fish Soc., 28, 401-411, (1995) |
7 | Notermans, S., Heuvelman, C. J.: Combined effect of water activity, pH and sub-optimal temperature on growth and enterotoxin production of Staphylococcus aureus. J. Food Sci., 48, 1832-1835, 1840, (1983) DOI |
8 | Suk, S. U., and Park S. C.: Staphylococcal infections. J. Infect., 17, 115-122 (1985) |
9 | National Fisheries Products Quality Inspection Service www.nfpqis.go.kr |
10 | 식품의약품안전청: 식품공전. 문영사, pp78-111 (2000) |
11 | Ministry of Maritime Affairs and Fisheries www.momaf.go.kr |
12 | Cho, S. H., Jahncke, M. L., Chin, K. B., Eun, J. B.: The effect of processing conditions on the properties of gelatin from skate (Raja Kenojei) skins., Peptides, 20, 810-816, (2006) |
13 | AOAC, Official Method of Analysis. 16th ed. The Association of Official Analytical Chemists, Washington, DC, USA (1985) |
14 | Cho, S. H., Lee, B. D., An, H, Eun, J. B.: Kenojeinin I, antimicrobial peptide isolated from the skin of the fermented skate, Raja kenokei. Food Hydrocolloids, 26, 581-587, (2005) |
15 | Curiale, M. S., Sons, T., Mclver, D., McAllister, J. S., Halsey, B., Roblee, D., Fox, T. L.: Dry rehydratable film for enumeration of total coliforms and Escherichia coli in foods: Collaborative study. J. AOAC., 74, 635-648, (1991) |
16 | Noterman, S., and Heuvelman, C. J.: Combined effect of water activity, pH and sub-optimal temperature on growth and enterotoxin production of Staphylococcus. aureus. J. Food Sci., 48, 1832-1840 (1983) DOI |
17 | Jeong, C.H.: A review of taxonomic studies and common names of Rajid fishes (Elasmobranchii, Rajidae) from Korea. Korean. J. Ichthyol., 11, 198-210, (1999) |
18 | Choi, M. R., Yoo, E. J., Lim, H. S., Park, J. W.: Biochemical and physiological properties of fermented skate. Korean J. Life Sci., 13, 675-683, (2003) 과학기술학회마을 DOI |
19 | Gill, T. A., 1992. Chemical and biological indices in seafood quality. In: Huss, H. H., Jacobsen, M. and Liston, J., Editors, Quality assurance in the fish industry, Elsevier, Amsterdam, pp. 337-387, (1992) |