Studies on the Improvement of Shelf-life in Spicy Beef Meat Using Chitosan
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윤선경
(부경대학교 식품생명공학부ㆍ수산식품연구소)
허종현 (부경대학교 식품생명공학부ㆍ수산식품연구소) 김연주 (부산지방 식품의약품안전청 시험분석실) 최정수 (경남정보대학 식품과학계열) 박선미 (부경대학교 식품생명공학부ㆍ수산식품연구소) 안동현 (부경대학교 식품생명공학부ㆍ수산식품연구소) |
1 |
Antioxidative activities of several marine polysaccharides evaluated in a phosphatidylcholine-liposomal suspension and organic solvents
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DOI ScienceOn |
2 |
Effects of chitosan hydrolysates on lipid absorption and on serum and liver lipid concentration in rats
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DOI ScienceOn |
3 |
Antifungal activity of chitosan on post-harvest pathogens: induction of morphological and cytological alterations in Rhizopus stolonifer
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DOI |
4 |
Chitosan coating effect on storability and quality of fresh strawberries
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DOI |
5 |
An overview of the regulation status and of the safety of chitin and chitosan as food and pharm aceutial ingredients
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6 |
Modification of chitosan to improve its hypocholeterolemic capacity
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DOI ScienceOn |
7 |
Lipid Composition and palatability of beef meats consumed in Korea
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8 |
Emulsification capacity of chitosan
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DOI ScienceOn |
9 |
The fungicidal effect of chitosan on fungi of varying cell wall composition
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DOI |
10 |
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11 |
Extension of shelf-life of kimchi by addition of chitosan during salting
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12 |
Antioxidative effects of chitosan in meat sausage
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과학기술학회마을 |
13 |
Verigication of conventional kimchi preservation methods
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과학기술학회마을 |
14 |
Use of chitinous polymers in food-A challenge for food research and development
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15 |
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16 |
Effect of chitosan coating on quality of egg during storage
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과학기술학회마을 |
17 |
The effect of low molecular weight chitosans on the characteristics of kimchi during fermentation
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18 |
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19 |
Effect of garlic on the digestion of beef protein during storage
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과학기술학회마을 |
20 |
Studies on the quality of cured meat in the processing
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21 |
Organochlorine insecticide residues in meats consumed in Korea
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22 |
Lactose-rich animal feed formulations and method of feeding animals
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23 |
Changes in freshness of meats during postmortem storage. II.Change in freshness of beef
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24 |
Studies on the improvement of quality and shelf-life of traditional marinated beef (Galbi) as affected by packaging method during storage at -1℃
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25 |
Antibacterial action of chitosan
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DOI |
26 |
New extraction method for determining 2-thiobarbituric acid values of pork and beef during storage
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DOI |
27 |
Shelf-life of bolkogi (rosast beef) seasoning on the different storage conditions
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28 |
Quality changes and self-life of seasoned pork with soy sauce or kochujang during chilled storage
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과학기술학회마을 |
29 |
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30 |
Antimicrobial actions of degraded and native chitosan against spoilage organisms in laboratory media and foods
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DOI |
31 |
The extension of tofu shelf-life with water-soluble degraded chitosan as immersion solution
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32 |
Studies on the improvement of storage property in meat sausage using chitosan-II
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과학기술학회마을 |
33 |
Effect on storage property and quality in meat sausage by added chitosan
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34 |
Effect of sodium nitrite level and curing temperature on physico-chemical characteristics of cured pork meat
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35 |
Quality changes and shelf-life of seasoned pork with soy sauce or kochujang during chilled storage
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과학기술학회마을 |
36 |
Effect of natural tenderizers or phosphates on quality improvement of the low-grade seasoned hanwoo ribs
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DOI ScienceOn |
37 |
Studies on the improvement of shelf-life and quality of vacuum-packaged spicy pork meat by added chitosan
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38 |
Studies on improvement of quality and shelf-life of traditional marinated beef (Galbi) as affected by packaging method during storage at -1℃
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39 |
The effect of low molecular weight chitosan with and without other preservatives on the characteristics of kimchi during fermentation
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40 |
Effect of sodium nitrite levels and curing temperatures on preservation and production of antihygenic chemicals of cured pork
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41 |
Effect of gamma irradiation on the quality of bulgogi sause
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42 |
Antifungal activity of chiltosan and its preservative effect on low-sugar candied Kumguat
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43 |
A comparison of methods to estimate water holding capacity in post-rigor porcine muscle
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DOI ScienceOn |
44 |
Effect of addition of chitosan on improvement for shelf life of bread
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DOI ScienceOn |
45 |
Study on the change of lipid peroxides amount while beef bulgogi cooking
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46 |
Changes in freshness of meats during postmortem storage. I.Change in freshness of pork
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