Improvement on the Quality and Functionality of Skipjack Tuna Cooking Drip Using Commercial Enzymes |
Oh, Hyeun-Seok
(Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) Kim, Hye-Suk (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) Jee, Seung-Joon (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) Lee, Jae-Hyoung (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) Chung, In-Kwon (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) Kang, Kyung-Tae (Hansung Enterprise Co., Ltd.) Heu, Min-Soo (Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University) |
1 | Kim JS, Yeum DM, Kang HG, Kim IS, Kong CS, Lee TG, Heu MS. 2002. Fundamentals and Applications for Canned Foods. Hyoil Publishing Co., Seoul. p 45-48, 95, 351-354 |
2 | Ariyoshi Y. 1993. Angiotensin converting enzyme inhibitors derived from food proteins. Trends Food Sci Technol 4: 139-144 DOI ScienceOn |
3 | Jao CL, Ko WC. 2002. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolyzates from tuna cooking juice. Fisheries Science 68: 430-435 DOI ScienceOn |
4 | Ahn CB, Kim HR. 1996. Processing of the extract powder using skipjack cooking juice and its taste compounds. J Korean Soc Food Sci Nutr 28: 319-325 과학기술학회마을 |
5 | Byun HG, Kim SK. 2001. Purification and characterization of angiotensin I converting enzyme (ACE) inhibitory peptides from Alaska pollack (Theragra chalcogramma) skin. Process Biochem 36: 1155-1162 DOI ScienceOn |
6 | Kajimoto G, Nakamura M, Yamaguchi M. 1995. Changes in organic acid components of volatile degradation products during oxidation of oil, and effects of organic acid on increased conductivity determined by the Rancimat method. J Jap Nutr Food 50: 223-227 |
7 | Shiau CY, Chai T. 1990. Characterization of oyster shucking lipid wastes and their utilization as oyster soups. J Food Sci 55: 374-378 DOI |
8 | Horiuchi M, Fujimura KI, Terashima T, Iso T. 1982. Method for determination of angiotensin converting enzyme activity in blood and tissue by high-performance liquid chromatography. J Chromatogr 233: 123-130 DOI ScienceOn |
9 | Gogolewski M, Nogala-Lalucka M, Galuba G. 2003. Studies on dimerisation of tocopherols under the influence of methyl linoleate peroxides. Nahrung-Food 47: 74-78 DOI ScienceOn |
10 | Steel RGD, Torrie H. 1980. Principle and Procedures of Statistics. 1st ed. McGraw-Hill Kogakusha, Tokyo. p 187- 221 |
11 | Wu HC, Chen HM, Shiau CY. 2003. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res Int 36: 949-957 DOI ScienceOn |
12 | AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC. p 69-74 |
13 | Kim SK, Byun HG, Park PJ, Shahidi F. 2001. Angiotensin I converting enzyme inhibitory peptides purified from bovine skin gelatin hydrolysate. J Agric Food Chem 49: 2992-2997 DOI ScienceOn |
14 | Kim SK, Kim YT, Byun HG, Nam KS, Joo DS, Shahidi F. 2001. Isolation and characterization of antioxidative peptides from gelatin hydrolysate of Alaska pollack skin. J Agric Food Chem 49: 1984-1989 DOI ScienceOn |
15 | Kim SK, Byun HG, Jeon YJ, Joo DS, Kim JB. 1999. Development of natural seasoning using desalinated tuna boiled extract. J Korean Fish Soc 32: 75-82 과학기술학회마을 |
16 | Kim JS, Heu MS, Yeum DM. 2001. Component characteristics of canned oyster processing waste water as a food resource. J Korean Soc Food Sci Nutr 30: 299-306 과학기술학회마을 |