Effects of Immersion Liquids Containing Citrus junos and Prunus mume Concentrate and High Hydrostatic Pressure on Shelf-life and Quality of Scomber japonicus during Refrigerated Storage |
Kang, Bo-Kyeong
(Department of Food Science & Technology/Institute of Food Science)
Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University) Kim, Min-Ji (Institute of Fisheries Sciences, Pukyong National University) Bark, Si-Woo (Department of Food Science & Technology/Institute of Food Science) Pak, Won-Min (Department of Food Science & Technology/Institute of Food Science) Kim, Bo-Ram (Department of Food Science & Technology/Institute of Food Science) Ahn, Na-Kyung (Department of Food Science & Technology/Institute of Food Science) Choi, Yeon-Uk (Department of Food Science & Technology/Institute of Food Science) Byun, Myung-Woo (Department of Culinary Nutrition, Woosong University) Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science) |
1 | Cho SJ, Choe YK, Lee SY, Byun SM, Chung JR. 1985. Radurization effect of Korean mackerel. Bull Korean Fish Soc 18: 219-226. 과학기술학회마을 |
2 | Jung SA. 2013. Inhibitory activity of histidine decarboxylase in mackerel by natural materials and high hydrostatic pressure treatments. MS Thesis. Pukyong National University, Busan, Korea. p 1-71. |
3 | Song EJ, Kim JY, Lee SY, Kim KBWR, Kim SJ, Yoon SY, Lee SJ, Lee CH, Ahn DH. 2009. Effect of roasted ground coffee residue extract on shelf-life and quality of salted mackerel. J Korean Soc Food Sci Nutr 38: 780-786. 과학기술학회마을 DOI |
4 | Kim DH. 2012. Inhibitory effect of natural materials and high hydrostatic pressure treatments on histamine production in mackerel. MS Thesis. Pukyong National University, Busan, Korea. p 1-94. |
5 | Garcia DJ. 1998. Omega-3 long-chain PUFA nutraceuticals. Food Technol 52: 44-49. |
6 | Kim JS, Yeum DM, Kang HG, Kim JS, Kong CS, Lee TG, Heu TG. 2002. Fundamentals and applications for canned foods. Hyoil Publishing Co., Seoul, Korea. p 32-36. |
7 | Kim JH, Ha JH. 1989. Preservation of mackerel by irradiation. Cheju National University Journal 29: 201-210. |
8 | Song HN, Lee DG, Han SW, Yoon HK, Hwang IK. 2005. Quality changes of salted and semi-dried mackerel fillets by UV treatment during refrigerated storage. Korean J Food Cookery Sci 21: 662-668. 과학기술학회마을 |
9 | Lee JS, Joo DS, Kim JS, Cho SY, Lee EH. 1993. Processing of a good quality salted and semi-dried mackerel by high osmotic pressure resin dehydration under cold condition. Korean J Food Sci Technol 25: 468-474. 과학기술학회마을 |
10 | Kang BK, Kim KBWR, Kim MJ, Kim DH, Jung SA, Bark SW, Pak WM, Kim BR, Park HM, Byun MW, Ahn DH. 2013. Inhibitory effect of high hydrostatic pressure treatments on histamine production in mackerel Scomber japonicus. Kor J Fish Aquat Sci 46: 733-738. 과학기술학회마을 DOI |
11 | Jung BM, Chung GH, Jang MS, Shin SU. 2004. Quality characteristics of citron treated mackerel oil and fillet during refrigerated storage. Korean J Food Sci Technol 36: 574-579. 과학기술학회마을 |
12 | Son SS, Ji WD, Chung HC. 2003. Optimum condition for alcohol fermentation using mume (Prunus mume Sieb. et Zucc) fruit. J Korean Soc Food Sci Nutr 32: 539-543. DOI |
13 | Shim KH, Sung NK, Choi JS, Kang KS. 1989. Changes in major components of Japanese apricot during ripening. J Korean Soc Food Nutr 18: 101-108. 과학기술학회마을 |
14 | Lee YK, Lee HS. 1997. Effects of onion and ginger on the lipid peroxidation and fatty acid composition of mackerel during frozen storage. J Korean Soc Food Nutr 19: 321-329. |
15 | Lee JR, Jung JD, Hah YJ, Lee JD, Jin SK, Lee CY, Sung NJ, Do CH. 2004. Effects of addition of citron peel powder on the quality characteristics of emulsion-type sausages. J Anim Sci Technol 46: 849-858. DOI |
16 | Han JT, Lee SY, Kim KN, Baek NI. 2001. Rutin, antioxidant compound isolated from the fruit of Prunus memu. J Korean Soc Agric Chem Biotechnol 44: 35-37. |
17 | Kameoka H, Kitagawa C. 1976. Constituents of the fruits of Prunus mume Sieb. et Zucc. Nippon Nogeikagaku Kaishi 50: 389-393. DOI |
18 | Lee HA, Nam ES, Park SI. 2003. Effect of maesil (Prunus mume) juice on antimicrobial activity and shelf-life of wet noodle. Korean J Food Culture 18: 428-436. 과학기술학회마을 |
19 | Oh NG, Jeong JH, Choi UK. 2013. Changes in quality characteristics of pork rectum by addition of Maesil (Prunus mume Sieb. et Zucc.). Korean J Food & Nutr 26: 453-458. 과학기술학회마을 DOI ScienceOn |
20 | Knorr D, Heinz V, Buckow R. 2006. High pressure application for food biopolymers. Biochem Biophys Acta 1764: 619-631. |
21 | Bull MK, Hayman MM, Stewart CM, Szabo EA, Knabel SJ. 2005. Effect of prior growth temperature, type of enrichment medium, and temperature and time of storage on recovery of Listeria monocytogenes following high pressure processing of milk. Int J Food Microbiol 101: 53-61. DOI ScienceOn |
22 | Stephens PJ, Mackey BM. 2003. Chapter 2 Recovery of stressed microorganisms. In Handbook of Culture Media for Food Microbiology. Corry JEL, Curtis GDW, Baird RM, eds. Elsevier, Amsterdam, Netherlands. Vol 37, p 25-48. |
23 | Jung S, Kang M, Kim IS, Nam KC, Ahn DU, Jo C. 2012. Effect of addition of phosvitin and high pressure processing on microbiological quality and lipid and protein oxidation of minced chicken leg meat. Korean J Food Sci Ani Resour 32: 212-219. 과학기술학회마을 DOI ScienceOn |
24 | Choi YC, Jung KH, Chun JY, Choi MJ, Hong GP. 2013. Effects of high pressure and binding agents on the quality characteristics of restructured pork. Korean J Food Sci An 33: 664-671. 과학기술학회마을 DOI |
25 | Gou J, Zou Y, Choi GP, Park YB, Ahn JH. 2011. Effect of high pressure processing on the self life of seasoned squid. J Korean Soc Food Sci Nutr 40: 1136-1140. DOI ScienceOn |
26 | Nam KH, Jang MS, Lee DS, Yoon HD, Park HY. 2011. Effect of green tea and lotus leaf boiled water extracts treatment on quality characteristics in salted mackerel during storage. Korean J Food Preserv 18: 643-650. 과학기술학회마을 DOI |
27 | Angsupanich K, Ledward DA. 1998. High pressure treatment effects on cod (Gadus morhua) muscle. Food Chem 63: 39-50. DOI ScienceOn |
28 | Lee DS. 2011. Headspace volatile compounds identified from Alaska pollack and mackerel during storage. MS Thesis. Pukyong National University, Busan, Korea. p 1-62. |
29 | Hong GP, Shim KB, Choi MJ, Min SG. 2008. Effects of thermal processing combined with high pressure on the characteristics of cooked pork. Korean J Food Sci Ani Resour 28: 415-421. 과학기술학회마을 DOI |
30 | Kim JY. 2008. Food materialization of spent coffee ground extracts and variation of coffee antioxidant ability according to extraction process. MS Thesis. Pukyong National University, Busan, Korea. p 1-60. |
31 | Shin SR, Hong JY, Nam HS, Huh SM, Kim KS. 2006. Chemical changes of salted mackerel by Korean herbal extracts treatment and storage methods. Korean J Food Preserv 13: 18-23. 과학기술학회마을 |
32 | Cruz-Romero M, Smiddy M, Hill C, Kerry JP, Kelly AL. 2004. Effects of high pressure treatment on physicochemical characteristics of fresh oysters. Innovative Food Sci Emerging Technol 5: 161-169. DOI ScienceOn |
33 | Choi YC, Jung KH, Chun JY, Choi MJ, Hong GP. 2013. Effects of high pressure and binding agents on the quality characteristics of restructured pork. Korean J Food Sci Ani 33: 664-671. 과학기술학회마을 DOI |
34 | Yajima I, Nakamura M, Sakakibara H, Ide J, Yanai T, Hayashi K. 1983. Volatile flavor components of dried bonito (katsuobushi), 3: Frin beytrak fraction. Agric Biol Chem 47: 1755-1760. DOI |
35 | Park HK, Sohn KH, Park OJ. 1995. Analysis of significant facts in the flavor of traditional Korean soy sauce (III)-aroma compound analysis. Korean J Dietary Culture 12: 173-182. |
36 | Lee SJ, Shin JH, Kang MJ, Jeong CH, Ju JC, Sung NJ. 2010. Physicochemical properties, free sugar and volatile compounds of Korean citrons cultivated in different areas. J Korean Soc Food Sci Nutr 39: 92-98. 과학기술학회마을 DOI |
37 | Cha YJ, Cadwallader KR, Baek HH. 1993. Volatile flavor components in snow crab cooker effluent and effluent concentrate. J Food Sci 58: 525-530. DOI ScienceOn |
38 | Maga JA, Sizer CE. 1973. Pyrazines in foods. Review. J Agric Food Chem 21: 22-30. DOI |
39 | Noh TH. 2008. The character impact precursors and flavor constituents of the odor evolved from cooked oyster. MS Thesis. Gyeongsang National University, Jinju, Korea. p 1-52. |
40 | Takeoka GR, Flath RA, Mon TR, Teranish R, Guentert M. 1990. Volatile constituents of apricot (Prunus armeniaca). J Agric Food Chem 38: 471-477. DOI |
41 | Kameoka H, Tsujino H, Yabuno K, Inoue H. 1981. Constituents of steam volatile oils from Umezuke and Umeboshi [pickled ume, Japanese apricot]. Nippon Nogeikagaku Kaishi 55: 1233-1235. DOI |
42 | Chen CC, Kuo MC, Liu SE, Wu CM. 1986. Volatile components of salted and pickled prunes (Prunus mume Sieb. et Zucc.). J Agric Food Chem 34: 140-144. DOI |
43 | Bajovic B, Bolumar T, Heinz V. 2012. Quality considerations with high pressure processing of fresh and value added meat products. Meat Sci 92: 280-289. DOI ScienceOn |
44 | Jeong JW, Lee YC, Jung SW, Lee KM. 1994. Flavor components of citron juice as affected by the extraction method. Korean J Food Sci Technol 26: 709-712. 과학기술학회마을 |
45 | Yoon KY, Hong JY, Kim MH, Cho YS, Shin SR. 2007. Changes on the characteristics of salted mackerel treated extracts of edible plants during storage. Korean J Food Preserv 14: 439-444. 과학기술학회마을 |