Effect of Environmetally-friendly Red Clay-Processed Materials on Quality Characteristics of Eel |
Seo, Yoojin
(Dept. of Food Science and Nutrition, Dankook University)
Gil, Beomju (Dept. of Food Science and Biotechnology, Dongguk University) Kyoung, Jinsuk (Dept. of Food Science and Biotechnology, Dongguk University) Yoo, Byoungseung (Dept. of Food Science and Biotechnology, Dongguk University) Chang, Yoonhyuk (Dept. of Food and Nutrition, Kyung Hee University) Yu, Sungyul (Dept. of Clinical Laboratory Science, Semyung University) Lee, Youngseung (Dept. of Food Science and Nutrition, Dankook University) |
1 | Park JS. 1996. 1996 South Coast of the red tide red tide occurrence and control measures by spraying loess. Fisheries Science Institute, College of Fisheries Science, Yeosu, Korea. p 39-61. |
2 | Daniel H. 1980. Fundamental of soil physics. Academic Press, San Diego, CA, USA. p 449-468. |
3 | Lim YP. 1996. Medical environmental geochemistry. Chun Kwang, Ansan, Korea. p 30-32. |
4 | Park JG, Yoon MY. 2010. Methods of preparing red clay processed material and alkali ionized water. Korean Patent 10-2012-7020981. |
5 | Kang EJ, Kim KW, Park SR, Shon SG. 2000. Species identification of Japanese, American, and European eel elvers and changes in morphmetric characters according to growth. Kor J Ichthyol 12: 244-249. 과학기술학회마을 |
6 | Hong SP, Kim SY, Jeong DY, Jeong PH, Shin DH. 2005. Mineral contents and fatty acid composition in bone and flesh of cultured eel. J Fd Hyg Safety 20: 98-102. 과학기술학회마을 |
7 | Ministry of Martine Affairs and Fisheries. 2013. Statistical year book of maritime affairs and fisheries. Cree Pr Printing Co., Seoul, Korea. p154-156. |
8 | Hwang JH, Lee SW, Rha SJ, Jeong DH, Han KH, Shin TS. 2010. Nutiritional characteristics of eel (Anguilla japonica) fed a diet of Yuza (Ditrus junos Sieb ex Tanaka). J Fish Aquat Sci 43: 573-580. |
9 | Himaya SWA, Ngo DH, Ryu BM, Kim SK. 2012. An active peptide from gastrointestinal enzyme hydrolysate of Pacific cod skin gelatin attenuates angiotensin-1 converting enzyme (ACE) activity and cellular oxidative stress. J Food Chem 132: 1872-1882. DOI ScienceOn |
10 | AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 31. |
11 | Korea Food and Drug Administration. 2004. Food Standards Codex. Korean Foods Industry Association, Seoul, Korea. |
12 | Martins J, Helio A, Wang AY, Alabourda J, Pires MAF, Vega OB, Lebre DT. 2008. A validated method to quantify folic acid in wheat flour samples using liquid chromatography- tandem mass spectrometry. J Braz Chem Soc 19: 971-977 DOI ScienceOn |
13 | Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1198-1200. |
14 | Ju HW. 2011. Sensory test and physiochemical property of marinade mackerel with herb salt solution. Korean J Culinary Res 17: 221-235. |
15 | Kim SH, Kim SH, Lee SS, Jung YE, Kang MH, Kim HY, Kim WK, Lee DH. 2011. Dietetics for healthy life. Publishing Company of Shinkwang, Seoul, Korea. p 188-199. |
16 | Yanishlieva NV, Marinova E. 2001. Stabilisation of edible oils with natural antioxidants. Eur J Lipid Sci Technol 103: 752-797. DOI |
17 | Kang DY, Shin MO, Shon JH, Bae SJ. 2009. The antioxidative and antimicrobial effects of Celastrus orbiculatus. J Life Sci 19: 52-57. DOI |
18 | Moon GS, Ryu BM, Lee MJ. 2003. Components and antioxidant activities of Buchu (Chinese chives) harvested at different times. Korean J Food Sci Technol 35: 493-498. |
19 | Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal Biochem 239: 70-76. DOI ScienceOn |