1 |
Ryu, K.Y., Shim, S.L., Kim, W., Jung, M.S., Hwang, I.M., Kim, J.H., Hong, C.H., Jung, C.H. and Kim, K.S. (2009) Analysis of the seasonal change of the proximate composition and taste components in the conger eels (Conger myriaster ) J. Korean Soc. Food Sci. Nutr., 38, 1069-1075
과학기술학회마을
DOI
|
2 |
Moon, J.H., Kang, S.T., Kim, J.T. and Oh, K.S. (2002) Processings and taste compounds of flavoring substance from short-neck clam. J. Ins. Marine Industry, 15, 7-16
|
3 |
Lee, Y.J., Park, J.W., Park, I.B., Shin, G.W., Jo, Y.C., Koh, S.M., Kang, S.G., Kim, J.M. and Kim H.S. (2009) Comparison of the Physicochemical Properties of Meat and Viscera with respect to the age of Abalone (Haliotis discus hannai). Korea J. Food Preserv., 16, 849-860
과학기술학회마을
|
4 |
Yoon, H.D., Byun, H.S., Kim, S.B. and Park, Y.H. (1986) Lipid composition of purple shell and abalone. Bull. Korean Fish. Soc., 19, 446-452
|
5 |
A.O.A.C. (2005) Official methods of anlysis of AOAC International 18th ed. AOAC International, Washington, D.C.
|
6 |
Folch, J., Lees, M. and Sloane Stanley G.H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226, 497-509
|
7 |
Lim, C.W., Kim, Y.K., Kim, D.H., Park, J.I., Lee, M.H., Park, H.Y. and Jang, M.S. (2009) Comparison of quality characteristics of melania snails in Korea. Korean. J. Fish Aquat. Sci., 42, 555-560
과학기술학회마을
DOI
|
8 |
Kim, S.J., Seo, H.L., Lee, H.M., Yeom, J.U., Kim, G.H., Jang, E.S., Baeg, Y.H. and Jeon, B.H. (2003) The effect of exercise and taurine supplementation on body weight, blood glucose, insulin and cholesterol levels in streptozotocin induced diabetic rats. Korean J. Exercise Nutr., 7, 257-263
|
9 |
Song, D.J. (1973) Studies on freezing of abalone (1) Effects of freezing rate on the quality of frozen abalone. Bull. Korean Fish. Soc., 6, 101-111
|
10 |
Song, D.J. (1978) Studies on freezing of abalone (2) Histological changes by freezing. Bull. Korean Fish. Soc., 11, 91-95
|
11 |
Kang, H.I. and Kang, T.J. (1981) Some chemical composition of abalone and sea cucumber as affected by drying methods. J. Korean Agric. Chem. Soc., 24, 126-131
|
12 |
Huss, H.H. (1988) Fresh fish: quality and quality changes. No 29. FAO. Rome, Italy, p.132
|
13 |
Park, J.W., Lee, Y.J., Park, I.B., Shin, G.W., Jo, Y.C., Koh, S.M., Kang, S.G., Kim, J.M. and Kim H.S. (2009) Comparison of the Physicochemical Properties of Meat and Viscera of Dried Abalone (Haliotis discus hannai) Prepared using Different Drying Methods. Korea J. Food Preserv., 16, 686-698
과학기술학회마을
|
14 |
Marchant, S., Haye, P.A., Marin, S.A. and Winkler, F.M. (2009) Genetic variability revealed with microsatellite markers in an introduced population of the abalone Haliotis discus hannai Ino. Aquac. Res., 40, 298-304
DOI
ScienceOn
|
15 |
Fishery production survey. (2009) http://fs.fips.go.kr
|
16 |
Kim, H.L., Kang, S.G., Kim, I.C., Kim, S.J., Kim, D.W., Ma, S.J., Gao, T., Li, H., Kim, M.J., Lee, T.H. and Ham, K.S. (2006) In vitro anti-hypertensive, antioxidant and anticoagulant activities of extracts from Haliotis discus Hannai. J. Korean Soc. Food Sci. Nutr., 35, 835-840
과학기술학회마을
DOI
|
17 |
Yoo, J.S. (1991) Korean shells in color, Ilji Press, Seoul, Korea, p.110
|
18 |
Kim, Y.C., Oh, S.M., Park, C.Y., Kim, S.M., Son, M.J., Jung, H.J., Lee, N.G. and Cho, Y.J. (2006) Comparison of the taste components in Wild and Cultured Fishes Collected from Coast of Korea. 2006 Annual Meeting of Korean Society of Fisheries and Aquatic Science, p.153-154
|
19 |
Fletcher, G.C., Statham, J.O. (1988) Shelf life of sterile yellow-eyed mullet (Aldrichetta forsteri) at . J. Food Sci., 53, 1030-1035
DOI
|
20 |
Konosu, S., Maeda, Y. and Fujita, T. (1960) Evaluation of inosinic acid and free amino acids as tasting substance in the Katsuwobushi stock. Bull. Jpn. Soc. Sci. Fish, 26, 45-48
DOI
|
21 |
Murata, M. and Sakaguchi, M. (1986) Storage of yellowtail (Seriola quinqueradiata) white and dark muscle in ice: Changes in content of adenine nucleotides and related compounds. J. Food Sci., 51, 321-326
DOI
|
22 |
Watabe, S., Kamal, M. and Hashomoto, K. (1991) Postmortem changes in ATP, creatine phosphate, and lactate in sardine muscle. J. Food Sci., 56, 151-153
DOI
|
23 |
Busboom, J.R., Miller G.J., Field, R.A. Crouse, J.D., Riley, M.L., Nelms, G.E. and Ferrell, C.L. (1981) Characteristics of fat from heavy ram and wether lambs. J. Anim. Sci., 52, 83-92
|
24 |
Ohta, S. (1976) Food seasoning. Saiwaisyobow, Tokyo, Japan, p.146-187
|
25 |
Konosu, S., Watanabe, K. and Shimizu, T. (1974) Kistribution of nitrogenous constituents in the muscle extract of eight species of fish. Bull. Jpn. Soc. Sci. Fish, 40, 909-915
DOI
|
26 |
Hyashi, T, Asakawa, A, Yamaguchi, K and Konosu, S. studies on flavor components in bolied crabs-III. Sugars, organic acids and minerals in the extracts. Bull. Japan Soc. sci. Fish. 45:1325-1329. 1979
DOI
|
27 |
Jung, J.E. (1987) Comparison free amino acid and fatty acid composition between wild cockle clam and cultured one. Korean J. Nutr., 20, 456-462
|
28 |
Park, B.S. and Hwangboo, J. (2000) Omega fatty acid, Hyoil Publishing Co., Korea, p.88-100
|
29 |
Vatansever, L, Kurt, E., Enser, M., Nute, G.R., Scollan, N.D., Wood, J.D. and Richardson, R.I. (2000) Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition. J. Anim. Sci., 71, 471-482
|
30 |
Hong, C.H. (2003) Study on the changes of taste compounds of the raw fish in the foodservice industry. MS Thesis. Chosun University, Gwangju, Korea, p.7
|
31 |
Ha, J.H. and Song, D.J. (1982) Taste compounds of abalone, Haliotis diversicolor japonica. Bull. Korean Fish Soc., 15(2), 117-122
|
32 |
Yamaguchi, S. (1991) Roles and efficacy of sensory evaluation in studies of taste. J. Jpn. Soc. Food Sci. Technol., 38, 972-978
DOI
|
33 |
Japan Foods Industry Association. (1984) Method of food analysis. Kouring, Tokyo, Japan, p.491-508
|
34 |
Koh, S.M., Kim, H.S., Cho, Y.C., Kang, S.G. and Kim, J.M. (2009) Preparation and Physicochemical Characteristics of abalone meat aged in kochujang. J. Korean Soc. Food Sci. Nutr., 38, 773-779
과학기술학회마을
DOI
|
35 |
Kim, Y.C., Oh, S.M., Park, C.Y., Kim, S.M., Son, M.J., Jung, H.J., Lee, N.G. and Cho, Y.J. (2006) Comparison of the nutrient components in Wild and Cultured Fishes Collected from Coast of Korea. 2006 Annual Meeting of Korean Society of Fisheries and Aquatic Science, p.151-152
|