Effects of High Hydrostatic Pressure and Gamma Irradiation on Quality and Microbiological Changes of Kochujang-Gulbi. |
Kang, Seong-Gook
(Department of Food Engineering, Mokpo University)
Park, Nan-Hee (Department of Food Regianal Innovation Center, Mokpo University) Ko, Do-Ock (Department of Food Regianal Innovation Center, Mokpo University) Li, Jing-Lei (Department of Food Engineering, Mokpo University) Kim, Bo-Sub (Department of Food Regianal Innovation Center, Mokpo University) Park, Yang-Kyun (Department of Food Engineering, Mokpo University) |
1 | Byun MW, Jo C, Lee KH, Kim KS (2002) Chlorophyll breakdown by gamma irradiation in model system containing linoleic acid. J Am Oil Chem Soc, 79, 145-150 DOI ScienceOn |
2 | Choi SG, Kang GS, Ma SJ, Bang KW, Oh MH, Oh SH (2005) Standard Food Analysis, Gigu Publishing Co, p.637-639 |
3 | Lee JW, Yoon Y (2010) Use of irradiation in food processing as green technology. Food Science and Industry 43 53-63 |
4 | IAEA(International Atomic Energy Agency) (2009) Irradiation to ensure the safety and quality of prepared meals. Joint FAO/IAEA programme |
5 | Choi JW (1996) A processing method of Kochujang- Gulbi. Korean Patent 4755 |
6 | SY-Gulbi Co (2004) Gochujang-gulbi prepared with polyphenols. Korean Patent 10-0473431 |
7 | Son SG (2007) Gochujang-gulbi prepared with blueberry and organic green tea. Korean Patent 10-0668102 |
8 | Kim IG (2009) Gochujang-gulbi prepared chitooligosaccharide and/or hot pepper paste with chitooligosaccharide. Korean Patent 10-0058922 |
9 | Noh JG, Kwon JH (2004) The Quality and thermoluminescence properties of dried Pollack during storage following Irradiation. Korean J Food Sci Tech, 36, 711-716 |
10 | Kwon JH, Byun MW, Sun JS (1999) Shelf-life prediction of -irradiated boiled-dried anchovies. Korean J Food Sci, 31, 1557-1562 |
11 | International atomic energy agency. International consultative group on food irradiation. Available from : http://www.iaea.org/icgfi. Acecessed Apr. 1, (2004) |
12 | Kim HJ, Jo C, Kim TH, Kim DS, Park MY, Byun MW (2006) Biological evaluation of the methanolic extract of Eriobotrya japonica and its irradiation effect. Korean J Food Sci Technol 38, 684-690 |
13 | Kim JI (2009) Gochujang-gulbi prepared blueberry extracts and glasswort powder, Korean Patent 4755 10-0897493 |
14 | Shin MJ, Kang SG, Kim JM (2001) Microbiological changes and TBARS values during storage of Kochujang-Gulbi. J Korea Soc Food Sci Nutr, 30, 1137-1141 |
15 | Han SB, Lee JH, Lee KH (1937) Non-enzymatic browning reactions in dried anchovy when stored at different water activities. Bull Korean Fish Sco, 6, 37-43 |
16 | Stajner D, Milosevic M, Popovic BM (2007) Irradiation rffects on phenolic content, lipid and protein oxidation and scavenger ability of soybean seeds. Int J Mol Sci, 8, 618-627 DOI |
17 | Ramirez-Suarez JC, Morrissey MT (2006) Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle. Inovative Food Science and Emerging Technologies 7, 19-27 DOI ScienceOn |
18 | Tarladgis BG, Watts BM, Younathan MT (1960) A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc, 37, 44-48 DOI ScienceOn |
19 | Korea Food Analysis Code, KFDA (2008) p 10-8-23 |
20 | Deliza RA, Absdio FBD, Silba CHO, Castillo C (2005) Application of high pressure technology in the fruit juice processing benefits perceived by consumers. J Food Engineering, 67, 241-246 DOI ScienceOn |