The quality improvement of Bulgogi using superheated steam and high hydrostatic pressure |
Kim, Eunmi
(Korea Food Research Institute)
Seo, Sanghee (Korea Food and Drug Administration) Choi, Younsang (Korea Food Research Institute) Chun, Kihong (Korea Food Research Institute) Lee, Eunjung (Division of Food Science and Culinary Arts, Shinhan University) |
1 | Jung SM, Kang MG, Kim IS, Nam KC, Ahn DU, Jo CR (2012) Effect of addition of phosvitin and high pressure processing on microbiological quality and lipid and protein oxidation of minced chicken meat. Korean J Food Sci Ani Resour, 32, 212-219 DOI |
2 | Kruk ZA, Yun HJ, Rutley DL, Lee EJ, Kim YJ, Jo CR (2011) The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control, 22, 6-12 DOI |
3 | Crehan CM, Troy DJ, Buckley DJ (2000) Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt. Meat Sci, 55, 123-130 DOI |
4 | Sila DN, Smout C, Vu ST, Loey AV, Hendrickx M (2005) Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing. J Food Sci, 70, 85-91 |
5 | Koo SY, Cha KH, Lee DU (2007) Effects of high hydrostatic pressure on foods and biological system. Food Science and Industry, 40, 23-30 |
6 | Oh JH, Yoon S, Choi Y (2014) The effect of superheated steam cooking condition on physico-chemical and sensory characteristics of chicken breast fillets. Korean J Food cookery Sci, 30, 317-324 DOI |
7 | Park SJ, Choi YB, Ko JR, Kim YE, Lee HY (2014) Enhancement of antioxidant activities of blueberry (Vaccinium ashei) by using high-pressure extraction process. J Korean Soc Food Sci Nutr, 14, 471-476 |
8 | Kwon SM, Kim CM, Kim YH (2007) Biological characteristics of instant rice treated with high hydrostatic pressure. Food Science and Industry, 40, 31-35 |
9 | Swientek RJ (1992) High hydrostatic pressure for food preservation. Food Process, 53, 90-91 |
10 | CAC (2007) Guidelines on the application of general principles of food hygiene to the control of Listeria monocytogenes in foods. (accessed April 2015) |
11 | HHS. Guidance for Industry: Control of Listeria monocytogenes in Refrigerated or Frozen Ready-to-eat Foods. http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm047255.htm. (accessed April 2015) |
12 | Kweon SY, Yoon SJ (2006) Recognition and preference to Korean traditional food of Chinese at Seoul Residence. Korean J Food Cult, 21, 17-30 |
13 | Chang MJ, Cho MS (2000) Recognition and preference to Korean traditional food of foreign visitors in Korea. J Korean Soc Food Culture, 15, 215-223 |
14 | Jo SG (2014) Sensory characteristics and cross-cultural consumer acceptability of Bulgogi. MS Thesis, Ewha Womans University, Korea, p 23-29 |
15 | Yang HS, Jeong JY, Choi YH, Joo ST, Park GB (2009) Effect of different packaging methods on the quality and storage characteristics of domestic broiler breast meat during cold storage. Korean J Poult Sci, 36, 69-75 DOI |
16 | Kondjoyan A, Portanguen S (2008) Effect of superheated steam on the inactivation of Listeria innocua surface-inoculated onto chicken skin. J Food Eng, 87, 162-171 DOI |
17 | Turner EW, Paynter WD, Montie EJ, Bessert MW, Struck GM, Olson FC (1954) Use of the 2-thiobarbituric acid reagent to measure rancidity in frozen pork. Food Technol, 8, 326-330 |
18 | Brewer MS, Ikins WG, Harbers CAZ (1992) TBA values, sensory characteristics, and volatiles in ground pork during long term frozen storage effects of packaging. J Food Sci, 57, 558-563 DOI |
19 | Moon SS, Jin SK, Kim IS, Park KH, Hah KH (2006) Changes of TBARS, VBN and pathogens on vacuum packed pork during storage after aging with Korean traditional sauces. Korean J Food sci Ani Resour, 26, 322-330 |
20 | Park GB, Kim YJ, Lee HG, Kim JS, Kim YH (1988) Changes in freshness of meats during postmortem storage. I. Changes in freshness of pork. Korean J Animal Sci, 30, 561-566 |
21 | National Institute of Animal Science (2007) Analysis methods of animal resources food. National Institute of Animal Science, Suwon, Korea, p 111 |
22 | Choi WS, Lee KT (2002) Quality changes and shelf-life of seasoned pork with soy sauce or Kochujang during chilled storage. Korean J Food Sci Ani Resour, 22, 240-246 |
23 | Lee KS, Park KS, Park HS, Choi YJ, Park SS, Jung IC, Moon YH (2011) Changes in quality of pork meat seasoned with red wine during storage. J East Asian Soc Diet Life, 21, 74-81 |
24 | Mujumdar AS (2006) Superheated Steam Drying. Handbook of Industrial Drying. 2nd ed. CRC Press, Boca Raton, Florida, USA, p 1071-1086 |
25 | Park JY, Na SY, Lee YJ (2010) Present and future of non-thermal food processing technology. Food Science and Industry, 43, 2-20 |
26 | Park JY (2009) High-hydrostatic pressure pasteurization. Food Industry, 210, 9-23 |
27 | Lee SJ, Kim CJ, Cho YJ (2000) Hydration and texture characteristics of Brown rice treated with superheated steam process. J Korean Soc Food Sci Nutr, 29, 1190-1194 |
28 | Choi Y, Oh JH, Bae IY, Cho EK, Kwon DJ, Park HW, Yoon S (2013) Changes in quality characteristics of seasoned soy sauce treated with superheated steam and high hydrostatic pressure during cold storage. Korean J Food Cook Sci, 29, 387-398 DOI |
29 | Timmermans RAH, Mastwijk HC, Knol JJ, Quataert MCJ, Vervoort L, der Plancken IV, Hendrickx ME, Matser AM (2011) Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes. Innovative Food Sci Emerging Technol, 12, 235-243 DOI |
30 | Kang IH (1996) Korean taste. Daehan publishing company, Seoul, Korea, p 76 |
31 | AOAC (1995) Official Methods of Analysis. 16th ed, Association of Official Analytical Chemists, Washington DC, USA, p 69-74 |
32 | Chun JY, Kwon BG, Lee SH, Min SG, Hong GP (2013) Studies on physico-chemical properties of chicken meat cooked in electric oven combined with superheated steam. Korean J Food Sci, 33, 103-108 DOI |
33 | Mora B, Curti E, Vittadini E, Barbanti D (2011) Effect of different air/steam cooking methods on turkey breast meat: Physical characterization, water status and sensory properties. Meat Sci, 88, 489-497 DOI |
34 | Hong GP, Park SH, Kim JY, Lee SK, Min SG (2005) Effect of time dependent high pressure treatment on physico-chemical properties of pork. Food Sci Biotechnol, 14, 808-812 |