Ouality Characteristics of Frozen Maesil (Prunus mume Sieb. et Zucc.) according to Thawing Method |
Kwon, Dae-Jun
(Department of Oriental Medicine Resources, Asia University)
Kim, Mi-Hyang (Department of Food Science&Nutrition, Sangju National University) Lee, Nan-Hee (Department of Food Science and Nutrition, Catholic University of Daegu) Kwon, O-Jun (Department of Evaluation&Planning, Gyeonbuk Regional Innovation Agency) Son, Dong-Hwa (Department of Food Preparation, Daegu polytechnic college) Choi, Ung-Kyu (Department of Oriental Medicinal Food and Nutrition, Asia University) |
1 | AOAC. 1995. Official Method of Analysis. 16th ed. Association of Official Analytical Communities, Washington, DC, USA |
2 | Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature, 26: 1199-1200 |
3 | Choi UK. 2005. Evaluation of barley bran sauce aroma by multiple regression analysis Food Sci. Biotechnol., 14: 656-660 |
4 | Havsteen B. 1983. Flavonoids, a class of natural produces of high pharmacological potency. Biochem. Pharmacol., 32: 1141-1148 DOI ScienceOn |
5 | Hwang JY, Han JW, Nam SH. 2004. The antioxidant activity ofmaesil (Prunus mume). Korean J. Food Sci. Technol., 36:461-464 과학기술학회마을 |
6 | Kim YJ, Kim CK, Kwon YJ. 1997. Isolation of antioxidative components of Perillae seme. Korean J. Food Sci. Technol., 29: 38-43 과학기술학회마을 |
7 | Lim JW. 1999. Studies on the antibacterial and physiological activities of Prunus mume. MS thesis, Kyunghee University, Suwon, Korea |
8 | Hasegawa M. 1959. Flavonoids of various Prunus species. J. Org. Chem., 24: 408-409 DOI |
9 | Bae JH, Lee SM. 2003. Identification of antimicrobial substances from Prunus mume on the growth of food-borne pathogens. Food Sci. Biotechnol., 12: 128-132 |
10 | Choi UK, Park JH. 2005. Statistical analysis of effective components for aroma of sigumjang. Food Sci. Biotechnol., 14: 249-254 |
11 | Lee DS, Woo SK, Yang CB. 1972. Studies on the chemical composition of major fruit in Korea. Korean J. Food Sci. Technol., 4: 134-139 과학기술학회마을 |
12 | SAS Institute, Inc. 2000. SAA User's guide. Statistical Analysis Systems Institute, Cary, NC, USA |
13 | Kang MY, Jeong YH, Eun JB. 1999. Physical and chemical characteristics of flesh and pomace of Japanese Apricots (Prunus mume Sieb. et Zucc). Korean J. Food Sci. Technol., 31: 1434-1439 과학기술학회마을 |
14 | Park YS. 1998. Effect of Prunus mume extract on the sensory quality and shelf life of cooked rice. Korean J. Soc. Food. Sci., 14: 503-508 과학기술학회마을 |
15 | Sheo HJ, Lee MY, Chung DL. 1990. Effect of prunus mume extract on gastric secretion in rats and carbon tetrachloride induced liver damage of rabbits. J. Korean Soc. Food Nutr., 19: 21-26 과학기술학회마을 |
16 | Han JT, Lee SY, Kim KN, Baek NI. 2001. Rutin, Antioxidant compound isolated from the fruit of Prunus mume. J. Korean Soc. Agric. Chem. Biotechnol., 44: 35-37 |
17 | Kang YH, Park YK, Oh SR, Moon KD. 1995. Studies on the physiological functionality of pine needle and nugwortextracts. Korean J. Food Sci. Technol., 27: 978-984 과학기술학회마을 |
18 | Hong GP, Park SH, Kim JY, Lee CH, Lee S, Min SG. 2005. The effect of thawing rate on the physicochemical properties of frozen ostrich meat. Food Sci. Biotechnol., 14: 676-680 |
19 | Shim JH, Park MW, Kim MR, Lim KT, Park ST. 2002. Screening of antioxidant in fructus mume (Prunus mume Sieb. et Zucc.) extract. J. Korean Soc. Agric. Chem. Biotechnol., 45: 119-123 |
20 | Dogasaki C, Murakami H, Nisjijima M, Yamamoto K, Miyazaki T. 1992. Antimutagenic activities of Prunus mume SIEB. et ZUCC. Yakugaku Zasshi., 112: 577-584 DOI |
21 | Kameoka H, Kitagawa C. 1976. Constituents of the fruits of Prunus mume SIEB. et ZUCC. Nippon Nogei Kagaku Kaishi., 50: 389-393 DOI |