참고문헌 (38)

1. 17th ed AOAC 33 2000 Official methods of analysis 

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3. 조희숙, 신정혜, 이수정, 강민정, 조현소, 성낙주. 한약재 추출물을 첨가한 양념 돈육의 저장 중 지질성분의 변화. 생명과학회지 = Journal of life science, vol.17, no.12, 1675-1681.

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4. Korean J Food Sci Anim Resour Choi 26 2 229 2006 The effects of marination condition on quality characteristics of cured pork meat and sensory properties of pork jerky 

5. 최지훈, 김일, 정종연, 이의수, 최윤상, 김천제. 분쇄 계육 가슴살의 도체가공방법과 염지조건이 품질특성에 미치는 영향. Korean journal for food science of animal resources = 한국축산식품학회지, vol.29, no.3, 356-363.

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6. Choi, Yun-Sang, Choi, Ji-Hun, Kim, Hack-Youn, Kim, Hyun-Wook, Lee, Mi-Ai, Chung, Hai-Jung, Lee, Sung-Ki, Kim, Cheon-Jei. Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage. Korean journal for food science of animal resources = 한국축산식품학회지, vol.31, no.1, 9-18.

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7. 최윤상, 정종연, 최지훈, 한두정, 김학연, 이미애, 김현욱, 백현동, 김천제. 미강에서 추출한 식이섬유 첨가가 유화형 소시지의 품질 특성에 미치는 영향. Korean journal for food science of animal resources = 한국축산식품학회지, vol.28, no.1, 14-20.

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8. 최윤상, 성정민, 전기홍, 최현욱, 서동호, 김천제, 김현욱, 황고은, 김영붕. 혈액 첨가 수준에 따른 혈액소시지의 품질 특성. 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, vol.31, no.6, 741-748.

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9. 천지연, 권봉구, 이수현, 민상기, 홍근표. 전기오븐에서 과열증기주입에 따른 열처리가 닭고기의 이화학적 특성변화에 미치는 영향. Korean journal for food science of animal resources = 한국축산식품학회지, vol.33, no.1, 103-108.

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10. Middle East J Elsesy 4 4 938 2015 Utilization of the chicken feet and skeleton meat for the production of dried chicken soup 

11. Grau, R., Hamm, R.. Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel. Die Naturwissenschaften, vol.40, no.1, 29-30.

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12. Korean J Food Cook Sci Han 34 3 237 2018 10.9724/kfcs.2018.34.3.237 Quality characteristics of liver sausage containing pork liver and natural vegetable powder 

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13. J Food Preserv Han 25 1 145 2018 10.11002/kjfp.2018.25.1.145 Study on the storage stability of the white internal organs using natural materials 

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14. Food Res Int Haskaraca 63 373 2014 10.1016/j.foodres.2014.04.001 Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products 

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15. Hwang, K.E., Choi, Y.S., Choi, S.M., Kim, H.W., Choi, J.H., Lee, M.A., Kim, C.J.. Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets. Meat science, vol.95, no.3, 593-602.

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16. 정대윤, 황수정, 범서우, 김건희, 은종방. 한약재 첨가량에 따른 한방 삼계탕의 이화학적 및 관능적 특성. 한국식품저장유통학회지 = Korean journal of food preservation, vol.20, no.2, 272-277.

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17. 강선문, 김태실, 조수현, 박범영, 이성기. 아질산염과 녹차 추출물의 첨가에 따른 김치 발효 소시지의 미생물 및 이화학적 품질 특성 비교. 한국동물자원과학회지 = Journal of animal science and technology, vol.54, no.4, 299-305.

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18. Korean J Food Sci Anim Resour Kim 20 3 236 2000 Effect of extraction times with bones from Hanwoo bull on physico-chemical, sensory and nutritional characteristics of water extract 

19. Doctorate dissertation Kim 56 2010 Studies on the physicochemical and sensory properties of fresh pork and cooked products prepared with green tea extract 

20. J Korean Soc Appl Biol Chem Kim 48 1 89 2005 Change of antioxidant activity and antioxidant compounds Saururus chinensis by extraction conditions 

21. Kim, Tae-Kyung, Ku, Su-Kyung, Sung, Jung-Min, Kim, Young-Boong, Kim, Hyun-Wook, Choi, Yun-Sang. Effects of Marination and Superheated Steam Process on Quality Characteristics of Samgyetang. 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, vol.34, no.2, 155-162.

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22. 김영직, 황보순. 쑥과 솔잎 추출물을 첨가한 유화형 소시지의 냉장 저장 중 소시지의 저장성에 미치는 영향. 한국동물자원과학회지 = Journal of animal science and technology, vol.53, no.5, 461-467.

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23. Laranjo, Marta, Gomes, Ana, Potes, Maria Eduarda, Fernandes, Maria José, Fraqueza, Maria João, Elias, Miguel. Development of a long‐life vacuum‐packaged ready‐to‐eat meat product based on a traditional Portuguese seasoned meat. International journal of food science & technology, vol.51, no.5, 1150-1158.

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24. J Korean Soc Food Sci Nutr Lee 31 3 411 2002 10.3746/jkfn.2002.31.3.411 Preparation and quality characteristics of yogurt added with Saururus chinensis (Lour.) Bail 

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25. Master’s thesis Lee 11 2011 Effects of rosemary extracts on quality and shelflife of pork patties 

26. 이진환, 이진호, 이근택. F₀값 수준을 달리한 삼계탕의 실온 저장 중 물리화학적 및 관능학적 특성. 한국식품저장유통학회지 = Korean journal of food preservation, vol.21, no.4, 491-499.

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27. Mariutti, L.R.B., Bragagnolo, N.. Influence of salt on lipid oxidation in meat and seafood products: A review. Food research international, vol.94, 90-100.

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28. Naveena, Basappa M., Sen, Arup R., Kingsly, Rose P., Singh, Desh B., Kondaiah, Napa. Antioxidant activity of pomegranate rind powder extract in cooked chicken patties. International journal of food science & technology, vol.43, no.10, 1807-1812.

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29. Park, Jae-Hyun, Choe, Ju-Hui, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Yeo, Eui-Joo, Kim, Hack-Youn, Choi, Yun-Sang, Lee, Sang-Hoon, Kim, Cheon-Jei. Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin. Korean journal for food science of animal resources = 한국축산식품학회지, vol.33, no.2, 162-169.

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30. Qiao, M., Fletcher, D.L., Smith, D.P., Northcutt, J.K.. Effects of Raw Broiler Breast Meat Color Variation on Marination and Cooked Meat Quality. Poultry science, vol.81, no.2, 276-280.

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31. Korean J Food Preserv Ryu 24 6 871 2017 10.11002/kjfp.2017.24.6.871 Antioxidant activities of soymilk added with green tea and rosemary extract 

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32. Meat Sci Sebranek 69 2 289 2005 10.1016/j.meatsci.2004.07.010 Comparison of a natural rosemary extract BHA/BHT for relative antioxidant effectiveness in pork sausage 

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33. 서상희, 김은미, 김영붕, 조은경, 우현정. 과열증기와 초고압을 적용한 삼계탕 개발에 관한 연구. 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, vol.30, no.2, 183-192.

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34. Tarladgis, Basil G., Watts, Betty M., Younathan, Margaret T., Dugan Jr., Leroy. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society : JAOCS, vol.37, no.1, 44-48.

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35. Triyannanto, Endy, Lee, Keun T.. Effects of Emulsifiers, Precooking and Washing Treatments on the Quality of Retorted Ginseng Chicken Soup. Journal of food processing and preservation, vol.39, no.6, 1770-1777.

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36. Korean J Culin Res Yang 12 3 237 2006 Physicochemical properties of chicken jerky with pear, pineapple and kiwi extracts 

37. Korean J Food Anim Resour Yang 26 4 454 2006 Effects of green tea extracts on quality characteristics and reduced nitrite content of emulsion type sausage during storage 

38. Korean J Food Sci Anim Resour Yoo 19 1 19 1998 Effect of heating conditions and additives on bone crumble and shelf-life of retorted Samgye-tang