참고문헌
- AOAC. 1990. “Official Methods of Analysis” 15th ed. Association of Official Analytical Chemists. Washington, D. C.
- Cho, S. H., Park, B. Y., Yoo, Y. M., Chae, H. S., Wyi, J. J., Ahn C. N., Kim, J. H., Lee, J. M. and Yun, S. G. 2002. Physico-chemical and sensory characteristics of pork bulgogi containing ginseng saponin. Korean J. Food Sci. Ani. Resour. 22(1):30-36.
- Dungan, R. L. 1980. Natural antioxidants. In Autoxidation in Food and Biological Systems, Simic, M. G. and Karel, M.(eds.). Plenum Press, N. Y. p. 261.
- Folch, J., Lee, M. and Stanley, G. H. S. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-500.
- Han, B. H., Park, M. H., Woo, L. K., Woo, W. S. and Han, Y. N. 1978. Proc. 2nd International Gin Symp., Seoul, Korea, 33-21.
- Han, B. H., Park, M. H. and Han, Y. N. 1981. Studies on the antioxidant components of Korean ginseng(III). Identification of phenolic acid. Arch. Pharm. Res., 4(1):53-58. https://doi.org/10.1007/BF02856441
- Hu, S. Y. 1976. The genus Panax(Ginseng) in Chinese Medicine. Economic Botany 30(1):11-28. https://doi.org/10.1007/BF02866780
- Hu. S. Y. 1978. The ecology, phytogeography and ethnobotany of ginseng. Proc. 2nd International Ginseng Symp. Korea Ginseng Research Institute Seoul, Korea p149-157.
- Jeon, K. H., Lee, M. H. and Kim, Y. B. 1992. Effect of ginseng on the lipid oxidation in pork and poultry meat, Korean J. Food Sci. Technol. 24(1):7-19.
- Kim, M. O., Wyi, J. J. and Park, J. D. 1987. The isolation and purification of phenolic acid in free phenolic fraction of ginseng. Korean J. Food Sci. Technol. 19:392.
- Kim, Y. B. and Lee, M. H. 1991. Effects of ginseng on lipid oxidation and color of pork and chicken breast meat. Korean J. Food Sci. Technol. 23(6):667-672.
- Ko, Y, S. and Chung, B. S. 1981. Studies on the oil soluble constituents of Korean Ginseng; II. On the fatty acid composition determined by HPLC. Korean J. Food Sci. Technol. 13(1):15-19.
- Korea Ginseng & Tobacco Research Institute. 1996. Recent Korean Ginseng (Composition & Function).
- Park, H. I., Lee, M. H., Yoo, I. J. and Chung, M. S. 1992. Effect of vegetable oil high in linolenic acid on quality of a low--fat chicken sausage containing ginseng. Korean J. Anim. Sci., 34(6):370-376.
- Lee, C. Y. and Lee, T. Y. 1961. Symp. Phytochem. p. 171.
- Lee, S. W., Kozukue, Bae, H. W. and Lee, J. H. 1978. Studies on polyphenol compounds of ginseng. Korean J. Food Sci. Technol. 10:245.
- Matsuda, H., Kubo, M. and Mizuno, M. 1987. Pharmacological study on Panax ginseng C. A. Meyer(VIII). Cardiovascular effect of red ginseng and white ginseng. Yakugaku Zasshi. 41(2):125-134.
- Metcalfe, L. and Wang, C. N. 1981. Rapid preparation of fatty acid methylesters using organic base-catalyzed transesterification. J. Chromatogr. Sci. 19:530-535. https://doi.org/10.1093/chromsci/19.10.530
- Rhee, K. S. 1978. Minimization of further lipid oxidation in distillation 2-thiobarbituric acid test of fish and meat. J. Food Sci. 43:1776-1779, 1781. https://doi.org/10.1111/j.1365-2621.1978.tb07411.x
- Rigby, N. M., Price, K. R., Coxon, D. T. and Fenwick, G. R. 1987. Effect of soyasapoinin I on the oxidation of corn oil and lard. J. Sci. Food Agric. 40:157. https://doi.org/10.1002/jsfa.2740400208
- SAS. SAS/STAT. 1998. SAS/STAT user’s guide: Statistics. SAS Inst., Cary, NC.
- Tarladgis, B. G., Watts, B. M., Younathan, M. T. and Dungan, L. R. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37:44-48. https://doi.org/10.1007/BF02630824
- Yoon, T, H. and Kim, E. S. 1979. Gas liquid chromatographic analysis of fatty acids in ginseng products. Korean J. Food Sci. 11(3):182-186.
- Yun, Y. K. 1986. Studies on antioxidative effect of maltol on lipid peroxidation, Seoul National University, Dissertation,
- Watanabe, Y. and Ayano, Y. 1974. The anti-oxidative activities of distilled water-soluble and ethanol-soluble fractions from ground spices. J. Japan Soc. Food Nutr. 27:181.
- Wyi, J. J., Park, J. D., Kim, M. W. and Lee, H. J. 1989. Isolation of Phenolic antioxidant components from Panax ginseng. J. Korean Agric. Chem. Soc. 32(1):44-49.
피인용 문헌
- Effect of Red Ginseng Extracts on the Qualities of Low Salt and Low Fat Pork Sausage vol.31, pp.4, 2011, https://doi.org/10.5851/kosfa.2011.31.4.588
- Effects of Wheat Fiber with Breading on Quality Characteristics of Pork Loin Cutlet vol.32, pp.4, 2012, https://doi.org/10.5851/kosfa.2012.32.4.504
- Effect of Cooking on the Food Safety of Cutlet - Changes of Internal Temperature, Color, and Indicator Organisms - vol.41, pp.2, 2015, https://doi.org/10.5668/JEHS.2015.41.2.82