참고문헌
- Food code KFDA
- J Food Sci v.65 Production volatile compounds from irradiated oil emulsions containing amino acids or proteins Jo,C.;Ahn,D.U. https://doi.org/10.1111/j.1365-2621.2000.tb16059.x
- J Sci Food Argric v.77 The antioxidative properties of rosemary oleoresin and inhibition of off-flavours in precooked roast beef slices Murphy,A.;Kerry,I.P.;Buckley,J.;Gray,I. https://doi.org/10.1002/(SICI)1097-0010(199806)77:2<235::AID-JSFA30>3.0.CO;2-L
- J Sci Food Argric v.79 Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage El Alim S.S.L.A.;Lugasi,A.;Hovari,J.;Dworschak,E. https://doi.org/10.1002/(SICI)1097-0010(199902)79:2<277::AID-JSFA181>3.0.CO;2-S
- Nahrung v.44 Antioxidants in food antioxidants Shahidi,F. https://doi.org/10.1002/1521-3803(20000501)44:3<158::AID-FOOD158>3.0.CO;2-L
- J Food Frot v.62 Effects of antioxidants and gamma irradiation on the shelflife of beef patties Lee,J.W.;Yook,H.S.;Kim,S.A.;Lee,K.H.;Byun,M.W.
- Meat Sci v.63 Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant Nassu,R.T.;Goncalves,L.A.G.;Silva,M.A.A.P.;Beserra,F.J. https://doi.org/10.1016/S0309-1740(02)00051-7
- Fett/Lipid v.101 Food antioxidants and phytochemicals: present and future perspectives Frankel,E.N. https://doi.org/10.1002/(SICI)1521-4133(199912)101:12<450::AID-LIPI450>3.0.CO;2-8
- J Am Oil Chem Soc v.59 Elucidation of the chemical structures of natural antioxidants from rosemary Wu,J.W.;Lee,M.H.;Ho,C.T.;Chang,S.S. https://doi.org/10.1007/BF02541016
- Phytochem Anal v.13 Screening of plant extracts for antioxidant activity: a comparative study on three testing methods Koleva,Ⅱ.;Beek,T.A.;Linssen,J.P.H;Groot,A.;Exstatieva,L.N. https://doi.org/10.1002/pca.611
- J Korean Soc Food Sci Nutr v.33 Effect of combined treatment of gamma irradiation and addition of rosemary extract powder on ready-to-eat hamburger steaks: I. Microbiological quality and shelf-life Oh,S.H.;Kim,J.H.;Lee,J.W.;Lee,Y.S.;Park,K.S.;Kim,J.G.;Byun,M.W. https://doi.org/10.3746/jkfn.2004.33.4.687
- J Food Sci v.55 Low-fat, high-added water bologna: Effects of massaging , preblending, and time of addition of water and fat on physical and sensory characteristics Claus,J.R.;Hung,M.C.;Kastner,C.L.;Kropf,D.H. https://doi.org/10.1111/j.1365-2621.1990.tb06757.x
- SAS User's Guide SAS Institute, Inc.
- Meat Sci v.56 Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions Ahn,D.U.;Jo,C.;Du,M.;Olson,D.G.;Nam,K.C. https://doi.org/10.1016/S0309-1740(00)00044-9
- J Korean Soc Food Sci Nutr v.32 A study on preparation of Wanjajun for cook/chill system I. Preperation of Wanjajun with herb and quality characteristics Kang,E.Z.;Kim,S.Y.;Ryu,C.H. https://doi.org/10.3746/jkfn.2003.32.5.661
- Meat Sci v.58 Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation Formanek,Z.;Kerry,J.P.;Higgins,F.M.;Buckley,D.J.;Morrissey,P.A.;Farkas,J. https://doi.org/10.1016/S0309-1740(00)00149-2
- Meat Sci v.63 Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef Formanek,Z.;Lynch,A.;Galvin,K.;Farkas,J.;Kerry,J.P.
- Radiat Phys Chem v.63 Effects of irradiation in medicinal and eatable herbs Koseki,P.M.;Villavicencio,A.L.C.H.;Brito,M.S.;Nahme,L.C.;Sebastiao,K.I.;Rela,P.R.;Almeida Muradian,L.B.;Mancini Filho,J.M.;Freitas,P.C.D. https://doi.org/10.1016/S0969-806X(01)00658-2
- Korean J Food Sci Technol v.31 Effect of gamma irradiation on the improvenent of beef tenderness Yook,H.S.;Lee,J.W.;Lee,K.H.;Kim,D.J.;Shin,H.K.;Byun,M.W.
- Radiat Phys Chem v.63 The effect of irradiation of fresh pork loins on the protein quality and microbiological changes in aerobically-or vacuum-packaged Lacroix,M.L.;Smoragiewicz,W.;Jobin,M.;Latrille,B.;Krzystyniak,K. https://doi.org/10.1016/S0969-806X(01)00519-9
- Meat Sci v.60 Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat Nam,K.C.;Ahn,D.U. https://doi.org/10.1016/S0309-1740(01)00101-2
- Food Chem v.81 The effects of natural antioxidants on oxidative processes metmyoglobin reducing activity in beef patties Bekhit,A.E.D.;Geesink,G.H.;Ilian,M.A.;Morton,J.D.;Bickerstaffe,R. https://doi.org/10.1016/S0308-8146(02)00410-7
피인용 문헌
- Particular applications of food irradiation: Meat, fish and others vol.129, 2016, https://doi.org/10.1016/j.radphyschem.2016.07.027
- Antimicrobial Effects of Retort and Gamma Irradiation on Bacterial Populations in Spicy Chicken Sauce vol.30, pp.1, 2010, https://doi.org/10.5851/kosfa.2010.30.1.141
- Comparison of the Quality of Gamma Ray- or Electron Beam-irradiated Minced Pork and Pork Patties vol.29, pp.2, 2009, https://doi.org/10.5851/kosfa.2009.29.2.194
- Effect of Gamma-Irradiation on Trans Fatty Acid, Free Amino Acid and Sensory Evaluation of Dry-fermented Sausage vol.31, pp.4, 2011, https://doi.org/10.5851/kosfa.2011.31.4.580
- Quality Characteristics of Low-Dose X-Ray-Irradiated Imported Navel Oranges during Storage under Low Temperature (3℃) vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.247
- Effect of Antioxidant and Irradiation Treatment under Freezing Temperature Conditions on Physicochemical and Sensory Properties of Tarakjuk (Milk Porridge) vol.40, pp.12, 2011, https://doi.org/10.3746/jkfn.2011.40.12.1750
- Processing and Property of Olive Flounder Paralichthys olivaceus Steak vol.27, pp.1, 2015, https://doi.org/10.13000/JFMSE.2015.27.1.98
- Effects of Combined Treatment of Gamma Irradiation and Addition of Fucoidan/laminarin on Ready-to-eat Pork Patty vol.29, pp.1, 2009, https://doi.org/10.5851/kosfa.2009.29.1.34
- Quality and Storage Characteristics of Pork Teokgalbi with Added Rosemary (Rosemarinus officinalis) Extract Powder vol.27, pp.3, 2016, https://doi.org/10.7856/kjcls.2016.27.3.509
- 냉동치즈볼의 미생물학적 안전성 확보를 위한 감마선 조사기술의 이용 vol.34, pp.5, 2004, https://doi.org/10.3746/jkfn.2005.34.5.729
- 감마선 조사 후 가속 저장된 분말수프의 이화학적 품질 특성 vol.35, pp.8, 2006, https://doi.org/10.3746/jkfn.2006.35.8.1031
- 감마선 조사기술 이용 극한환경에서도 취식 가능한 수정과 제조에 관한 연구 vol.36, pp.5, 2007, https://doi.org/10.3746/jkfn.2007.36.5.609