References
- Ayo J, Carballo J, Solas MT, Jimenez-Colmenero F. 2008. Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content. Food Chem 107(4):1547-1552. https://doi.org/10.1016/j.foodchem.2007.09.019
- Buege AJ, Aust SD. 1978. Microsomal Lipid Peroxidation, In Methods in Enzymology, Gleischer S. and Parker L. (ed.), Academic Press Inc., New York, pp. 302-310.
- Crehan CM, Hughes E, Troy DJ, Buckley DJ. 2000. Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Sci 55(4):463-469. https://doi.org/10.1016/S0309-1740(00)00006-1
- Dixon HG, Scully ML, Wakefield MA. White VM, Crawford DA. 2007. The effects of television advertisements for junk food versus nutritious food on children's food attitudes and preferences. Soc Sci Med 65(7):1311-1323. https://doi.org/10.1016/j.socscimed.2007.05.011
- Giese, J. 1996. Fats, oils and fat replacers. Food Technol 50(1):78-83.
- Gok V, Akkaya L, Obuz E, Bulut S. 2011. Effect of ground poppy seed as a fat replacer on meat burgers. Meat Sci 89(4):400-404. https://doi.org/10.1016/j.meatsci.2011.04.032
- Grossi A, Søltoft-Jensen J, Knudsen JC, Christensen M, Orlien V. 2011. Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausage. Meat Sci 89(2):195-201. https://doi.org/10.1016/j.meatsci.2011.04.017
- Hiramatsu M, Takahashi T, Komatsu M, Kido T, Kasahara Y. 2009. Antioxidant and neuroprotective activities of Mogambi-benibana (safflower, Carthamus tinctorius Linne). Neurochem Res 34(4):795-805. https://doi.org/10.1007/s11064-008-9884-5
- Hoffman K, Hamm R, Bluchel E. 1982. Neues uber die bestimmung der wasserbindung des fleisches mit hilfe der filterpapierpress methode. Fleischwirtschaft 62(1):87-93.
- Huff-Lonergan E, Lonergan SM. 2005. Mechanism of water-holding capacity of meat: the role of postmortem biochemical and structural changes. Meat Sci 71(3):194-203. https://doi.org/10.1016/j.meatsci.2005.04.022
- Jin Q, Shan L, Yue J, Wang X. 2008. Spectrophotometric determination of total serotonin derivatives in the safflower seeds with Ehrlich's reagent and the underlying color reaction mechanism. Food Chem 108(2):779-783. https://doi.org/10.1016/j.foodchem.2007.11.022
- Jung IC. 1999. Effect of freezing temperature on the quality of beef loin aged after thawing. J Korean Soc Food Sci Nutr 28(4):871-875.
- Keeton JT. 1983. Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J Food Sci 48(3):878-881. https://doi.org/10.1111/j.1365-2621.1983.tb14921.x
- Kim EO, Lee KT, Choi SW. 2008. Chemical comparison of germinated- and ungerminated-safflower (Carthamus tinctorius) seeds. J Korean Soc Food Sci Nutr 37(9):1162-1167. https://doi.org/10.3746/jkfn.2008.37.9.1162
- Kim HJ, Jun BS, Kim SK, Cha JY, Cho YS. 2000. Polyphenolic compounds content and antioxidative activities by extracts from seed, sprout and flower of safflower (Carthamus tinctorius L.). J Korean Soc Food Sci Nutr 29(6):1127-1132.
- Kim JH, Kim JK, Kang WW, Ha YS, Choi SW, Moon KD. 2003. Chemical compositions and DPPH radical scavenger activity in different sections of safflower. J Korean Soc Food Sci Nutr 32(5):733-738. https://doi.org/10.3746/jkfn.2003.32.5.733
- Koyama N, Kuribayashi K, Seki T, Kobayashi K, Furuhata Y, Suzuki K, Arisaka H, Nakano T, Amino Y, Ishii K. 2006. Serotonin derivatives, major safflower (Carthamus tinctorius L.) seed antioxidants, inhibit low-density lipoprotein (LDL) oxidation and atherosclerosis in apolipoprotein E-deficient. J Agric Food Chem 54(14):4970-4976. https://doi.org/10.1021/jf060254p
- Laugerette F, Gaillard D, Passilly-Degrace P, Niot I, Besnard P. 2007. Do we taste fat? Biochimie 89(2):265-269. https://doi.org/10.1016/j.biochi.2006.10.011
- Lindahl G, Enfalt AC, von Seth G, Joseli A, Hedebro-Velander I, Andersen HJ, Braunschweig M, Andersson A, Lundstrom K. 2004. A second mutant allele (V1991) at the PRKAG3 (RN) lotus-II. Effect on colour characteristics of pork loin. Meat Sci 66(3):621-627. https://doi.org/10.1016/S0309-1740(03)00180-3
- Nogala-Kalucka M, Rudzinska M, Zadernowski R, Siger A, Krzyzostaniak I. 2010. Phytochemical content and antioxidant properties of seeds of unconventional oil plants. J Am Oil Chem Sco 87(12):1481-1487. https://doi.org/10.1007/s11746-010-1640-8
- Park KS, Park HS, Choi YJ, Moon YH, Lee KS, Kim MJ, Jung IC. 2011. Quality changes of pork patty containing lotus (Nelumbo nucifera) leaf and root powder during refrigerated storage. Korean J Life Sci 21(12):1732-1739. https://doi.org/10.5352/JLS.2011.21.12.1732
-
Pinero MP, Parra K, Huerta-Leidenz N, Arenas de Moreno L, Ferrer M, Araujo S, Barboza Y. 2008. Effect of oat's soluble fibre (
$\beta$ -glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Sci 80(3):675-680. https://doi.org/10.1016/j.meatsci.2008.03.006 - Raharjo MC, Brewer MS. 2007. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. J Food Sci 72(4):S282-S288. https://doi.org/10.1111/j.1750-3841.2007.00335.x
- Rodriguez-Carpena JG, Morcuende D, Estevez M. 2011. Partial replacement of pork back-fat by vegetable oils in burger patties: Effect on oxidative stability and texture and color changes during cooking and chilled storage. J Food Sci 76(7):C1025-C1031. https://doi.org/10.1111/j.1750-3841.2011.02327.x
- Sanchez-Escalante A, Torrescano G, Djenane D, Beltran JA, Roncales P. 2003. Stabilization of colour and odour of beef patties by using lycopene-rich tomato and peppers as a source of antioxidants. J Sci Food Agric 83(3):187-194.
- Siddiqi EH, Ashraf M, Al-Qurainy F, Akram NA. 2011. Salt-induced modulation in inorganic nutrients, antioxidant enzymes, proline content and seed oil composition in safflower (Carthamus tinctorius L.). J Sci Food Agric 91(15):2785-2793. https://doi.org/10.1002/jsfa.4522
- Suleimanov TA. 2004. Phenolic compounds from Carthamus tinctorius. Chem Natural Comp 40(1):13-15. https://doi.org/10.1023/B:CONC.0000025456.09089.84
- Troy DJ, Desmond EM, Buckley DJ. 1999. Eating quality of low-fat beef burgers containing fat-replacing functional blends. J Sci Food Agric 79(4):507-516. https://doi.org/10.1002/(SICI)1097-0010(19990315)79:4<507::AID-JSFA209>3.0.CO;2-6
- Turhan S, Sagir IS, Ustun NS. 2005. Utilization of hazelnut pellicle in low-fat beef burger. Meat Sci 71(2):312-316. https://doi.org/10.1016/j.meatsci.2005.03.027
- Verma SP, Sahoo J. 2000. Improvement in the quality of ground chevon during refrigerated storage by tocopherol acetate preblending. Meat Sci 56(4):403-413. https://doi.org/10.1016/S0309-1740(00)00072-3
- Youn DH, Park KS, Lee KS, Jung IC, Park HS, Moon YH, Yang JB. 2007. Quality and sensory score of ground pork meats on the addition of pork fat, olive oil and soybean oil. Korean J Life Sci 17(7):964-969. https://doi.org/10.5352/JLS.2007.17.7.964
Cited by
- Physicochemical Properties of Pork Patties with Tangerine (Citrus unshiu) during Refrigeration Storage vol.26, pp.3, 2016, https://doi.org/10.17495/easdl.2016.6.26.3.250