참고문헌
- Akahance, Y., & Shimizu, Y. (1990). Effects of setting incubation on the water-holding capacity of salt-ground fish meat and its heated gel. Nippon Suisan Gakkaishi, 56(1), 139-143. https://doi.org/10.2331/suisan.56.139
- Annapurna, V. V., Deosthale, Y. G., & Bamji, M. S. (1991). Spirulina as a source of vitamin A. Plant Foods for Human Nutrition, 41(2), 125-134. https://doi.org/10.1007/BF02194081
- AOAC. (1995). Official method of analysis of AOAC intl. Arlinton, USA: Association of Official Analytical Chemists Publishing.
- Bae, M. S., & Lee, S .C. (2007). Quality characteristics of fried paste containing anchovy powder. Journal of the Korean Society of Food Science and Nutrition, 36(9), 1188- 1192. https://doi.org/10.3746/jkfn.2007.36.9.1188
- Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181, 199-1200. https://doi.org/10.1038/181199a0
- Cho, H., Yang, Y. H., Lee, K. J., Cho, Y. S., Chun, H .K., Song, K. B., & Kim, M. R. (2005). Quality characteristics of low fat salad dressing with spirulina during storage. Korean Journal of Food Preservation, 12(4), 329-335.
- Cho, H. S., & Kim, K. H. (2014). Quality properties of fish paste containing green laver powder. Journal of the Korean Society of Food Culture, 29(5), 421-427. https://doi.org/10.7318/KJFC/2014.29.5.421
- Choi, J. H., Kim, M. H., Cho, M. S., Lee, H. S., & Kim, W. Y. (2002). The nutritional status and dietary pattern by BMI in Korean elderly. Korean Nutrition and Science, 35(4), 201-207.
- Choi, S. H. (2012). Quality characteristics of fish paste containing Curcuma longa L. powder. The Korean Journal of Food and Nutrition, 25(4), 833-841. https://doi.org/10.9799/ksfan.2012.25.4.833
- Choi, W. S., & Lee, C. H. (1998). Determination of rheological properties of surimi gels and imitation crab-leg products by stress-relaxation test. Korean Journal of Food Science and Technology, 30(5), 1085-1090.
- Chung, N. Y., & Choi, S. N. (2005). Quality characteristics of pound paste with chlorella powder. Korean Journal of Food and Cookery Science, 21(5), 669-676.
- Ciferri, O. (1983). Spirulina, the edible microorganism. Mocrobiol Reviews, 47(4), 551-578.
- Folin, O., & Denis, W. (1912). On phosphotungstic-phosphomolybdic compounds as color reagents. Journal of Biological Chemisty, 12, 239-249.
- Jang, H. J. (2015). Study on the physiological functions and improve of Spirulina platensis in soothing facial redness and sensitive skin (Doctor's thesis). Konkuk University.
- Jang, J. A., Kim, H. A., & Choi, S. K. (2010). Quality characteristics of fish paste made with liver pomfret(Pampus argenteus) with added wasabi powder. Journal of the East Asian Society of Dietary Life, 20(1), 103-112.
- Kang, S. H., Lee, J. Y., Kim, H. J., Kim, H. R., You, B. R., Kim, M. J., Yang, K. H., Shim, E. K., & Kim, M. R. (2011). Quality characteristics of pan bread with spirulina powder. Journal of the East Asian Society of Dietary Life, 21(1), 31-37.
- Kay, R. A. (1991). Microalgae as food and supplement. Critical Reviews in Food Science and Nutrition, 30(6), 555- 573. https://doi.org/10.1080/10408399109527556
- Kim, D. H. (2011). Quality characteristics of fish paste prepared with Astragalus membranaceus powder. Food engineering progress, 15(4), 362-369.
- Kim, G. O., Kim, S. S., Sung, N. K., & Lee, Y. C. (2000). Method of sensory test and application. Seoul, Korea: Shinkwang publisher.
- Kim, G. W., Kim, G. H., Kim, J. S., An, H. Y., Hu, G. W., Park, I. S., Kim, O. S., & Cho, S, Y. (2008). Quality characteristics of fried fish paste alaska pollack meat paste added with propolis. Journal of the Korean Society of Food Science and Nutrition, 37(4), 485-489. https://doi.org/10.3746/jkfn.2008.37.4.485
- Kim, H. J., Lee, J. Y., Lee, S. H., Lee, K. J., & Kim, M. R. (2010). Quality characteristics of tofu prepared with spirulina. Korean Journal of Food Cookery Science, 26(6), 887-893.
- Kim, H. J., Shim, E. K., Kim, H. R., & Kim, M. R. (2010). Antioxidant activities of rice yeotgangjung with added spirulina powder. Journal of the Korean Society of Food Culture, 25(6), 795-800.
- Kim, J. S., & Byun, G. I. (2009). Making fish paste with yam(Dioscorea japonica Thunb) powder and its characteristics. The Korean Journal of Culinary Research, 15(1), 57-69.
- Kim, Y. H., Jung, J. W., Kim, K. H., Park, K. T., Kim, K. M., Paeck, J. O., Cho., Y. B., & Rha, Y. A. (2008). A study on brand planning and product development of Busan fish-paste products. The Korean Journal of Culinary Research, 14(3), 143-155.
- Lee, J. Y., Kang, S. H., & Kim, M. R. (2011). Changes in the quality characteristics and antioxidant activities of spirulina added bread during storage. Korean Journal of Food Preservation, 18(1), 111-118. https://doi.org/10.11002/kjfp.2011.18.1.111
- Lee, K. W., & Lee, Y. M. (2002). Attitude and behavior of seafood consumption among Korean housewives. Journal of the Korean Society of Food Culture, 17(2), 111-119.
- Miranda, M. S., Cintra, R. G., Barros, S. B. M., & Mancini- Filho, J. (1998). Antioxidant activity of the microalga Spirulina maxima. Brazilian Journal of Medical and Biological Research, 31(8), 1075-1079. https://doi.org/10.1590/S0100-879X1998000800007
- Oh, S. C., Nam, H. Y., & Cho, J. S. (2002). Quality and sensory evaluation characteristics of sponge paste prepared with yam(Dioscorea japonica Thumb). Journal of the Korean Society of Food Science and Nutrition, 18(2), 185- 192.
- Park, B. H., Jung. Y. J., & Cho, H. S. (2015). Study on quality characteristics of fish paste containing Curcuma aromatica powder. Korean Journal of Food Preservation, 22(1), 78- 83. https://doi.org/10.11002/kjfp.2015.22.1.78
- Park, I. D. (2014). Effect of loquat leaf powder addition on quality of fish paste. Journal of East Asian Society Dietary Life, 24(6), 837-844. https://doi.org/10.17495/easdl.2014.12.24.6.837
- Park, S. M., Seo, H. K., & Lee, S. C. (2006). Preparation and quality properties of fish paste containing Styela plicata. Journal of the Korean Society of Food Science and Nutrition, 35(9), 125-126.
- Romana, I., Bellitti, M. R., Nicolaus, B., Lama, L., Mance, C., Pagnotta, E., & Gambacorta, A. (2000). Lipid profile: a useful chemotaxonomic marker for classification of new cyanobacterium in spirulina genus. Phytochem, 54(3), 289- 296. https://doi.org/10.1016/S0031-9422(00)00090-X
- Seo, J. S., & Cho, H. S. (2012). Quality characteristics of fish paste with shrimp powder. Korean Journal of Food Preservation, 19(4), 519-524. https://doi.org/10.11002/kjfp.2012.19.4.519
- Shin, Y. J., Lee, J. A., & Park, G. S. (2008). Quality characteristics of fish paste containing Lycii fructus power. Journal of East Asian Society Dietary Life, 18(1), 22-28.
- Shin, Y. J., & Park, G. S. (2005). Quality characteristics of fish paste containing mulberry leaf powder. Korean Journal of East Asian Society Dietary Life, 15(6), 738-745.
- Shin, Y. J. (2007). Quality characteristics of fish paste containing lotus(Nelumbo nucifera) leaf powder. Journal of Food Cookery Science, 23(6), 947-953.
- Shin, Y. M., Son, C. W., Sim, H. J., Kim, M. H., Kim, M. Y., Kwon, O. Y., & Kim, M. R. (2008). Quality characteristics and antioxidant activity of spirulina added yogurt. Korean Journal of Food Cookery Science, 24(1), 68-75.
- Son, C. W., Kim, H. J., Lee, Y. J., & Kim, M. R.. (2008). Quality characteristics and antioxidant activity of black sesame Dasik added spirulina. Korean Journal of Food Culture, 23(6), 755-760.
- Spirulina research association.(2005). Perfect food spirulina. Seoul, Korea: Hangaram lecture hall.
- Tokusoglu, O., & Unal, M. K. (2003). Biomass nutrition profiles of three microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana. Journal of Food Sciece, 68(4), 1144-1148.
- Watanabe, F., Takenaka, S., Kittaka-Katsura, H., Ebara, S., & Miyamoto, E. (2002). Characterization and bioavailability of vitamin B12-compoundsfromediblealgae. Journal of Nutritional Science and Vitaminology, 48(5), 325-331. https://doi.org/10.3177/jnsv.48.325
- Woo, K. L., Kim, J. N., & Ahn, Y. K. (1995). Effect of some materials on the quality and protein denaturation of surimi gel. Theses Collection(The Research Institute of Engineering Technology, Kyungnam University), 13(1), 191-201.
피인용 문헌
- Quality Characteristics of Steamed Fish Paste with the Addition of Undaria pinnatifida Sporophyll Powder vol.31, pp.3, 2017, https://doi.org/10.17495/easdl.2021.6.31.3.153