참고문헌
- Korean Statistical Information Service (KOSIS).(2023, March 28) https://kosis.kr/statisticsList/statisticsListIndex.do?vwcd=MT_ZTITLE&menuId=M_01_01
- Lambert, A.D., Smith, J.P., Dodds, K.L., Shelf life extension and microbiological safety of fresh meat-a review. Food Microbiol., 8, 267-297 (1991).
- Ministry of Food and Drug Safety (MFDS).(2019, December 26). https://www.foodsafetykorea.go.kr/portal/healthyfoodlife/foodPoisoningStat.do?menu_no=3724&menu_grp=MENU_NEW02
- Lee, K.T., Choi, W.S., Yoon, C.S., Effect of micro-perforated film on the quality and shelf life improvements of pork loins during chilled storage. Meat Sci., 66, 77-82 (2004). https://doi.org/10.1016/S0309-1740(03)00017-2
- Ko, M.S., Yang, J.B., Effects of wrap and vacuum packaging on shelf life of chilled pork. J. Korean Soc. Food Sci. Nutr., 14, 255-262 (2001).
- Ahn, H.J., Kim, J.H., Jo, C., Lee, J.W., Effects of modified atmosphere packaging and gamma irradiation on NO-Mb contents and color of sausage. Korea J. Food Sci., 35, 320-324 (2003).
- Alparslan, Y., Baygar, .T., Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food Bioproc. Technol., 10, 842-53 (2017). https://doi.org/10.1007/s11947-017-1862-y
- Min, S., Harris, L.J., Han, J.H., Krochta, J.M., Listeria monocytogenes inhibition by whey protein films and coatings incorporating lysozyme. J. Food Protect., 68, 2317-2325 (2005). https://doi.org/10.4315/0362-028X-68.11.2317
- Cagri, A., Ustunol, Z., Ryser, E.T., Antimicrobial edible films and coatings. J. Food Protect., 67, 833-848 (2004). https://doi.org/10.4315/0362-028X-67.4.833
- Falguera, V., Quintero, J.P., Jimenez, A., Munoz, J.A., Ibarz, A., Edible films and coatings: structures, active functions and trends in their use. Trends Food Sci. Technol., 22, 292-303 (2011). https://doi.org/10.1016/j.tifs.2011.02.004
- Gliksman, M.(Ed.), Food hydrocolloids. CH.2. Sodium carboxymethyl-cellulose (CMC)(Keller,J.D.), CRC Press, New york, USA (1986).
- Wach, R.A., Mitomo, H., Yoshii, F., Kume, T., Hydrogel of biodegradable cellulose derivatives. J. Appl. Polym. Sci., 81, 3030-3037 (2001). https://doi.org/10.1002/app.1753
- Cristobal-Luna, J.M., Alvarez-Gonzalez, I., MadrigalBujaidar, E., Chamorro Cevallos, G., Grapefruit and its biomedical, antigenotoxic and chemopreventive properties. Food Chem. Toxicol., 112, 224-234 (2018). https://doi.org/10.1016/j.fct.2017.12.038
- Zhang, Y.M., Sun, Y.J., Xi, W.P., Shen, Y., Qiao, L.P., Zhong, L.Z., Ye, X.Q., Zhou, Z.Q., Phenolic compositions and antioxidant capacities of Chinese wild mandarin (Citrus reticulata Blanco) fruits. Food Chem., 145, 674-680 (2014). https://doi.org/10.1016/j.foodchem.2013.08.012
- Canan, I., Gundogdu, M., Seday, U., Oluk, A.C., KarasahIn, Z., Eroglu, E.C., unlu, M., Determination of antioxidant, total phenolic, total carotenoid, lycopene, ascorbic acid, and sugar contents of citrus species and mandarin hybrids. Turkish J. Agri. Forestry. 40, 894-899 (2016). https://doi.org/10.3906/tar-1606-83
- Choi, M.H., Kim, K.H., Yook, H.S., Antioxidant and antibacterial activity of premature mandarin. J. Korean Soc. Food Sci. Nutr., 48, 622-629 (2019). https://doi.org/10.3746/jkfn.2019.48.6.622
- Erlund, I., Review of the flavonoids quercetin, hesperetin, and naringenin, dietary sources, bioactivities, bioavailability, and epidemiology. Nutr. Res., 24, 851-874 (2004). https://doi.org/10.1016/j.nutres.2004.07.005
- Eun, J.B., Jung, Y.M., Woo, G.J., Identification and determination of dietary fibers and flavonoids in pulp and peel of Korean tangerine (Citrus aurantium var.). Korean J. Food Sci., 28, 371-377 (1996).
- Ashwar, B.A., Shah, A., Gani, A., Shah, U., Gani, A., Wani, I.A., Rice starch active packaging films loaded with antioxidants-Development and characterization. Starch, 67, 294-302 (2015). https://doi.org/10.1002/star.201400193
- Shin, S.H., Chang,Y., Lacroix, M., Han, J., Control of microbial growth and lipid oxidation on beef product using an apple peel-based edible coating treatment. LWT-Food Sci. Technol., 84, 183-188 (2017). https://doi.org/10.1016/j.lwt.2017.05.054
- Wu, Y.J.Z, Kim, M.H., Han, Y.S., Antioxidant activity and quality characteristics of pork patties with the addition of Cedrela sinensis powder. J. Korean Soc. Food Sci. Nutr., 51, 141-149 (2022). https://doi.org/10.3746/jkfn.2022.51.2.141
- Witte, V.C., Krause, G.F., Bailey, M.E., A new extraction methods for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci., 35, 582-585 (1970). https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
- Park, J.A., Joo, S.Y., Hwang, H.J., Na, Y.S., Kim, S.J., Choi, J.I., Ha, J.Y., Cho, M.S., Effects of freezing storage temperature on the storage stability of beef. Korean J. Food Sci. Technol., 48, 301-305 (2016). https://doi.org/10.9721/KJFST.2016.48.4.301
- Shim, W.B., Kim, J.S., Kim, S.R., Park, G.H., Chung, D.H., Microbial contamination levels of ginseng and ginseng products distributed in Korean markets. J. Fd Hyg. Safety, 28, 319-323 (2013). https://doi.org/10.13103/JFHS.2013.28.4.319
- SAS Institute, Inc., 1990. SAS User's Guide. Statistical Analysis Systems Institutes, Cary, NC, USA.
- Kim, S.M., Quality changes of frozen scallop [Patinopecten yessonensis (Jay)] stored in the domestic refrigerator. J. Korean Soc. Food Sci. Nutr., 26, 450-455 (1997).
- Park, G.B., Kim, Y.J., Lee, H.G., Kim, J.S., Changes in freshness of meats during postmortem storage 1: Changes in freshness of pork. Korean J. Anim. Sci., 30, 561-566 (1990).
- Bartholomew, D.T., Blumer, T.N., Microbial interactions in countrystyle hams. J. Food Sci., 42, 498-502 (1977). https://doi.org/10.1111/j.1365-2621.1977.tb01531.x
- Demeyer, D.I., Vandekerckhove, P., Moermans, R., Compounds determining pH in dry sausage. Meat Sci., 3, 161-167 (1979). https://doi.org/10.1016/0309-1740(79)90033-0
- Kim, H.W., Choi, Y.S., Choi, J.H., Kim, H.Y,, Hwang, K.E., Song, D.H., Lee, S.Y., Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage. Meat Sci., 95, 641-646 (2013). https://doi.org/10.1016/j.meatsci.2013.06.006
- Jin, S.K., Yang, H.S., Effects of glucomannan, carrageenan, carboxymethyl cellulose, and transglutaminase-B on the quality properties of pork patties containing pork skin connective tissue. J. Anim. Sci. Technol., 54, 307-313 (2012). https://doi.org/10.5187/JAST.2012.54.4.307
- Dobbelstein, S.H.J.M., Relationship between beef colour and myoglobin. Agrotechnology & Food Innov., 1, 9-44, (2005).
- Suman, S.P., Joseph, P., Myoglobin chemistry and meat color. Annual Rev. Food. Sci. Technol., 4, 79-99 (2013). https://doi.org/10.1146/annurev-food-030212-182623
- Whang, H.J., Yoon, K.R., Carotenoid pigment of citrus fruits cultivated in Korea. Korean J. Food Sci. Technol., 27, 950-957 (1995).
- Park, M.J., Kim, G.H., The antioxidative and antibrowning effects of citrus peel extracts on fresh-cut apples. Korean J. Food Sci., 45, 598-604 (2013). https://doi.org/10.9721/KJFST.2013.45.5.598
- Tarladgis, B.G., Watts, B.M., Younathan, M.T., Dugan Jr., L., A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc., 37, 44-48 (1960). https://doi.org/10.1007/BF02630824
- Brewer, M.S., Harbers, C.A.Z., Effect of packaging on physical and sensory characteristics of ground pork in long-term frozen storage. J. Food Sci., 56, 627-631 (1991). https://doi.org/10.1111/j.1365-2621.1991.tb05344.x
- Lee, M.Y., Yoo, M.S., Whang, Y.J., Jin, Y.J., Hong, M.H., Pyo, Y.H., Vitamin C, total polyphenol, flavonoid contents and antioxidant capacity of several fruit peels. Korean J. Food Sci. Technol., 44, 540-544 (2012). https://doi.org/10.9721/KJFST.2012.44.5.540
- Leon Crespo, F., Millan, R., Serrano Moreno, A., Chemical changes during ripening of Spanish dry sausage. 3. Changes in water soluble nitrogen compounds. Archivos de Zootecnia. 27, 105-116 (1978).
- Santhosh, N.A., Anto, P.V., Neethu Baby. N., Evaluation on antimicrobial activity of fruit peels of selected citrus species against human pathogenic microorganisms. J. Pharm. Phytochem., 4, 278-281 (2015).
- Jayaprakasha, G.K., Negi, P.S., Sikder, S., Rao, L.J., Sakariah, K.K., Antibacterial activity of Citrus reticulata peel extracts. Z. Naturforsch C. J. Biosci., 55, 1030-1034 (2000). https://doi.org/10.1515/znc-2000-11-1230
- ICMSF. Microorganisms in foods. 2. Sampling for microbiological analysis: Principles and specific applications. 2nd ed. Blackwell scientific publication, Toronto, Canada (1986).
- Yi, Z.B., Yu, Y., Liang, Y., Zeng. B., In vitro antioxidant and antimicrobial activities of the extract of Pericarpium Citri Reticulatae of a new citrus cultivar and its main flavonoids. LWT-Food Sci. Technol., 41, 597-603 (2008). https://doi.org/10.1016/j.lwt.2007.04.008
- Halliwell, B., Aeschbach, R., Loliger, J., Aruoma, O.I., The characterization of antioxidants. Food Chem. Toxicol., 33, 601-617 (1995). https://doi.org/10.1016/0278-6915(95)00024-V