Quality properties of whole milk powder on chicken breast emulsion-type sausage

키워드

참고문헌 (42)

1. 김하규, "즉석 섭취 식품에 대한 미생물 오염 분석", 한국식품위생안전성학회지, 23(4), pp.285~290 (2008), 한국식품위생안전성학회
2. Heo EJ, "Construction of standard curve for quantitative detection of Listeria monocytogenes in ready-to-eat sausages by real-time PCR method", Korea J Vet Publ Health, 34, pp.279~284 (2010)
3. Kim JW, "The perception and consumption pattern of broiler chicken in Korea", Korean J Poult Sci, 28, pp.193~205 (2001)
4. Organisation for Economic Cooperation and Development, "OECD-FAO agricultural outlook 2019–2028: meat and dairy products", OECD, ~ (2019)
5. Naveena BM, "Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties", Meat Sci, 80, pp.1304~1308 (2008)
6. 강규민, "산초분말을 첨가한 닭가슴살 소시지의 품질특성", 동물자원연구, 31(1), pp.13~20 (2020), 동물생명과학연구소[DOI]
7. Abdulatef M. Ahhmed, "Muguruma M. Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase", Meat Science, 76(3), pp.455~462 (2007), Elsevier BV[DOI]
8. 이철원, "Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage", 한국축산식품학회지, 37(1), pp.52~61 (2017), 한국축산식품학회
9. Kim GY, "Milk processing technology" (2011), Yu han Mun hwwa sa
10. Neide K.K Kamizake, "Determination of total proteins in cow milk powder samples: a comparative study between the Kjeldahl method and spectrophotometric methods", Journal of Food Composition and Analysis, 16(4), pp.507~516 (2003), Elsevier BV[DOI]
11. Kim JH, "Studies on the manufacture of frozen yoghurt made with different mixing ratio of raw milk and whole, skim milk powder", Korean J Dairy Sci, 15, pp.128~134 (1993)
12. 조애리, "전지분유와 발효유를 이용한 치즈 유사품개발", 한국축산식품학회지, 30(1), pp.102~109 (2010), 한국축산식품학회
13. 백수연, "전지분유와 새송이버섯 분말을 함유한 스프의 품질특성", Journal of Dairy Science and Biotechnology, 35(2), pp.113~119 (2017), 한국낙농식품응용생물학회
14. Association of Official Analytical Chemists International, "Official methods of analysis" (1995), AOAC International
15. 이솔희, "Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System", 한국축산식품학회지, 40(3), pp.377~387 (2020), 한국축산식품학회[DOI]
16. Kim AJ, "The study on the sensory evaluation and physicochemical properties of sausage manufactured with different mixture ratios of chicken and pork meat", Korean J Food Sci Anim Resour, 20, pp.173~180 (2000)
17. Akhtar S, "Physico-chemical changes in UHT treated and whole milk powder during storage at ambient temperature", J Res Sci, 14, pp.97~102 (2003)
18. Naga Mallika Eswarapragada, "Quality of low fat pork sausage containing milk-co-precipitate", Journal of Food Science and Technology, 47(5), pp.571~573 (2010), Springer Science and Business Media LLC[DOI]
19. A.B. Koc, "Optimization of Whole Milk Powder Processing Variables with Neural Networks and Genetic Algorithms", Food and Bioproducts Processing, 85(4), pp.336~343 (2007), Elsevier BV[DOI]
20. Silvina Andrès, "The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages", International Journal of Food Science and Technology, 41(8), pp.954~961 (2006), Wiley[DOI]
21. Chang KS, "Effects of water activity on the non-enzymatic browning reaction of dry milk", Appl Biol Chem, 28, pp.261~270 (1985)
22. Lim SD, "Effect of packaging conditions on the quality of whole milk powder(2). The shelf-life prediction of whole milk powder by packaging conditions", Korean J Anim Sci, 36, pp.100~107 (1994)
23. F.J. Morales, "A Study on Advanced Maillard Reaction in Heated Casein", Sugar Solutions: Colour Formation, 1998, pp.8(10-11), 907~915[DOI]
24. 정지은, "Transglutaminase를 처리한 분말 유제품의 특성", 한국식품과학회지, 37(3), pp.345~351 (2005), 한국식품과학회
25. S. C. HUNG, "FUNCTIONALITY OF MILK PROTEINS AND CORN GERM PROTEIN FLOUR IN COMMINUTED MEAT PRODUCTS", Journal of Food Quality, 15(2), pp.139~152 (1992), Wiley[DOI]
26. Abdolghafour B, "Effect of whey protein concentrate on quality and shelf life of buffalo meat emulsion sausage", Sch J Agric Vet Sci, 1, pp.201~210 (2014)
27. Radoslav Grujić, "Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis", Foods and Raw Materials, 6(2), pp.421~428 (2018), Kemerovo State University[DOI]
28. Alberto Grossi, "The effect of high pressure on the functional properties of pork myofibrillar proteins", Food Chemistry, 196, pp.1005~1015 (2016), Elsevier BV[DOI]
29. Kwon HY, "Physiological function and structure of protein C", Korean J Med Technol, 21, pp.22~26 (1989)
30. Rumondor DBJ, "Proteins profil of sausage laying chicken meat with Angkak(red rice)used as natural food material", Sci Pap Ser D Anim Sci, 62, pp.270~274 (2019)
31. Aanchal Agarwal, "Succinylation of milk proteins: Influence on micronutrient binding and functional indices", Trends in Food Science & Technology, 97, pp.254~264 (2020), Elsevier BV[DOI]
32. Choi YI, "Effects of salt and phosphate on functional properties of preblended pork and microstructure of emulsion type sausage", Korean J Anim Sci, 29, pp.310~315 (1987)
33. M. Muguruma, "Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate", Meat Science, 63(2), pp.191~197 (2003), Elsevier BV[DOI]
34. Cunliu Zhou, "Effect of L-lysine on the Physicochemical Properties of Pork Sausage", Food Science and Biotechnology, 23(3), pp.775~780 (2014), 한국식품과학회[DOI]
35. S. Barbut, "Effects of milk powder and its components on texture, yield, and color of a lean poultry meat model system", Poultry Science, 89(6), pp.1320~1324 (2010), Elsevier BV[DOI]
36. Meltem Serdaroğlu, "Improving low fat meatball characteristics by adding whey powder", Meat Science, 72(1), pp.155~163 (2006), Elsevier BV[DOI]
37. L. Marchetti, "Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology", Meat Science, 96(3), pp.1297~1303 (2014), Elsevier BV[DOI]
38. 최주희, "홍국분말 첨가에 따른 닭다리살 소시지의 품질특성 변화", 한국가금학회지, 46(1), pp.11~15 (2019), 한국가금학회[DOI]
39. Tomas Eklöv, "Monitoring sausage fermentation using an electronic nose", Journal of the Science of Food and Agriculture, 76(4), pp.525~532 (1998), Wiley[DOI]
40. Kühn J, "Interactions of milk proteins and volatile flavor compounds:implications in the development of protein foods", J Food Sci, 71, pp.R72~R82 (2006)
41. Zuobing Xiao, "Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose", Journal of Chromatography B, 945-946, pp.92~100 (2014), Elsevier BV[DOI]
42. K CHRISTIANSEN, "Microstructure and sensory properties of high pressure processed dressings stabilized by different whey proteins", Food Hydrocolloids, 20(5), pp.650~662 (2006), Elsevier BV[DOI]

관련 논문AI추천