Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste

키워드

참고문헌 (44)

1. Ahhmed, M. A., "Transglutaminate improves the textural and structural properties of chicken skeletal, smooth, and cardiac muscles", Proceeding of the 55th International Congress of Meat Science and Technology (2009)
2. Ahn, D. U., "Oxygen availability affects prooxidant catalyzed lipid oxidation of cooked turkey patties", J. Food Sci, 58, pp.278~291 (1993)
3. AOAC, "Official methods of analysis" (2000), Association of Official Analytical Chemists
4. Arihara, K., "Peptide inhibitors for angiotensin I-converting enzyme from enzymatic hydrolysates of porcine skeletal muscle proteins", Meat Sci, 57, pp.319~324 (2001)
5. Bersuder, P., "Antioxidants from heated histidine-glucose model system. 1. Investigation of the antioxidant role of histidine and isolation of antioxidants by high performance liquid chromatography", J. Am. Oil Chem. Soc, 75, pp.181~187 (1998)
6. Bhaskar, N., "Utilization of meat industry by products: protein hydrolysate from sheep visceral mass", Bioresour. Technol, 98, pp.388~394 (2007)
7. Buege, J. A., "Microsomal lipid peroxidation", Meth. Enzymol, 52, pp.302~310 (1978)
8. Daoud, R., "New antibacterial peptide derived from bovine hemoglobin", Peptides, 26, pp.713~719 (2005)
9. Escudero, E., "Angiotensin I-converting enzyme inhibitory peptides generated from in vitro gastrointestinal digestion of pork meat", J. Agric. Food Chem, 58, pp.2895~2901 (2010)
10. Flaczyk, E., "Effect of crackling hydrolysates on oxidative stability of pork meatballs fat", Food Res. Int, 39, pp.924~931 (2006)
11. Han-Ching, L., "Surimi composition and technology: present status and nutritional consideration", Int. J. Food Sci. Nutr, 44(S1), pp.S55~S63 (1993)
12. Hughes, E., "Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat", Meat Sci, 45, pp.273~281 (1997)
13. Hur, S. J., "Quality characteristics of imitation crab sticks made from Alaska Pollack and spent laying hen meat", LWT - Food Science and Technology, 44(6), pp.1482~1489 (2011), Academic Press
14. Jang, A., "Antimicrobial and human cancer cell cytotoxic effect of synthetic angiotensin-converting enzyme (ACE) inhibitory peptides", Food Chem, 107, pp.327~336 (2008)
15. Janitha, P. K., "Peptides with angiotensin I-converting enzyme (ACE) inhibitory activity from defibrinated, hydrolyzed bovine plasma", J. Agric. Food Chem, 50, pp.6981~6988 (2002)
16. Sang-Keun Jin, "Quality Characteristics of Chicken Breast Surimi as Affected by Water Washing Time and pH Adjustment", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 21(3), pp.449~455 (2008), 아세아·태평양축산학회
17. Jin, S. K., "Effect of muscle type and washing times on physic-chemical characteristics and qualities of surimi", J. Food Eng, 81, pp.618~623 (2007)
18. Kong, B. H., "Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action", J. Agric. Food Chem, 54, pp.6059~6068 (2006)
19. Kristinsson, H. G., "Role of pH and ionic strength on water relationships in washed minced chicken breast muscle gels", J. Food Sci, 68, pp.917~922 (2003)
20. Lanier, T. C., "Surimi gelation chemistry", pp.237~265 (2000), Marcel Dekker
21. Li, B., "Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by conseutive chromatography and electrospray ionization-mass spectrometry", Food Chem, 102, pp.1135~1143 (2007)
22. Liu, Q., "Free radical scavenging activity of porcine plasma protein hydrolysates determined by electron spin resonance spectrometer", LWT-Food Sci. Technol, 42, pp.956~962 (2009)
23. Luo, Y., "Effect of soy protein isolate on gel properties of Alaska Pollack and common carp surimi at different setting conditions", J. Sci. Food Agric, 84, pp.663~671 (2004)
24. Luo, Y., "Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate", Food Hydrocoll, 22, pp.1513~1519 (2008)
25. Morrissey, P. A., "Lipid stability in meat and meat products", Meat Sci, 49, pp.73~86 (1998)
26. Nowasd, A. A. A. K. M., "Thermal gelation characteristics of breast and thigh muscles of spend hen and broiler and their surimi", Meat Sci, 54, pp.169~175 (2000)
27. Park, S., "Process and characteristics for a surimi-like material made from beef or pork", J. Food Sci, 61, pp.422~427 (1996)
28. Park, J. W., "Manufacturing of surimi from light muscle fish", pp.23~58 (2000), Marcel Dekker
29. Pena-Ramos, E. A., "Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties", Meat Sci, 64, pp.259~263 (2003)
30. Phatcharat, S., "Effects of washing with oxidizing agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper", Food Chem, 98, pp.431~439 (2006)
31. Saiga, A., "Antioxidnat activity of peptides obtained from porcine myofibrillar proteins by protease treatment", J. Agric. Food Chem, 51, pp.3661~3667 (2003)
32. Saiga, A., "Angiotensin I-converting enzyme inhibitory peptides in a hydrolyzed chicken breast muscle extract", J. Agric. Food Chem, 51, pp.1741~1745 (2003)
33. Sakanaka, S., "Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates", Food Chem, 95, pp.243~249 (2006)
34. SAS Institute Inc, "SAS", STAT user’s guide: Version 8.2, 2000
35. Shahidi, F., "Production and characteristics of protein hydrolysates from capelin (Mallotus villosus)", Food Chem, 53, pp.285~293 (1995)
36. Smith, D. M., "Functional and biochemical change in deboned turkey due to frozen storage and lipid oxidation", J. Food Sci, 52, pp.22~27 (1987)
37. Srinivasan, S., "Gelation of beef heart surimi as affected by antioxidants", J. Food Sci, 61, pp.707~711 (1996)
38. Sylvia, S. F., "Low-fat, high-moisture frankfurters: Effects of temperature and water during extended mixing", J. Food Sci, 59, pp.937~940 (1994)
39. Tornberg, E., "Effect of heat on meat proteins- Implications on structure and quality of meat products: A review", Meat Sci, 70, pp.493~508 (2005)
40. Uddin, M., "Nondestructive determination of water and protein in surimi by near-infrared spectroscopy", Food Chem, 96, pp.491~495 (2006)
41. Vilhelmsson, O., "The state of enzyme biotechnology in the fish processing industry", Trends Food Sci. Technol, 8, pp.266~270 (1997)
42. Wu, H. C., "Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)", Food Res. Int, 36, pp.949~957 (2003)
43. Wu, K. C., "Antioxidant properties of porcine blood proton before and after enzymatic hydrolysis", J. Biomass Energ. Soc. China, 23, pp.79~85 (2004)
44. Yang, T. S., "Selected washing processes affect thermal gelation properties and microstructure of mechanically separated chicken meat", J. Food Sci, 57, pp.325~329 (1992)

관련 논문AI추천