References
- AHA (2000) American heart association guidelines: Revision 2000. Circulation 102, 2284-2299 https://doi.org/10.1161/01.CIR.102.18.2284
- Anwar, E., Latif, S., Przybylski, R., Sultana, B., and Ashraf, M. (2007) Chemical composition and antioxidant activity of seeds of different cultivars of mungbean. J. Food Sci. 72(7), 503-510 https://doi.org/10.1111/j.1750-3841.2007.00462.x
- AOAC (2000) Official methods of analysis of AOAC Intl. 17th edition. Method. 950.46, 991.36. Association of Analytical Chemists. Gaithersberg, MD, USA.
- Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66, 72
- Chin, K. B. and Ban, G. H. (2008) Evaluation of two levels and types of Acorn powder on product quality of low-fat sausages as a fat replacer. J. Anim. Sci. Technol, 50(2), 217-226 https://doi.org/10.5187/JAST.2008.50.2.217
- Chin, K. B. and Lee, H. C. (2002) Development of low-fat meat processing technology using interaction between meat proteins and hydrocolloids - II. Development of low-fat sausages using the results of model study. J. Kor. Soc. Food Sci. Nutr. 31(4), 629-635 https://doi.org/10.3746/jkfn.2002.31.4.629
- Chin, K. B., Go, M. Y., and Xiong, Y. L. (2009) Konjac flour improved texture and water retention properties of transglutaminase- mediated, heat-induced porcine myofibrillar protein gel: effect of salt level and transglutaminase incubation. Meat Sci. 81, 565-572 https://doi.org/10.1016/j.meatsci.2008.10.012
- Chin, K. B., Kim, K. H., and Lee, H. C. (2006) Physicochemical and textural properties, and microbial counts of meat products sold at Korean markets. Kor. J. Food Sci. Ani. Resour. 26(1), 98-105
- Cho, S. A. and Kim, S. K. (2000) Particle size distribution, pasting pattern and texture of gel of acorn, mungbean, and buckwheat starches. Kor. J. Food Sci. Technol. 32(6), 1291-1297
- Jauregui, C. A., Regenstein, J. N., and Baker, R. C. (1981) A simple centrifugal method for measuring expressible moisture, a water binding property of muscle foods. J. Food Sci. 46, 1271, 1273. https://doi.org/10.1111/j.1365-2621.1981.tb03038.x
- Jimenez-Colmenero, F., Carballo, J., and Cofrades, S. (2001) Healthier meat and meat products: their role as functional foods. Meat Sci. 59, 5-13 https://doi.org/10.1016/S0309-1740(01)00053-5
- Jung, S. H., Shin, G. J., and Choi, C. U. (1991) Comparison of physico chemical properties of corn, sweet potato, potato, wheat and mungbean starches. Kor. J. Food Sci. Technol. 23(3), 272-275
- Keeton, J. T. (1994) Low-fat meat products - technological problems with processing. Meat Sci. 36(1-2), 261-276 https://doi.org/10.1016/0309-1740(94)90045-0
- Kim, I. S., Jin, S. K., Hah, K. H., Lyou, H. J., and Park, K. H. (2005) Physical and sensory characteristics of Korean style meat products. J. Anim. Sci. and Technol. 47(1), 49-56 https://doi.org/10.5187/JAST.2005.47.1.049
- Kim, Y. S., Han, Y. B., Yoo, Y. J., and Jo, J. S. (1981) Studies on the composition of Korean mung bean (Phaseolus aureus). Kor. J. Food Sci. Technol. 13(2), 146-152
- Kuraishi, C., Sakamoto, J., Yamazaki, K., Susa, Y., Kuhara, C., and Soeda, T. (1997) Production of restructured meat using microbial transglutaminase without salt or cooking. J. Food Sci. 62(3), 488-490, 515 https://doi.org/10.1111/j.1365-2621.1997.tb04412.x
- Lee, H. C. and Chin, K. B. (2009) Physicochemical, textural, and sensory properties of low-fat/reduced-salt sausages as affected by salt levels and different type and level of milk proteins. Food Sci. Biotechnol. 18(1), 36-42
- Lee, H. C., Hwang, J. S., and Chin, K. B. (2005) Evaluation of physico- chemical and textural properties, and sensory evaluation of low-fat/salt restructured ham with milk proteins. Proceed. 51st Int. Cong. Meat Sci. Technol., Baltimore, USA, pp. 47
- Lee, H. C., Park, S. Y., and Chin, K. B. (2008) Evaluation of functional and textural properties of low-salt comminuted meats as affected by different hydrocolloids and transglutaminase. Proceed. 54th Int. Cong. Meat Sci. Technol., Cape Town, South Africa, pp. 97
- Na, H. S., Kim, K., Oh, G. S., and Kim, S. K. (2002) Properties of acorn mook with various soaking conditions. Kor. J. Food Sci. Technol. 34(2), 207-212
-
Pietrasik, Z. and Jarmoluk, A. (2003) Effect of sodium caseinate and
$\^{e}$ -carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase addition. Food Res. Int. 36, 285-294 https://doi.org/10.1016/S0963-9969(02)00170-9 - Pietrasik, Z., Jarmoluk, A., and Shand, P. J. (2007) Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase. LWT - Food Sci. Technol. 40, 915-920 https://doi.org/10.1016/j.lwt.2006.03.003
- Puolanne, E. J. and Terrell, R. N. (1983) Effects of salt levels in prerigor blends and cooked sausages on water binding, released fat and pH. J. Food Sci. 48, 1022-1024 https://doi.org/10.1111/j.1365-2621.1983.tb09152.x
- Ruusunen, M., Sarkka-Tirkkonen, M., and Puolanne, E. (1999) The effect of salt reduction on taste pleasantness in cooked ‘bologna-type’ sausages. J. Sensory Stud. 14, 263-270 https://doi.org/10.1111/j.1745-459X.1999.tb00116.x
- SACN (2003) Salt and health. Scientific advisory committee on nutrition. The Stationery Office, Norwich, UK.
- Sakamoto, H., Kumazawa, Y., and Motoki, M. (1994) Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions. J. Food Sci. 59(4), 866-871 https://doi.org/10.1111/j.1365-2621.1994.tb08146.x
- Shim, T. H., Jin, Y. S., Sa, J. H., Shin, I. C., Heo, S. I., and Wang, M. H. (2004) Studies for component analysis and antioxidative evaluation in acorn powders. Kor. J. Food Sci. Technol. 36(5), 800-803
- Son, S. H., Bang, J. W., Lee, H. C., Kim, G. H., and Chin, K. B. (2009) Product quality and shelf-life of low-fat sausages manufactured with Lentinus edodes powder, grapefruit seed extracts, and sodium lactates alone or in combination. Korean J. Food Sci. Ani. Resour. 29(1), 99-107 https://doi.org/10.5851/kosfa.2009.29.1.99
- Trout, G. R. and Schmidt, G. R. (1984) Effects of reduced salt (NaCl) levels on sensory and instrumental evaluation of frankfurters. J. Food Sci. 49(3), 687-694 https://doi.org/10.1111/j.1365-2621.1984.tb13189.x
- United States Department of Health and Human Services. (2005) Sodium and potassium. Dietary Guidelines for Americans. pp. 40
- Yong, E. Z., Choi, Y. S., and Lee, K. T. (2009) A survey on the perception and usage status of dietitians in food service business for meat products. Korean J. Food Sci. Ani. Resour. 29(1), 121-131 https://doi.org/10.5851/kosfa.2009.29.1.121
- Yoo, S. S., Kook, S. H., Park, S. Y., Shim, J. H., and Chin, K. B. (2007) Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers. Int. J. Food Sci. and Technol. 42, 1114-1122 https://doi.org/10.1111/j.1365-2621.2006.01402.x
Cited by
- Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham vol.46, pp.7, 2011, https://doi.org/10.1111/j.1365-2621.2011.02654.x
- Evaluation of Textural Properties of Low-salt Pork Shoulder Comminuted Meats with Transglutaminase under Phosphate Combinations vol.30, pp.2, 2010, https://doi.org/10.5851/kosfa.2010.30.2.298
- Evaluation of mungbean protein isolates at various levels as a substrate for microbial transglutaminase and water binding agent in pork myofibrillar protein gels vol.48, pp.5, 2013, https://doi.org/10.1111/ijfs.12066
- Effects of Dietary Flammulina velutipes Mycelium on Physico-chemical Properties and Nutritional Components of Chicken Meat vol.23, pp.7, 2013, https://doi.org/10.5352/JLS.2013.23.7.893
- Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced-Salt Frankfurters vol.41, pp.3, 2017, https://doi.org/10.1111/jfpp.12945
- Quality Characteristics of Low-Salt and -Fat Meatball Added Black Garlic (Allium sativum L.) during Cold Storage vol.30, pp.6, 2010, https://doi.org/10.5851/kosfa.2010.30.6.1031
- Comparison of Pork Patty Quality Characteristics with Various Binding Agents vol.31, pp.5, 2015, https://doi.org/10.9724/kfcs.2015.31.5.588
- Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase vol.37, pp.3, 2017, https://doi.org/10.5851/kosfa.2017.37.3.351
- Application of Microbial Transglutaminase and Functional Ingredients for the Healthier Low-Fat/Salt Meat Products: A Review vol.30, pp.6, 2010, https://doi.org/10.5851/kosfa.2010.30.6.886
- Combined effects ofLaminaria japonicaand transglutaminase on physicochemical and sensory characteristics of semi-dried chicken sausages vol.95, pp.8, 2016, https://doi.org/10.3382/ps/pew093
- Effect of mungbean [Vigna radiata(L.) Wilczek] protein isolates on the microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrations vol.49, pp.9, 2014, https://doi.org/10.1111/ijfs.12504
- Effect of Transglutaminase Addition on the Physicochemical Properties of Sodium Caseinate and Whey Proteins vol.29, pp.4, 2009, https://doi.org/10.5851/kosfa.2009.29.4.415
- 멸치 염용성 단백질 추출물 첨가가 소시지의 품질에 미치는 영향 vol.39, pp.12, 2009, https://doi.org/10.3746/jkfn.2010.39.12.1839
- 도토리 우유식빵의 품질 특성 vol.34, pp.3, 2019, https://doi.org/10.7318/kjfc/2019.34.3.343