An, H. K., Hong, G. J., and Lee, E. J. (2010) Properties of sponge cake with added saltwort (salicornia herbacea L.). Korean J. Food Culture 25, 47-53.
AOAC (1995) Official methods of analysis of AOAC (Vol. 41, 16th ed). Association of Official Analytical Chemists, Washington DC.
Bang, M. A., Kim, H. A., and Cho, Y. J. (2002) Hypoglycemic and antioxidant effect of dietary Hamcho powder in streptozotocin- induced diabetic rats. J. Korean Soc. Food Sci. Nutr. 31, 840-846.
Bloukas, I. and Honikel, K. O. (1992) The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters. Meat Sci. 32, 31-43.
Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66.
Cheung, H. C. and Cooke, R. (1971) Effect of alkali ions on myosin conformation. Biopolymers 10, 523-528.
Cho, Y. S., Kim, S. I., and Han, Y. S. (2008) Effects of slander glasswort (salicornia herbacea L.) extract on improvements in bowel function and constipation relief. Korean J. Food Sci. Technol. 40, 326-331.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Lee, J. W., Chung, H. J., and Kim, C. J. (2010) Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems. Meat Sci. 84, 212-218.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, Y. H., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2009) Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82, 266-271.
Cofrades, S., Lopez-Lopez, I., Solas, M. T., Bravo, L., and Jimenez-Colmenero, F. (2008) Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Sci. 79, 767-776.
Collins, J. E. (1997) Reducing salt (sodium) levels in processed meat, poultry and fish products. In: Pearson, A. M., and Dutson, T. R. (eds) Advances in meat research series. Chapman & Hall, London, pp. 282-297.
Decker, E. A. and Park, Y. (2010) Healthier meat products as functional foods. Meat Sci. 86, 49-55.
Farouk, M. M., Wieliczko, K., Lim, R., Turnwald, S., and Mac-Donald, G. A. (2002) Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins. Meat Sci. 61, 85-90.
Fernandez-Lopez, J., Sayas-barbera, E., Perez-Alvarez, J. A., and Aranda-Catala, V. (2004) Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat. Color Res. Appl. 29, 67-74.
Girard, J. P., Culioli, J. Maillard, T., Denoyer, C., and Tourille, C. (1990) Influence of technological parameters on the structure of the batter and the texture of frankfurter type sausages. Meat Sci. 27, 13-28.
Gordon, A. and Barbut, S. (1992) Effect of chloride salts on protein extraction and interfacial protein film formation in meat batters. J. Sci. Food Agric. 58, 227-238.
Gornall, A. G., Bardawill, C. J., and David, M. M. (1949) Determination of serum proteins by means of the Biuret reaction. J. Biol. Chem. 177, 751-766.
Grobbee, D. E. (1994) Sodium and potassium. In: Swales, J. D. (ed) Textbook of hypertension: electrolyte intake and human hypertension. Blackwell Scientific, Oxford, pp. 539-551.
Han, S. K. and Kim, S. M. (2003) Antioxidative effect of salicornia herbacea L. grown in closed sea beach. J. Korean Soc. Food Sci. Nutr. 32, 207-210.
Jeon, B. Y., Seo, H. N., Yun, A., Lee, I. H., and Park, D. H. (2010) Effect of glasswort (salicornia herbacea L.) on nurukmaking process and makgeolli quality. Food Sci. Biotechnol. 19, 999-1004.
Jimenez-Colmenero, F., Ayo, M. J., and Carballo, J. (2005) Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as slat replacers. Meat Sci. 69, 781-788.
Jimenez-Colmenero, F., Cofrades, S., Lopez-Lopez, I., Ruiz-Capillas, C., Pintado, T., and Solas, M. T. (2010) Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed. Meat Sci. 84, 356-363.
Joo, S. T., Kauffman, R. G., Kim, B. C., and Park, G. B. (1999) The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci. 52, 291-297.
Kim, H. J. and Lee, J. H. (2009) Physicochemical properties of salicornia herbacea powder as influenced by drying methods. Food Eng. Prog. 13, 105-109.
Kim, H. W., Hwang, K. E., Song, D. H., Kim, Y. J., Lim, Y. B., Ham, Y. K., Yeo, E. J., Chang, S. J., Choi, Y. S., and Kim, C. J. (2014) Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters. Meat Sci. In press.
Kim, M. H. and Hong, G. J. (2011) Qualities of soybean dasik with added saltwort (salicornia herbacea L.) powder. Korean J. Food Culture 26, 501-505.
Kim, M. H., Shin, M. K., Hong, G. J., Kim, K. S., and Lee, K. A. (2010) Quality assessment of soybean curd supplemented with saltwort (salicornia herbacea L.). Korean J. Food Cookery Sci. 26, 406-412.
Lee, J. T. and An, B. J. (2002) Detection of physical activity of salicornia herbacea. Korean J. Herbol. 17, 61-69.
Lee, M. A., Han, D. J., Jeong, J. Y., Choi, J. H., Choi, Y. S., Kim, H. Y., Paik, H. D., and Kim, C. J. (2008) Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage. Meat Sci. 80, 708-714.
Lee, Y. J. and Kim, E. H. (2013) Quality characteristics of sulgidduk added with saltwort (salicornia herbacea L.) powder. Korean J. Culinary Res. 19, 203-214.
Liebezeit, G., Kunnemann, T. D., and Gad, G. (1999) Biotechnological potential of North Sea salt marsh plants-a review of traditional knowledge. J. Biotechnol. 70, 77-84.
Lopez-Lopez, I., Cofrades, S., Ruiz-Capillas, C., and Jimenez-Colmenero, F. (2009) Design and nutritional properties of potential functional frankfurters based on lipid formulation, added-seaweed and low salt content. Meat Sci. 83, 255-262.
Min, J. G., Lee, D. S., Kim, T. J., Park, J. H., Cho, T. Y., and Park, D. I. (2002) Chemical composition of salicornia herbacea L. J. Food Sci. Nutr. 7, 105-107.
Nayak, R., Kenney, P. B., and Slider, S. (1996) Protein extractability of turkey breast and thigh muscle with varying sodium chloride solutions as affected by calcium, magnesium and zinc chloride. J. Food Sci. 61, 1149-1154.
Payne, N. N. and Rizvi, S. S. H. (1988) Rheological behavior of comminuted meat batters. J. Food Sci. 53, 70-73.
Pigott, R. S., Kenney, P. B., Slider, S., and Head, M. K. (2000) Formulation protocol and dicationic salts affect protein functionality of model system beef batters. J. Food Sci. 65, 1151-1154.
Ruperez, P. (2002) Mineral content of edible marine seaweeds. Food Chem. 79, 23-26.
Sofos, J. N. (1983) Effects of reduced salt (NaCl) levels on the stability of frankfurters. J. Food Sci. 48, 1684-1691.
Song, H. S., Kim, D. P., Jung, Y. H., and Lee, M. K. (2007) Antioxidant activities of red Hamcho (Salicornia herbacea L.) against lipid peroxidation and the formation of radicals. Korean J. Food Nutr. 20, 150-157.
Strazzullo, P., D'Elia, L., Kandala, N. B., and Cappuccio, F. P. (2009) Salt intake, stroke, and cardiovascular disease: metaanalysis of prospective studies. Br. Med. J. 339, b4567.
Totosaus, A. and Perez-Chabela, M. L. (2009) Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts. LWT-Food Sci. Technol. 42, 563-569.