References
- AOAC. 2000. Official methods of analysis. 18th ed. Association of Official Analytical Chemists, Washington DC, USA. pp 33-36
- Bourne MC. 1978. Texture profile analysis. Food Technol 32(7):62-66
- Candogan K, Kolsarici N. 2003a. The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. Meat Sci 64(2):199-206 https://doi.org/10.1016/S0309-1740(02)00181-X
- Candogan K, Kolsarici N. 2003b. Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin. Meat Sci 64(2):207-214 https://doi.org/10.1016/S0309-1740(02)00182-1
- Choi JH, Kim I, Jeong JY, Lee ES, Choi YS, Kim CJ. 2009. Effects of carcass processing method and curing condition on quality characteristics of ground chicken breasts. Korean J Food Sci An 29(3):356-363 https://doi.org/10.5851/kosfa.2009.29.3.356
- Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ. 2011. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Sci 88(1):59-66 https://doi.org/10.1016/j.meatsci.2010.12.003
- Choi YS, Jeong JY, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Paik HD, Kim CJ. 2008. Effects of dietary fiber from rice bran on the quality characteristics of emulsion-type sausages. Korean J Food Sci Ani Resour 28(1):14-20 https://doi.org/10.5851/kosfa.2008.28.1.14
- Choi YS, Jeong JY, Choi JH, Lee MA, Lee ES, Kim HY, Han DJ, Kim JM, Kim CJ. 2006. Effects of immersion period after tumbling processing on the quality properties of boiled pork loin with soy sauce. Korean J Food Cook Sci 22(3):379-385
- Choi YS, Kim HW, Hwang KE, Song DH, Choi JH, Lee MA, Chung HJ, Kim CJ. 2014. Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees. Meat Sci 96(2):892-900 https://doi.org/10.1016/j.meatsci.2013.08.033
- Choi YS, Lee MA, Jeong JY, Choi JH, Han DJ, Lee ES, Kim CJ. 2007. Effects of wheat fiber on the quality of meat batter. Korean J Food Sci An 27(1):22-28 https://doi.org/10.5851/kosfa.2007.27.1.22
- Choi YS, Park KS, Kim HW, Hwang KE, Song DH, Choi MS, Lee SY, Paik HD, Kim CJ. 2013. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees. Meat Sci 93(3):652-658 https://doi.org/10.1016/j.meatsci.2012.11.025
- Cofrades S, Lopez-Lopez I, Ruiz-Capillas C, Triki M, Jimenez-Colmenero F. 2011. Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed. Meat Sci 87(4):373-380 https://doi.org/10.1016/j.meatsci.2010.11.014
- Gornall AG, Bardawill CJ, David MM. 1949. Determination of serum proteins by means of the biuret reaction. J Biol Chem 177(2):751-766
- Grau R, Hamm R. 1953. Eine einfache Methode zur Bestimmung der Wasserbindung in Muskel. Naturwissenschaften 40(1):29-30 https://doi.org/10.1007/BF00595734
- Huang SC, Tsai YF, Chen CM. 2011. Effects of wheat fiber, oat fiber, and inulin on sensory and physico-chemical properties of chinese-style sausages. Asian-Aust J Anim Sci 24(6):875-880 https://doi.org/10.5713/ajas.2011.10317
- Jeon MR, Choi SH. 2012. Quality characteristics of pork patties added with seaweed powder. Korean J Food Sci An 32(1):77-83 https://doi.org/10.5851/kosfa.2012.32.1.71
- Jin SK, Yang HS. 2012. Effects of glucomannan, carrageenan, carboxymethyl cellulose, and transglutaminase-B on the quality properties of pork patties containing pork skin connective tissue. J Animal Sci Technol 54(4):307-313 https://doi.org/10.5187/JAST.2012.54.4.307
- Joo ST, Kauffman RG, Kim BC, Park GB. 1999. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci 52(3):291-297 https://doi.org/10.1016/S0309-1740(99)00005-4
- Joo SY, Chung HJ. 2007. Effects of pectin and potato starch on the quality characteristics of low-fat pork patties. Korean J Food Cook Sci 23(6):824-831
- Kim HW, Choi JH, Choi YS, Han DJ, Ki, HY, Lee MA, Shim SY, Kim CJ. 2009. Effects of wheat fiber and isolated soy protein on the quality characteristics of frankfurter-type sausages. Korean J Food Sci An 29(4):475-481 https://doi.org/10.5851/kosfa.2009.29.4.475
- Kim SJ, Choi WS, You SG, Min YS. 2007. Effect of glucomannan on quality and shelf-life of low-fat chicken patty. Korean J Food Sci Technol 39(1):55-60
- Lee HC, Chin KB. 2009. Effect of transglutaminase, acorn, and mungbean powder on quality characteristics of low-fat/salt pork model sausages. Korean J Food Sci An 29(3):374-381 https://doi.org/10.5851/kosfa.2009.29.3.374
- Lee JH, Park SJ, Son SH. 1993. The rheological properties and applications of modified starch and carrageenan complex as stabilizer. Korean J Food Sci Technol 25(6):672-676
- Lee MA, Han DJ, Choi JH, Choi YS, Kim HY, Choe JH, Jeong JY, Kim CJ. 2008. Effect of hot air dried kimchi powder on the quality characteristics of pork patties. Korean J Food Cook Sci 24(4):466-472
- Lee YC, Song DS, Yoon SK. 2003. Effects of ISP adding methods and freezing rate on quality of pork patties and cutlets. Korean J Food Sci Technol 35(2):182-187
- Oh HK, Lim HS. 2011. Quality characteristics of the hamburger patties with sea tangle (Laminaria japonica) powder and/or cooked rice. Korean J Food Sci An 31(4):570-579 https://doi.org/10.5851/kosfa.2011.31.4.570
- Park JC, Jeong JY, Lee ES, Choi JH, Choi YS, Yu LH, Paik HD, Kim CJ. 2005. Effects of replaced plant oils on the quality properties in low-fat hamburger patties. Korean J Food Sci Technol 37(3):412-417
- Sayre RN, Briskey EJ. 1963. Protein solubility as influenced by physiological conditions in the muscle. J Food Sci 28(6):675-679 https://doi.org/10.1111/j.1365-2621.1963.tb01673.x
Cited by
- Study on the Quality Characteristics of Pork By-product on the Different Pretreatment Process vol.32, pp.6, 2016, https://doi.org/10.9724/kfcs.2016.32.6.716
- Quality Characteristics on Adding Blood Levels to Blood Sausage vol.31, pp.6, 2015, https://doi.org/10.9724/kfcs.2015.31.6.741
- 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
- Quality Characteristics of Replacing Pork Hind Leg with Pork Head Meat for Hamburger Patties vol.32, pp.1, 2016, https://doi.org/10.9724/kfcs.2016.32.1.58
- Effects of Pork Liver Levels on The Quality Characteristics on Hamburger Patties vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.20
- Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage vol.37, pp.1, 2017, https://doi.org/10.5851/kosfa.2017.37.1.52
- Effects of NaCl/Nitrite Reduction Levels on Quality Characteristics and Storage Stability of Pork Patties vol.33, pp.5, 2017, https://doi.org/10.9724/kfcs.2017.33.5.566
- 버섯 첨가가 압출성형 대체육의 품질 특성에 미치는 영향 vol.52, pp.4, 2020, https://doi.org/10.9721/kjfst.2020.52.4.357
- Quality of Soy-Based Patties Using κ-Carrageenan and Methyl-Cellulose as Binders During Cold Storage Periods vol.24, pp.4, 2020, https://doi.org/10.13050/foodengprog.2020.24.4.317
- Effect of Red Cabbage on the Quality and Storage Characteristics of Emulsion-Type Pork Sausage vol.50, pp.11, 2021, https://doi.org/10.3746/jkfn.2021.50.11.1218