1 Peña-Ramos, E. A., "Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties" 64 : 259-263, 2003
2 Joo, S. T., "The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle" 52 : 291-297, 1999
3 진상근, "The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick" 한국축산식품학회 34 (34): 192-199, 2014
4 Feng, J., "Textural properties of pork frankfurters containing thermally/enzymatically modified soy proteins" 68 : 1220-1224, 2003
5 Yang, H. S., "Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents" 75 : 283-289, 2007
6 Bendall, J. R., "Some properties of the fibrillary protein of normal and watery pork muscle" 27 : 144-159, 1962
7 Alder-Nissen, J., "Some fundamental aspects of food protein hydrolysis, Enzymatic hydrolysis of food proteins" Elsevier Applied Science Publishers 172-200, 1986
8 Meilgaard, M., "Sensory evaluation techniques" CRC Press 1999
9 Beggs, K. L. H., "Sensory and physical characteristics of reduced-fat turkey frankfurters with modified cornstarch and water" 62 : 1240-1244, 1997
10 SAS Institute, "SAS User’s Guide: Version 9.3"
1 Peña-Ramos, E. A., "Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties" 64 : 259-263, 2003
2 Joo, S. T., "The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle" 52 : 291-297, 1999
3 진상근, "The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick" 한국축산식품학회 34 (34): 192-199, 2014
4 Feng, J., "Textural properties of pork frankfurters containing thermally/enzymatically modified soy proteins" 68 : 1220-1224, 2003
5 Yang, H. S., "Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents" 75 : 283-289, 2007
6 Bendall, J. R., "Some properties of the fibrillary protein of normal and watery pork muscle" 27 : 144-159, 1962
7 Alder-Nissen, J., "Some fundamental aspects of food protein hydrolysis, Enzymatic hydrolysis of food proteins" Elsevier Applied Science Publishers 172-200, 1986
8 Meilgaard, M., "Sensory evaluation techniques" CRC Press 1999
9 Beggs, K. L. H., "Sensory and physical characteristics of reduced-fat turkey frankfurters with modified cornstarch and water" 62 : 1240-1244, 1997
10 SAS Institute, "SAS User’s Guide: Version 9.3"
11 Yi, H. C., "Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour" 92 : 464-468, 2012
12 AOAC, "Official methods of analysis" Association of Official Analytical Chemists 2000
13 AOCS Official Method, "Official methods and recommended practices of the American Oil Chemists’ Society Method Cd 8-53, Peroxide value acetic-chloroform method"
14 Daoud, R., "New antibacterial peptide derived from bovine hemoglobin" 26 : 713-719, 2005
15 Buege, J. A., "Microsomal lipid peroxidation" 52 : 302-310, 1978
16 Chen, W., "Lipid oxidation volatiles and color changes of irradiated pork patties as affected by antioxidants" 64 : 16-19, 1999
17 Angelo, A. J. S., "Lipid oxidation in foods" 36 : 175-224, 1996
18 Li, B., "Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by conseutive chromatography and electrospray ionization-mass spectrometry" 102 : 1135-1143, 2007
19 Kim, S. K., "Isolation and characterization of antioxidative peptides from gelation hydrolysate of Alaska Pollack skin" 49 : 1984-1989, 2001
20 Wang, L. L., "Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability" 53 : 9186-9192, 2005
21 Tybor, P. T., "Functional properties of proteins isolated from bovine by a continuous pilot process" 40 : 155-159, 1975
22 Liu, Q., "Free radical scavenging activity of porcine plasma protein hydrolysates determined by electron spin resonance spectrometer" 42 : 956-962, 2009
23 Peña-Ramos, E. A., "Fractionation and characterization for antioxidant activity of hydrolyzed whey protein" 84 : 1908-1918, 2004
24 Frankel, E. N., "Flavor chemistry of fats and oils" Champaign, IL 1-34, 1985
25 Jung, E. Y., "Effects of radix puerariae extracts on physicochemical and sensory quality of precooked pork sausage during cold storage" 46 : 556-562, 2012
26 Park, E. Y., "Effects of peptide fraction with different isoelectric points from wheat gluten hydrolysates on lipid oxidation in pork meat patties" 60 : 7483-7488, 2012
27 Boles, J. A., "Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull" 44 : 11-18, 1996
28 Gök, V., "Effect of ground poppy seed as a fat replacer on meat hamburgers" 89 : 400-404, 2011
29 Kim, Y. J., "Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat" 88 : 398-405, 2009
30 Brewer, M. S., "Consumer quality evaluation of aging of beef" 73 : 78-82, 2008
31 Robbins, K., "Consumer attitudes towards beef and acceptability of enhanced beef" 65 : 721-729, 2003
32 Rival, S. G., "Casein and casein hydrolysates. 2. Antioxidative properties and relevance to lipoxygenase inhibition" 4 : 259-302, 2001
33 Saiga, A., "Antioxidnat activity of peptides obtained from porcine myofibrillar proteins by protease treatment" 51 : 3661-3667, 2003
34 Hattori, M., "Antioxidative activity of solution elastin peptides" 46 : 2167-2170, 1998
35 Tsuge, N., "Antioxidative activity of peptides prepared and enzymatic hydrolysis of egg-white albumin" 65 : 1635-1641, 1991
36 Ahn, J., "Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef" 67 : 1364-1369, 2002
37 Nuñez de Gonzalez, M. T., "Antioxidant properties of dried plum ingredients in raw and precooked pork sausage" 73 : H63-H71, 2008
38 Chang, C. Y., "Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates" 100 : 1537-1543, 2007
39 Sakanaka, S., "Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system" 86 : 99-103, 2004
40 Salgado, P. R., "Addition of bovine plasma hydrolysates improves the antioxidant properties of soybean and sunflower proteinbased films" 25 : 1433-1440, 2011