1 |
Mital, G. S. and Blaisdell, J. L. 1983. Weight loss in frankfurters during thermal processing. Meat Sci. 9. 79-88.
DOI
ScienceOn
|
2 |
Yilmaz, I. 2004. Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. Meat Sci. 67. 245-249.
DOI
ScienceOn
|
3 |
高坂和久. 1975. 肉製品の鮮度保持と測定. 食品工業. 18. 105-111.
|
4 |
Ozvural, E. B. and Vural, H. 2008. Utilization of interesterified oil blends in the production of frankfurters. Meat Sci. 78. 211-216.
DOI
ScienceOn
|
5 |
Paneras, E. D. and Bloukas, J. G. 1994. Vegetable oils replace pork backfat for low-fat frankfurters. J. Food Sci. 59. 725-728.
DOI
ScienceOn
|
6 |
Papadima, S. N. and Bloukas, J. G. 1999. Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages. Meat Sci. 51. 103-113.
DOI
ScienceOn
|
7 |
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. Swiss Soc. Food Sci. Technol. 40. 915-920.
|
8 |
Puolanne, E. and Ruusunen, M. 1981. The properties of connective tissue membrane and pork skin as raw materials for coked sausage. Meat Sci. 5. 371-382.
DOI
ScienceOn
|
9 |
Ruusunen, M., Vainionpää, J., Puolanne, E., Lyly, M., Lähteenmäki, L., Niemistö, M. and Ahvenaiene, R. 2003. Effect of sodium citrate, carboxylmethyl cellul;ose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausage. Meat Sci. 64. 371-381.
DOI
ScienceOn
|
10 |
Ramirez-Suarez, J. C. and Xiong, Y. L. 2002. Transglutaminase cross-linking of whey/myofibrillar proteins and the effect on protein gelation. Food Chem. Toxicol. 67. 2885-2891.
|
11 |
SAS. 2004. SAS/STAT Software for PC. SAS Institute Inc., Cary, NC.
|
12 |
Seo, H. W., Kim, G. D, Jeong, E. Y. and Yang, H. S. 2011. Quality properties of restructured Beef patties replaced rice bran oil and olive oil during cold storage. Korean J. Food Sci. Ani. Resour. 31. 782-790.
DOI
ScienceOn
|
13 |
Yang, H. S., Choi, S. G., Jeon, J. T., Park, G. B. and Joo, S. T. 2007. Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents. Meat Sci. 75.293-299.
|
14 |
Fan, J., Saito, M., Yanyan, Z. Szesze, T., Wang, L., Tatsumi, E. and Li, L. 2005. Gel-forming ability and radical scavenging activity of soy protein hydrolysate treated with transglutaminase. J. Food Sci. 70. C87-C92.
DOI
ScienceOn
|
15 |
Giese, J. 1992. Developing low-fat meat products. Food Technol. 46. 100-108.
|
16 |
Han, D. J., Choi, J. H., Kim, H. Y., Kim, S. Y., Kim, H. W., Chung, H. K. and Kim, C. J. 2011. Effects of konjac, isolated soy protein, and egg albumin on quality properties of semi-dried chicken jerky. Korean J. Food Sci. Ani. Resour. 31. 183-190.
과학기술학회마을
DOI
ScienceOn
|
17 |
Hughes, E., Cofrades, S. and Troy, D. J. 1997. Effects of fat level, oat fiber and carrageenan on frankfurters formulated with 5%, 12% and 30% fat. Meat Sci. 45. 273-281.
DOI
ScienceOn
|
18 |
Meilgaard, M., Civille, G. V. and Carr, B. T. 1999. Sensory evaluation techniques. 3rd ed., CRC Press: Boca Raton, FL, p 354.
|
19 |
Lin, K. W. and Huang, C. Y. 2008. Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage. Meat Sci. 79. 615-622.
DOI
ScienceOn
|
20 |
Lister, D. 1996. The meat we eat: Notions of quality for today or tomorrow. 2. The appeal and organoleptic properties of meat. Outlook Agr. 25. 263-266.
DOI
|
21 |
Miller, G. G. and Groziak, S. M. 1996. Impact of fat substitutes on fat intake. Lipids. 31, 293-296.
DOI
|
22 |
Niwa, T., Murakami, K., Ohtake, T., Etoh, H., Shimizu, A., Shimizu, Y., Kato, Y. and Tanaka, H. 2002. Peroxynitrite scavenging activities of aromatic compounds isolated from konnyaku, Amorphophallus konjac K. Koch. Biosci. Biotecnol. Biochem. 66. 1386-1388.
DOI
ScienceOn
|
23 |
Osburn, W. N., Mandigo, R. W. and Eskridge, K. M. 1997. Pork skin connective tissue gel utilization in reduced-fat bologna. J. Food Sci. 62. 1176-1182.
DOI
ScienceOn
|
24 |
Abilola, S. S. and Adegbaju, S. W. 2001. Effect of substituting pork backfat with rind on quality characteristics of pork sausage. Meat Sci. 58. 409-412.
DOI
ScienceOn
|
25 |
Boles, J. A. and Swan, J. E. 1996. Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull. Meat Sci. 44. 11-18.
DOI
ScienceOn
|
26 |
Ahhmed, A. M., Kawahara, S., Ohta, K., Nakade, K., Soeda, T. and Muguruma, M. 2007. Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase. Meat Sci. 76. 455-462.
DOI
ScienceOn
|
27 |
Alvarez, D., Delles, R. M., Xiong , Y. L., Castillo, M., Payne, F. A. and Laencina, J. 2011. Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters. LWT - Food Sci. and Technol. 44. 1435-1442.
DOI
ScienceOn
|
28 |
AOAC. 1995. Official methods of analysis of AOAC International 16th ed. Virginia, USA: AOAC Vols. II. pp. 938-940.
|
29 |
Buege, J. A. and Aust, J. D. 1978. Microsomal lipid peroxidation. Methods Enzymol. 52. 302-303.
DOI
|
30 |
Cierach, M., Modzelewska-Kapitula, M. and Szacilo, K. 2009. The influence of carrageenan on the properties of low-fat frankfurters. Meat Sci. 82. 295-299.
DOI
ScienceOn
|
31 |
Delmore, R. J., Jr. and Mandigo, R. W. 1994. Modified pork connective tissue for use in low-fat high added water frankfurters. The 54th Annual Meeting of the Institute of Food Technologists, Atlanta, GA.
|