- Al-Ghazzewi, F., Khanna, H. S., Tester, R .F., & Piggott, J. (2007). The potential use of hydrolysed konjac glucomannan as a prebiotic. Journal of the Science of Food and Agriculture, 87(9), 1758-1766.
An, H., Weerasinghe, V., Seymour, T. A., & Morrissey, M. T. (1994). Cathepsin degradation of Pacific whiting surimi proteins. Journal of Food Science, 59, 1013–1017.
Andres-Bello, A., Iborra-Bernad, C., Garcia-Segovia, P., & Martinez-Monzo, J. (2012). Effect of konjac glucomannan (KGM) and carboxymethylcellulose (CMC) on some physico-chemical and mechanical properties of restructured gilthead sea bream (Sparus aurata) products. Food and Bioprocess Technology, 6, 133–145.
AOAC. (2005). Official methods of analysis of the Association of Official Analytical Chemists 18th ed. (William, S., ed.) Washington D. C.: AOAC.
Bench, A. (2007). Water binders for better body, improving texture and stability with natural hydrocolloids. Food & beverge Asia, 32-35.
Carpenter, K. E., Krupp, F., Jones, D. A., & Zajonz, U. (1997). The living marine resources of the Kuwait, Eastern Saudi Arabia, Bahrain, Qatar and the United Arab Emirates. FAO species identification field guide for fishery purposes, Rome, p. 293.
Chen, J., Deng, T., Wang, C., Mi, H., Yi, S., Li, X., & Li, J. (2020). The effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi. Journal of the Science of Food and Agriculture, 100(5), 2252-2260.
Chin, K. B., Keeton, J. T., Longnecker, M. T., & Lamkey, J. W. (1998). Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend. Journal of Food Science, 63(5), 801 – 807.
Debusca, A., Tahergorabi, R., Beamer, S., Matak, K., & Jaczynski, J. (2014). Physicochemical properties of surimi gels fortified with dietary fiber. Food Chemistry, 148, 70-76.
Ding, Y., Liu, Y., Yang, H., Liu, R., Rong, J., & Zhao, S. (2011). Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps. European Food Research and Technology, 233(4), 569-576.
Fogaca, F. H. S., Trinca, L. A., Bombo, A. J., & Sant'Ana, L. S. (2013). Optimization of the surimi production from mechanically recovered fish meat (MRFM) using response surface methodology. Journal of Food Quality, 36, 209-216.
Hai-hua, C., & Chang-hu, X. (2009). Effects of Various Hydrocolloids on Gel Properties of Trachinocephalus myops Surimi. Food Science, 30(5), 40–45.
Hajidoun, H. A., & Jafarpour, A. (2013). The Influence of Chitosan on Textural Properties of Common Carp (Cyprinus Carpio) Surimi. Journal of Food Processing Technology, 4, 1-5.
Heydari, S., Shabanpour, B., & Pourashouri, P. (2017). Investigate the properties of surimi paste and gel fortified with dietary fiber. Iranian Journal of Food Science and Technology, 14(68), 193-202.
Hosseini Shekarabi, S. P., Hosseini, S. E., Soltani, M., & Zojaji, M. (2014). Effects of various hydrocolloids on textural and microstructural properties of black mouth croaker (atrobucca nibe) surimi gel. Journal of Food Research (University of Tabriz), 24(3), 425- 437.
Jafarpour, A. (2012). Surimi and Physical Characteristics of Its Gel Network. Sari University of Agricultural Sciences and Natural Resoruces, 272 p.
Jafarpour, A., & Gorczyca, E. M. (2008). Alternating Techniques for Producing a Quality Surimi and Kamaboko from Common Carp (Cyprinus carpio). Journal of Food Science, 73, E415- E424.
Jafarpour, A., & Gorczyca, E. M. (2009). Rheological Characteristics and Microstructure of Common Carp (Cyprinus carpio) Surimi and Kamaboko Gel. Food Biophysics, 4, 172-179.
Jimenez-Colmenero, F., Cofrades, S., Lopez-Lopez, I., Ruiz-Capillas, C., Pintado, T., & 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 Science, 84(3), 356–363.
Jin, S. K., Kim, I. S., Kim, S. J., Jeong, K. J., Choi, Y. J., & Hur, S. J. (2015). Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi. Journal of Food Enginering, 81, 618–623.
Jung, Y. H., & Yoo, B. (2005). Thermal gelation characteristics of composite surimi sol as affected by rice starch. Food Science and Biotechnology, 14, 871-874.
Khosronejad, N., & Baghaie, H. (2014). Investigating the effect of adding hydrochloroids on the qualitative characteristics of vegetable burgers during shelf life. MS Thesis. Damghan Islamic Azad University.
Kumar, P., & Mishra, H. N. (2004). Effect of stabilizer addition on physicochemical, sensory and textural properties. Food chemistry, 87, 501-207.
Lanier, T. C., Carvajal, P., & Yongsawatdigul, J. (2005). Surimi Gelation Chemistry. In: Park, J.W. (Eds.), Surimi and Surimi Seafood. Taylor & Francis Group, Boca Raton, FL, pp. 435-489.
Montero, P., & Perez-Mateos, M. (2002). Effects of Na+, K+ and Ca2+ on gels formed from fish mince containing a carrageenan or alginate. Food Hydrocolloids, 16, 375-385.
Muthia, D., Nurul, H., & Noryati, I. (2010). The effects of tapioca, wheat, sago and potato on the physicochemical and sensory properties of duck sausage. International Food Research Journal, 17, 877-884.
Osburn, W. N., & Keeton, J. T. (2004). Evaluation of low-fat sausage containing desinewed lamb and konjac gel. Journal of Meat Science, (68), 221-233.
Park, J. W. (2005). Surimi and surimi seafood. 2nd Edition. CRC Press, Florida.
Park, J. W. (2014). Surimi and surimi seafood. Taylor & Francis Group, New York, NY.629 p.
Petcharat, T., & Benjakul, S. (2017). Effect of gellan incorporation on gel properties of bigeye snapper surimi. Food Hydrocolloid, 77, 746-753.
Ramirez, J. A., Uresti, R. M., Velazquez, G., & Vazquez. M. (2011). Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review. Food Hydrocolloids, 25, 1842-1852.
Rawdkuen, S., & Benjakul, S. (2008). Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish. Food Chemistry, 106, 1077-1084.
Razavi – Shirazi, H. (2001). Seafood technology: principles handling. Naghsh Mehr, Tehran, First Edition, 292 p.
Rohani, A. C., Indon, A., & Yunus, J. M. (1995). Processing of surimi from freshwater fish – Tilapia. Journal of Tropical Agriculture and Food Science, 23(2), 183–190.
Sa´nchez-Alonso, I., Haji-Maleki, R., & Borderias, A. J. (2007). Wheat fiber as a functional ingredient in restructured fish products. Food Chemistry, 100, 1037– 1043.
Sadeghi, N. (2001). Biological and morphological features of fish in southern Iran. Naghsh Mehr, Tehran, First Edition, 450 p.
Santana, P., Huda, N., & Yang, T. A. (2013). The Addition of Hydrocolloids (Carboxymethylcellulose, Alginate and Konjac) to Improve the Physicochemical Properties and Sensory Characteristics of Fish Sausage Formulated with Surimi Powder. Turkish Journal of Fisheries and Aquatic Sciences, 13, 561-569.
Savadkoohi, S., Hoogenkamp, H., Shamsi, K., & Farahnaky, A. (2014). Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. Journal of Meat Science, 97, 410–418.
Takigami, S., Takiguchi, T., & Phillips, G. O. (1997). Microscopical studies of the tissue structure of konjac tubers. Food Hydrocolloids, 11, 479-484.
Watts, B. M., Ylimaki, G. L., Jeffery, L. E., & Elias, L. G. (1989). Basic Sensory Methods for Food Evaluation. The Centre, University of Minnesota, 1 -160.
Xiong, G., Cheng, W., Ye, L., Du, X., Zhou, M., Lin, R., Geng, S., Chen, M., Corke, H., & Cai, Y.Z. (2009). Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella). Food Chemistry, 116, 413–418.
Yam, K. L., & Papadakis, S. E. (2004). A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of food Engineering, 61, 137-142.
Yongsawatdigul, J., & Piyadhammaviboon, P. (2005). Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimi. Journal of the Science of Food and Agriculture, 85, 1453-1460.
Zhang, L., Xue, Y., Xu, J., Li, Z., & Xue, C. (2015). Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 ̊C) treatment. Food Hydrocolloids, 43, 125-131.
Zhou, X., Jiang, S., Zhao, D., Zhang, J., Gu, S., & Pan, Z. (2017). Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil. LWT - Food Science and Technology, 84, 562-571.
|
