臺灣博碩士論文加值系統

本實驗之目的乃探討鹽類(2.0 % NaCl、1.5 % NaCl + 0.5 % KCl及1.0 % NaCl + 1.0 % KCl)或及乳酸鈉(0、1.5及3.0 %)對surimi-like豬肉原料(豬肉經水洗製成)品質之影響。同時研究鹽類(2.0 % NaCl、1.5 % NaCl + 0.5 % KCl及1.0 % NaCl + 1.0 % KCl)對由surimi-like豬肉原料製成kamaboko-like豬肉製品品質之影響。豬肉surimi-like原料之蛋白質、脂肪、灰分、總鐵離子及紅色度值較豬肉原料低，但其水分含量、pH值及亮度值卻較高(p<0.05)，surimi-like豬肉原料之飽和脂肪酸及單元不飽和脂肪酸之百分比較豬肉低，但多元不飽和脂肪酸之百分比則較高。於0℃冷藏七天，發現乳酸鈉可降低surimi-like豬肉原料之水活性、厭氧菌、乳酸菌及TBA值，但對surimi-like豬肉原料鹽溶性及水溶性蛋白質之萃取量並無顯著影響(p>0.05)。三組kamaboko-like豬肉製品(2 % NaCl，1.5 % NaCl + 0.5 % KCl，1 % NaCl + 1 % KCl)之脂肪含量較一般豬肉製品低，其官能風味及接受性評分很高，不過以1.0 % NaCl + 1.0 % KCl組較高(p<0.05)。鹽類對kamaboko-like豬肉製品之物理特性(剪力值、硬度、內聚性、彈性、咀嚼度、拉張力、延展性、膠強度及曲折試驗)及保水性有顯著影響(p<0.05)，1.0 % NaCl + 1.0 % KCl組之剪力值、硬度、內聚性、咀嚼度、拉張力、延展性及膠強度較其他兩組低(p<0.05)，但其保水性較高；鹽類對kamaboko-like豬肉製品之產率及成分分析(粗脂肪、粗蛋白質、灰分、水分及水活性)並無顯著差異(p>0.05)。隨貯藏期間增加，kamaboko-like豬肉製品之TBA值、亮度值、紅色度值有上升趨勢；不過 1.0 % NaCl + 1.0 % KCl組TBA值之增加速率較緩。貯藏期間，三組產品之水活性、厭氧菌和乳酸菌並無明顯變化。比較由冷藏或冷凍surimi-like豬肉原料所製成kamaboko-like豬肉製品之品質，發現冷凍組之凝膠強度較冷藏組佳(p<0.05)；製品之產率及一般成分分析(粗脂肪、粗蛋白質、灰分及水分)並無顯著差異(p>0.05)。，冷凍組及冷藏組之水活性、厭氧菌和乳酸菌則無顯著差異，但冷凍組之官能風味及接受性評分較佳。

The purposes of this study were to investigate the effects of salt (2 % NaCl, 1.5 % NaCl + 0.5 % KCl and 1.0 % NaCl + 1.0 % KCl) or sodium lactate (0, 1.5 or 3.0 %) on quality of surimi-like pork material (made from pork washed for six times). Effect of salt (2 % NaCl, 1.5 % NaCl + 0.5 % KCl and 1.0 % NaCl + 1.0 % KCl) on quality of kamaboko-like pork products made from surimi-like pork material was also studied. Surimi-like pork material had lower Hunter a value and lower concentrations of crude protein, crude fat, ash, total iron, saturated and monounsaturated fatty acids; but higher moisture content, pH, Hunter L value and polyunsaturated fatty acids than the non-washed pork material. During storage at 0℃ for 7 days , surimi-like pork material with the addition of sodium lactate (1.5 and 3.0 %) had lower Aw, anaerobic plate counts, lactic acid bacterial counts and TBA values than the controls. Salt soluble and water soluble proteins of surimi-like pork materials were not significantly affected by sodium lactate. All kamaboko-like pork products (added with 2 % NaCl, 1.5 % NaCl + 0.5 % KCl and 1.0 % NaCl + 1.0 % KCl) contained lower fat than the non-washed pork products. The 1.0 % NaCl + 1.0 % KCl treatment had higher water holding capacity and sensory flavor and acceptability scores, but lower shear, hardness, chewiness, cohesion, gel, tensile, extension and folding test values than the other treatments. Yields, Aw and composition (crude protein, crude fat, ash and moisture) of kamaboko-like products were not significantly affected by salts. TBA values and Hunter a value of kamaboko-like pork products increased as storage time increased. The 1.0 % NaCl + 1.0 % KCl treatment had lower TBA values than the other treatments during storage. Anaerobic bacterial counts, lactic acid bacterial counts and Aw of kamanoko-like pork products were not affected by salts. Yields, composition (crude protein, crude fat, ash, moisture and Aw), anaerobic plate counts and lactic acid bacterial counts of kamaboko-like pork products made from chilled and frozen surimi-like pork material were not significantly different (p<0.05); however, gel strength was higher in the frozen treatment. The frozen treatment had higher sensory flavor and acceptability scores than the chilled treatment.

壹、 摘要…………………………………………………………………………1
貳、 前言…………………………………………………………………………3
參、 文獻整理……………………………………………………………………4
一、乳酸鈉……………………………………………………………………4
二、氯化鉀及氯化鈉…………………………………………………………7
三、Surimi-like發展之源由……………………………………………………9
肆、 材料與方法…………………………………………………………………16
一、原料肉原料………………………………………………………………16
二、Surimi-like豬肉原料製備…………………………………………………16
（一） 乳酸鈉對surimi-like豬肉原料之影響…………………………………16
（二） 氯化鈉及氯化鉀對surimi-like豬肉原料之影響………………………17
三、Kamaboko-like豬肉產品之製備………………………………………… 17
（一） 乳酸鈉及氯化鉀對kamaboko-like豬肉製品之影響………………… 21
（二） Surimi-like豬肉原料之溫度貯藏對kamaboko-like豬肉製品之影…… 21
四、分析方法………………………………………………………………… 26
（一） 水洗率……………………………………………………………… 26
（二）製成率………………………………………………………………… 26
（三）一般的成分分析……………………………………………………… 26
1. 水分…………………………………………………………………… 26
2. 灰分…………………………………………………………………… 27
3. 粗蛋白………………………………………………………………… 28
4. 粗脂肪………………………………………………………………… 28
5. 總鐵含量測定………………………………………………………… 28
6. 脂肪酸組成…………………………………………………………… 29
（四）微生物………………………………………………………………… 30
（五）水活性………………………………………………………………… 31
（六）pH值……………………………………………………………………31
（七）TBA值…………………………………………………………………… 32
（八）色澤……………………………………………………………………… 32
（九）保水性測定……………………………………………………………… 33
（十）乳化力…………………………………………………………………… 33
（十一）可溶性蛋白質抽出及定量…………………………………………… 35
（十二）蛋白質電氣泳動……………………………………………………… 38
（十三）物理性質測定………………………………………………………… 42
（十四）官能評估……………………………………………………………… 46
（十五）統計分析……………………………………………………………… 48
伍、結果與討論
一、水洗前後豬肉原料之差異………………………………………………… 49
二、乳酸鈉對surimi-like豬肉原料之影響……………………………………… 57
三、氯化鈉及氯化鉀對surimi-like豬肉原料之影響…………………………… 70
四、氯化鈉及氯化鉀對kamaboko-like豬肉製品之影響……………………… 75
五、Surimi-like豬肉原料之溫度貯藏對kamaboko-like豬肉製品之影響……… 98
陸、 結論……………………………………………………………………………118
一、水洗前後豬肉原料之差異………………………………………………… 118
二、乳酸鈉對surimi-like豬肉原料之影響……………………………………… 118
三、氯化鈉及氯化鉀對surimi-like豬肉原料之影響…………………………… 119
四、氯化鈉及氯化鉀對kamaboko-like豬肉製品之影響…………………………119
五、Surimi-like豬肉原料之溫度貯藏對kamaboko-like豬肉製品之影響……… 121
柒、 參考文獻……………………………………………………………………… 123
捌、 附錄…………………………………………………………………………… 134

台灣省政府農林廳：台灣農業年報（1997）中興新村。南投。
李敏雄、王美苓、閔丙宇（1990）甲基酯化方法對脂肪酸分析結果之影響。食品科學17（1）：1
李桂雲（1996）肉品品質改善之研究。Ⅰ.不同洗滌溶液對機械去骨雞肉回收率及其性質之影響。Ⅱ.貢丸回溫味之研究。東海大學碩士論文。
吳勇初、楊勝任 ( 1993) 淘汰種機、蛋雞與雞肉製作雞肉餅品質之研究。中國畜牧會會誌 22（4）：433
周武田、郭俊欽（1994）去骨時間乳酸鈉及貯藏時間對雞胸肉官能及微生物品質之影響。第三屆優質肉雞的改良生產及發展研討會。中興大學。P.198.
周武田（1995）熟成及乳酸鈉對雞胸肉生化、微生物及物理特性之影響。東海大學碩士論文。
郭俊欽、林苑暉（1993）乳酸鈉及醋酸鈉對中式香腸微生物數、pH及水活性之影響。東海學報34：1069
郭俊欽、蕭丞恭、蔡正宗、林錫偉（1989）水洗、真空包裝及貯藏時間對Kamaboko式雞肉產品品質之影響。食品科學16（3）：284
陳明造（1991）肉品加工理論與應用。藝軒圖書出版社。台北。
陳明造（1991）禽肉加工技術。華香園出版社。台北。
陳明造（1996）中式肉品加工。藝軒出版社。台北。
張為憲、李敏雄、呂政義、張永和、陳昭雄、孫璐西、陳怡宏、張基郁、顏國欽、林志城、林慶文（1996）華香園出版社。台北。
黃惠君（1996）飼料中添加魚油及生育醇對雞肉化學及微生物特性之影響。東海大學碩士論文。
齊藤恆行，1974. 魚獲物利用的再檢討. 日本水產學會編之"魚的品質"pp9.恆星社厚生閣出版，東京．
楊正護譯（1990）食肉化學之最新發展。藝軒出版社。台北。
劉秀媛（1997）機械嫩化包裝及貯藏期間對淘汰蛋雞胸肉品質之影響。東海大學碩士論文。
羅欣和張培政（1995）影響肌肉蛋白質凝膠特性的因素。中國畜產與食品。2（1）：25-26
Abudagga, Yaser. and Kolbe Edward. 1997. Thermophysical Properties of Surimi Paste at Cooking Temperature. J. Food Engineering. 32:325-337.
Aladesanmi A. Oshodi. and Ebun-Oluwa Ojokan. 1997. Effect of salts on some of the functional properties of bovine plasma protein concentrate. Food Chem. 59:333-338.
Anders, P. J. Cervery, J. G. and Milkowdki, A.C. 1989. Method for delaying Clostridium botulinum growth in growth in fish and poultry. United state patent 4,798,729.
Ang, C. Y. W. and D. Hamm. 1982. Proximate analyses, selected Vitamins and minerals and cholesterol content of mechanically deboned and hand deboned broiler parts. H. Food Sci. 47:885-888.
Angersbach, H. 1971. Systematic microbiological and technological investigations into improving the quality of foods of animal origin Ⅲ.Influencing the growth of three Bacillus types by means of sodium chloride,sodiuml actateandsodium tartrate.Fleischwirtschaft. 51(2):205
A.O.A.C. 1984. Offical method of Analysis, 14th ed., Association of Offical Analytical Chemists, Washington. P.152~159.
Arakwa, T. and S. N. Timasheff, 1982. Stability of protein structure by sugar. Biochem. 21:6536.
Bacus, J., 1988. Microbial Control Methods in fresh and processed meats. Proceedings 41st Reciprocal Meat Conference 41:7
Ball, H. R. and Montejano, J.G. 1984. Composition of washed broiler thigh meat. Poultry Sci. 63:60.
Barrett, Ann H., Briggs, Jack. Richardson, Michelle. And Reed, Timothy. 1998. Texture and Stirage stability of processed beefsticks as affected by Glycerol and Moisture Levels. J. Food Sci. 63:84.
Banks, A. 1961. The role cytochrome C in the autoxidation of unsaturated fatty acids. Ind. (London) 2:40.
Banwart, G. T. 1992. Basic Food Microbiology P.159 AVI publishing Co., Inc. Westoport, CT.
Burgarella, J. C., T. C Lanier and D. D. Hamann. 1985. effects of added egg white or whey protein concentrate on thermal transitions in rigidity of croaker surimi. J. Food Sci. 50(6):1595~1597.
Careche, Mercedes., Alvarez, cristina. And Tejada, Margarita. 1995. Suwari and Kamaboko Sardine Gels : Effect of Heat Treatment on Solubility of Networks. J. Agric. Food Chem. 43:1002-1010.
Chen, C. and L.A. shelef, 1991. Antilisterial effects of lactate in a meat model system. the 8th World Congress of Food Science and Technology. Toronto. Canada. Sep. 29-Oct. 4.
Dawson, P. L., Sgeldon, B.W. and Ball, H. R. 1988. Pilot-plant washing procedure to remove fat and color components from mechanically deboned chicken meat. Porltry Sci. 68:749.
Debevere, J. M., 1989. The effect of sodium lactate on the shelf life of vacuum-packed coarse liver pate. Fleischwirschaft 69:223.
Decker E. A. and A. D. Crum.1991. Inhibition of Oxidative Rancidity in Salted Ground Pork by Carnosine. J. Food Sci. 56(5):1179.
Desmond, .E. M. and Kenny, T. A. 1998. Preparation of Surimi-like Extract from Beef Hearts and Its Utilisation in Frankfurters. Meat Sci. 50:81-89.
Duxbury, D. D. 1988. Natural sodium lactate extends processing. January. P.91
Eckert, L. A., Maca, J. V., Miller, R.K. and Acuff, G. R. 1997. Sensory, Microbial and Chemical Characteristics of Fresh Aerobically Stored Ground Beef Containing Sodium Lactate and Sodium Propionate. J. Food Sci. 62:429.
Ellis, R., G. T. Currie, F. E. Thonton, N. C. Bollinger, and A. M. Gaddis. 1968. Carbonyls in oxidizing fat. Ⅱ. The effect of the pro-oxidant activity of sodium chloride in pork tissue. J. Food Sci. 33:555.
Elkalifa, E.A.,Graham, P.P., Marriott, N.G. and phelps.S.K. 1988. Color characteristics and functional properties of flaked turkey dark meat as influenced by washing treatments. J. of Food Sci. 53:1068.
Eklund, T. 1983. The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levels.J. Appl. Bacteriol. 54:383.
Folch, J., Lees, M. and Sloan-Sranley, G. H. 1957. A simple method for the purification of total lipids from animal tissues. J. Biol. Chem. 226:497.
Forning, G. W. and Miemann, K. M. 1988. Effect of washing of mechanically deboned chicken meat on composition and function properties. Poultry Sci. 67:87.
Forning,G.W. and Janky, F. 1971. Effect of pH and salt preblending on emulsifying characteristics of mechanically deboned turkey frame meat. Poultry Sci. 50:1026.
Friedman, H. H., J. E. Whitney, and A. S. Szczesniak. 1963. The texture meter-a new instrument for objective texture measurement. J. Food Sci. 28:392.
Goodno, C. C, and C. A. S wenson. 1975. Thermal transitions of myosin and its helical fragments.Ⅱ. Solvent-induced variations in onformational stability. Biochem. 14(5):873~878.
Hamm, R. 1960. Biochemistry of meat hydration. Adv.Food Res. 10:355.
Hasiak, R. J.,Chaves, J., Sebranek, J. and craft, A. A. 1984. Effect of sodium nitrite and sodium erythorbate on the chemical, sensory and microbiological properties of water-added turkey ham. J.Appl.Bact. 70(1):40
Hamada, Moritsugu. and Inamasu, Yuji. 1983. Influences of Temperature and Water Content on the Viscoelasticity of Kamaboko. Bulletin of the Japanese Society of Scientific Fisheries. 49:1897-1902.
Hamada, Moritsugu. and Inamasu, Yuji. 1984. Influences of Temperature and Starch on the Viscoelasticity of Kamaboko. Bulletin of the Japanese Society of Scientific Fisheries. 50:537-540.
Hastings,R. J. 1989. Comparison of the properies of gels derived form cod surimi and from unwashed and once-washed cod mince. International Journal Science and Technol. 24:93-102.
Hastings,R. J., J. N. Keay and Young, K.W. 1990. The properties of surini and kamaboko gels from nine British species of fish. International Journal Science and Technol. 25:281-294.
Hernandez, A., Baker, R.C., and Hotchkiss, J. H. 1986. Extraction of pigments from mechanically deboned turkey meat. J. Food Sci. 51:865.
Hofmeister, C.W. and Campbell, A.M. 1981. Water and fat absorption. In "protein Functionality in foods" J.P. cherry (Ed.,) Am. Chem. Soc., Washington, D.C., USA.
Huffman, D. L., A. M. Ly, and J. C. Cordray. 1981. Effect of salt concentration on quality of restructured pork chops J. Food Sci. 46:1563.
Hultin, H. O. 1988. Potential lipid oxidation problems in fatty fish processing. Fatty Fish Utilization. Upgrading from Feed to Food . In UNC Sea Grant College Pulication, UNC-SG-88-04; University of North Carolina : Raleigh, NC. P.185.
Jiang, Shann-Tzong., Ho. Ming-Lang., Jiang, Sheng-Ho., Lo, Leah. and Chen Hsing-Chen. 1998. Color and Quality of Mackerel Surimi as Affected by alkaline Washing and Ozonation. J. Food Sci. 63:652.
Kanner, Joseph ., Harel, Stella., and Jaffe Robert. 1991. Lipid Peroxidation of Muscle Food As Affected by NaCl. J. Agric. Food Chem. 39:1017-1021.
Kanner, J., B. Hazan, and L. Doll. 1988. Catalytic " free " iron ions in muscle foods. J. Agric. Food Chem. 36:412.
Kenney, P. B., Kastner, C. L. and Kropf D. H. 1992. Muscle Washing and Raw Material Source Affect Quality and Physicochemical ProPerties of Low-salt, Low-fat, Restructured Beef. J. Food Sci. 57:545.
Kim, D. S. and Y. H. Park, 1982. Effect of food humectants on lowering water activity of casing kamaboko. Ⅱ. Effect of lowering water activity lowering ability of humectants. Bull. Korean Fisheries Soc.p.74.
Kuo, J.C., Wang, S. Y. and Huang, C. J. 1987. Effects phosphate type, packaging method and storage rime on the characteristics of Chinese sausage J. Food Processing and Preservation 11:325
Kuo, J. C., Dresel, J. and Leistner, L. 1994. Effect of sodium lactate and storage temperature on growth and survival of Staphylococcus aureue, Listeria monocytogenes and salmonella in Chinese sausages. Taiwan. Food sci. 21:182.
Lee, C. M. 1984. Surimi process technology. Food Technol. 38(11):69.
Laemmli, U. K. 1970. Cleaveage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:681
Lamkey, H., F. Leak, W. Tuley, D. Johson, and R. West, 1991. Assessment of sodium lactate addition to fresh pork sausage, J. Food Sci. 56:220.
Lamkey, J. W., Leak, F. W., Tuley, W. B., Johnoson, D.D. and West, R. L. 1991. Assessment of sodium lactate addition to fresh pork sausage. J. Food Sci, 56:220.
Lanier, T. C. 1986. Functional properties of surimi. Food Technol. 40(3):107
Ledward, D. A. 1983. Haemoproteins in meat and meat products. In "Developments in Food Proteins" , Ⅲ , p.33,Ed. B.J.F. Hudson, Elsevier Applied Science, London.
Lin,S.W. and Chen,T.C. 1989. Yields, Color and compositions of washed, kneaded and heated mechanically deboned poultry meat. J. Food Sci. 54:561.
Lindsay, R.C. 1985. Flavors. In Food Chemistry, O.R. fennema (Ed.), P.595. Marel Dekker, New York.
Livingston,D.J. and Brown, W.D. 1981. The chemistry of myoglobin and its reactions. Food technol. 35:244.
Liu, Y. M., Lin, T. S., and Lanier, T. C. 1982. Thermal denaturation and aggregationOf actomyosin from atlantic croaker. J. Food Sci. 47:1916.
Maas, M. R., Glass, K. A. and Dole, M. P. 1989. sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products. Appl. Environ. Microbiol. 55:2226
Mabrouk, A. F. and L. R. Jr. Dugan. 1960. A kinetic study of the autoxidation of methyl linoleate and linoleic acid emulsions in the presence of sodium chloride. J. am. Oil Chem. Soc. 37:486.
Macfarlane, J. J., G. R. schmidt and R. H. Turner. 1977. Binding of meat piece: A comparison of myosin, actomyosin and sarcoplasmic proteins as binding agents. J. Food Sci. 42(6):1603~1605.
Mandigo, R. W. and A. M. Booren. 1981. Restructured meats. P. 44. Pro.Nat''.l Beef Grading Conf., Ames IA.
Miller, R. K., and G. R. Acuff. 1994. Sodium lactate affects pathogens in cooked beef. J. Food Sci. 59:15-19
Nishimura, kimio., Goto, Masahiro. and Mano, Junichi. 1996. Participation of the Superoxide Radical in the Beneficial Effect of Ascorbic acid Heat-induced Fish Meat Gel (Kamaboko). Biosci. Biotech. Biochem. 60:1966-1970.
Noble, A. C. 1976. Effect of carbon dioxide and sodium chloride on oxidative stability of frozen mechanically deboned poultry meat. J. Inst. Can. Sci. Technol. Aliment. 9:105.
Noguchi, S. and Matsumoto, J. J. 1970. Studies on the control of the fish muscle proteins during the frozen storage Ⅰ preventive effect of Na-glutamate. Bull. Jap. Soc. Sci. Fish. 36:1078.
Ockerman, H. W. and Kuo, J. C. 1982. Dried pork as influenced by nitrate, packing method and storage. J. Food Sci. 47:1631.
Ockerman, H. W. 1985. Quality Control of Post-Mortem Muscle Tissue. Dept. of Animal Science , The Ohio State University.
Offer, G. and J. Trinick. 1983. On the meshanism of water holding in meat: The swelling and shrinking of myofibrillar proteins. Meat Sci. 8(4):245~281.
Papadopoulos, L. S., R. K. Millwe, G. R. Acuff, C. Vanderzant, and H. R.Cross, 1991. Effect of sodium lactate on microbial and chemical composition of cooked beef during storage. J. Food Sci. 56:341.
Park, S.,Brewer, M. S., Mckeith, F. K., bechtel, P. J. and Novakofski, J. 1996. Salt, Cryoprotectants and Preheating Temperature Effects on Surimi-like Material from Beef or pork. J. Food Sci. 61:790.
Park, M. S., Brewer, M. S., Novakofski, J., Bechtel, P. J. and Mckeith, F.K. 1996. Prosess and Characteristics for a Surimi-like Material Made from Beef or Pork. J. Food Sci. 61:422.
Paterson, B. C., Parrish, F. C., Jr., and Stromer, M. H. 1988. Effects of salt and pyrophosphate on the physical and chemical properties of beef muscle. Jl Food Sci. 53:1258-1265.
Pearson, A. M. and J. I. Gray, 1983. Mechanism responsible for warmedover flavor in cooked meat. The Maillard reaction in foods and nutrition, G. R. Waller and M. S. Feather, ed. ACS symposium series.215:287-300.
Portter, J. B.1974. The content of troponin, tropomyosin, Actin and myosin in rabbit skeletal muscle myofibrils. Arch. Biochem. Biophys. 162:436~441.
Powers, J. M. and M. G. Mast. 1980. Quality differences in simulated kosher and conventionally-processed chicken. J. Food Sci. 45:760.
Quinn, J. R.,D. P. Raymind and V. R. Harwalkar. 1980. Differential scanning acalorimetry of meat proteins as affected by processing treatment.J.Food Sci. 45(5)1146~1149.
Renerre, M. 1990 Review : Factors involved in the descoloration of beef meat. International journal of food science and international journal of food science and technology. 25(6):613.
Rhee, K. S., Smith, G. C., and Terrell, R. N. 1983. Effect of reduction and replacement of sodium chloride on rancidity development in raw and cooked groind pork. J. Food Protect. 46:578.
Rhee, K. S., CHO, S. H., KIM, J. O., and KIM, M. N. 1998. Lipid Classes, Fatty Acids, Flavor and Storage Stability of Washed Sheep Meat. J. Food Sci. 63:168
Rosset, R. 1982. Chilling, freezing and thawing. In meat microbiology. P265-318. Applied Science Pub. Lt. U. K.
Roussel, H. and Cheftel, J. C. 1988. Characteristics of surimi and kamaboko from sardines. International Journal of Food Science and Technology. 23:607-623.
Roussel, H. and Cheftel, J. C. 1990. Mechanisms of gelation of sardine proteins : influecne of thermal processing and of various additives on the texture and protein solubility of kamaboko gels. International Journal of Food Science and Technology. 25:260-280.
Samejima, K., B. Egelandsdal and K. Fretheim. 1985. Teat gelation properties of beef myofibrillar proteins. J. Food Sci. 50 ( 6 ) : 1540-543,1555.
Seeliger, H. P. R. and Welshimer, H. J. 1974. Genus Listeria. In Bergey''s Manual of Determinative Bacteriology, ?th ed., ed. R. E. Buchanan and N.E. Gibbons, p.593. Williams and Wikins, Baltimore.
Shaidi,F., Synowiecki,J. and Onodenalore, A.C. 1992. Effect of aqueous washing on colour and nutrient quality of mechanically deboned chicken meat. Meat Sci. 32:289
Shelef, L. and Yang, Q. 1991. Growth supression of Listeria monocytogenes by lactate in broth, chicken and beef. J. Food Prot. 54:283
Smith, D. M. 1988 Meat proteins: functional properties in comminuted meat products. Food Technol. 42(4):116~121.
Smith, J. scott. And alfawaz, Mohammed. 1995. Antioxidative Activity of Maillard Reaction Products in Cooked Ground Beef, Sensory and TBA Values. J. Food Sci. 60:234.
Subramanian Srinibassan. Youling L. Xiong, and Eric A. Decker. 1996.Imhibition of Protein and Lipid oxidation in beef Heart Surimi-like Material by Antioxidants and Combinations of pH, NaCl, and Buffer Type in the Washing Media. J. Agric. Food Chem. 44:119-125.
Swift, C. E. and Sulzbacher,W.L.1963. Comminuted meat Emulsions : factors affecting meat proteins as emulsion stabilizers. Food Technol. 17:224
Szczesnio, A. S., 1963 Classification of textural characteristics. J. Food Sci. 28:385
Trout, Graham R. 1989.Variation in Myoglobin denaturation and Color of cooked Beeg, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature. J. Food Sci. 54:536.
Tsai, T. C. and Pckerman, H. W. 1981. Water binding measurement of meat. J. Food Sci. 46:697-707.
Unda, J., R. Molins, and H. Walker. 1991. Clostridium sporogenes and Listeria.Mono-cytogenes: Survival and inhibition in microwave-ready beef roasts containing selected antimicrobials. J. Food Sci. 56:198.
Wang, Baowu and Xiong, Youling. 1998. Functional Stabiluty of Antioxidant-washed, Cryiorotectant-treated Beef Heart Surimi During Frozen Storage.J. Food Sci. 63:293.
Wang, C. H., Abouzied, M. M,. Pestka, J. J. and Smith, D. M. 1992. Antibody development and enzyme-linked immunosorbent assay for the protein maker lactate dehydrogenase to determine safe cooking end-point temperatures of turkey rolls. J. Agric. Food chem. 40:1671-1676.
Watts, B. M. and B. T. Lehmann. 1952. The effect of ascorbic acid on the oxidation of hemoglobin and the formation of nitric oxide hemoglobin. Food Res. 17:100.
Webb, N. B., Invy, F. J., Craig, H. B., Jones, V. A. and Monroe, R. H. 1970. The measurement of emulsifying capacity by electrical resistance. J. Food Sci. 35:501.
Weber, Kaus and Osborn, Mary. 1969. The Reliability of Moleculat Weight Determinations by Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis.The Journal of Biological Chemistry. 244:4406-4412.
Wheeler, T. L., S. C. Seideman, G. W. Davis, and T. L. Rolan. 1990. Effect of chloride salts and antioxidants on sensory and storage traits of restructured beef steaks. J. Food Sci. 55:1274-1277.
Wimmer, Martin P.,Sebranek, Joseph G., and Mckeith, Floyd K. 1993. Washed Mechanically Separated Pork as a Surimi-like Meat-product Ingredient. J. Food Sci. 58:254.
Wit, J. de and Rombuts, F. 1990. Antimicrobial activity of sodium lactate. J. Food Microbiol. 7:50.
Wu, M. C., T. Akagane. T. C. Lanier and D. D. Hamann. 1985. Thermal transitions of actomyosin and suimi prepared from atlantic croaker as studied by differential scanning calorimetry. J. Food Sci. 50(1):10~13.
Yang,T.S. and Froning,G.W. 1991. Effects of pH and mixing time on protein solubility during the washing of mechanically deboned chicken meat. J. of Muscle Food 3:15.
NZiegler, G. R. and J.C. Acton.1984. Mechanisms of gel formation by proteins of muscle tissue. Food Technol. 38(5):77~82.
Ziegler, M. W. , T. W. Kwon, and B. M. Watts. 1964. Oxidative changes in cured and uncured frozen cooked pork. Agr. Food Chem. 12: 105-109.