- پروانه، ویدا (1٣77). کنترل کیفی و آزمایشهای شیمیایی مواد غذایی، انتشارات دانشگاه تهران، صفحه: ٣۲۵.
- حسینی، نصرالله (1392). پایاننامه کارشناسی ارشد، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.
- رضوی شیرازی، حسن (1380). تکنولوژی فرآوردههای دریایی، علم فرآوری (2). انتشارات نقش مهر. صفحه: 922.
- شعبانپور، بهاره؛ پورعاشوری، پرستو؛ خواجه، مهدیس؛ زنگوییفر، لیلا و شهروزفر، شادی (1387). اثر فرآیند شستشو، قبل و بعد از چرخ کردن بر کیفیت فراورده حاصل گوشت ماهی کپور معمولی. مجله پژوهش و سازندگی در امور دام و آبزیان، شماره 81، صفحات: 66-72.
- شعبانپور، بهاره؛ شعبانی، علی؛ معینی، سهراب؛ حامدی، منوچهر و پورکبیره، ملیحه (1385). اثر شرایط مختلف شستشو بر ترکیب شیمیایی وخواص تولید ژل سوریمی کیلکای آنچوی (Clupeonellaengrauliformis). مجله پژوهش و سازندگی در امور دام و آبزیان، شماره 72، صفحات: 84-92.
- شویک لو، غلامرضا (1378). راهنمای تولید خمیر و فرآوردههای خمیری ماهی. انتشارات نقش مهر، صفحه: 82.
- Alvarez, C. and Tejada, M. (1997). Influence of texture of suwari gels on kamabok gels made from sardine (Sardinapilchardus) surimi, Journal of the Science of Food and Agriculture, 75: 472-480.
- Alvarez, C., Couso, I. and Tejada, M. (1999). Thermal gel degradation (Modori) in sardine surimi gels, Journal of Food Science, 64: 633-637.
- Amiza, M.A. and Kang, W.C. (2013). Effect of chitosan on gelling properties, lipid oxidation, and microbial load of surimi gel made from African catfish (Clariasgariepinus), Journal of International Food Research, 20: 1585-1594.
- An, H., Peters, M.Y. and Seymour, T.A. (1996). Roles of endogenous enzymes in suirmi gelation, Journal of Food Science and Technology, 7: 321–326.
- Balune, K., Morioka, K. and Itoh, Y. (2010). Effect of KBrO3 on gel forming properties of Walleye Pollack surimi through setting with or without transglutaminase inhibitor, Journal of Biological Science, 13: 1-8.
- Benjakul, S., Visessangua, W., Tanaka, M., Ishizaki, S., Suthidham, R. and Sungpech, O. (2000). Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far), Journal of the Science of Food and Agriculture, 81: 102-108.
- Benjakul, S., Visessanguan, W. and Chantarasuwan, C. (2003). Effect of medium temperature setting on gelling characteristic of surimi from some tropical fishes, Journal of Food Chemistry, 82: 567–574.
- Damodaran, S. (1996). Amino acids, peptides and proteins. In: Fennema OR, editor. Food Chemistry. 2nd ed. New York: Marcel Dekker, pp. 321–429.
- Eymard, S., Baron, C.P. and Jacobsen, C. (2009).Oxidation of lipid and protein in horse mackerel (Trachurustrachurus) mince and washed minces during processing and storage, Journal of Food Chemistry, 114: 57-65.
- Hai-hua, C. and Chang-hua, X. (2010). Effects of washing media and thermal treatment on gel properties of painted Lizardfish surimi, Journal of Food science and Industry, 31: 11-18.
- Hashimoto, A., Nishimoto, S. and Katoh, N. (1986). Quality control of gel-forming ability in the manufacturing of the ‘‘Kamaboko’’-3. Effect of temperature and length of incubation period of salted fish paste on the gel strength of kamaboko, made from 3 different species of fish, Journal of Bull. Fac. Fish Hokkaido University, 37: 85-94.
- Hermansson, A.M. (1986). Water and fat-holding. In: Mitchell JR, Ledward DA, editors. Functional properties of food macromolecules. London: Elsevier Applied Science Publishers, pp. 273–314.
- Karayannakidis, P.D., Zotos, A., Petridis, D. and Taylor, K.D.A. (2007). The effect ofinitial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardinapilchardus) samples, Journal of FoodEngineering,78: 775-783.
- Kinsella, J.E. (1982). Relationship between structure and functional properties of food proteins. In: Fox PF, Condon JJ, editors. Food proteins. New York: Applied Science Publishers, pp. 51–103.
- Laemmli, U.K. (1970). Cleavage of structural proteins during the assembly of head of bacteriophage T4, Journal of Food Science, 227: 680–685.
- Lanier, T.C. (1992). Measurement of surimi composition and functional properties, Journal of Surimi Technology, 98: 123–166.
- Lowry, O.H., Rosebrough, N.J., Fan, A.L. and Randall, R.J. (1951).Protein measurement with Folin phenol reagent, Journal of Biological Chemistry, 193: 256–275.
- Mahawanich, T. (2008). Preparations and properties of surimi gels from Tilapia and Red Tilapia, Naresuan University Journal, 16(2): 105-111.
- Mohan, M., Ramachandran, D., Sankar, T. and Anandan, R. (2008). Physicochemical characterization of muscle proteins from different region of mackerel, Journal of Food Chemistry, 106: 451-457.
- Morales, O., Demian I. and Ramirez, J. (2001). Surimi of fish species from the Gulf of Mexico: evaluation of the setting phenomenon, Journal of Food Chemistry, 75: 43-48.
- Niwa, E. and Lanier, C. (1992). Chemistry of surimi gelation, Journal of Surimi Technology, 78: 389–428.
- Nopianti, R., Huda, N., Fazilah, A. and Ismail, N. (2012). Effect of different types of low sweetness sugar on physicochemical properties of threadfin bream surimi (Nemipterusspp.) during frozen storage, Journal of International Food Research, 19: 1011-1012.
- Ohkuma, C., Kawai, K., Viriyarattanasak, C., Mahawanich, T., Tantratian, S. and Takai, R. (2008). Glass transition properties of frozen and freeze-dried surimi products: Affect of sugar and moisture on the glass transition temperature, Journal of Food Research, 22: 255-262.
- Pinapinat, W., Chaijan, M. and Benjakul, S. (2010). Gel properties of croaker–mackerel surimi blend, Journal of Food Chemistry, 122: 1122-1128.
- Rawdkuen, S. and Benjakul, S. (2008). Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish, Journal of Food Chemistry, 106: 1077–1084.
- Schmidt, R.H. (1981). Gelation and coagulation. In: Cherry JP, editor. Protein functionality in foods.Washington, D.C.: American Chemical Society, ACS Symposium Series 147, pp. 131–47.
- Shie, J.S. and Park, J.W. (1999). Physical characteristics of surimi seafood as affected by thermal processing conditions, Journal of Food Science, 64: 287-290.
- Tina, N., Nurul, H. and Ruzita, A. (2010). Review Article Surimi-like material: challenges and prospects, Journal of International Food Research, 17: 509-517.
- Umemoto, S. (1966).A modified methods for estimation of fish muscle protein by Biuret method. Bulletin of the Japanese Society of Scientific Fisheries, 32: 427–435.
- WU, M.C., Lanier, T.C. and Hamann, D.D. (1991). Rigidity and viscosity changes of croaker actomyosin during thermal gelation, Journal of Food Science, 50:14–19.
- Zhang, M., Mittal, G.S. and Barbut, S. (1995). Effects of test conditions on the water holding capacity of meat by a centrifugal method, Journal of LWT–Food Science and Technology, 28(1): 50-55.
- · Arfat, Y.A. and Benjakul, S. (2012). Gelling characteristics of surimi from yellow stripe trevally (Selaroidesleptolepis), Journal of International Aquatic Research, 45: 12-25
- · Bertak, J.A. and Karahadian, C. (1995). Surimi-Based Imitation Crab Characteristics Affected by Heating Method and End Point Temperature. Journal of Food Science, 60: 292-296.
- · Joseph, D., Lanier, T.C. and Hamann, D.D. (1994). Temperature and pH affect transglutaminasecatalyzed “setting” of crude fish actomyosin, Journal of Food Science, 59: 1018-1023.
- · Julavittayanukul, O., Benjakul, S. and Vissanguan, W. (2006). Effect of phosphate compounds on gel-forming ability of surimi from bigeye snapper (Priacanthustayenus), Journal of Food Hydrocolloids, 20: 1153-1163.
- · Skonberg, D.I. and Baxter, S.R. (2008). Gelation properties of previously cooked minced meat from Jonah crab (Cancer borealis) as affected by washing treatment and salt concentration, Journal of Food Chemistry, 109: 332-339.
- · Stone, A.P. and Stanley, D.W. (1992). Mechanisms of fish muscle gelation, Journal of Food Research, 25: 381-388.
|