3Hideaki Y,Misuzu M,Keiko H,et al.Studies on components of off-flavor in the muscle of America jumbo squid[J].Nippon Suisan Gakkaishi,1995,61(4):612～618
6Rocio M Uresti,Gonzalo Velazquez,Manuel Va zquez.Effects of combining microbial transglutarninase and high pressure processing treatments on the mechanical properties of heat-induced gels prepared from arrowtooth flounder(Atheresthes stomias)[J].Food Chemistry,2006,94:202～209
8Casas C,Martinez O,Guillen M D.Textural properties of raw Atlantic salmon (Salmo salar) at three points along the fillet,determined by different methods[J].Food Control,2006,17:511～515
3Yang,A.,Keeton,J.T. ,Beilken,S.L.&Trout,G.R.2001.Evaluation of some binders and fat substitutes in lowfat frankfurters. J.Food Sci.66(7):1039-1046.
4Su,Y.K,Bowers,J.A.&Zayas,J.F.2000.Physical character istics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with nutmeats proteins. J.Food Sci.65(1):123-128.
5Crehan,C.M.,Hughes,E.,Troy,D.J.&Buckley,D.J.2000. Effects of fat level and malt dextrin on the functional properties of frankfurters formulated with 5,12,30%fat. Meat Science 55:463-469.
6Letelier,V.,Kasmer, C.L.,Kenney,P.B.,Kropf, D. H. ,Hunt, M.C.& Garcia Zepeda,C.M.1995. Flaked sinew addi tion to low-fat cooked salami. J.Food Sci.60(2):245- 249.
7Claus,J.R.&Hunt,M.C.1991.Low-fat,high sdded-wa ter bologna formulated with texture-modifying Oingredients. J.Food Sci.56(3):643-652.
8Messens W, Van Camp J, Huyghebaert A. The use of high pressure to modify the functionality of food proteins [ J ] .Trends in Food Science Technology, 1997,8 : 107- 112.
9Chef tel J C, Culioli J. Effect of high pressure on meat: a review[J]. Meat Science, 1997,46:211-236.
10Benjakul S,Visessanguan W, Srivilai C. Porcine plasma protein as proteinase inhibitor in bigeye snapper muscle and surimi[J]. Jouranl of the Science of Food and Agriculture,2001,81:1 039-1 046.
