1[1]Barbut,S.and Mittal,G.S..Influence of K+ and Ca++ on the rheological and gelation properties of reduced fat pork sausages containing carrageenans.Lebensm.Wiss.u.Technol,1989,(22):124～132
2[2]Terrell,R.N.and Olson,D.G.Chloride salts and processed meats:properties,sources,mechanisms of action,labeling.Proc.Meat.Ind Res.Conf.,1981,67～94
3[3]Trius,A.and sebranek,J.G..Carrageenans and their use in meat products.Crit.Rev.Food Sci.Nutr.,1996,(36):69～85
4[4]Bater,B.,Descamps,O.and Maurer,A.F..Quality characteristics of cured turkey thigh meat with added hydrocolloids .Poul.Sci.,1993,(72):349～354
5[5]Defreitas.Z.,Sebranek,J.G.Olson,D.G.and Carr,J.M..Freeze/thaw stability of cooked pork sausages as affected by salt,phosphate,pH,and carrageenan.J.Food Sci.,1997,(62):551～554
6[6]Trout,G.R.and Smith,G.R..Water binding of meat products:effect of fat level,effective salt concentration and cooking temperature.J.Food Sci.,1986,(51):1061～1062
7[7]Trius,A.,et al..Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate.J.Food Sci.,1994b,(59):946～951
8[8]Trius,A.,et al..Low-fat bologna and beaker sausage:effects of carrageenans and chloride salts.J.Food Sci.,1994a,(59):941～945
9[9]Whiting,R.C.Influence of various salts and water soluble compounds on the water and fat exudation and gel strength of meat batters.J.Food Sci.,1987,(52):1130～1132,1158
