Page 56 - Carnepress Marzo 2024
P. 56

Tecnología Cárnica



                                                  REFERENCIA



       AOAC,  1990.  Official  Methods  of  Analysis.  Association  of  Official  Analytical  Chemists.

       Arlington, Virginia.


       Barbut, S.; Mittal, G. 1996. Effects of three cellulose gums on the texture profile and sensory
       properties of low fat frankfurters. International Journal of Food Science and Technolology
       31, 241-247.


       Berry, B.W. 1998. Cooked color in high pH beef patties asrelated to fat content and cooking
       from the frozen or thawed state. Journal of Food Science 63 (5), 797-800.


       Carballo, J.; Barreto, G.; Solas, M. T.; Jiménez- Colmenero, F. 1996. Characteristics of high-
       and low-fat bologna sausages as affected by final internal cooking temperature and
       chilling storage. Journal of the Science of Food and Agriculture 72, 40-48.



       Carballo, J.; Barreto, G.; Jiménez-Colmenero, F. 1995. Starch and egg white influence on
       properties of bologna sausage as related to fat content. Journalof Food Science 60, 673-
       677.


       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.



       Claus, J. R.; Hunt, M. C. 1991. Low fat, high added water bologna formulated with texture
       modifying ingredients. Journal of Food Science 56, 643-647, 652.


       Giese, J. 1992. Developing low-fat meat products. Food Technology 46, 100-107.


       Hammer, G. F. 1992. Sustancias aditivas y aditivos. En: F. Wirth, (ed.), Tecnología de los
       embutidos escaldados. Zaragoza, España: Editorial Acribia. Pp. 83-106.


       Hand, L. W.; Hollingsworth, C. A.; Calkins, C. R.; Mandingo, R. W. 1987. Effects of preblending,
       ALTAGA  ©2002  Leyva-Mayorga  et  al.:  Empleo  de  surimi  liofilizado  en  emulsiones
       cárnicas...  reduced  fat  and  salt  levels  on  frankfurter  characteristics.  Journal  of  Food

       Science 52, 1149- 1151.


       Hensley, J. L.; Hand, L. W. 1995. Formulation and chopping temperature effects on beef
       frankfurters. Journal of Food Science 60, 55-57, 67.


       Hull,  D.  H.;  Rogers,  R.  W.;  Martin,  J.  M.  1992.  Effects  of  carbohydrate  substitution  and
       preblending on the properties of reduced fat-high mositure beef frankfurters. Jorunal of
       Muscle Foods 3, 323-340.



       Jiménez-Colmenero, F.; Barreto, G.; Mota, N.; Carballo, J. 1995a. Influence of protein and
       fat content and cooking temperature on texture and sensory evaluation of bologna sau-
       sage. Lebensmittel- Wissenschaft und –Technologie 28, 481-487.


       Jiménez-Colmenero, P. F.; Carballo, J.; Solas, M. T. 1995b. The effect of use of freeze
       thawed pork on the properties of bologna sausages with two fat levels. Food science and




                                                         56
   51   52   53   54   55   56   57   58