Full Length Research Paper
References
Adeleke RO, Odedeji JO (2010). Functional Properties of Wheat and Sweet Potato Flour Blends. Pak. J. Nutr. 9(6):535-538. |
|
Ahn H, Hsieh F, Clarke AD, Huff HE (1999). Extrusion for producing low-fat pork and its use in sausage as affected by soy protein isolate. J. Food Sci. 6:267-271. |
|
Akesowan A (2002a). Reduced fat, added konjac gel pork sausage as affected by chopping times. J. Int. Soc. Southeast Asian Agric. Sci. 7:17-30. |
|
Akesowan A (2002b). Effect of salt and added water (ice) contents on the yield, physical and sensory properties of low-fat Moo Yo containing a konjac gel. Thai J. Agric. Sci. 35:63-73. |
|
Alvarez VB, Smith DM, Morgan RG, Booren AM (1990). Restructuring of mechanically deboned chicken and nonmeat binders in a twinscrew extruder. J. Food Sci. 55:942-946. |
|
Andrès S, Zaritzky N, Califano A (2006). The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages. J. Food Sci. Technol. 41:954-961. |
|
AOAC (1980). Official Methods of Analysis of the Association of Official Analytical Chemists (éd. 13th) Washington, DC. |
|
AOAC (2000). Official Methods of Analysis of AOAC (éd. 17th). (A. international, Éd.) Gaithersburg, USA. |
|
Arrese EL, Sorgentini DA, Wagner JR, 80 5 Anon MC (1991). Electrophoretic, solubility and functional properties of commercial soy protein isolates. J. Agric. Food. Chem. 39:1029-1032. |
|
Arun K, Das ASR, Anjaneyulu H, Pragati (2008). Effect of full-fat soy past and textured soy granules on quality and shelf life of goat meat nuggets in frozen storage. Meat. Sci. 80(3):607-614. |
|
Bhattacharyya D, Sinhamahapatra M, Biswas S (2007). Preparation of sausage from spent duck-an acceptability study. J. Food Sci. Technol. 42:24-29. |
|
Brewer MS (2012). Reducing the fat content in ground beef without sacrificing quality: a review. Meat Sci. 91:385-395. |
|
Campbell NF, Shih FF, Marshall WE (1992). Enzymic phosphorylation of soy protein isolate for improved functional properties. J. Agric. Food Chem. 40: 403-406. |
|
Chin KB, Keeton JT, Longnecker MT, Lamkey JW (1998). Low-fat bologna in a model system with varying types and levels of konjac blends. J. Food Sci. 63: 808-813. |
|
Chin KB, Keeton JT, Miller RK, Longnecker MT, Lamkey JW (2000). Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat bolognas. J. Food Sci. 65: 756-763. |
|
Chove BE, Grandison AS, Lewis MJ (2001). Emulsifying properties of soy protein isolate fractions obtained by isoelectric precipitation. J. Sci. Food Agr. 81: 759–763. |
|
Colmenero FJ, Barreto G, Mota N, Carballo J (1995). Influence of protein and fat content and cooking temperature on texture and sensory evaluation of bologna sausage. LWT – Food. Sci Technol. 28: 481-487. |
|
Cosgrove M, Flynn A, Kiely M (2005). Consumption of red meat, white meat and processed meat in Irish adult in relation to dietary. Brit. J. Nutr. 93:933-942. |
|
Deshpande SS, Sath SK, Cornforth D, Salunk OK. (1982). Effects of dehulling on functional properties of dry bean (Phaseolus vulgaris L.) flours. Cereal Chem. 59: 396-401. |
|
Edanane G, Bernard R (2014). University of Illinois .National Soybean Research Laboratory. Consulté le Juillet 2016, sur NSRL. 2014. Edanane and Garden soy. |
|
Egbert WR, Payne CT (2009). Plants proteins. As ingredients in meat products: Properties, functionality and applications. (R. Tarte, Éd.) New York: Springer Science Business Media, LLC. |
|
El Nasri NA, El Tinay AH (2007). Functional properties of fenugreek (Trigonella foenum-graecum) protein concentrate. Food Chem. 103:582-589. |
|
Esenwah CN, Ikenebomey MJ (2008). Processing effect on the nutritional and antinutritional content of African locust bean (Parkia Bliglobosa benth.) Bean. Pak. J. Nutr. 7(2): 214-217. |
|
Fisher EH, Stein EA (1961). DNS colorimetric Determination of Available Carbohydrates in foods. NS colorimetric Determination of Available Carbohydrates in foods. Biochem. Prep. 8:30-37. |
|
Ho KG, Wilson LA, Sebranek JG (1997). Dried soy tofu powder effects on frankfurters and pork sausages patties. J. Food Sci. 62:434-437. |
|
Hughes GJ, Ryan DJ, Mukherjea R, Schastee CS (2011). Protein Digestibility-Corrected Amino Acid Scores (PDCAAS) for Soy Protein Isolates and Concentrate: Criteria for Evaluation. J. Agric. Food Chem 59:12707-12712. |
|
James W, Lamkey (1998). Non-Meat Ingredients for Meat Processing. Reciprocal Meat Conference Proceedings. 51: 48-52. |
|
Jitngarmkusol S, Hongsuwankul J, Tananuwong K (2008). Chemical compositions, functional properties, and microstructure of defatted macadamia flours. Food Chem. 110: 23-30. |
|
Kalil AH (2000). Quality characteristics of low-fat beef patties formulated with modified starch and water. Food Chem. 68(1): 61-68. |
|
Kaptso KG (2008). Potentiel technologique des farines de niébé (vigna unguiculata) et de voandzou (Vigna subterranea) pour la préparation du koki (gâteau de pate cuite à la vapeur). Thèse de Doctorat, Ngaoundéré (Université de Ngaoundéré, Cameroun). 200p. |
|
Kinsella J (1982). Relationships between structure and functional properties of food proteins. Food proteins. (F. P. J.J., Éd.) England: Applied science publishers LTD. |
|
Lawal OS, Adebowale KO (2005). Physicochemical characteristics and thermal properties of chemically modified jack bean (Canavalia ensiformis) starch. Carbohydr. Polym. 60(3):331-341. |
|
Lin M, Humbert E, Sosulski F (1974). Certain functional properties of sunflower meal products. J. Food Sci. 39:368-370. |
|
Manish K, Sharma BD, Kumar RR (2007). Evaluation of sodium alignate as fat replacer on processing and shelf-life of low-fat. Asian-Aust. J. Anim. Sci. 20(4):588-597. |
|
Mugendi JB, Njagi EN, Kuria EN, Mwasaru MA, Mureithi JG, Apostolides Z (2010). Effects of processing technique on the nutritional composition and antinutrient content of Mucuna bean (Mucuna pruriens L.). Afr. J. Food Sci. 4(4):156-166. |
|
Mwasaru MA, Muhammad K, Bakar J, Che Man YB (1999). Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeon pea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. Physicochemical properties. Food Chem. 67:435-443 . |
|
Naczk M, Diosady LL, Rubin LJ (1985). Functional properties of canola meals produced by a two phase's solvent extraction system. J. Food Sci. 50:1685-1692. |
|
Ngatchic TJ, Metsagang, Njintang YN, Oben JE, Mbofung CM (2013). Protein quality and antigrowth effect of protein isolate of Mucuna (Mucuna pruriens) and Canavalia (Canavalia ensiformis) seeds. SAJB 5(1):183-191. |
|
Ogunwolu SO, Henshaw FO, Mock HP, Santros A, Awonorin SO (2009). Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) Nut. Food Chem. 115:852-858. |
|
Osburn WN, Keeton JT (1994). Konjac flour gel as fat substitute in lowfat prerigor fresh pork sausage. J. Food Sci. 59:484-489. |
|
Pearson AM, Brooks RF (1978). The contribution of meat to the diet of man. Proc. Relip. Meat Conf. 31:64p. |
|
Phillips RD, Chinnan MS. Branch AL, Miller J, Mc Watter KH (1988). Effects of pre-treatment on functional and nutritional properties of cowpea meal. J. Food Sci. 3:805-809. |
|
Prinyawiwatkul W, Beuchat LR, McWatters KH, Phillips RD (1997). Functional properties of cowpea (Vigna unguiculata) flour as affected by soaking, boiling, and fungal fermentation. J. Agric. Food Chem. 45:480-486. |
|
Rangel A, Saraiva K, Schwengber P, Narciso MS, Domont GB, Ferreira ST, Pedrosa C (2004). Biological evaluations of a protein isolate from cowpea (Vigna unguiculata) seeds. Food Chem. 87:491-499. |
|
Ravindran V, Ravindran G (1988). Nutritional and anti-nutritional characteristics of Mucuna (Mucuna utilis) beans seeds. J. Sci. Food Agric. 46:71-79. |
|
Rodriguez-Ambriz S, Martinez-Ayala A, Millan F, Davila-Ortiz G (2005). Composition and functional properties of Lupinus campestris protein isolates. Plant Foods Hum. Nutr. 60:99-107. |
|
Rosenthal GA, Berge MA, Bleiler JA (1989). Novel mechanism for detoxification of L canaline. Biochem Syst. Ecol. 17:203-206. |
|
Sathe S, Deshpande S, Salunkhe D (1982). Functional properties of winged bean (Psophocarpus tetragonolobus L. DC) proteins. J. Food Sci. 47:503-509. |
|
Sze-Tao K, Sathe S (2000). Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate. Food Chem. 69:153-160. |
|
Troutt E, Hunt MC, Johnson DE, Claus JR, Kastner DH (1992). Characteristics of low-fat ground beef containing texturemodifying ingredients. J. Food Sci. 57(57):19-24. |
|
Tsai TC, Ockerman HL (1981). Water-binding measurement of meat. J. Food Sci. 46:697-701, 707. |
|
Vaclavik V, Christian E (2003). Essentials Of Food Science (éd. 2nd). (K. Academic, Éd.) New York: Plenum Publishers. |
|
Wite VC, krause GF, Bailey ME (1970). A new extraction method for determining 2-thiobarbituric acid value of pork and beef during storage. J Food Sci. 35: 582-585. |
|
Zanardi E, Ghidini S, Battaglia A, Chizzoli R (2004). Lipolysis and lipid oxidation in fermented sausages depending on different processing conditionsand different antioxidants. Meat Sci. 66:415-423. |
|
Zhu KX, Sun XH, Chen ZC, Peng W, Qian HF, Zhou HM (2010). Comparison of functional properties and secondary structures of defatted wheat germ proteins separated by reverse micelles and alkaline extraction and isoelectric precipitation. Food Chem. 123:1163-1169. |
Copyright © 2025 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0