Ahn, G. J. (2005) Quality characteristics of the chol-pyon added tapioca powder. Korean J. Culinary Research 11, 179- 189.
AOAC (2000) Official methods of analysis. Association of Official Analysis Chemists (17th ed). Maryland, USA.
Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66, 72.
Chin, K. B. (2002) Manufacture and evaluation of low-fat meat products (a review). Korean J. Food Sci. Ani. Resour. 22, 363-372.
Chin, K. B., Go, M. Y., and Xiong, Y. L. (2009) Konjac flour improved textural and water retention properties of transglutaminase- mediated, heat-induced porcine myofibrilalr protein gel: Effect of salt level and trasnglutaminase incubation. Meat Sci. 81, 565-572.
Copeland, L., Blazke, J., Salman, H., and Tang, M. C. (2008) Form and functionality of starch. Food Hydrocolloids 23, 1527-1534.
Gornall, A. G., Bardawill, C. J., and David, M. M. (1949) determination of serum proteins by means of the biuret reaction. J. Biol. Chem. 177, 751-766.
Jauregui, C. A., Regenstein, J. M., and Baker, R. C. (1981) A simple centrifugal method for measuring expressible moisture, a water-binding property of muscle foods. J. Food Sci. 46, 1271-1273.
Kang, G. H., Han, C. Y., Joo, S. T., Kim, B. C., and Park, G. B. (2006) Effect of addition levels of sodium chloride on gel properties of surimi-like pork. Korean J. Food Sci. Ani. Resour. 26, 20-27.
Kim, C. J. and Han, E. S. (1991) Effect of NaCl, phosphate and pH on the functional properties of a mixed system of pork myofibrillar and plasma proteins. Korean J. Food Sci. Technol. 23, 428-432.
Kim, C. J. and Kim, C. B. (1990) Studies on rheological properties and heat stability of pork muscle homogenate: I. Effect of added water, NaCl and protein concentration on the rheological properties and heat stability of pork muscle homogenate. Korean J. Anim. Sci. 32, 43-48.
Kim, I. S., Joo, D. S., Kim, D. S., and Kim, J. D. (2007) Food and Health, Shin Kwang Mun Hwa Sa. pp. 144-145.
Li, Y., Shoemaker, C. F., Ma, J., Kim, J. M., and Zhong, F. (2008) Structure-viscosity relationships for starches from different rice varieties during heating. Food Chem. 106, 1105-1112.
Lyons, P. H., Kerry, J. H., Morrissey, P. A., and Buckley, D. J. (1999) The influence of added whey protein-carrageenan gels and tapioca starch on the textural properties of low fat pork sausages. Meat Sci. 51, 43-52.
Mishra, S. and Rai, T. (2006) Morphology and functional properties of corn, potato and tapioca starches. Food Hydrocolloids 20, 557-566.
Park, H. K., Oh, H. R., Ha, J. W., Kang, J. O., Lee, K. T., and Chin, K. B. (2003) The science and technology of meat and meat products. Sun Jin Mun Hwa Sa. pp. 103-104.
Rameirez-Suarez, J. C., Addo, K., and Xiong, Y. L. (2005) Gelation of mixed myofibrillar/wheat gluten proteins treated with microbial transglutaminase. Food Res. Int. 38, 1143- 1149.
Song, J. C. and Park, H. J. (2000). Food Rheology, Ulsan University Press Center, pp. 151, 166, 202.
SPSS (2008). SPSS 17.0 for windows. SPSS Inc. USA.
Thorarinsdottir, K. A., Arason, S., Geirsdottir, M., Bogason, S. G., and Kristbergsson, K. (2002) Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry. Food Chem. 77, 377-385.
Xiong, Y. L. (1993) A comparison of the rheological characteristics of different fractions of chicken myofibrillar proteins. J. Food Biochem. 16, 217-227.
Xiong, Y. L. and Kenney, P. B. (1999) Functionality of proteins in meat products. Proceed. Recipr. Meat Conf. 52, 67- 69.
Yang, H. and Park, J. W. (1998) Effects of starch properties and thermal-processing conditions on surimi-starch gels. Lebensm.-Wiss. u.-Technol. 31, 344-353.