Ahmad, S., Rizawi, J. A., and Srivastava, P. K. (2010) Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage. J. Food Sci. Tech. Mys. 47, 290-294.
AOAC (1995) Official methods of analysis of AOAC (16th ed.). Washington DC: Association of Official Analytical Chemists.
Bloukas, I. and Honikel, K. O. (1992) The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters. Meat Sci. 32, 31-43.
Bloukas, J. G., Paneras, E. D., and Paradima, S. (1996) Effect of carrageenan on processing and quality characteristics of low-fat frankfurters. J. Muscle Food 8, 63-83.
Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66.
Carballo, J., Frenández, P., Barreto, G., Solas, M. T., and Jiménez-Colmenero, F. (1996) Characteristics of high- and low-fat bologna sausages as affected by final internal cooking temperature and chilling storage. J. Sci. Food Agr. 72, 40-48.
Chin, K. B., Keeton, J. T., Miller, R. K., Longnecker, M. T., and Lamkey, J. W. (2000) Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat bologna. J. Food Sci. 65, 756-763.
Chobanian, A. V. and Hill, M. (2000) National heart, lung, and blood institute workshop on sodium and blood pressure: A critical review of current scientific evidence. Hypertension 35, 858-863.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2011) Effects of rice bran on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Sci. 88, 59-66.
Choi, Y. S., Lee, M. A., Jeong, J. Y., Choi, J. H., Han, D. J., Kim, H. Y., Lee, E. S., and Kim, C. J. (2007) Effects of wheat fiber on the quality of meat batter. Korean J. Food Sci. An. 27, 22-28.
Cofrades, S., López-López, I., Solas, M. T., Bravo, L., and Jiménez-Colmenero, F. (2008) Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Sci. 79, 767-776.
Defreitas, Z., Sebranek, J. S., Olson, D. G., and Carr, J. M. (1997) Carrageenan effects on salt-soluble meat protein in model systems. J. Food Sci. 62, 539-543.
Desmond, E. (2006) Reducing salt: A challenge for the meat industry. Meat Sci. 74, 188-196.
Farouk, M. M., Wieliczko, K., Lim, R., Turnwald, S., and Macdonald, G. A. (2002) Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins. Meat Sci. 61, 85-90.
Fernández-López, J., Sayas-Barberá, E., Pérez-Alvarez, J. A., and Aranda-Catalá, V. (2004) Effects of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat. Color Res. Appl. 29, 67-74.
García-García, E. and Totosaus, A. (2008) Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and -carrageenan by a mixture design approach. Meat Sci. 78, 406-413.
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.
Grau, W. R. and Hamm, R. (1953) Muscle as food. In: Bechtel, P. J. (Ed.), Food Science and Technology. A Series of Monographs, 1985. Academic Press, New York.
Han, S. (2004) Antioxidant effect of fermented salicornia herbacea L. liquid with EM (Effective Microorganism) on pork. Korean J. Food Sci. An. 24, 298-302.
Hsu, S. Y. and Sun, L. Y. (2006) Comparisons on 10 non-meat protein fat substitutes for low-fat kung-wans. J. Food Eng. 74, 47-53.
Hughes, E., Cofrades, S., and Troy, D. J. (1997) Effects of fat level, oat fiber and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 45, 273-281.
Jiménez-Colmenero, F., Ayo, M. J., and Carballo, J. (2005) Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacer. Meat Sci. 69, 781-788.
Jiménez-Colmenero, F., Barreto, G., Fernández, P., and Carballo, J. (1996) Frozen storage of bologna sausage as a function of fat content and levels of added starch and egg white. Meat Sci. 42, 325-332.
Jiménez-Colmenero, F., Cofrades, S., López-López, I., Ruiz-Capillas, C., Pintado, T., and Solas, M. T. (2010) Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed. Meat Sci. 84, 356-363.
Joo, S. T., Kauffman, R. G., Kim, B. C., and Park, G. B. (1999) The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci. 52, 291-297.
Kassem, M. A. G. and Emara, M. M. T. (2010) Quality and acceptability of value-added beef burger. World J. Dairy Food Sci. 5, 14-20.
Kezban, C. and Kolsarici, N. (2003) The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. Meat Sci. 64, 199-206.
Kilic, B. (2003) Effect of microbial transglutaminase and sodium caseinate on quality of chicken döner kebab. Meat Sci. 63, 417-421.
Kim, H. J. and Lee, J. H. (2009) Physicochemical properties of Salicornia herbacea powder as influenced by drying methods. Food Eng. Prog. 13, 105-109.
Kim, H. W., Hwang, K. E., Song, D. H., Lee, S. Y., Choi, M. S., Lim, Y. B., Choi, J. H., Choi, Y. S., Kim, H. Y., and Kim, C. J. (2013) Effects of dietary fiber extracts from brewer’s spent grain on quality characteristic of chicken patties cooked in convective over. Korean J. Food Sci. An. 33, 45-52.
Kim, H. W., Hwang, K. E., Song, D. H., Kim, Y. J., Lim, Y. B., Ham, Y. K., Yeo, E. J., Chang, S. J., Choi, Y. S., and Kim, C. J. (2014a) Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters. Meat Sci. 97, 513-517.
Kim, H. W., Hwang, K. E., Song, D. H., Kim, Y. J., Ham, Y. K., Yeo, I. J., Jeong, T. J., Choi, Y. S., and Kim, C. J. (2014b) Effects of red and green glasswort (Salicornia herbacea L.) on physicochemical and textural properties of reduced-salt cooked sausages. Korean J. Food Sci. An. 34, 378-386.
Kim, M. H., Shin, M. K., Hong, G. J., Kim, K. S., and Lee, K. A. (2010) Quality assessment of soybean curd supplemented with saltwort (Salicornia herbacea L.). Korean J. Food Cookery Sci. 26, 406-412.
Lim, D. G., Choi, K. S., Kim, J. J., and Nam, K. C. (2013) Effects of Salicornia herbacea powder on quality traits of sundried hanwoo beef jerky during storage. Korean J. Food Sci. An. 33, 205-213.
Matulis, R. J., Mckeith, F. K., Sutherland, J. W., and Brewer, M. S. (1995) Sensory characteristics of frankfurters as affected by salt, fat, soy protein, and carrageenan. J. Food Sci. 60, 48-54.
Moon, S. S., Kim, Y. T., Jin, S. K., and Kim, I. S. (2008) Effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the physic-chemical properties and sensory characteristics of sodium-reduced pork patties. Korean J. Food Sci. An. 28, 567-573.
Nishinari, K., Fang, Y., Guo, S., and Phillips, G. O. (2014) Soy protein: A review on composition, aggregation and emulsification. Food Hydrocolloid. 39, 301-318.
Pietrasik, Z. and Duda, Z. (2000) Effects of fat content and soy protein/carragenan mix on the quality characteristics of comminuted, scalded sausages. Meat Sci. 56, 181-188.
Schuh, V., Allard, K., Herrmann, K., Gibis, M., Kohlus, R., and Weiss, J. (2013) Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages. Meat Sci. 93, 240-247.
Shand, P. J. (2000) Textural, water holding, and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley. J. Food Sci. 65, 101-107.
Smith, D. M. (1988) Meat proteins: functional properties comminuted meat products. Food Technol. 42, 116-121.
Swift, C. E. and Sulzbacher, W. L. (1963) Comminuted meat emulsion: Factors affecting meat proteins as emulsion stabilizers. Food Technol. 17, 106.
Tobin, B. D., O'Sullivan, M. G., Hamill, R. M., and Kerry, J. P. (2012) Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters. Meat Sci. 92, 659-666.
Turgut, H., Varol, M., Uygun, M., and Er, R. (1981) Studies on determining of the emulsion capacity of beef, buffalo, lamb and goat meats between different oil and fats, Gebze, Turkey: TUBITAK Marmara Scientific and Industrial Research Ins. Press.
Turhan, S., Sagir, I., and Ustun, N. S. (2005) Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci. 71, 312-316.
Vural, H. and Javidipour, I. (2002) Replacement of beef fat in frankfurters by interesterified palm, cottonseed, and olive oils. Eur. Food Res. Technol. 214, 465-468.
Wang, S. F. and Smith, D. M. (1994) Poultry muscle proteins and heat-induced gelation. Poultry Sci. Rev. 5, 145-167.
Youssef, M. K., Barbut, S., and Smith, A. (2011) Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure. Int. J. Food Sci. Tech. 46, 1216-1224.
Zayas, J. F. (1985) Structural and water binding properties of meat emulsions prepared with emulsified and unemulsified fat. J. Food Sci. 50, 689-692.