Hugas M, Garriga M, Monfort J M. New mild technologies in meat processing: high pressure as a model technology [J].Meat Science, 2002, 62 (3): 359- 371
[2]
Hite B H, Giddings N., Weakly C. The effect of pressure on certain microorganisms encountered in the preservation of fruits and vegetables [J].Bull. West Virginia Agricultural Experiment Station of Morgantown W.VA.1914, 146:1-67
[3]
Chung Y C, Gebrehiwot A, Farkas D F, Morrissey M T. Gelation of surimi by high hydrostatic pressure [J]. Journal of Food Science, 1994, 59(3): 523- 524, 543
[4]
Gipsy T M, Gustavo V, B arbo sa-C-anov as. Color and textural parameters of pre ssurized and heat treated surimi gels as affected by potato starch and egg white [J]. Food Research International, 2004, 37(8): 767- 775
[5]
Iwasaki T, Noshiroya K, Saitoh N, Okano K, Yamamoto K. Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty[J]. Food Chemistry, 2006, 95(3): 474-483
[6]
Lesiow T, Xiong Y L. Chicken muscle homogenate gelation properties: effect of pH and muscle fiber type [J]. Meat Science, 2003 (64):399-403
Chen C, Borjigin G, Jiang S. Effects of high pressure on pH, water-binding capacity and textural properties of pork muscle gels containing various levels of sodium alginate[J]. Asian-Australasian Journal of Animal Sciences, 2006, 19(11):1658-1664
[11]
Colmenero F J, Cofrades S, Carballo J, Fernandez P, Martin FF. Heating of chicken and pork meat batters under pressure conditions: protein interactions [J]. Journal of Agricultural and Food Chemistry, 1998, 46:4706-4711
Jung S, Ghoul M, Lamballerie-Anton M. Influence of high pressure on the color and microbial quality of beef meat [J]. Lebensmittel-Wissensehaft and-Technologic, 2003, 36(6):625-631
[16]
Liu G, Xiong Y L. Gelation of Chicken muscle myofibrillar proteins treated with protease inhibitors and phosphates [J]. Journal of Agricultural and Food Chemistry, 1997, 45(9): 3437-3442
[17]
Ma H J, Ledward D A. High pressure/thermal treatment effects on the texture of beef muscle [J]. Meat Science, 2004, 68:347-355
[18]
Monograph G M E. Gelatin monograph version 4- Standard methods for the testing of edible gelatin [S]. Toronto: Gelatin Manufactures of Europe, 2005
