2. Westphalen AD, Briggs JL, Lonergan SM. Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation. Meat Sci 2005; 70:293–9.
3. Fernández-Ginés JM, Fernández-López J, Sayas-Barberá E, Pérez-Alvarez J. Meat products as functional foods: a review. J Food Sci 2005; 70:R37–43.
4. Jridi M, Abdelhedi O, Souissi N, et al. Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition. Food Biosci 2015; 12:67–72.
5. Ayadi MA, Kechaou A, Makni I, Attia H. Influence of carrageenan addition on turkey meat sausages properties. J Food Eng 2009; 93:278–83.
6. Ruiz-Capillas C, Triki M, Herrero AM, Rodriguez-Salas L, Jiménez-Colmenero F. Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics. Meat Sci 2012; 92:144–50.
7. Lin KW, Huang HY. Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters. Meat Sci 2003; 65:749–55.
8. Chin KB, Go MY, Xiong YL. Effect of soy protein substitution for sodium caseinate on the transglutaminate-induced cold and thermal gelation of myofibrillar protein. Food Res Int 2009; 42:941–8.
9. Chin KB. Functional properties of heat-induced gels prepared with salt soluble proteins, non-meat proteins and hydrocolloids in a model system. Food Sci Biotechnol 2000; 9:368–71.
10. Yoon S, Kim MK, Lee IY, Yun M, Nam JE. Production and structural features of a water-soluble polysaccharide from a mutant strain of
Agrobacterium sp. J Ind Eng Chem 2008; 14:759–64.
11. Mclntosh M, Stone BA, Stanisich VA. Curdlan and other bacterial (1→3)-β-D-glucans. Appl Microbiol Biotechnol 2005; 48:163–73.
12. Nakao Y. Curdlan: properties and application to foods. Nippon Shokuhin Kogyo Gakkaishi 1991; 38:736–42.
13. Hsu SY, Chung HY. Interactions of konjac, agar, curdlan gum, κ-carrageenan and reheating treatment in emulsified meatballs. J Food Eng 2000; 44:199–204.
14. Funami T, Yada H, Nakao Y. Curdlan properties for application in fat mimetics for meat products. J Food Sci 1998; 63:283–7.
15. Funami T, Yotsuzuka F, Yada H, Nakao Y. Thermoirreversible characteristics of curdlan gels in a model reduced fat pork sausage. J Food Sci 1998; 63:575–9.
16. Funami T, Nakao Y. Effects of curdlan on the rheological properties and gelling processes of meat gels under a model system using minced pork. 1. Application of curdlan to meat products. J Jpn Soc Food Sci 1996; 43:21–8.
17. Xiong YL. A comparison of the rheological characteristics of different fractions of chicken myofibrillar proteins. J Food Biochem 1993; 16:217–27.
18. Lee CH, Chin KB. Development of low-fat sausages using basil seed gum (
Ocimum bacilicum L.) and gelatin as a fat replacer. Int J Food Sci Technol 2017; 52:733–40.
19. AOAC Official methods of analysis of AOAC International. 17th edGaithersburg, MD, USA: AOAC International; 2000.
20. Jauregui CA, Regenstein JM, Baker RC. A simple centrifugal method for measuring expressible moisture, a water-binding property of muscle foods. J Food Sci 1981; 46:12711273
21. Bourne MC. Texture profile analysis. Food Technol 1978; 32:62–6. 72
22. Fulton WS, Atkins EDT. The gelling mechanism and relationship to molecular structure of microbial polysaccharide curdlan. French AD, Gardner KCH, editorsFiber diffraction methods. Washington, USA: American Chemical Society; 1980. p. 385–410.
23. Funami T, Yada H, Nakao Y. Thermal and rheological properties of curdlan gel in minced pork gel. Food Hydrocoll 1998; 12:55–64.
24. Nishinari K, Zhang H. Curdlan. Phillips GO, Williams PA, editorsHandbook of hydrocolloids. New York, USA: Woodhead Publishing Limited; 2000. p. 269–86.
25. Wu C, Yuan C, Chen S, et al. The effects of curdlan on the rheological properties of restructured ribbonfish (
Trichiurus spp.) meat gel. Food Chem 2015; 179:222–31.
26. Chin KB, Go MY, Xiong YL. Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation. Meat Sci 2009; 81:565–72.
27. Lo YM, Robbins KL, Argin-Soysal S, Sadar LN. Viscoelastic effects on the diffusion properties of curdlan gels. J Food Sci 2003; 68:2057–65.
28. Lee CM, Wu MM, Okada M. Ingredient and formulation technology for surimi-based products. Lanier TC, Lee CM, editorsSurimi technology. New York, USA: Marcel Dekker; 1992. p. 273–302.
29. Kanzawa Y, Harada T, Koreeda A, Harada A. Curdlan gel formed by neutralizing its alkaline solution. Agric Biol Chem 1987; 51:1839–43.
30. Harada T, Kanzawa Y, Kanenaga K, Koreeda A, Harada A. Electron microscopic studies on the ultrastructure of curdlan and other polysaccharides in gels used in foods. Food Struct 1991; 10:Article 1
31. Montero P, Hurtado JL, Pérez-Mateos M. Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids. Food Hydrocoll 2000; 14:455–61.
32. Calliari CM, de Souza EL, Goméz RJHC, Honório VG, Magnani M. Characterisation and microstructure of reduced-fat chicken patties made with a novel polymer from Agrobacterium radiobacter k84. Food Chem 2015; 173:1150–7.
33. Calliari CM, Magnani M, Gómez RJHC. Production, characterization, and technological properties of a biopolymer produced by Agrobacterium radiobacter k84. Semin Ciênc Agrár 2011; 32:633–44.
34. Cardoso CML, Mendes R, Nunes ML. Instrumental texture and sensory characteristics of cod frankfurter sausages. Int J Food Prop 2009; 12:625–43.
35. Uresti RM, López-Arias N, González-Cabriales JJ, Ramırez JA, Vázquez M. Use of amidated low methoxyl pectin to produce fish restructured products. Food Hydrocoll 2003; 17:171–6.
36. Hsu SY, Chung HY. Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs. J Food Eng 2001; 47:115–21.
37. Kimura H, Moritaka S, Misaki M. Polysaccharide 13140: A new thermos-gelable polysaccharide. J Food Sci 1973; 38:668–70.
38. Funami T, Funami M, Yada H, Nakao Y. Rheological and thermal studies on gelling characteristics of curdlan. Food Hydrocoll 1999; 13:317–24.
39. Chen C, Wang R, Sun G, et al. Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan. Innov Food Sci Emerg Technol 2010; 11:538–42.