Development of satiating and palatable high-protein meat products by using experimental design in food technology

References

• Wansink B, Cheney MM, Chan N. Exploring comfort food preferences across age and gender. 2003; 79739-47
   Google Scholar
• Hagen H.Sausages and beer. In Norwegian [Pølser og øl]. 2007. Tun forlag AS, Oslo.
   Google Scholar
• Labayen I, Díez N, Parra D, González A, Martínez JA. Total and endogenous lipid oxidation in obese women during a 10 weeks weight loss program based on a moderately high protein energy-restricted diet. 2004; 247-18
   Google Scholar
• Schoeller DA, Buchholz AC. Energetics of obesity and weight control: does diet composition matter?. 2005; 105S24-S28
   Google Scholar
• Palou A, Picó C. Overview on functional foods in Europe: strategies, efficacy and safety. 2006; 4153-74
   Google Scholar
• Luhovyy BL, Akhavan T, Anderson GH. Whey proteins in the regulation of food intake and satiety. 2007; 26704S-712S
   Google Scholar
• Thomas S, Chapman S. A review of ingredients, physiological mechanisms and measurements involved in the enhancement of satiation. Review No. 60. Chipping CampdenUK: Campden & Chorleywood Food Research Association Group;2008.
   Google Scholar
• Johnson J, Vickers Z. Factors influencing sensory-specific satiety. 1992; 1915-31
   Google Scholar
• Vanderwater K, Vickers Z. High-protein foods produce greater sensory-specific satiety. 1994; 59579-83
   Google Scholar
• Porrini M, Santangelo A, Crovetti R, Riso P, Testolin G, Blundell JE. Weight, protein, fat, and timing of preloads affect food intake. 1997; 62563-70
   Google Scholar
• Pietrasik Z. Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages. 1999; 5117-25
   Google Scholar
• Muguruma M, Tsuruoka K, Katayama K, Erwanto Y, Kawahara S, Yamaguchi Ket al.Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. 2003; 63191-7
   Google Scholar
• Pietrasik Z, Duda Z. Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages. 2000; 56181-8
   Google Scholar
• Bellisle F. Glutamate and the UMAMI taste: sensory, metabolic, nutritional and behavioral considerations. A review of the literature published in the last 10 years. 1999; 23423-38
   Google Scholar
• Yamaguchi S, Ninomiya K. Umami and food palatability. 2000: 921S–926S.
   Google Scholar
• Schiffman SS, Sattely-Miller EA, Zimmerman IA, Graham BG, Erickson RP. Taste perception of monosodium glutamate (MSG) in foods in young and elderly subjects. 1994; 56265-75
   Google Scholar
• Smeets AJ, Soenen S, Luscombe-Marsh ND, Ueland Ø, Westerterp-Plantenga MS. Energy expenditure, satiety, and plasma ghrelin, glucagon-like, and peptin tyrosine-tyrosine concentrations following a single high-protein lunch. 2008; 139698-702
   Google Scholar
• Luscombe-Marsh ND, Smeets AJPG, Westerterp-Plantenga MS. Taste sensitivity for monosodium glutamate and an increased liking of dietary protein. 2008; 99904-8
   Google Scholar
• Keeton JT. Low-fat meat products – technological problems with processing. 1994; 36261-76
   Google Scholar
• The Report of the Dietary Guidelines Advisory Committee on Dietary Guidelines for Americans, 2005. Available from: http://www.cnpp.usda.gov/DGAs2005Guidelines.htm [cited 9 November 2010]
   Google Scholar
• Kampuis MMJW, Westerterp MS, Saris WHM. Original communication fat-specific satiety in humans for fat high in linoeic acid vs fat high in oleic acid. 2001; 55499-508
   Google Scholar
• Kamphuis MMJW, Mela DJ, Westerp-Platenga MS. Diacylglycerols affect substrate oxidation and appetite in humans. 2003; 771133-9
   Google Scholar
• Alfenas RCG, Mattes RO. Effect of fat Sources on satiety. 2003; 11183-7
   Google Scholar
• Kayaardi S, Gõk V. Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). 2003; 66249-57
   Google Scholar
• Reddy S, Kilcast D, Thane C, Church N. Effect of high-energy and reduced energy breakfast comprising fat-substituted foods on appetite, satiety and subsequent nutrient intake. 1996; 530-6
   Google Scholar
• ISO (1993). Sensory analysis: methodology. General guidance for selection, training and monitoring of assessors, Part 1: selected assessors. InISO-Standard 8586-1. GenevaSwitzerland: The International Organization for Standardization.
   Google Scholar
• ISO (1988). Sensory analysis: general guidance for the design of test rooms. InISO-Standard 3972. GenevaSwitzerland: The International Organization for Standardization.
   Google Scholar
• Montgomery DC.Design and Analysis of Experiments6th edJohn Wiley & Sons: New York; 2004
   Google Scholar
• Hu FB. Protein, body weight and cardiovascular health. 2005; 82242S-247S
   Google Scholar
• Iyer SS, Boateng LA, Sales RL, Coelho SB, Lokko P, Monteiro JBRet al.Effects of peanut oil consumption on appetite and food choice. 2006; 30704-10
   Google Scholar
• Flint A, Helt B, Raben A, Toubro S, Astrup A. Effects of different dietary fat types on postprandial appetite and energy expenditure. 2003; 111449-55
   Google Scholar