Ảnh hưởng của hạnh nhân đến các đặc tính công nghệ, dinh dưỡng, kết cấu và cảm giác của thịt viên dê

AOAC (1995) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington, DC Askin MA, Balta MF, Tekintas FE, Kazankaya A, Balta F (2007) Fatty acid composition affected by kernel weight in almond [Prunus dulcis (Mill.) DA Webb.] genetic resources. J Food Compos Anal 20(1):7–12 Barbera G, Mantia TL, Palma LD, Monastra F, Schirra M (1994) Response of Ferragnes and Tuono almond cultivars to different environmental conditions in southern Italy. Acta Hortic 373:125–128 Berryman CE, Preston AG, Karmally W, Deckelbaum RJ, Kris-Etherton PM (2011) Effects of almond consumption on the reduction of LDL-cholesterol: a discussion of potential mechanisms and future research directions. Nutr Rev 69(4):171–185 Bourne MC (1978) Texture profile analysis. Food Technol 32(7):62–72 Chen CY, Milbury PE, Lapsley K, Blumberg JB (2005) Flavonoids from almond skins are bioavailable and act synergistically with vitamins C and E to enhance hamster and human LDL resistance to oxidation. J Nutr 135(6):1366–1373 Chen CY, Lapsley K, Blumberg J (2006) A nutrition and health perspective on almonds. J Sci Food Agric 86(14):2245–2250 Das AK, Sharma RB (2009) Effect of fluid goat milk whey on some quality characteristics of chevon nuggets. Ital J Food Sci 21:81–88 Das AK, Anjaneyulu ASR, Biswas S (2006a) Effect of carnosine preblending on the quality of ground buffalo meat. Food Chem 97(3):531–538 Das AK, Anjaneyulu ASR, Kondaiah N (2006b) Development of reduced beany flavor full-fat soy paste for comminuted meat products. J Food Sci 71:S395–S400 Das AK, Anjaneyulu ASR, Gadekar YP, Singh RP, Pragati H (2008) Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci 80(3):607–614 Diplock AT, Aggett PJ, Ashwell M, Bornet F, Fern EB, Roberfroid MB (1999) Scientific Concepts in Functional Foods in Europe: Consensus Document. Br J Nutr 81(Suppl 1):S1–S27 Garcia-Lopez C, Grané-Teruel N, Berenguer-Navarro V, García-García JE, Martín-Carratalá ML (1996) Major fatty acid composition of 19 almond cultivars of different origins. A chemometric approach. J Agric Food Chem 44(7):1751–1755 Gustafsson IB, Vessby B, Ohrvall M, Nydahl M (1994) A diet rich in monounsaturated rapeseed oil reduces the lipoprotein cholesterol concentration and increases the relative content of n-3 fatty acids in serum in hyperlipidemic subjects. Am J Clin Nutr 59(3):667–674 Ilikkan H, Eroskun H, Vural H, Şahin E (2009) The effect of addition of hazelnut oil on some quality characteristics of Turkish fermented sausage (sucuk). J Muscle Foods 20(1):117–127 Jiménez Colmenero F, Serrano A, Ayo J, Solas MT, Cofrades S, Carballo J (2003) Physicochemical and sensory characteristics of restructured beef steak with added walnuts. Meat Sci 65(4):1391–1397 Jiménez Colmenero F, Ayo MJ, Carballo J (2005) Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers. Meat Sci 69(4):781–788 Keeton JT (1983) Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J Food Sci 48:878-881 Kelly JH, Sabaté J (2006) Nuts and coronary heart disease: an epidemiological perspective. Br J Nutr 96(S2):S61–S67 Keys A, Mienotti A, Karvonen MJ, Aravanis C, Blackburn H, Buzina R, Djordjevic B, Dontas A, Fidanza F, Keys MH (1986) The diet and 15-year death rate in the seven countries study. Am J Epidemiol 124(6):903–915 King JC, Blumberg J, Ingwersen L, Jenab M, Tucker KL (2008) Tree nuts and peanuts as components of a healthy diet. J Nutr 138(9):1736S–1740S Marquez EJ, Ahmed EM, West RL, Johnson DD (1989) Emulsion stability and sensory quality of beef frankfurters produced at different fat or peanut oil levels. J Food Sci 54(4):867–870 Martin-Carratala ML, Garcia-Lopez C, Berenguer-Navarro V, Grane-Teruel N (1998) New contribution to the chemometric characterization of almond cultivars on the basis of their fatty acid profiles. J Agric Food Chem 46:963–967 Mattson FH, Grundy SM (1985) Comparison of effects of dietary saturated, monounsaturated, and polyunsaturated fatty acids on plasma lipids and lipoproteins in man. J Lipid Res 26(2):194–202 Mensink RP, Katan MB (1989) Effect of a diet enriched with monounsaturated or polyunsaturated fatty acids on levels of low-density and high-density lipoprotein cholesterol in healthy women and men. New Eng J Med 321(7):436–441 Mukuddem-Petersen J, Oosthuizen W, Jerling JC (2005) A systematic review of the effects of nuts on blood lipid profiles in humans. J Nutr 135(9):2082–2289 O’Fallon JV, Busboom JR, Nelson ML, Gaskins CT (2007) A direct method for fatty acid methyl ester (FAME) synthesis: Application to wet meat tissues, oils and feedstuffs. J Anim Sci 85(6):1511–1521 Ramirez J, Uresti R, Tellez S, Vazquez M (2002) Using salt and microbial transglutaminase as binding agents in restructured fish products resembling hams. J Food Sci 67(5):1778–1784 Rocha-Garza ANAE, Zayas JF (1996) Quality of broiled beef patties supplemented with wheat germ protein flour. J Food Sci 61(2):418–421 Serrano A, Cofrades S, Jimenez-Colmenero F (2004) Transglutaminase as binding agent in fresh restructured beef steak with added nuts. Food Chem 85:423–429 Serrano A, Cofrades S, Ruiz-Capillas C, Olmedilla-Alonso B, Herrero-Barbudo C, Jimenez-Colmenero F (2005) Nutritional profile of restructured beef steak with added walnuts. Meat Sci 70:647–654 Simopoulos AP, Bazan NG (2009) Omega-6/omega-3 essential fatty acids: biological effects. Omega-3 Fatty Acids Brain. Retina 99:1–16 Siriwardhana SSKW, Shahidi F (2002) Antiradical activity of extracts of almond and its by-products. J Am Oil Chem Soc 79(9):903–908 Soler L, Canellas J, Saura-Calixto F (1988) Oil content and fatty acid composition of developing almond seeds. J Agric Food Chem 36(4):695–697 Tsai SJ, Unklesbay N, Unklesbay K, Clarke A (1998) Textural properties of restructured beef products with five binders at four isothermal temperatures. J Food Qual 21(5):397–410 Webb EC, Casey NH, Simela L (2005) Goat meat quality. Small Rumin Res 60:153–156 WHO (2003) Diet, nutrition and the prevention of chronic diseases. WHO Technical Report Series 916, 2003 Yildiz-Turp G, Serdaroglu M (2008) Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk-A Turkish fermented sausage. Meat Sci 78(4):447–454