<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-3195</journal-id>
<journal-title><![CDATA[Agrociencia]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia]]></abbrev-journal-title>
<issn>1405-3195</issn>
<publisher>
<publisher-name><![CDATA[Colegio de Postgraduados]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-31952016000400413</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de grasa, agua añadida, carragenina y fosfatos en un producto emulsionado con carne de carpa (Cyprinus carpio)]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of fat, add water, carragennan and phosphates on carp (Cyprinus carpio) meat emulsioned product]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Soto-Simental]]></surname>
<given-names><![CDATA[Sergio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valera-Quezada]]></surname>
<given-names><![CDATA[Elibeth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Chavez]]></surname>
<given-names><![CDATA[Juan F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Güemes-Vera]]></surname>
<given-names><![CDATA[Norma]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ayala-Martínez]]></surname>
<given-names><![CDATA[Maricela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma del Estado de Hidalgo Instituto de Ciencias Agropecuarias ]]></institution>
<addr-line><![CDATA[Tulancingo Hidalgo]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Tecnológico de Sonora Departamento de Ciencias Veterinarias y Agronómicas Campus Náinari]]></institution>
<addr-line><![CDATA[Ciudad Obregón Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2016</year>
</pub-date>
<volume>50</volume>
<numero>4</numero>
<fpage>413</fpage>
<lpage>427</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-31952016000400413&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-31952016000400413&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-31952016000400413&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: La carpa (Cyprinus carpio) es producida en varios países, pero su valor comercial puede ser bajo, y una forma de dar valor agregado es obtener productos cárnicos con base a este tipo de carne. En la elaboración de dichos productos, los ingredientes pueden afectar sus propiedades termo físicas finales. El objetivo del presente estudio fue evaluar la influencia del agua añadida, cantidad de grasa, fosfatos y carragenina sobre la calidad y estabilidad de un producto cárnico emulsionado tipo salchicha, usando carne de carpa. Se realizaron dos experimentos sucesivos con 12 tratamientos, cada uno con un diseño completamente al azar. Con los datos se realizó un análisis de varianza y la prueba de Tukey (p&#8804;0.05). En las salchichas se midió color, perfil de textura (TPA), fuerza al corte con navaja de Warner-Bratzler, celda de Kramer, penetración de calor, actividad de agua y pérdidas por cocción. Los resultados muestran aumento de dureza, elasticidad y resiliencia con mayor cantidad de grasa y fosfatos, con menor inclusión de carne y agua añadida; contrario a la cohesivid3r34ncorporar en su elaboración fosfatos, carragenina, grasa de cerdo y agua.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Carp (Cyprinus carpio) is produced in several countries, although its commercial value may be low, and a way of adding value is to generate meat products based on this type of meat. In the preparation of such products, the ingredients may affect their final thermal and physical properties. The aim of this study was to evaluate the influence of added water, amount of fat, phosphates and carrageenan on the quality and stability of an emulsified sausage produced with carp meat. Two successive experiments were carried out with 12 treatments, each with random designs. With the data, an analysis of variance was carried out, along with a Tukey test (p&#8804;0.05). Sausages were measured for color, texture profile (TPA), firmness when cut with a Warner-Bratzler blade, Kramer shear cell, heat penetration, water activity and losses due to cooking. Results show an increase in firmness, elasticity, and resilience with more fat and phosphates, with a lower inclusion of fat and added water; contrary to cohesiveness. Brightness values (B*) increasing when including phosphates; the use of carrageenan increased the firmness of the product and the values for b*. Thermal diflusivity fluctuated between 7.1 and 9.6X10-4m2 s-1 with the use of carrageenan, fat, and water. This indicates that sausages can be produced with better elasticity, resilience, cohesiveness, firmness, and color when including phosphates, carrageenan, pig fat, and water in their preparation.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Salchicha]]></kwd>
<kwd lng="es"><![CDATA[difusividad térmica]]></kwd>
<kwd lng="es"><![CDATA[carragenina]]></kwd>
<kwd lng="es"><![CDATA[fosfatos]]></kwd>
<kwd lng="es"><![CDATA[Cyprinus carpio]]></kwd>
<kwd lng="es"><![CDATA[carne]]></kwd>
<kwd lng="en"><![CDATA[Sausage]]></kwd>
<kwd lng="en"><![CDATA[thermal diffusivity]]></kwd>
<kwd lng="en"><![CDATA[carrageenan]]></kwd>
<kwd lng="en"><![CDATA[phosphates]]></kwd>
<kwd lng="en"><![CDATA[Cyprinus carpio]]></kwd>
<kwd lng="en"><![CDATA[meat]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Abdolghafour]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Saghir]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Development in sausage production and practices-A review]]></article-title>
<source><![CDATA[J. Meat Sci. Technol.]]></source>
<year>2014</year>
<volume>2</volume>
<page-range>40-50</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="book">
<collab>AMSA</collab>
<source><![CDATA[Meat Color Measurement Guidelines]]></source>
<year>2012</year>
<publisher-loc><![CDATA[Illinois USA ]]></publisher-loc>
<publisher-name><![CDATA[American Meat Science Association]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="book">
<collab>AOAC</collab>
<source><![CDATA[Official Methods of Analysis]]></source>
<year>1999</year>
<edition>15 th</edition>
<publisher-loc><![CDATA[Washington, DC ]]></publisher-loc>
<publisher-name><![CDATA[AOAC Association of Official Analytical Chemists]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Awuah]]></surname>
<given-names><![CDATA[G., B.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramaswamy]]></surname>
<given-names><![CDATA[H. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Economides]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Thermal processing and quality; Principles and overview]]></article-title>
<source><![CDATA[Chem. Eng. Process.]]></source>
<year>2007</year>
<volume>46</volume>
<page-range>584-602</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ayadi]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Kechaou]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Makni]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Attia]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of carragenan addition on turkey meat sausages properties]]></article-title>
<source><![CDATA[J. Food Eng.]]></source>
<year>2009</year>
<volume>93</volume>
<page-range>278-83</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ayadi]]></surname>
<given-names><![CDATA[M.A.]]></given-names>
</name>
<name>
<surname><![CDATA[Makni]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Attia]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Thermal diffusivities and influence of cooking time on textural, microbiological and sensory characteristics of turkey meat prepared products]]></article-title>
<source><![CDATA[Food Bioprod. Process.]]></source>
<year>2009</year>
<volume>87</volume>
<page-range>327-33</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cavestany]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Colmenero]]></surname>
<given-names><![CDATA[F. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Solas]]></surname>
<given-names><![CDATA[M. T.]]></given-names>
</name>
<name>
<surname><![CDATA[Carballo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Incorporation of sardine surimi in bologna sausage containing different fat levels]]></article-title>
<source><![CDATA[Meat Sci.]]></source>
<year>1994</year>
<volume>38</volume>
<page-range>27-37</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Carciofi]]></surname>
<given-names><![CDATA[B. A. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Faistel]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Aragao]]></surname>
<given-names><![CDATA[G. M. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Laurindo]]></surname>
<given-names><![CDATA[J. B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determination of thermal diffusivity of mortadella using actual cooking process data]]></article-title>
<source><![CDATA[J. Food Eng.]]></source>
<year>2002</year>
<volume>55</volume>
<page-range>89-94</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[De Huidobro]]></surname>
<given-names><![CDATA[F. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Miguel]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Blázquez]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Onega]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat]]></article-title>
<source><![CDATA[Meat Sci.]]></source>
<year>2005</year>
<volume>69</volume>
<page-range>527-36</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fonseca]]></surname>
<given-names><![CDATA[J. M. D. A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Acompanhamento das atividades do Laboratório de controle físico-químico de produtos de origem animal]]></source>
<year>2012</year>
<publisher-name><![CDATA[Facultad de Agronomia e Medicina Veterinária, Universidade de Brasília Brasília]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="book">
<collab>Food &amp; Agriculture Organization</collab>
<source><![CDATA[Los carbohidratos en la nutrición humana. Informe de una consulta mixta]]></source>
<year>1999</year>
<publisher-loc><![CDATA[Roma ]]></publisher-loc>
<publisher-name><![CDATA[FAO]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ganesh]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Dileep]]></surname>
<given-names><![CDATA[A. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Shamasundar]]></surname>
<given-names><![CDATA[B. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[U.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Gel-forming ability of Common carp fish (Cyprinus carpio) meat: effect of freezing and frozen storage]]></article-title>
<source><![CDATA[J. Food Biochem.]]></source>
<year>2005</year>
<volume>30</volume>
<page-range>342-61</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Guerrero]]></surname>
<given-names><![CDATA[L. I.]]></given-names>
</name>
<name>
<surname><![CDATA[Ponce]]></surname>
<given-names><![CDATA[A. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez]]></surname>
<given-names><![CDATA[C. M. L.]]></given-names>
</name>
</person-group>
<source><![CDATA[Curso Práctico de Tecnologías de Carnes y pescado]]></source>
<year>2002</year>
<publisher-loc><![CDATA[D.F. Méx. ]]></publisher-loc>
<publisher-name><![CDATA[UAMI]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Guler]]></surname>
<given-names><![CDATA[G. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Kiztanir]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Aktumsek]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Citil]]></surname>
<given-names><![CDATA[O. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Ozparlak]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determination of the seasonal changes on total fatty acid composition and 0)3/0)6 ratios of carp (Cypri-nus carpio L. ) muscle lipids in Beyseir Lake (Turkey)]]></article-title>
<source><![CDATA[Food Chem.]]></source>
<year>2007</year>
<volume>108</volume>
<page-range>689-94</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hsu]]></surname>
<given-names><![CDATA[S. Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Chung]]></surname>
<given-names><![CDATA[H .Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Interactions of konjac, agar, curdlan gum, k-carrageenan and reheating treatment in emulsied meatballs]]></article-title>
<source><![CDATA[J. Food Eng.]]></source>
<year>2000</year>
<volume>44</volume>
<page-range>199-204</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Huda]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Alistair]]></surname>
<given-names><![CDATA[T. L. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Lim]]></surname>
<given-names><![CDATA[H. W.]]></given-names>
</name>
<name>
<surname><![CDATA[Nopianti]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Some Quality Characteristics of Malaysian Commercial Fish Sausage]]></article-title>
<source><![CDATA[Pakistan J. Nutr.]]></source>
<year>2012</year>
<volume>11</volume>
<page-range>700-5</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ibáñez]]></surname>
<given-names><![CDATA[A.L.]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez]]></surname>
<given-names><![CDATA[R. M.]]></given-names>
</name>
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[C. J. L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Institutional development of freshwater fish stocking in Mexico]]></article-title>
<source><![CDATA[J. Fish Biol.]]></source>
<year>2014</year>
<volume>85</volume>
<page-range>2003-9</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Intarapichet]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Sihaboot]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Chungsiriwat]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chemical and sensory characteristics of emulsion goat meat sausages containing pork fat or shortening]]></article-title>
<source><![CDATA[ASEAN Food J.]]></source>
<year>1995</year>
<volume>10</volume>
<page-range>57-61</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ka&#353;par]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Buchtová]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sensory evaluation of sausages with various proportions of Cyprinus carpio meat]]></article-title>
<source><![CDATA[Czech J. Food Sci.]]></source>
<year>2015</year>
<volume>33</volume>
<page-range>45-51</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lin]]></surname>
<given-names><![CDATA[K. W.]]></given-names>
</name>
<name>
<surname><![CDATA[Lin]]></surname>
<given-names><![CDATA[S. N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of lowfat Chinese-style sausage]]></article-title>
<source><![CDATA[Meat Sci.]]></source>
<year>2002</year>
<volume>60</volume>
<page-range>147-54</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lund]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Predicting the impact of food processing on food constituents]]></article-title>
<source><![CDATA[J. Food Eng.]]></source>
<year>2003</year>
<volume>56</volume>
<page-range>113-7</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mahmound]]></surname>
<given-names><![CDATA[B. S. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Kawai]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Yamazaki]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Miyashita]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Susuki]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of treatment with electrilyzed NaCl solutions and essential oil compounds on the proximate composition, amino acid and fatty acids composition or carp fillets]]></article-title>
<source><![CDATA[Food Chem.]]></source>
<year>2006</year>
<volume>101</volume>
<page-range>1492-8</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Marcotte]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Taherian]]></surname>
<given-names><![CDATA[R. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Karimi]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Thermophy-sical properties of processed meat and poultry products]]></article-title>
<source><![CDATA[J. Food Eng.]]></source>
<year>2008</year>
<volume>88</volume>
<page-range>315-22</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Markowski]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Bialobrzewski]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Cierach]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Paulo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determination of thermal diffusivity of Lyoner type sausages during wáter bath cooking and cooling]]></article-title>
<source><![CDATA[J. Food Eng.]]></source>
<year>2004</year>
<volume>65</volume>
<page-range>592-6</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ocaña]]></surname>
<given-names><![CDATA[H. V. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Márquez]]></surname>
<given-names><![CDATA[R. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Canizales]]></surname>
<given-names><![CDATA[D. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Castillo]]></surname>
<given-names><![CDATA[Y. F. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Pacheco]]></surname>
<given-names><![CDATA[A. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Lugo]]></surname>
<given-names><![CDATA[S. E. M.]]></given-names>
</name>
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[O. K. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Graciano]]></surname>
<given-names><![CDATA[V. A. Z.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Postmortem changes in cazon fish muscle stored on ice]]></article-title>
<source><![CDATA[Food Chem.]]></source>
<year>2009</year>
<volume>116</volume>
<page-range>933-8</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pietrasik]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Duda]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect fat content and soy protein carrageenan mix on the quality characteristics of com-minuter, scalder sausages]]></article-title>
<source><![CDATA[Meat Sci.]]></source>
<year>2000</year>
<volume>56</volume>
<page-range>181-8</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramírez]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Uresti]]></surname>
<given-names><![CDATA[R. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Velazquez]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Vázquez]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review]]></article-title>
<source><![CDATA[Food Hydrocoll.]]></source>
<year>2011</year>
<volume>25</volume>
<page-range>1842-52</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="book">
<collab>SAS Institute Inc.</collab>
<source><![CDATA[SAS User's guide: Stat, version 6.03]]></source>
<year>2002</year>
<publisher-loc><![CDATA[Cary, NC, USA ]]></publisher-loc>
<publisher-name><![CDATA[SAS Institute Inc.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Son Long N]]></surname>
<given-names><![CDATA[H. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Gal]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Bunka]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Use of phosphates in meat products]]></article-title>
<source><![CDATA[Afr. J. Biotechnol.]]></source>
<year>2011</year>
<volume>10</volume>
<page-range>19874-82</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Totosaus]]></surname>
<given-names><![CDATA[A., M.]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez]]></surname>
<given-names><![CDATA[C. M. L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts]]></article-title>
<source><![CDATA[LWT - Food Sci. Technol.]]></source>
<year>2009</year>
<volume>42</volume>
<page-range>563-9</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yapar]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Atay]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Kayacier]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Yetim]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758)]]></article-title>
<source><![CDATA[Food Hydrocoll.]]></source>
<year>2006</year>
<volume>20</volume>
<page-range>825-30</page-range></nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Lu]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Tilapia polyculture: a global review]]></article-title>
<source><![CDATA[Aquac. Res.]]></source>
<year>2015</year>
<page-range>1-12</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
