استاندارد ملی ایران شماره، 1381. گوشت و فرآورد های گوشتی. روش های نمونه برداری گوشت و فراورده های آن، شماره 690، پژوهشکده استاندارد و تحقیقات صنعتی ایران.
استاندارد ملی ایران ۱۳۸۲. گوشت و فرآورد های گوشتی. آزمون اندازه گیری چربی، شماره ۷۴۲. پژوهشکده استاندارد و تحقیقات صنعتی ایران
استاندارد ملی ایران 1371. گوشت و فرآورد های گوشتی. آزمون اندازه گیری خاکستر، شماره ۷۴4. پژوهشکده استاندارد و تحقیقات صنعتی ایران
استاندارد ملی ایران ۱۳۸1. گوشت و فرآورد های گوشتی. آزمون اندازه گیری رطوبت، شماره ۷۴5. پژوهشکده استاندارد و تحقیقات صنعتی ایران
استاندارد ملی ایران ۱۳۸۲. گوشت و فرآورد های گوشتی. آزمون اندازه گیری پروتئین، شماره 924. پژوهشکده استاندارد و تحقیقات صنعتی ایران
رکنی، نوردهر، (۱۳۸۷) علوم و صنایع گوشت، موسسه انتشارات دانشگاه تهران، صفحه ۱۹-۹.
Álvarez D, Xiong YL, Castillo M, Payne FA, and Garrido M.D, 2012. Textural and viscoelastic properties of pork frankfurters containing canola-olive oils,rice bran, and walnut. Journal of Meat Science 92(1): 8-15.
Bourne, MC. 2002.Food Texture and Viscosity, Academic Press.
Cardoso C, Mendes R, Pedro S, and Nunes ML, 2008. Quality changes during storage of fish sausages containing dietary fiber. Journal of Aquatic Food Product Technology 17: 73-95.
Daros F, Masson M, and Amico S, 2005. The influence of the addition of mechanically deboned poultry meat on the rheological properties of sausage. Journal of Food Engineering 68: 185-189.
Desmond EM, and Kenny TA, 1998. Preparation of surimi-like extract from beef hearts and its utilisation in frankfurters. Journal of Meat Science 50: 81-89.
Dincer T, and Cakli S, 2010. Textural and sensory properties of fish sausage from Rainbow Trout. Journal of Aquatic Food Product Technology 19: 238-248.
Dingstad G, Kubberød E, Næs T, and Egelandsdal B, 2005. Critical quality constraints of sensory attributes in frankfurter-type sausages, to be applied in optimization models. Journal of LWT - Food Science and Technology 38: 665-676.
Farouk M, Wieliczko K, Lim R, Turnwald S, and MacDonald G, 2002. Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins. Journal of Meat Science 61: 85-90.
Hadizadeh Z, Mooraki N, and Moini S, 2014. The Effect of Stacking of Narrow-Barred Spanish Mackerel (Scomberoides commersonnianus) on Protein Composition and Amino Acid Profile. Journal of Food Biosciences and Technology 4: 1-12.
HAJI Shamsudin RB, Gulshat Z, and Aigerim K, 2014. Some Physicochemical Properties of Malaysian Commercial Fish Sausage. Science Journal of Microbiology 20: 272-276.
Herrero AM, Hoz LD, Ordóñez JA, Herranz B, Ávila MDR, and Cambero MI, 2008. Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics. Journal of Meat Science 80(3): 690-696
Himonides AT, Taylor KA, and Knowles MJ, 1999. The improved whitening of cod and haddock flaps using hydrogen peroxide. Journal of Science Food Agricalture 79: 845-850.
Hwang JW, Angel S, Kinsman DM, and Hall KN, 1989. Preapartion of fermented sausages from underutilized fish and meat sources. Journal of Food Processing and Preservation 13: 187–200.
Jafarpour A, Hajidoun H, and Rezaei M, 2012. A Comparative Study on Effect of Egg White, Soy Protein Isolate and Potato Starch on Functional Properties of Common Carp (Cyprinus carpio) Surimi Gel. Journal of Food Processing and Technology 3(11): 2-6.
Jamshidi A, and Shabanpour B, 2013. The Effect of Hydroxypropyl methylcellulose (HPMC) Gum Added to Predust and Batters of Talang Queen fish (Scomberoides commersonnianus) Nuggets on the Quality and Shelf Life during Frozen Storage (-18°C). World Journal of Fish and Marine Sciences 5: 382-391.
Kauffman R, 2012. Handbook of Meat and Meat Processing. Hui Y, (ed), pp. 45-61, CRC Press., Boca Raton
Murphy S, Gilroy D, Kerry J, and Buckley D, 2004. Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology. Journal of Meat Science 66: 689-701.
Pereira AG, Ramos EM, Teixeira JT, Cardoso GP, Ramos AL, and Fontes PR, 2011. Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages. Journal of Meat Science 89(4): 519–525.
Paulson A, and Tung M, 1989. Microstructure and texture of meat emulsions supplemented with plant proteins. . Food Microstructure, 8: 41-45.
Raju C, Shamasundar B, and Udupa K, 2003. The use of nisin as a preservative in fish sausage stored at ambient (28±2°C) and refrigerated (6±2°C) temperatures. Journal of food science and Technology 38: 171-185.
Riebroy S, Benjakul S, Visessanguan W, and Tanaka M, 2005. Physical properties and microstructure of commercial Som-fug, a fermented fish sausage. Journal of Eur Food Res Technol 220: 520-525.
Sadowska M, Naczk M, Sikorski, ZE, and Ziminska H, 1982. Effect of fish protein preparations on rheological properties of meat sausages. Journal of Texture Studies 13: 371–379.
Savadkoohi S. and Farahnaky A, 2012. Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins. Journal of Food Engineering 113(3): 479-485.
Savadkoohi S, Shamsi K, Hoogenkamp H, Javadi A, and Farahnaky A, 2013. Mechanical and Gelling properties of comminuted sausages containing chicken MDM. Journal of Food Engineering 117(3): 255-262
Shand P, 2000. Textural, Water Holding, and Sensory Properties of Low-fat Pork Bologna with Normal or Waxy Starch Hull-less Barley. Journal of Food Science 65: 101-107.
Shaviklo Gh, Olafsdottir A, Sveinsdottir K, and Rafipour F, 2011. Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack. Journal of Food Science Technology 48(6): 668-676.
Vareltzis K, Zetou F, Soultos N, and Tsisras I, 1989. Use of hake (Merluccius merluccius) surimi in a Frankfurter formulation. International Journal of Food Science and Technology 24: 277-281.
Young O, Frost D, and Agnew M, 2012. Handbook of Meat and Meat Processing CRC Press., Boca Raton.
Youssef MK, and Barbut S, 2010. Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability Texture, and Microstructure. Journal of Food Science 75(2): 108-1014.
Zhang F, Fang L, Wang C, Shi L, Chang T, Yang H, and Cui M, 2013. Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial transglutaminase. Journal of Meat Science 93(3): 533-537.
)