[1] Biswas O, Das SK, Biswas S. Restructured fish nuggets from Wallago Attu extended with soy protein isolate. Journal of Meat Science. 2016 Dec 15; 11(2): 31-39.
[2] Meeker DL. North American rendering - Processamento de proteínas e gorduras de alta qualidade para alimentos para animais. Revista Brasileira de Zootecnia. 2009 Jan 15; 38(SUPPL. 1): 432-440.
[3] Tamsen M, Shekarchizadeh H, Soltanizadeh N. Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties. LWT. 2018 Jan 15; 91: 580-587.
[4] Tahergorabi R, Matak KE, Jaczynski J. Fish protein isolate: Development of functional foods with nutraceutical ingredients. Journal of Functional Foods. 2015 Dec 15; 18: 746-756.
[5] Ae G, Ramakrishnan VV, Brooks MS, Budge SM, Dave D. Fish processing wastes as a potential source of proteins, amino acids, and oils: A critical review. Journal of Microbial & Biochemical Technology. 2013 Dec 15; 5(4): 107-129.
[6] Garba U, Kaur S. Protein isolates: Production, functional properties and application. International Journal of Current Research and Review. 2014 Mar 15; 06(03): 35-45.
[7] Shaviklo A, Amir Reza. Overcoming current challenges in commercial applications of fish protein isolates in food and feed systems: A review. Journal of Food Science and Technology. 2019 Nov 15; 56(11): 4775-4784.
[8] Oppong D, Panpipat W, Cheong L, Chaijan M. Comparative effect of frying and baking on chemical, physical, and microbiological characteristics of frozen fish nuggets. Journal of Food Science and Technology. 2021 Dec 15; 58(1): 1-12.
[9] Babaei S, Mojarrad M, RoshanZamir T, Zare Juneghani S, Gholamhosseini A, Basiri S. Enhancing the shelf life of white leg shrimp (Litopenaeus vannamei) coated with alginate/gelatin incorporated with zinc oxide nanoparticles during refrigerator storage. Journal of Food Measurement and Characterization. 2024 Sep 15; 1-14.
[10] AOAC. Official methods of analysis of AOAC international. USA: Association of Official and Analytical Chemists, International Virginia. 2000.
[11] Hu L, Ren S, Shen Q, Chen J, Ye X, Ling J. Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets. RSC Advances. 2017 Nov 15; 7(44): 27496-27505.
[12] King J. Physicochemical and sensory evaluation of invasive silver carp (Hypophthalmichthys molitrix) fish nuggets. May 2020; 84p.
[13] Jayasinghe CVL, Silva SS, Jayasinghe JMK. Quality improvement of tilapia fish nuggets by addition of legume flour as extenders. Journal of Food and Agriculture. 2013 Jun 15; 6(1-2): 32-44.
[14] Altunakar B, Sahin S, Sumnu G. Functionality of batters containing different starch types for deep-fat frying of chicken nuggets. European Food Research and Technology. 2004 Sep 15; 218: 318-322.
[15] Surasani VKR, Raju CV, Shafiq U, Chandra MV, Lakshmisha IP. Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages. LWT. 2020 Sep; 117(9): 108662.
[16] Shaviklo AR, Moradinezhad N, Abolghasemi SJ. Product optimization of fish burger containing tuna protein isolates for better sensory quality and frozen storage stability. 2016 Sep; 933: 923-933.
[17] Jenita L, Wibisono AP. Utilization of waste from trimming process for the development of pangasius fish nugget. Canrea Journal: Food Technology, Nutritions, and Culinary Journal. 2022 Dec; 69-79.
[18] Canti M, Martawidjaja KL. Physicochemical and sensory properties of kamaboko produced from Asian seabass surimi-catfish protein isolate (Clarias gariepinus). Measurement: Food. 2024 Jul; 15: 100184.
[19] Canti M, Owen J, Putra MF, Hutagalung RA, Utami N. Development of patty meat analogue using anchovy protein isolate (Stolephorus insularis) as a binding agent. Heliyon. 2024 Jan; 10(1): 1-14.
[20] Swan JE, Esguerra CM, Farouk MM. Some physical, chemical and sensory properties of chevon products from three New Zealand goat breeds. Small Ruminant Research. 1998 Sep; 28(3): 273-280.
[21] Arason S, Karlsdottir M, Valsdottir V, Slizyte R, Rustad T, Falch E, Eysturskard J, Jakobsen G. Maximum resource utilization – Value added fish by-products. Nordic Innovation Centre. 2009. Project number: 04275. Nordic Innovation Centre; Stensberggata 25, NO-0170, Oslo Norway.
[22] Heydari F, Mohebbi M, Varidi MJ, Varidi M. Development of low-fat chicken nuggets using fish protein concentrate in batter formulation. Iranian Food Science & Technology Research Journal. 2021 Sep; 17(3).
[23] Shaviklo AR, Rafipour F. Surimi and surimi seafood from whole ungutted myctophid mince. LWT - Food Science and Technology. 2013 Mar; 54(2): 463-468.
[24] Surasani VKR, Raju CV, Singh A, Joshi S. Quality changes in fish sausages supplemented with pangas protein isolates as affected by frozen storage and casing material. Journal of Food Science and Technology. 2022 Jan; 1-14.
[25] Al-Bulushi IM, Kasapis S, Al-Oufi H, Al-Mamari S. Evaluating the quality and storage stability of fish burgers during frozen storage. Fisheries Science. 2005 Aug; 71: 648-654.
[26] Listiana T, Isworo JT. Physical, chemical and organoleptic properties of rice snail nugget with Temu Ireng starch filler. Journal of Food and Nutrition. 2012 Jun; 3(2): 21-22.
[27] Bao DBHND, Dung NNT. Effect of the addition of fish protein isolate on biscuits’ physicochemical and sensory properties. Tạp chí Khoa học-Công nghệ Thủy Sản, Trường Đại học Nha Trang. 2024 Jan; (01): 031-037.