Index Catalog // ScholarsArchive@OSU

Qualitative evaluation of the proteolytic activity in the muscle of Pacific whiting (Merluccius productus)

Creator:: Erickson, Marilyn C.
Abstract:: The proteolytic enzymes in the muscle fluid of Pacific whiting (Merluccius productus) were studied and compared to those found in muscle fluid of true cod (Gadus macrocephalus). Preliminary studies indicated three pH optima of activity for whiting, pH 3.5-3.9, 4.3-4.6 and 7.1-7.2. Only two pH optima were found for the...
Resource Type:: Masters Thesis
Full Text:: : QUALITATIVE EVALUATION OF THE PROTEOLYTIC ACTIVITY IN THE MUSCLE OF PACIFIC WHITING (Merluccius productus

Heat and acid induced autolytic digestion of Pacific hake (Merluccius productus)

Creator:: Timmerman, Conrad Dietrich
Abstract:: The optimum conditions for the proteolytic solubilization of trash fish and processing carcass waste in a simple shell-in-tube heat exchange system was investigated. The nutritional and chemical effects of processing variables were evaluated. An exogenous source of proteolytic enzymes (albacore tuna viscera, Thunnus alalunga) yielded a linear increase in the...
Resource Type:: Masters Thesis
Full Text:: ACID INDUCED AUTOLYTIC DIGESTION OF PACIFIC HAKE (Merluccius productus) Abstract approved: David

Textural and electrical properties of Pacific whiting surimi under ohmic heating

Creator:: Yongsawatdigul, Jirawat
Abstract:: Feasibility of ohmic heating to overcome gel-weakening in Pacific whiting surimi was investigated. An ohmic heating apparatus was developed using two rhodium-coated stainless steel electrodes inside a polyvinyl chloride (PVC) tube, a variable transformer, and voltage and current transducers. Rapid heating associated with the ohmic process quickly inactivated endogenous proteinase(s),...
Resource Type:: Dissertation
Full Text:: . 1996 Title: Textural and Electrical Properties of Pacific Whiting Surimi under Ohmic Heating

Kinetic properties and characterization of purified proteases from Pacific whiting (Merluccius productus)

Creator:: Wu, JuWen
Abstract:: Kinetic properties of the two proteases, causing textural degradation of Pacific whiting (Merluccius productus) during heating, were compared and characterized with the synthetic substrate, Z-Phe-Arg-NMec. Pacific whiting P-I and P-II showed the highest specificity on Z-Phe-Arg-NMec, specific substrate for cathepsin L. The K [subscript m] of preactivated P-I and P-II...
Resource Type:: Masters Thesis
Full Text:: ) and Pacific hake (Merluccius productus) (Masaki et al., 1993). It was generally assumed that

Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

Creator:: Chung, Yun-Chin
Abstract:: The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on surimi gels made from Pacific Whiting (Merluccius productus) was investigated. Gel-forming ability was measured by the torsion test. In general, surimi gels increased in gel strength with increased pH. Breaking shear stress increased to a...
Resource Type:: Masters Thesis
Full Text:: marine mammals and Pacific hake. Mar. Fish. Rev. 41(10): 1. Fox, S.W. and Foster, J.F. 1957. The

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

Creator:: Magnusdottir, Edda
Abstract:: Cryoprotection in stabilized mince from Pacific whiting (Merluccius productus) was investigated by monitoring changes in physical and chemical properties during 32 weeks of frozen storage. The effects of 4 different cryoprotectants were evaluated by torsion test, color analysis, extractability of salt soluble proteins, and formation of dimethylamine (DMA) and 2-thiobarbituric...
Resource Type:: Masters Thesis
Full Text:: and Chemical Changes in Stabilized Mince from Pacific Whiting During Frozen Storage. Abstract

Comparison of physical, thermal, and chemical methods to measure protein denaturation in frozen Pacific whiting (Merluccius productus)

Creator:: Hsu, Cheng-kuang
Resource Type:: Masters Thesis
Full Text:: Physical, Thermal and Chemical Methods to Measure Protein Denaturation in Frozen Pacific Whiting

Alternative products from Pacific whiting : fresh surimi and texturized mince

Creator:: Pipatsattayanuwong, Siriporn
Abstract:: The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...
Resource Type:: Masters Thesis
Full Text:: desirability of frozen pacific hake fillet and minced flesh blocks. J. Food Sci. 44:363-367. Dingle, J.R

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Creator:: Fowler, Matthew
Abstract:: The ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...
Resource Type:: Masters Thesis
Full Text:: found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation

Characterization of Pacific whiting protease and food-grade inhibitors for surimi production

Creator:: Weerasinghe, Vasana C.
Abstract:: Cathepsin B was the most active cysteine proteinase in the Pacific whiting (Merluccius productus) fish fillet, and cathepsin L in surimi when the activities of the most active cysteine proteinases (cathepsin L, B, and H) were compared. Cathepsin L showed maximum activity at 55°C in both fish fillet and surimi,...
Resource Type:: Masters Thesis
Full Text:: : Characterization of Pacific Whiting Protease and Food-Grade Inhibitors for Surimi Production Abstract approved

ScholarsArchive@OSU

Qualitative evaluation of the proteolytic activity in the muscle of Pacific whiting (Merluccius productus)

Heat and acid induced autolytic digestion of Pacific hake (Merluccius productus)

Textural and electrical properties of Pacific whiting surimi under ohmic heating

Kinetic properties and characterization of purified proteases from Pacific whiting (Merluccius productus)

Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

Comparison of physical, thermal, and chemical methods to measure protein denaturation in frozen Pacific whiting (Merluccius productus)

Alternative products from Pacific whiting : fresh surimi and texturized mince

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Characterization of Pacific whiting protease and food-grade inhibitors for surimi production

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