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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:: : Haejung An Cathepsin B was the most active cysteine proteinase in the Pacific whiting (Merluccius

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Creator:: Hoffman, Justine D.
Abstract:: The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Justine P. Hoffman for the degree

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Creator:: Aguilar, Ramon Pacheco
Abstract:: The abundance and low fat content of Pacific whiting support Its use for the production of surimi. The degradation of muscle proteins by myxosporidian secreted proteinase(s) has been associated with its soft texture. High residual activity is retained through the washing process used in the production of surimi and precludes...
Resource Type:: Dissertation
Full Text:: Cathepsin B 21 Cathepsln H 21 Ca*'-Activated Neutral Proteinase CCANP) 22 Serine Proteinases CAlkaline

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:: LIST OF FIGURES (Continued) Figure Page 4.3 L*, a*, b* and whiteness values of Pacific whiting

Recovery and utilization of catheptic proteases from surimi wash water

Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: minor amount of cathepsin B and H activity. Stability of protease decreased about 30% after 9-weeks

Finite element simulation of heat transfer in Pacific whiting surimi paste during ohmic and conventional heating

Creator:: AbuDagga, Yaser
Abstract:: The viability of using ohmic "resistance" heating as a process alternative to inactivating the heat-stable softening enzyme in Pacific whiting surimi was investigated. A fast heating rate through the enzyme-active temperature range would reduce the damage to the gelling network in surimi-based products. Simulating the ohmic heating process in surimi...
Resource Type:: Masters Thesis
Full Text:: A. Electrical Conductivity of Pacific Whiting Surimi Appendix B. Ohmic Heating Maximizes Gel

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:: APPENDIX B: STATISTICAL ANALYSIS OF ESTIMATED COEFFICIENTS (a^bo) 144 LIST OF FIGURES Figure Page

Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate

Creator:: Piyachomkwan, Kuakoon
Abstract:: Surimi is a seafood product which is used to manufacture restructured products such as artificial crab and lobster. Surimi is produced from fish fillets by washing to remove sarcoplasmic proteins and increase the concentration of myofibrillar proteins, and mixing with cryoprotectants. A valuable attribute of surimi is its ability to...
Resource Type:: Masters Thesis
Full Text:: protein components in whey, i.e. p- lactoglobulin and oc-lactalbumin. Whey also contains bovine serum

Components of bovine plasma that enhance gel strength in Pacific whiting surimi

Creator:: Peters, Margo Y.
Abstract:: Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50- 70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15 min). This proteolytic activity results in the softening of surimi gels. Bovine plasma protein (BPP) is the most effective of the food-grade inhibitors used to...
Resource Type:: Masters Thesis
Full Text:: B: Effects of Bovine Plasma Fractions on Whiteness of Pacific Whiting Surimi 105 LIST OF

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:: 3 8 APPENDICES APPENDIX A 47 APPENDIX B 51 LIST OF FIGURES Ficrure Page Influence of

ScholarsArchive@OSU

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

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Recovery and utilization of catheptic proteases from surimi wash water

Finite element simulation of heat transfer in Pacific whiting surimi paste during ohmic and conventional heating

Textural and electrical properties of Pacific whiting surimi under ohmic heating

Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate

Components of bovine plasma that enhance gel strength in Pacific whiting surimi

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

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