Index Catalog // ScholarsArchive@OSU

Thermophysical properties and temperature response of surimi-- measurement and modeling

Creator:: Wang, De-qian
Abstract:: Freezing is one of the important technologies for preservation of foods. In this project, using surimi as a food model, thermophysical properties of frozen foods were evaluated and the freezing process was simulated using a finite element package. To measure temperature-dependent thermal conductivity, a line-source probe system was used. Effects...
Resource Type:: Dissertation
Full Text:: surimi-- measurement and modeling AN ABSTRACT OF THE THESIS OF DeQian Wang for the degree of Doctor

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Creator:: Wibowo, Singgih
Abstract:: Soluble surimi wash water (SWW) proteins could be recovered using chitosan (Chi) complexed with alginate (Chi-Alg) generating co-products for feed formulations. Chi with a degree of deacetylation (DD) of 84% complexed with Alg at a mixing ratio (MR) of 0.2 was used to study Chi-Alg concentration and treatment time protein...
Resource Type:: Dissertation
Full Text:: plants. Chemically or enzymatically deacetylated chitin (Wang and others, 2001; Savant, 2001; Nakayama

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Creator:: Lin, Tein Min, 1964-
Abstract:: The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recovered proteins showed highly functional properties in gel hardness, cohesiveness, color, and water retention ability. The soluble proteins concentrated by ultrafiltration (UF)...
Resource Type:: Dissertation
Full Text:: (1970). Extracted proteins were boiled for 90 sec in a SDS-PAGE treatment 22 buffer (1:1, v/v

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

Rice flour – a functional ingredient for premium crabstick

Creator:: Hur, Sungik
Abstract:: Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...
Resource Type:: Masters Thesis
Full Text:: ) (Scopes, 1970). In surimi manufacturing, these sarcoplasmic proteins are largely removed through washing

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Creator:: Benjakul, Soottawat
Abstract:: Both liquid and solid wastes from Pacific whiting surimi manufacturing were characterized and value-added products were recovered. A proteinase in surimi wash water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel. Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
Resource Type:: Dissertation
Full Text:: acids released may affect the taste quality of hydrolysate (Fujimaki et al., 1970). Cyclodextrin and

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:: the vacuum bottle and a plastic cup holding the sample material (Wang and Hayakawa, 1979). Although

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:: chymotrypsin, but ovomucoid inhibits only trypsin and not chymotrypsin (Kassell, 1970). Chicken ovomucoid

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:: withdrawal of water molecules from the protein, thus stabilizing the protein (Buttkus 1970; Sun and Wang

Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation

ScholarsArchive@OSU

Thermophysical properties and temperature response of surimi-- measurement and modeling

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Textural and electrical properties of Pacific whiting surimi under ohmic heating

Rice flour – a functional ingredient for premium crabstick

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

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

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

Frozen stabilized mince, its production, and thermophysical properties

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