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...
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...
HIGHLIGHTS
HISTORICAL MARKET DEVELOPMENT Headed and gutted (H&G) is the only
product form of Pacific whiting which has been successfully
developed by the domestic west coast seafood industry. This
success is attributed to the development of a production and
marketing concept which minimized enzyme and texture related
quality problems. Attempts...
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),...
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...
In surimi manufacturing, less than 25% of the total weight of the fish is utilized. This research focused on meat recovery from fish frames, the residual portion of the fish after filleting headed and gutted fish. A new technology, the water jet deboning (WJD) system, was tested. The WJD system...
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...
"The decade of massive change facing Oregon's commercial fishing industry includes a potential for development of a new fishery that could generate $86 million in income to coastal communities and up to $114 million coastwide if catches of Pacific whiting were landed and processed onshore" (From Title Page)
"The decade of change challenging Oregon's commercial fishing industry includes the potential for development of a new fishery that could generate $86 million in income to coastal communities and up to $114 million coastwide if catches of Pacific whiting were landed and processed onshore. At the same time, the industry...