Index Catalog // ScholarsArchive@OSU

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Creator:: Jaczynski, Jacek
Abstract:: Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping...
Resource Type:: Dissertation
Full Text:: Temperature effect on inactivation of S. aureus by E-beam 92 4.6 Predictive model for dose absorbed of one

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:: in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

Creator:: Esturk, Okan
Abstract:: Effects of moisture content, pH, and salt concentration on dynamic rheological properties and gel fracture quality of Pacific whiting surimi were investigated. Torsion tests showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. As pH increased, fracture shear stress and strain values increased, whereas...
Resource Type:: Dissertation
Full Text:: ............................................................................... 94 5.4.3. Effect of chopping temperature on fracture properties ............ 96 5.4.4. Effect of

Gelation properties of Alaska pollock surimi with functional ingredients under ohmic heating

Creator:: Pongviratchai, Panida
Abstract:: The rheological, color, micro-structural, and electrical properties of surimi seafood gels were investigated. Various starches and protein additives at different ratios were evaluated with Alaska pollock surimi under ohmic heating at different heating rates to determine their functional properties and further to compare these properties with those of conventionally cooked...
Resource Type:: Masters Thesis
Full Text:: (Continued) Page EFFECT OF NATIVE AND PREGELATINIZED STARCH ON GELATION PROPERTIES OF FISH PROTEINS

Overheating reduces strength of animal glue

Creator:: Forest Products Laboratory (U.S.)
Resource Type:: Technical Report

Winter hardiness in common wheat as measured by cold chamber tests

Creator:: Clark, George William
Resource Type:: Masters Thesis
Full Text:: 1iviz plante is accepted today, but the mechanism and effect of this ice formation on the individual

Yield and physiological responses of field-grown soybeans to elevated night temperatures

Creator:: Seddigh, Majid
Resource Type:: Dissertation
Full Text:: temperature on yield and yield components are described in Chapter I, the effect of dry matter partitioning

The role of specific surface area and related index properties in the frost susceptibility of soils

Creator:: Rieke, Ross D.
Resource Type:: Masters Thesis
Full Text:: temperature below which the adsorb- ed water on the grains freeze, halting the formation of a lens at that

Environmental influences on monoterpenes and phenolics of Mentha piperita

Creator:: Yao, Cheng C.
Abstract:: Vegetatively propagated peppermint (Mentha piperita L., cv. Black Mitcham) was used to determine the effects of night temperatures (8°C vs 25°C) on the plant growth in terms of fresh weight and leaf area, and on metabolite contents. The plants were sampled after 14 days, 21 days and 28 days in...
Resource Type:: Masters Thesis
Full Text:: completely dissolve starch at room temperature but has a minimal effect on the solubility or hydrolysis of

Temperature modulated hepatic DNA binding but not biliary metabolites of aflatoxin B₁ in rainbow trout

Creator:: Brock, Daniel
Resource Type:: Masters Thesis
Full Text:: of vehicle.(Table 3). Because acclimation temperature and acute temperature shifts had no effect on

ScholarsArchive@OSU

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Alternative products from Pacific whiting : fresh surimi and texturized mince

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

Gelation properties of Alaska pollock surimi with functional ingredients under ohmic heating

Overheating reduces strength of animal glue

Winter hardiness in common wheat as measured by cold chamber tests

Yield and physiological responses of field-grown soybeans to elevated night temperatures

The role of specific surface area and related index properties in the frost susceptibility of soils

Environmental influences on monoterpenes and phenolics of Mentha piperita

Temperature modulated hepatic DNA binding but not biliary metabolites of aflatoxin B₁ in rainbow trout

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