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Browsing Theses, Dissertations and Student Research Papers (Food Science and Technology) by Subject

Browsing Theses, Dissertations and Student Research Papers (Food Science and Technology) by Subject "Fishery processing"

Now showing items 1-10 of 10

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Thawornchinsombut, Supawan (2004-09-17)

A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function ...
Characterization of rheological properties and thermal stability of fish myofibrillar proteins

Esturk, Okan (2003-03-20)

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 ...
Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Kaur, Jasvinder (1999-07-07)

Anserine and carnosine are water-soluble dipeptides that have antioxidant properties and are found in the skeletal muscle of mammals and fishes. These dipeptides are removed through the washing process in surimi produc ...
Development of a product which simulates abalone texture from Alaska Pollock (Theragra chalcogramma) Surimi

Chang, Seong Ook (1988-08-26)

The objective of these studies was to develop an analog from surimi that would resemble abalone. Preliminary studies involved the standardization of batter preparation conditions, such as pH adjustment, optimum moist ...
Development of a restructured seafood product from squid (Loligo Opalescens)

Berntsen, Steven Eldon (1987-07-28)

The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [grea ...
Frozen stabilized mince, its production, and thermophysical properties

Simpson-Rivera, Ricardo Jose (1993-03-11)
Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions

Kim, Young S. (2002-12-13)

Protein solubility of Pacific whiting muscle with isoelectric point at pH 5.5 was significantly affected by pH. The highest breaking force was measured from fish proteins treated at pH 11, while high deformation values ...
Recovery and utilization of catheptic proteases from surimi wash water

DeWitt, Christina A. Mireles (2000-01-20)
Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

Poowakanjana, Samanan (2012-11-12)

Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin brea ...
Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Lin, Tein Min, 1964- (1996-03-07)

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-recove ...