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

Browsing Theses, Dissertations and Student Research Papers (Food Science and Technology) by Author "Park, Jae W."

Now showing items 1-18 of 18

Alternative products from Pacific whiting : fresh surimi and texturized mince

Pipatsattayanuwong, Siriporn (1995-09-07)

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 w ...
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 ...
Biochemical and physical factors affecting fish ball

Kok, Tiong Ngei, 1974- (2005-12-09)

Fish ball is an extruded surimi-based product that is popular among Asian communities. In the manufacturing of fish ball, optimum floatation is extremely important for maximal production. Factors affecting floatation of ...
Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Tungkawachara, Somjintana (2003-09-19)

Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish ...
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 ...
Development of optimum pasteurization conditions for surimi seafood

Shie, Jin-Shan (1997-12-05)
Effects of starch on rheological, microstructural, and color properties of surimi-starch gels

Yang, Hong, 1968- (1997-06-11)
Fish sauce : the alternative solution for Pacific whiting and its by-products

Lopetcharat, Kannapon (1999-06-04)

Pacific whiting and its by-products were good raw materials for high quality fish sauce production. Heat stable and salt activated enzymes were responsible for autolytic activity in Pacific whiting and by-products. Acc ...
Gelation properties of Alaska pollock surimi with functional ingredients under ohmic heating

Pongviratchai, Panida (2002-09-04)

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 o ...
Immunological and physiochemical characterization of fish myosins

Reed, Zachary H. (2010-12-15)

Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market sh ...
Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Jaczynski, Jacek (2002-03-18)

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

Hoffman, Justine D. (2000-07-19)

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 we ...
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 ...
Rice flour – a functional ingredient for premium crabstick

Hur, Sungik (2011-12-05)

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 recip ...
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 ...
Textural and electrical properties of Pacific whiting surimi under ohmic heating

Yongsawatdigul, Jirawat (1996-01-29)

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 chlorid ...
Use of linear and nonlinear programming to optimize surimi seafood

Yoon, Won Byong (1996-07-09)

Least cost formulations for surimi seafood were studied by linear programming (LP) and nonlinear programming (NLP). The effects of water and starches on functional properties of Alaska pollock and Pacific whiting suri ...