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Filtering by: Creator Shaw, Nancy L. Remove constraint Creator: Shaw, Nancy L. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Advisor Morrissey, Michael T. Remove constraint Advisor: Morrissey, Michael T. Language English [eng] Remove constraint Language: English [eng]

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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:

(SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel. Heat treatment and
The use of high pressure process to shuck oysters, reduce microbial load and extend shelf-life

Creator:

He, Haian

Abstract:

Whole oysters were processed under a series of pressures from 30,000 to 45,000 psi at different holding times (0, 1, and 2 min) and then stored at <4°C, for 27 d. During the shelf-life study, the quality of oysters was determined by measuring pH, moisture content, and microbial counts including...

Resource Type:

Masters Thesis

Full Text:

my study here at Oregon State University. I also would like to thank Nancy, Roger, Toni, and Tami
Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

Creator:

Lin, Dongdong

Abstract:

The characteristics of Northern squawfish (Ptychocheilus oregonensis) and the feasibility of utilization of this species for human consumption were investigated. In the first experimental phase, the iced storage characteristics of squawfish were determined. Quality changes were monitored over 24 days of storage by chemical, physical, microbiological and sensorial methods of...

Resource Type:

Masters Thesis

Full Text:

their time and consideration. Special thanks to Lewis Richardson, Nancy Chamberlain, Tony Miethe
Recovery and utilization of catheptic proteases from surimi wash water

Creator:

DeWitt, Christina A. Mireles

Resource Type:

Dissertation

Full Text:

80% yield. Crude protease was characterized as having pre- dominantly cathepsin L activity with a
Application of membrane filtration to recover solids from protein solutions

Creator:

Huang, Lihan

Resource Type:

Dissertation

Full Text:

solid wastes. For every 1 kg of fish processed into frozen surimi, approximately 5.7 L of waste water
Isolation of a natural antioxidant from shrimp waste

Creator:

Li, Shiao Jing

Abstract:

Shrimp waste samples were extracted with a variety of organic solvents. Each fraction was measured for antioxidant activity by determining the rate of oxidation of β-carotene-linoleic acid in an emulsion system. An ethanol extract exhibited the highest antioxidant activity. Purification of the most active fraction was accomplished by thin layer...

Resource Type:

Dissertation

Full Text:

Food Science, at OSU for their help. Special thanks to Dr. An, Dr. Park, Lewis Richardson, Nancy
Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

Creator:

Chung, Yun-Chin

Abstract:

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...

Resource Type:

Masters Thesis

Full Text:

to Lewis Richardson and Nancy J. Chamberlain for their help with laboratory and thesis works
Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Creator:

Kaur, Jasvinder

Abstract:

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 production. The objective of this research was to determine the concentration of anserine and carnosine in surimi wash water...

Resource Type:

Dissertation

Full Text:

always ready to help me; Nancy Chamberlain and Joey Heimberg for their unending support and
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:

, encouragement, and support. I would like to especially thank Nancy Chamberlain for editing my thesis. Many
Effect of high pressure processing on the survival of Vibrio parahaemolyticus strains in pure culture and Pacific oysters

Creator:

Calik, Hakan

Abstract:

Different strains of Vibrio parahaemolyticus (Vp) in broth cultures and Vp-inoculated live Pacific oysters (Crassostrea gigas) were subjected to high pressure processing (HPP) at 241, 276, 310, and 345 MPa. Results showed Vp numbers were reduced by HPP in both pure culture and whole oysters. Vp inactivation was dependent on...

Resource Type:

Masters Thesis

Full Text:

of Science thesis of HakanCalik presented on October 2, 2001 APPROVED: —l ^-~——^~-——. i Major

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Academic Affiliation

Food Science and Technology[remove]12

Advisor

Morrissey, Michael T.[remove]12
Park, Jae W.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1993 to 2006

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Committee Member

Penner, Michael2
Bailes, Jack1
Boyer, Charles D.1
Brownell, Phillip H.1
Gamble, W.1
more Committee Members »

Creator

Aksornsri, Weeraporn1
Benjakul, Soottawat1
Calik, Hakan1
Chung, Yun Chin1
Dewitt, Christina A. Mireles1
more Creators »

Date

Date range begin – Date range end

Current results range from 1993 to 2006

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Decade

2000-20094
1990-19998

Degree Field

Food Science and Technology12

Degree Level

Doctoral7
Master's5

Degree Name

Doctor of Philosophy (Ph.D.)7
Master of Science (M.S.)5

Language

English [eng][remove]12

License

All rights reserved3

Non-Academic Affiliation

Oregon State University. Graduate School12

Peer Reviewed

No12

Resource Type

Dissertation7
Masters Thesis5

Rights Statement

Copyright Not Evaluated8
In Copyright4

Subject

Surimi4
Pacific hake3
Fishery processing2
Fishery products2
Anserine1
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