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Filtering by: Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Advisor Park, Jae W. Remove constraint Advisor: Park, Jae W. Peer Reviewed No Remove constraint Peer Reviewed: No

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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
Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

Creator:

Kim, Hyung Joo

Abstract:

Fish sauce is a fermented condiment made primarily from anchovies and is popularly used in Asian countries as it provides unique salty and umami flavor. Its consumption is no longer limited to Southeast Asian countries, but extended to Europe, United States and Canada as a condiment in their food. Fish...

Resource Type:

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

Creator:

Thawornchinsombut, Supawan

Abstract:

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 of ionic strength were determined. Effect of ionic strength and various storage conditions on...

Resource Type:

Dissertation
Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Creator:

Kobayashi, Yuka

Abstract:

There are presently two successful methods used to refine fish muscle proteins: surimi and fish protein isolate (FPI). Both surimi and FPI have the ability to form an elastic gel upon comminution and heating. However, their gelation behaviors are different as they are refined in a biochemically opposite way based...

Resource Type:

Dissertation
Biochemical and physical factors affecting fish ball

Creator:

Kok, Tiong Ngei, 1974-

Abstract:

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 fish ball in water were investigated. The density of threadfin bream surimi paste significantly decreased (P<O.05) as moisture content...

Resource Type:

Masters Thesis
Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Creator:

Tungkawachara, Somjintana

Abstract:

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 and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...

Resource Type:

Dissertation
Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)

Creator:

Park, Joo Dong

Abstract:

Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extracted using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking...

Resource Type:

Dissertation
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
Development of optimum pasteurization conditions for surimi seafood

Creator:

Shie, Jin-Shan

Resource Type:

Masters Thesis
Effects of starch on rheological, microstructural, and color properties of surimi-starch gels

Creator:

Yang, Hong, 1968-

Resource Type:

Masters Thesis

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Academic Affiliation

Food Science and Technology[remove]25

Advisor

Park, Jae W.[remove]25
Dewitt, Christina A.1
Morrissey, Michael T.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1996 to 2023

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Committee Member

Penner, Michael H.4
Kolbe, Edward3
Morrissey, Michael T.3
DeWitt, Christina A.2
Penner, Michael2
more Committee Members »

Creator

Athaillah, Zatil Afrah1
Esturk, Okan1
Fowler, Matthew1
Hoffman, Justine D.1
Hur, Sungik1
more Creators »

Contributor

Dewitt, Christina A.1
Park, Jae W.1

Date

Date range begin – Date range end

Current results range from 1995 to 2022

View distribution

Decade

2020-20291
2010-20197
2000-200910
1990-19997

Degree Field

Food Science and Technology25

Degree Level

Master's14
Doctoral11

Degree Name

Master of Science (M.S.)14
Doctor of Philosophy (Ph.D.)11

File Format

application/pdf1

Language

English [eng]25

License

All rights reserved15

Non-Academic Affiliation

Oregon State University. Graduate School24

Peer Reviewed

No[remove]25

Resource Type

Masters Thesis14
Dissertation11

Rights Statement

In Copyright16
Copyright Not Evaluated9

Subject

Surimi12
Fishery processing5
Surimi -- Effect of temperature on4
Surimi -- Mechanical properties4
Muscle proteins3
more Subjects »

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