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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
Full Text:: major proteases (cathepsin L, cathepsin B, and cathepsin H). However, intense protease activity was

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

Creator:: Hoffman, Justine D.
Abstract:: 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 were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
Resource Type:: Masters Thesis
Full Text:: . ©Copyright by Justine D. Hoffman July 19,2000 All Rights Reserved PHYSIO-CHEMICAL PROPERTIES OF

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:: and 8.2 cm of surimi seafood, respectively. The D-value for thermally inactivated S. aureus was 0.65

Fish sauce : the alternative solution for Pacific whiting and its by-products

Creator:: Lopetcharat, Kannapon
Abstract:: 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. According to temperature profiles of raw materials at various salt concentrations, two fermentation temperatures, 35°C and 50°C, were selected...
Resource Type:: Masters Thesis
Full Text:: in fish sauce fermentation. Serine proteases, cathepsin L-like enzymes and metalloproteases were

Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

Creator:: Kang, Ey Jung
Abstract:: The effects of the residual salt of surimi on biochemical and physical properties as affected by various freeze and thaw cycles were examined. Fresh Alaska pollock (Theragra chalcogramma) surimi was mixed with 4.0% sugar, and 5.0% sorbitol, along with eight combinations of salt (0.4, 0.6, 0.8, and 1.0 % NaCl)...
Resource Type:: Masters Thesis
Full Text:: salt and phosphate during frozen storage, whiteness value (L*-3b*) decreased as FT cycles extended

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
Full Text:: others 1992). In fact some commercial ACE inhibitors such as captopril (D-3-mercapto-2-methylpropyl-L

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:: , the lower the L* and b* values of the gels. Protein additives improved textural properties, but

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:: , fracture shear stress and strain values increased, whereas lightness values (L*) decreased. Increasing

Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions

Creator:: Kim, Young S.
Abstract:: 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 were obtained at pH 2 and 11. Texture of gels made using the conventional method were...
Resource Type:: Masters Thesis
Full Text:: . High cathepsin B-like activity was detected from acid-aided fish proteins. Strong cathepsin L-like

Development of optimum pasteurization conditions for surimi seafood

Creator:: Shie, Jin-Shan
Resource Type:: Masters Thesis
Full Text:: 6.2 2.4 1.0 0.4 Lc 9.5 1.9 0.9 0.4 0.2 Alaska D 10.4 3.0 1.4 0.5 U 12.5 3.7 1.8 0.7 L 8.5 2.3

ScholarsArchive@OSU

Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

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

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

Fish sauce : the alternative solution for Pacific whiting and its by-products

Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

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

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

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions

Development of optimum pasteurization conditions for surimi seafood

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