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Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: stable fish/fish product under low-temperature storage (-20 0C through -50 0C). The species of interest

Creator:: Corlett, Donald A.
Abstract:: A method was devised and tested for rapid and quantitative identification of microbial flora in fresh seafoods. The rapid identification of large numbers of isolates was made possible by (1) a simplified identification scheme established by reference culture studies and from the known reactions of microorganisms reported in the literature,...
Resource Type:: Dissertation
Full Text:: different genera or groups of microorganisms making up the mixed population of a fishery product, is

Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: . Decline in activity of. freeze-dried protease was not effected by storage temperature (40C vs. -150C

Creator:: Wibowo, Singgih
Abstract:: Soluble surimi wash water (SWW) proteins could be recovered using chitosan (Chi) complexed with alginate (Chi-Alg) generating co-products for feed formulations. Chi with a degree of deacetylation (DD) of 84% complexed with Alg at a mixing ratio (MR) of 0.2 was used to study Chi-Alg concentration and treatment time protein...
Resource Type:: Dissertation
Full Text:: superior to that of chitosan with 14 cP viscosity over a 12-day storage at refrigerated temperature

Creator:: Aguilar, Ramon Pacheco
Abstract:: The abundance and low fat content of Pacific whiting support Its use for the production of surimi. The degradation of muscle proteins by myxosporidian secreted proteinase(s) has been associated with its soft texture. High residual activity is retained through the washing process used in the production of surimi and precludes...
Resource Type:: Dissertation
Full Text:: . TABLE OF CONTENTS Page INTRODUCTION 1 LITERATURE REVIEW 3 The Pacific Whiting Fishery 3

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:: molds (Hobbs 1987). Fish sauce is a kind of fermentative fishery product. From a microbiological

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
Full Text:: . Cryoprotectants can be added to the precipitated protein to preserve the product during freezing and storage

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:: showed 18.5% residual activity after 7 wk storage at 4°C. Proteolytic activity in solid waste and

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