Index Catalog // ScholarsArchive@OSU

Creator:: Timmerman, Conrad Dietrich
Abstract:: The optimum conditions for the proteolytic solubilization of trash fish and processing carcass waste in a simple shell-in-tube heat exchange system was investigated. The nutritional and chemical effects of processing variables were evaluated. An exogenous source of proteolytic enzymes (albacore tuna viscera, Thunnus alalunga) yielded a linear increase in the...
Resource Type:: Masters Thesis
Full Text:: of solid wastes were generated by the fishing industry in the United States and only 50% of this

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:: Despite the abundance of Pacific whiting off the West coast of the United States it remains an

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:: acceptance of surimi-based products in the United States have increased in recent years. Surimi

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: the largest stock of trawl fish off the west coast of the contiguous United States of America

Creator:: Peters, Margo Y.
Abstract:: Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50- 70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15 min). This proteolytic activity results in the softening of surimi gels. Bovine plasma protein (BPP) is the most effective of the food-grade inhibitors used to...
Resource Type:: Masters Thesis
Full Text:: abundant fish species found off the western coast of the United States (Radtke, 1995). Its utilization

Creator:: Yongsawatdigul, Jirawat
Abstract:: 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 chloride (PVC) tube, a variable transformer, and voltage and current transducers. Rapid heating associated with the ohmic process quickly inactivated endogenous proteinase(s),...
Resource Type:: Dissertation
Full Text:: ) has been approximately 200,000 metric tons in the United States over the last decade (OCZMA, 1994

Creator:: Fowler, Matthew
Abstract:: The ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...
Resource Type:: Masters Thesis
Full Text:: THESIS submitted to Oregon State University in partial fulfillment of the requirements for

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:: Benjakul A THESIS submitted to Oregon State University in partial fulfillment of the requirement

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