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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:: approved: ^ Michael T. Morrissey Anserine and camosine are water-soluble dipeptides that have

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:: of a Natural Antioxidant from Shrimp Waste. Abstract approved: Michael T. Mb^rissey Shrimp

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:: ; Michael T.^ttoaqrisiey ? ^"ttoaqrisat The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on

DNA-based identification of commercially important salmon and trout species (genera Oncorhynchus and Salmo) in North America

Creator:: Rasmussen, Rosalee S.
Abstract:: There are seven commercially important species of salmon and trout (genera Oncorhynchus and Salmo) in North America, many of which are closely related but command markedly different prices. The purpose of this research was to provide improved and novel methods for the detection of salmon species substitution on the commercial...
Resource Type:: Dissertation

Intrinsic and extrinsic quality of West Coast albacore tuna (Thunnus alalunga)

Creator:: Wheeler, Sena C.
Abstract:: The purpose of this study is to identify the intrinsic and extrinsic quality characteristics of West Coast albacore tuna (Thunnus alalunga). Albacore tuna were troll caught off the Oregon coast and transferred to the Oregon State University Seafood laboratory in Astoria, Oregon. Core samples were extracted from six designated body...
Resource Type:: Masters Thesis
Full Text:: Extrinsic Quality of West Coast Albacore Tuna (Thunnus alalunsd). Abstract approved: Michael T. Morris

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

Creator:: Magnusdottir, Edda
Abstract:: Cryoprotection in stabilized mince from Pacific whiting (Merluccius productus) was investigated by monitoring changes in physical and chemical properties during 32 weeks of frozen storage. The effects of 4 different cryoprotectants were evaluated by torsion test, color analysis, extractability of salt soluble proteins, and formation of dimethylamine (DMA) and 2-thiobarbituric...
Resource Type:: Masters Thesis
Full Text:: approved: - L Michael T. Morrissey Cryoprotection in stabilized mince from Pacific whiting (Merluccius

Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters

Creator:: Shiu, Shu-Er
Abstract:: The effects of various pressure treatments (OK, 30K, 60K, 75K psig) and packing medium (water or cocktail sauce) on shucked oysters were investigated. The pH, moisture content, microbiological tests (including aerobic plate count (APC) and anaerobic plate count (ANPC)), enzyme assays (i.e. α-amylase, β-amylase, lipase and peroxidase activities) were conducted...
Resource Type:: Masters Thesis
Full Text:: Michael T. MomSSe}^ The effects of various pressure treatments (OK, 30K, 60K, 75K psig) and packing

Measurement of physical parameters for shrimp diets produced with a series of binders

Creator:: Solis, Manuel Ulises
Resource Type:: Masters Thesis
Full Text:: PARAMETERS FOR SHRIMP DIETS PRODUCED WITH A SERIES OF BINDERS Abstract approved: Michael T

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:: : Michael T. Morrissey Whole oysters were processed under a series of pressures from 30,000 to 45,000

Application of membrane filtration to recover solids from protein solutions

Creator:: Huang, Lihan
Resource Type:: Dissertation
Full Text:: my thanks to Dr. Michael T. Morrissey, my major professor, for his encouragement, expert judgement

ScholarsArchive@OSU

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Isolation of a natural antioxidant from shrimp waste

Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

DNA-based identification of commercially important salmon and trout species (genera Oncorhynchus and Salmo) in North America

Intrinsic and extrinsic quality of West Coast albacore tuna (Thunnus alalunga)

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters

Measurement of physical parameters for shrimp diets produced with a series of binders

The use of high pressure process to shuck oysters, reduce microbial load and extend shelf-life

Application of membrane filtration to recover solids from protein solutions

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