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Filtering by: Subject Fishery processing -- Northwest, Pacific -- By-products Academic Affiliation Food Science and Technology

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:

SOLUTION FOR PACIFIC WHITING AND ITS BY-PRODUCTS Chapter 1 INTRODUCTION Fermented fishery products
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:

Pacific Whiting Fish Sauce By Somjintana Tungkawachara A DISSERTATION submitted to Oregon State
Frozen stabilized mince, its production, and thermophysical properties

Creator:

Simpson-Rivera, Ricardo Jose

Resource Type:

Dissertation

Full Text:

taken by JV operations. The fishery was considered underutilized because only a small proportion of