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Filtering by: Committee Member Jerse, Ann E. Remove constraint Committee Member: Jerse, Ann E. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • Endogenous proteinase and myosin gelation of arrowtooth flounder (Atheresthes stomias)

    Creator:
    Visessanguan, Wonnop
    Abstract:
    Proteolytic degradation of fish flesh occurring at elevated temperatures is the primary limitation for the commercial utilization of arrowtooth flounder (ATF). Characterization of the autolytic activity of ATF muscle incubated at various pHs and temperatures indicated the involvement of heat-activated proteinases active at acidic and alkaline pHs. Further characterization of...
    Resource Type:
    Dissertation
    Full Text:
    . Morrisey, Dr. Ronald E. Wrolstad, Dr. Alfred Menino, and Dr. Mary Ann Sward for serving as a graduate