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Filtering by: Creator Turk, Greg Remove constraint Creator: Turk, Greg Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • Components of bovine plasma that enhance gel strength in Pacific whiting surimi

    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:
    them all for their support and help. Finally, I would like to thank my husband, Greg, for his love