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...
A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function of ionic strength were determined. Effect of ionic strength and various storage conditions on...
Protein solubility of Pacific whiting muscle with isoelectric point at pH 5.5 was significantly affected by pH. The highest breaking force was measured from fish proteins treated at pH 11, while high deformation values were obtained at pH 2 and 11. Texture of gels made using the conventional method were...
Microbial lethality is strongly pH dependent in processing regimes including
high hydrostatic pressure processing (HPP). HPP induces the dissociation of
weak acids that potentially causes a shift in pH in some systems thereby increasing
acidity while pressure insensitive buffers do not undergo dissociation. The
degree of high pressure induced pH...
Acidulants are an important functional ingredient group in the food industry, providing sourness, lowering pH, ensuring safe processing, and extending shelf life. Hence, understanding the effect of acids on sensory characteristics of foods is critical. Of the many topics dealing with acidulants, sourness is a topic where considerable research has...
Physical, chemical and sensory attributes were
examined on canned green beans (Oregon 1604) of sieve sizes
3 & 4 and 5 & 6 after one and three months of storage at
room temperature (RT). The green beans subjected to
different pre-blanch conditions in water (T1t1: 160°F - 30
min.; T1t2:...
This study was designed to investigate the rate of pH decline, changes in protein solubility and in the water-holding capacity (WHC) of beef muscles subjected to pre-rigor electrical stimulation. Samples for the experiment were obtained from animals slaughtered at the Meat Science Laboratory, Oregon State University. Nine good quality steers...
Muddy and/or musty off-flavors in farmed-raised catfish occur as a result of the absorption of geosmin (GEO) and 2-methylisoborneol (MIB), compounds produced by algae. Previous research suggests the acid pH-shift method may be able to reduce off-flavors to produce a consumer acceptable product. The objective of this research was to...
The thermal denaturation of proteins has been extensively studied using several methods including differential scanning calorimetry (DSC). A custom-built optical system was used to study thermal effects on protein as an alternative method to DSC measurements. It was used to investigate the thermal stability of bovine serum albumin (BSA) with...
Proteases present in shrimp processing waste are factors in the
technology of shrimp. The distribution of proteolytic activity in
shrimp parts was determined using hemoglobin and casein as substrates. The effects of various parameters upon activity of proteases
in the inedible portion were determined using muscle protein as a
substrate....
