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Filtering by: Contributor Chamberlain, Scott Advisor Crawford, David L. Degree Level Master's

Factors affecting the texture of gels prepared from minced American shad (Alosa sapidissima) flesh

Creator:

Bauman, Michael Aaron

Abstract:

Machine separated flesh from American shad (Alosa sapidissima) was evaluated for preparing heat set gel products. Round fish frozen for 15) to 10 months at -18°C served as raw material for processing investigations. The effectiveness of various additives and processing procedures for improving gel strength and sensory characteristics were determined....

Resource Type:

Masters Thesis

Full Text:

and assistance. My gratitude to Nancy Chamberlain, Maria Chang-Lee, Nancy Collins Hakala, Diane
Development of a restructured seafood product from squid (Loligo Opalescens)

Creator:

Berntsen, Steven Eldon

Abstract:

The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01) and cook-cool loss (P [greater than or equal to]...

Resource Type:

Masters Thesis

Full Text:

personnel of the OSU Seafoods Laboratory in Astoria; Nancy Chamberlain, Nancy Collins Hakaia, Diane