Index Catalog // ScholarsArchive@OSU

Heat and acid induced autolytic digestion of Pacific hake (Merluccius productus)

Creator:: Timmerman, Conrad Dietrich
Abstract:: The optimum conditions for the proteolytic solubilization of trash fish and processing carcass waste in a simple shell-in-tube heat exchange system was investigated. The nutritional and chemical effects of processing variables were evaluated. An exogenous source of proteolytic enzymes (albacore tuna viscera, Thunnus alalunga) yielded a linear increase in the...
Resource Type:: Masters Thesis
Full Text:: degree of MASTER OF SCIENCE in FOOD SCIENCE AND TECHNO.OCV p,...^ on^. ^ „„ Title: HEAT AND

Acid stabilization of autolyzed fish : storage and nutritional characteristics

Creator:: Culbertson, Jeffry Dean
Abstract:: The effects of ambient temperature storage on the chemical and nutritional characteristics of phosphoric and sorbic acid-stabilized fish autolysates were determined. Variations in sample composition due to autolysis, deboning, and acidification were also evaluated. Autolysates of English sole (Parophrys vetulus), true cod (Gadus macrocephalus), Dover sole (Microstomus pacificus), and orange...
Resource Type:: Masters Thesis
Full Text:: extended to Bioproducts, Inc. , Warrenton, Oregon and to the National Oceanic and Atmospheric

Temperature requirement for the efficient application of condensed phosphate to Pacific shrimp (Pandalus jordani)

Creator:: Chu, Caroline Li-yuan
Abstract:: Treatment of round shrimp (3 days post-catch) in 6% condensed phosphate solution at temperatures ranging from 39 (3.9°C) to 86°F (30°C) reduced meat yield derived by mechanical peeling from 30.0 to 16.4% (wet wt.) according to the linear function y = -.2787 x + 42.7262 (P>.005). Condensed phosphate treatment at...
Resource Type:: Masters Thesis
Full Text:: . Appreciation is extended to the National Oceanic and Atmos- pheric Administration (maintained by the U. S

Characterization of the collagen protein in smooth pink shrimp (Pandalus jordani)

Creator:: Akel, Phillip John
Abstract:: The collagen content and composition of collagens in different age classes of shrimp were determined. Their physical and chemical characteristics were investigated. The interrelationship of shrimp size and muscle collagen content to raw and cooked meat yield was established. Total collagen content for three lots of round shrimp with weights...
Resource Type:: Masters Thesis
Full Text:: . Appreciation is extended to the National Oceanic and Atmospheric Administration (maintained by the U. 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:: Technology, with sensory evaluation was greatly appreciated. Thanks to the National Oceanic and

Characterization of the intramuscular connective tissue collagen of three rockfish species (Sebastes)

Creator:: Bogason, Sigurdur Gretar
Abstract:: This investigation was carried out to characterize and quantitate the collagen of rockfish intramusclar connective tissue. Different species ot rocktish were chosen to represent the range of product quality experienced by the fish processing industry. Species included widow, a rockfish noted tor its soft flesh, yellowtail, a rockfish possessing flesh...
Resource Type:: Dissertation
Full Text:: Birna, Bogi Fjalar og Sigrun Edda, Appreciations are extended to the National Oceanic and

Effect of condensed phosphates and steam precooking time on the yield and quality of cooked shrimp (Pandalus jordani) meat

Creator:: Nouchpramool, Kovit
Resource Type:: Masters Thesis
Full Text:: my education through their scholarship program, to the National Oceanic and Atmospheric

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:: and joy. Appreciation is extended to the National Oceanic and Atmospheric Administration

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Creator:: Aguilar, Ramon Pacheco
Abstract:: The abundance and low fat content of Pacific whiting support Its use for the production of surimi. The degradation of muscle proteins by myxosporidian secreted proteinase(s) has been associated with its soft texture. High residual activity is retained through the washing process used in the production of surimi and precludes...
Resource Type:: Dissertation
Full Text:: during the last five and a half years . Appreciation is extended to the National Oceanic and

Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat

Creator:: Crapo, Chuck
Abstract:: Means of improving yield and quality of cooked meat from Dungeness crab (Cancer magister) were investigated. Processing factors of cooking time, cooking medium, and condensed phosphate treatment were evaluated. The effect of condensed phosphate treatment and its interrelationship with cooking time and medium on meat was determined. Meat yield (wet...
Resource Type:: Masters Thesis
Full Text:: cooperation in conducting flavor panel evaluations. Appreciation is extended to the National Oceanic and

ScholarsArchive@OSU

Heat and acid induced autolytic digestion of Pacific hake (Merluccius productus)

Acid stabilization of autolyzed fish : storage and nutritional characteristics

Temperature requirement for the efficient application of condensed phosphate to Pacific shrimp (Pandalus jordani)

Characterization of the collagen protein in smooth pink shrimp (Pandalus jordani)

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

Characterization of the intramuscular connective tissue collagen of three rockfish species (Sebastes)

Effect of condensed phosphates and steam precooking time on the yield and quality of cooked shrimp (Pandalus jordani) meat

Development of a restructured seafood product from squid (Loligo Opalescens)

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat

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