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Alternative products from Pacific whiting : fresh surimi and texturized mince

Creator:: Pipatsattayanuwong, Siriporn
Abstract:: The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...
Resource Type:: Masters Thesis
Full Text:: transportation, refrigerated sea water (RSW), slush ice, or champagne ice (aerated slush ice in which water and

Mercury levels in albacore tuna (Thunnus alalunga) and the effects of canning

Creator:: Rasmussen, Rosalee S.
Abstract:: Mercury is a toxic heavy metal released into the environment from both natural and anthropogenic sources. The organic form of mercury is a potent neurotoxin that is especially dangerous to developing nervous systems. Results of recent studies have caused the Food and Drug Administration (FDA) and the Environmental Protection Agency...
Resource Type:: Masters Thesis
Full Text:: Haworth Press, Inc. 10 Alice Street Binghamton, NY 13904-1580 Vol. 14, No. 4, p. 71-100, 2005 2.1

Application of membrane filtration to recover solids from protein solutions

Creator:: Huang, Lihan
Resource Type:: Dissertation
Full Text:: disposing of the waste water. At-sea surimi processing vessels discharge waste water directly to the open

Isolation of a natural antioxidant from shrimp waste

Creator:: Li, Shiao Jing
Abstract:: Shrimp waste samples were extracted with a variety of organic solvents. Each fraction was measured for antioxidant activity by determining the rate of oxidation of β-carotene-linoleic acid in an emulsion system. An ethanol extract exhibited the highest antioxidant activity. Purification of the most active fraction was accomplished by thin layer...
Resource Type:: Dissertation
Full Text:: desirable color in a cultured sea bream and colored carp (Saito and Kondo, 1967). Shrimp waste as a

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

Creator:: Magnusdottir, Edda
Abstract:: Cryoprotection in stabilized mince from Pacific whiting (Merluccius productus) was investigated by monitoring changes in physical and chemical properties during 32 weeks of frozen storage. The effects of 4 different cryoprotectants were evaluated by torsion test, color analysis, extractability of salt soluble proteins, and formation of dimethylamine (DMA) and 2-thiobarbituric...
Resource Type:: Masters Thesis
Full Text:: seafood during storage. Ch. 11, In Lipid Oxidation in Food, A. J. St. Angelo (Ed.) 183-207. American

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

Creator:: Okada, Tomoko
Abstract:: Intrinsic characteristics of Pacific sardines were determined. The lipid content in sardines was initially low (6.79%) in the beginning ofthe season, increased to 22.95% in mid-August, and decreased slightly by the end of September. An inverse correlation (R² = -0.90) was found between lipid and moisture content. Analysis showed that...
Resource Type:: Dissertation
Full Text:: . Thanks to the National Oceanic and Atmospheric Administration and the Oregon State University Sea Grant

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Creator:: Kaur, Jasvinder
Abstract:: Anserine and carnosine are water-soluble dipeptides that have antioxidant properties and are found in the skeletal muscle of mammals and fishes. These dipeptides are removed through the washing process in surimi production. The objective of this research was to determine the concentration of anserine and carnosine in surimi wash water...
Resource Type:: Dissertation
Full Text:: disposed of at sea (Keller, 1990). A small percentage offish byproducts is used for colorants, seafood

Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

Creator:: Lin, Dongdong
Abstract:: The characteristics of Northern squawfish (Ptychocheilus oregonensis) and the feasibility of utilization of this species for human consumption were investigated. In the first experimental phase, the iced storage characteristics of squawfish were determined. Quality changes were monitored over 24 days of storage by chemical, physical, microbiological and sensorial methods of...
Resource Type:: Masters Thesis
Full Text:: surimi quality Surimi products were first introduced into the North American marketplace in the 1970s

Effect of high pressure processing on the survival of Vibrio parahaemolyticus strains in pure culture and Pacific oysters

Creator:: Calik, Hakan
Abstract:: Different strains of Vibrio parahaemolyticus (Vp) in broth cultures and Vp-inoculated live Pacific oysters (Crassostrea gigas) were subjected to high pressure processing (HPP) at 241, 276, 310, and 345 MPa. Results showed Vp numbers were reduced by HPP in both pure culture and whole oysters. Vp inactivation was dependent on...
Resource Type:: Masters Thesis
Full Text:: , sediment, and sea life taken from the temperate estuarine environments (Blake and others 1980). These

The use of high pressure process to shuck oysters, reduce microbial load and extend shelf-life

Creator:: He, Haian
Abstract:: Whole oysters were processed under a series of pressures from 30,000 to 45,000 psi at different holding times (0, 1, and 2 min) and then stored at <4°C, for 27 d. During the shelf-life study, the quality of oysters was determined by measuring pH, moisture content, and microbial counts including...
Resource Type:: Masters Thesis
Full Text:: academic advice, exercise and travel company. I want to dedicate this thesis to my family. Without their

ScholarsArchive@OSU

Alternative products from Pacific whiting : fresh surimi and texturized mince

Mercury levels in albacore tuna (Thunnus alalunga) and the effects of canning

Application of membrane filtration to recover solids from protein solutions

Isolation of a natural antioxidant from shrimp waste

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

Effect of high pressure processing on the survival of Vibrio parahaemolyticus strains in pure culture and Pacific oysters

The use of high pressure process to shuck oysters, reduce microbial load and extend shelf-life

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