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Filtering by: Contributor Chamberlain, Scott Advisor Morrissey, Michael T.

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:

always ready to help me; Nancy Chamberlain and Joey Heimberg for their unending support and
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:

, encouragement, and support. I would like to especially thank Nancy Chamberlain for editing my thesis. Many
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:

their time and consideration. Special thanks to Lewis Richardson, Nancy Chamberlain, Tony Miethe