Index Catalog // ScholarsArchive@OSU

Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

Creator:: Chung, Yun-Chin
Abstract:: 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...
Resource Type:: Masters Thesis
Full Text:: R. Kolbe, Dr. Mike Penner and Dr. Ezra M. Tice, for their time and consideration. Special thanks

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Creator:: Benjakul, Soottawat
Abstract:: Both liquid and solid wastes from Pacific whiting surimi manufacturing were characterized and value-added products were recovered. A proteinase in surimi wash water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel. Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
Resource Type:: Dissertation
Full Text:: their beneficial guidance. Special thanks to Nancy Chamberlain for editing my thesis. I would like

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

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:: Food Science, at OSU for their help. Special thanks to Dr. An, Dr. Park, Lewis Richardson, Nancy

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

Application of membrane filtration to recover solids from protein solutions

Creator:: Huang, Lihan
Resource Type:: Dissertation
Full Text:: . Thielges, for serving as Graduate School Representative. Special thanks are extended to Nancy Chamberlain

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:: Lab staff -Nancy, Tami, Toni, Angee, and Roger- for their kindness, helpfulness and moral support

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:: my study here at Oregon State University. I also would like to thank Nancy, Roger, Toni, and Tami

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:: , Dr. Craig Holt, Angee Hunt, Michael Thompson, Nancy Chamberlain, and the students at the OSU

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

ScholarsArchive@OSU

Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Alternative products from Pacific whiting : fresh surimi and texturized mince

Isolation of a natural antioxidant from shrimp waste

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

Application of membrane filtration to recover solids from protein solutions

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

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

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