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Filtering by: Creator Lee, Chau-Hwang Advisor Park, Jae W. Committee Member Ross, Andrew S.

Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)

Creator:

Park, Joo Dong

Abstract:

Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extracted using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking...

Resource Type:

Dissertation

Full Text:

interfere with heat-induced gelation of myofibrillar proteins (Morioka and others 1992; Ko and Hwang 1995
Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Creator:

Kobayashi, Yuka

Abstract:

There are presently two successful methods used to refine fish muscle proteins: surimi and fish protein isolate (FPI). Both surimi and FPI have the ability to form an elastic gel upon comminution and heating. However, their gelation behaviors are different as they are refined in a biochemically opposite way based...

Resource Type:

Dissertation