Index Catalog // ScholarsArchive@OSU

Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

Creator:: Lee, Jinhwan
Abstract:: Gadoid fish, like Alaska pollock and Pacific whiting, have a high level of trimethylamine-N-oxide demethylase (TMAOase) that catalyzes the breakdown of trimethylamine-N-oxide (TMAO) to formaldehyde (FA) and dimethylamine (DMA) even during frozen storage. FA reacts with amino acid residues to promote covalent cross-links in the formation of inter- and intramolecular...
Resource Type:: Dissertation
Full Text:: frozen storage extends. Heading and gutting (H&G) or filleting, which are a common practice for

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

Creator:: Esturk, Okan
Abstract:: Effects of moisture content, pH, and salt concentration on dynamic rheological properties and gel fracture quality of Pacific whiting surimi were investigated. Torsion tests showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. As pH increased, fracture shear stress and strain values increased, whereas...
Resource Type:: Dissertation
Full Text:: affected negatively. A strong relationship was found between the G' and fracture stress values as affected

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Creator:: Lin, Tein Min, 1964-
Abstract:: The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recovered proteins showed highly functional properties in gel hardness, cohesiveness, color, and water retention ability. The soluble proteins concentrated by ultrafiltration (UF)...
Resource Type:: Dissertation
Full Text:: during washing and dewatering processes (Adu et al., 1983; Pacheco-Aguilar et al., 1989; Yang and

Recovery and utilization of Pacific whiting frame meat for surimi production

Creator:: Wendel, Ari P.
Abstract:: In surimi manufacturing, less than 25% of the total weight of the fish is utilized. This research focused on meat recovery from fish frames, the residual portion of the fish after filleting headed and gutted fish. A new technology, the water jet deboning (WJD) system, was tested. The WJD system...
Resource Type:: Masters Thesis
Full Text:: ; Pacheco-Aguilar et al., 1989; Lin and Park, 1997), indicating that 24-35% of the myofibrillar proteins

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Creator:: Hoffman, Justine D.
Abstract:: The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
Resource Type:: Masters Thesis
Full Text:: Business 18(8):24-33. Chang-Lee MV, Pacheco-Aguilar R, Crawford DL, Lampila LE. 1989. Proteolytic

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:: heated from 10 °C to 80 °C at 1 °C/min ……………………….. 66 4.7 Storage moduli (log G’) of sardine

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Creator:: Fowler, Matthew
Abstract:: The ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...
Resource Type:: Masters Thesis
Full Text:: Alaska pollock (An, Weerasinghe, Seymour, & Morrissey, 1994b; Chang-Lee, Pacheco-Aguilar, Crawford

Textural and electrical properties of Pacific whiting surimi under ohmic heating

Creator:: Yongsawatdigul, Jirawat
Abstract:: Feasibility of ohmic heating to overcome gel-weakening in Pacific whiting surimi was investigated. An ohmic heating apparatus was developed using two rhodium-coated stainless steel electrodes inside a polyvinyl chloride (PVC) tube, a variable transformer, and voltage and current transducers. Rapid heating associated with the ohmic process quickly inactivated endogenous proteinase(s),...
Resource Type:: Dissertation
Full Text:: called globular actin (G-actin). Actin molecules polymerize together and form actin filament 11

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Creator:: Thawornchinsombut, Supawan
Abstract:: A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function of ionic strength were determined. Effect of ionic strength and various storage conditions on...
Resource Type:: Dissertation
Full Text:: letters of a series of letters due to the space limitation. For example, "ch" denotes "c d e f g h

ScholarsArchive@OSU

Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Recovery and utilization of Pacific whiting frame meat for surimi production

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

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

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Textural and electrical properties of Pacific whiting surimi under ohmic heating

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

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