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Filtering by: Subject Fishery products -- Storage Advisor Park, Jae W. Rights Statement Copyright Not Evaluated

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Creator:

Tungkawachara, Somjintana

Abstract:

Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...

Resource Type:

Dissertation

Full Text:

molds (Hobbs 1987). Fish sauce is a kind of fermentative fishery product. From a microbiological
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:

. Cryoprotectants can be added to the precipitated protein to preserve the product during freezing and storage