Search Constraints

Start Over
Filtering by: Creator Clausing-Lee, Marianne Sue Remove constraint Creator: Clausing-Lee, Marianne Sue Advisor Park, Jae W. Remove constraint Advisor: Park, Jae W. Rights Statement In Copyright Remove constraint Rights Statement: In Copyright

Search Results

  • 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:
    ) JINHWAN LEE 2016

  • Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

    Creator:
    Kang, Ey Jung
    Abstract:
    The effects of the residual salt of surimi on biochemical and physical properties as affected by various freeze and thaw cycles were examined. Fresh Alaska pollock (Theragra chalcogramma) surimi was mixed with 4.0% sugar, and 5.0% sorbitol, along with eight combinations of salt (0.4, 0.6, 0.8, and 1.0 % NaCl)...
    Resource Type:
    Masters Thesis
    Full Text:
    would also like to thank Dr. Yi-Cheng Su, Sue Hansell, Toni Miethe, Dr. Craig Holt, Laura, Note

  • Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

    Creator:
    Kim, Hyung Joo
    Abstract:
    Fish sauce is a fermented condiment made primarily from anchovies and is popularly used in Asian countries as it provides unique salty and umami flavor. Its consumption is no longer limited to Southeast Asian countries, but extended to Europe, United States and Canada as a condiment in their food. Fish...
    Resource Type:
    Masters Thesis
    Full Text:
    group in Astoria for their kindness and support. Angee Hunt, Craig Holt, Sue Hansell, David Kemp, and

  • 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:
    other lab students and faculty including Dr Dewitt, Dr Su, Sue, Craig, Zatil, Tao, Angee, Dr Liu

  • Rice flour – a functional ingredient for premium crabstick

    Creator:
    Hur, Sungik
    Abstract:
    Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...
    Resource Type:
    Masters Thesis
    Full Text:
    technique, Austin, Dunyu, Jing, Lei, Lin, Note for a fun time at the lab, Craig, Sue, and Toni for their

  • Biochemical and physical factors affecting fish ball

    Creator:
    Kok, Tiong Ngei, 1974-
    Abstract:
    Fish ball is an extruded surimi-based product that is popular among Asian communities. In the manufacturing of fish ball, optimum floatation is extremely important for maximal production. Factors affecting floatation of fish ball in water were investigated. The density of threadfin bream surimi paste significantly decreased (P<O.05) as moisture content...
    Resource Type:
    Masters Thesis
    Full Text:
    proof-reading of papers, and to Craig, Sue, Toni, Supawan, Joodong, Jamie, Tomoko, Rosalee, Sergio

  • 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:
    smoothly and fixing all the instruments, and Sue and Toni for caring me all the time by asking if I and

  • Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

    Creator:
    Poowakanjana, Samanan
    Abstract:
    Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting...
    Resource Type:
    Dissertation
    Full Text:
    on track. To Sue Hansell and Toni Miethe for precious friendship and love that make me feel like I

  • 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
    Full Text:
    their precious advice and help. I also want to thank Sue and Linda for all the support and help to

  • Immunological and physiochemical characterization of fish myosins

    Creator:
    Reed, Zachary H.
    Abstract:
    Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...
    Resource Type:
    Dissertation
    Full Text:
    Craig for keeping the equipment running smoothly. I also want to thank Sue and Toni for all the