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Filtering by: Subject Collagen -- Mechanical properties Remove constraint Subject: Collagen -- Mechanical properties Advisor Park, Jae W. Remove constraint Advisor: Park, Jae W.

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Effects of starch on rheological, microstructural, and color properties of surimi-starch gels

Creator:

Yang, Hong, 1968-

Resource Type:

Masters Thesis

Full Text:

commonly employed as a fundamental analytical method to measure the fracture property of surimi gel under
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:

modulate protein property and functionality of pH-shift fish protein isolate; 2) proteins recovered at
Gelation properties of Alaska pollock surimi with functional ingredients under ohmic heating

Creator:

Pongviratchai, Panida

Abstract:

The rheological, color, micro-structural, and electrical properties of surimi seafood gels were investigated. Various starches and protein additives at different ratios were evaluated with Alaska pollock surimi under ohmic heating at different heating rates to determine their functional properties and further to compare these properties with those of conventionally cooked...

Resource Type:

Masters Thesis

Full Text:

normally do not directly produce food texture data, but rather monitor physical property changes in the
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:

be used to monitor the physical property changes that relate to the molecular structure of a

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Academic Affiliation

Food Science and Technology4

Advisor

Park, Jae W.[remove]4

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1998 to 2005

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Committee Member

Kolbe, Edward2
Morrissey, Michael T.1
Penner, Mike1
Swanson, Lloyd V.1
Twohy, Cynthia1

Creator

Esturk, Okan1
Pongviratchai, Panida1
Thawornchinsombut, Supawan1
Yang, Hong, 1968 1

Date

Date range begin – Date range end

Current results range from 1997 to 2004

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Decade

2000-20093
1990-19991

Degree Field

Food Science and Technology4

Degree Level

Doctoral2
Master's2

Degree Name

Doctor of Philosophy (Ph.D.)2
Master of Science (M.S.)2

Language

English [eng]4

License

All rights reserved1

Non-Academic Affiliation

Oregon State University. Graduate School4

Peer Reviewed

No4

Resource Type

Dissertation2
Masters Thesis2

Rights Statement

Copyright Not Evaluated3
In Copyright1

Subject

Surimi -- Mechanical properties4
Fishery processing2
Surimi -- Effect of temperature on2
Fishery products -- Preservation1
Gelation1
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