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Filtering by: Creator Cone, Wyatt W. Remove constraint Creator: Cone, Wyatt W. Advisor Park, Jae W. Remove constraint Advisor: Park, Jae W.

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  • 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:
    throughout my study. CONTRIBUTION OF AUTHORS Dr. Jae W. Park was involved in the design, analysis 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:
    : ________________________________________________________________________ Jae W. Park Optimization of comminuting and heating conditions for surimi gel preparation

  • 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:
    : _____________________________________________________________________ Jae W. Park There are presently two successful methods used

  • Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions

    Creator:
    Kim, Young S.
    Abstract:
    Protein solubility of Pacific whiting muscle with isoelectric point at pH 5.5 was significantly affected by pH. The highest breaking force was measured from fish proteins treated at pH 11, while high deformation values were obtained at pH 2 and 11. Texture of gels made using the conventional method were...
    Resource Type:
    Masters Thesis
    Full Text:
    Young S. Kim, Jae W. Park, and Yeung J. Choi Submitted to Fisheries Science Tokyo,Japan 19

  • 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:
    : ___________________________________________________________________ Jae W. Park Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting

  • Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

    Creator:
    Jaczynski, Jacek
    Abstract:
    Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping...
    Resource Type:
    Dissertation

  • Film-forming ability of fish proteins

    Creator:
    Athaillah, Zatil Afrah
    Abstract:
    Characteristics of films obtained from fish myofibrillar proteins extracted from various solubilization methods were investigated. In this study, we utilized three agents to solubilize fish myofibrillar proteins from surimi, which are sodium chloride, sodium tripolyphosphate, and alkaline condition. The first part of this study focused on combination of sodium chloride...
    Resource Type:
    Masters Thesis
    Full Text:
    : Film-forming Ability of Fish Proteins Abstract approved: Jae W. Park Characteristics of

  • 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:
    W. Park Rice flour possesses functional properties in enhancing texture and whiteness. This

  • 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:
    Enhance Surimi Gelation Abstract approved: Jae W. Park The ability of salmon plasma protein (SPP

  • 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:
    approved: WPa Jae W^Park The rheological, color, micro-structural, and electrical properties of surimi