Index Catalog // ScholarsArchive@OSU

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:: (heat flow) into a substance and a reference material is measured as a function of time or temperature

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
Full Text:: inactivation 84 Sample preparation 84 TABLE OF CONTENTS (Continued) Page E-beam treatment 84

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:: PHYSICOCHEMICAL PROPERTIES OF FROZEN FISH MUSCLE

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:: AN ABSTRACT OF THE THESIS OF AN ABSTRACT

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

Creator:: Yang, Hong, 1968-
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Hong Yang for the degree of

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:: My Thesis AN ABSTRACT OF THE DISSERTATION OF

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:: samples, indicating chemical denaturation of myosin occurred before thermal treatment. The greatest

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:: AN ABSTRACT OF THE DISSERTATION OF Supawan Thawomchinsombut for

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:: AN ABSTRACT OF THE DISSERTATION OF Yuka Kobayashi

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:: AN ABSTRACT OF THE THESIS OF Hyung Joo Kim

ScholarsArchive@OSU

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

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

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

Immunological and physiochemical characterization of fish myosins

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

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

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

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

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

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