Index Catalog // ScholarsArchive@OSU

Recovery and utilization of Pacific whiting frame meat for surimi production

Creator:: Wendel, Ari P.
Abstract:: In surimi manufacturing, less than 25% of the total weight of the fish is utilized. This research focused on meat recovery from fish frames, the residual portion of the fish after filleting headed and gutted fish. A new technology, the water jet deboning (WJD) system, was tested. The WJD system...
Resource Type:: Masters Thesis
Full Text:: total fish weight is utilized in the final product. Toyoda et al. (1992) and Chang-Lee et al. (1990

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Creator:: Hoffman, Justine D.
Abstract:: The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
Resource Type:: Masters Thesis
Full Text:: to enhance frozen shelf life (Lee 1984). It is used as an intermediate product for a variety of

Alternative products from Pacific whiting : fresh surimi and texturized mince

Creator:: Pipatsattayanuwong, Siriporn
Abstract:: The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...
Resource Type:: Masters Thesis
Full Text:: -Lee et al., 1989), a high grade surimi can be produced by adding food grade protease inhibitors

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:: NaC1) (Suziki 1981; Lee 1984, 1986) during comminution. The solubilized myofibrillar proteins form an

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:: surimi seafood sales at 260 billion South Korean won (KRW) (Hwang, 2011). Due to fluctuation of

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:: traditional surimi process (Lee 1984) by enabling the stabilization of frozen surimi and consequent

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:: )carbodiimide] induces crosslinking between amino and carboxyl groups (Lee and others 1997). The formation 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:: interfere with heat-induced gelation of myofibrillar proteins (Morioka and others 1992; Ko and Hwang 1995

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:: variety of fish species using SDS-PAGE and isoelcetric focusing (IEF). (Chen & Hwang, 2002b; Etienne et

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

ScholarsArchive@OSU

Recovery and utilization of Pacific whiting frame meat for surimi production

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Alternative products from Pacific whiting : fresh surimi and texturized mince

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

Rice flour – a functional ingredient for premium crabstick

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

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

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

Immunological and physiochemical characterization of fish myosins

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

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search