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Filtering by: Creator Lin, Ben-lin Remove constraint Creator: Lin, Ben-lin Advisor Park, Jae W. Remove constraint Advisor: Park, Jae W.

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  • Solubility and structure of fish myofibrillar proteins as affected by processing parameters

    Creator:
    Lin, Tein Min, 1964-
    Abstract:
    The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recovered proteins showed highly functional properties in gel hardness, cohesiveness, color, and water retention ability. The soluble proteins concentrated by ultrafiltration (UF)...
    Resource Type:
    Dissertation
    Full Text:
    AN ABSTRACT OF THE THESIS OF Tein Min Lin for the degree of

  • 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:
    and total water/meat ratio of 12:1 to 24:1 is common for on-shore processors (Lin, 1996). Washing

  • 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:
    generated for the production of 1 kg surimi (Lin et al., 1995). A screw press is used for the final

  • 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:
    increase their surface for hydration, thus increasing protein solubility (Lin and Park 1998). However

  • 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:
    SURIMI According to Park and Lin (2005), surimi is stabilized myofibrillar proteins obtained from

  • 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:
    , Dustin, Lin, Austin, Note, Yishu, Alice, MG, Jihoon, Jinhwan, Yuka, and Kaitlyn for all they have done

  • 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:
    1970s and has since become increasingly popular (Park and Lin 2005). According to Guenneugues and

  • 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:
    extreme pHs (Watabe and Hashimoto 1980; Choi and Pyeun 1987; Lin and Park 1998). Phospholipids (PL

  • 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:
    Professor Morrissey, Professor Males and Dr John Lin. Many thanks to Angee for assistance in the lab and

  • 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