Index Catalog // ScholarsArchive@OSU

Use of linear and nonlinear programming to optimize surimi seafood

Creator:: Yoon, Won Byong
Abstract:: Least cost formulations for surimi seafood were studied by linear programming (LP) and nonlinear programming (NLP). The effects of water and starches on functional properties of Alaska pollock and Pacific whiting surimi gels were investigated. Six starches (modified potato starch, potato starch, modified wheat starch, wheat starch, modified waxy corn...
Resource Type:: Masters Thesis
Full Text:: Sci. 59:773-776. Park, S. H. 1994b. Modem Experimental Design, Minyoung Publish Co., Seoul

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:: privacy ACKNOWLEDGMENTS I would like to express my gratitude to my professor, Dr. Jae Park for his

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

Creator:: Yang, Hong, 1968-
Resource Type:: Masters Thesis
Full Text:: : Uae W. Park The objective of this study was to investigate effects of starch on rheological

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:: ) Joo Dong Park Ph.D., Oregon State University, 2008 AN ABSTRACT OF THE

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:: . Park and Dr. Edward Kolbe, for their invaluable guidance throughout my study here at Oregon State

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 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:: and 8.2 cm of surimi seafood, respectively. The D-value for thermally inactivated S. aureus was 0.65

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:: Strength Conditions Abstract approved: JaeW Park A novel method for isolating fish proteins by

Textural and electrical properties of Pacific whiting surimi under ohmic heating

Creator:: Yongsawatdigul, Jirawat
Abstract:: Feasibility of ohmic heating to overcome gel-weakening in Pacific whiting surimi was investigated. An ohmic heating apparatus was developed using two rhodium-coated stainless steel electrodes inside a polyvinyl chloride (PVC) tube, a variable transformer, and voltage and current transducers. Rapid heating associated with the ohmic process quickly inactivated endogenous proteinase(s),...
Resource Type:: Dissertation
Full Text:: Abstract approved: = , . Jae W. Park \J Feasibility of ohmic heating to overcome gel-weakening in

ScholarsArchive@OSU

Use of linear and nonlinear programming to optimize surimi seafood

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

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

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)

Recovery and utilization of Pacific whiting frame meat for surimi production

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

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

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

Textural and electrical properties of Pacific whiting surimi under ohmic heating

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