Index Catalog // ScholarsArchive@OSU

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:: ABSTRACT OF THE THESIS OF Matthew Fowler for the degree of Master of Science in Food Science and

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:: -3.5% NaCl (0.29-0.6 M) is required for surimi to form an adequate gel (Suziki 1981; Lee 1984, 1986

Fish sauce : the alternative solution for Pacific whiting and its by-products

Creator:: Lopetcharat, Kannapon
Abstract:: Pacific whiting and its by-products were good raw materials for high quality fish sauce production. Heat stable and salt activated enzymes were responsible for autolytic activity in Pacific whiting and by-products. According to temperature profiles of raw materials at various salt concentrations, two fermentation temperatures, 35°C and 50°C, were selected...
Resource Type:: Masters Thesis
Full Text:: for letting me use their sophisticate machines during research. Special thank to Roger M. Adams

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:: Texturized Meat Patties Made from IW+C Mince Frozen at -50oC 78 m.15 Shear Force of Texturized Meat

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:: thesis to any reader upon request. — -a—s i-jrasfarshffjm I^T-I m^.i Justine D. Hoffman, author

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

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:: 35- 40°C for 30 mm in the presence of 0.5-0.6 M NaCI: (i) dissociation and solubilization of myosin

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

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:: Professor, representing FoodMScience and Technology Head c ^af»|« —m—f * *l*- v i.f-

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:: markers; M: whole PW muscle proteins; MHC: myosin heavy chain. For pH 2, 3, and 12, IS was adjusted to 72

ScholarsArchive@OSU

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

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

Fish sauce : the alternative solution for Pacific whiting and its by-products

Alternative products from Pacific whiting : fresh surimi and texturized mince

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

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

Biochemical and physical factors affecting fish ball

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

Textural and electrical properties of Pacific whiting surimi under ohmic heating

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

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