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Filtering by: Creator Amano, Matthew M. Remove constraint Creator: Amano, Matthew M. Contributor advisor sim Park, Jae W. Remove constraint Contributor advisor sim: Park, Jae W. Degree Level Master's Remove constraint Degree Level: Master's

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  • 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

  • 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:
    jet pressure/conveyor speed): 63 bar/1.4 m/min and 72 bar/0.9 m/min (Kristbergsson, 1998). The

  • 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