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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. Non-Academic Affiliation Oregon State University. Graduate School Remove constraint Non-Academic Affiliation: Oregon State University. Graduate School

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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
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-

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Academic Affiliation

Food Science and Technology10
Bioresource Engineering1

Advisor

Park, Jae W.11
Kolbe, Edward R.1
Morrissey, Michael T.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1996 to 2017

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Committee Member

DeWitt, Christina A.2
Penner, Michael H.2
Iwaniec, Urszula T.1
Jarvis, Robert1
McGorrin, Robert1
more Committee Members »

Creator

Fowler, Matthew1
Hoffman, Justine D.1
Jaczynski, Jacek1
Kang, Ey Jung1
Kok, Tiong Ngei, 1974 1
more Creators »

Date

Date range begin – Date range end

Current results range from 1995 to 2016

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Decade

2010-20192
2000-20095
1990-19994

Degree Field

Food Science and Technology10
Bioresource Engineering1

Degree Level

Master's7
Doctoral4

Degree Name

Master of Science (M.S.)7
Doctor of Philosophy (Ph.D.)4

File Format

application/pdf1

Language

English [eng]11

License

All rights reserved6

Non-Academic Affiliation

Oregon State University. Graduate School[remove]11

Peer Reviewed

No11

Resource Type

Masters Thesis7
Dissertation4

Rights Statement

In Copyright7
Copyright Not Evaluated4

Subject

Surimi5
Pacific hake4
Frozen fishery products2
Pacific hake -- Processing2
Surimi -- Effect of temperature on2
more Subjects »

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