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  • 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:
    crystals. The rate of recrystallization was suggested to be dependent on the temperature and solute

  • 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:
    Temperature effect on inactivation of S. aureus by E-beam 92 4.6 Predictive model for dose absorbed of one

  • 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:
    ............................................................................... 94 5.4.3. Effect of chopping temperature on fracture properties ............ 96 5.4.4. Effect of

  • Gelation properties of Alaska pollock surimi with functional ingredients under ohmic heating

    Creator:
    Pongviratchai, Panida
    Abstract:
    The rheological, color, micro-structural, and electrical properties of surimi seafood gels were investigated. Various starches and protein additives at different ratios were evaluated with Alaska pollock surimi under ohmic heating at different heating rates to determine their functional properties and further to compare these properties with those of conventionally cooked...
    Resource Type:
    Masters Thesis
    Full Text:
    (Continued) Page EFFECT OF NATIVE AND PREGELATINIZED STARCH ON GELATION PROPERTIES OF FISH PROTEINS