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Filtering by: Subject Surimi Committee Member Kolbe, Edward

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

Creator:

Yang, Hong, 1968-

Resource Type:

Masters Thesis

Full Text:

on Rheological, Microstructural, and Color Properties of Surimi-Starch Gels. Abstract approved
Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Creator:

Lin, Tein Min, 1964-

Abstract:

The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recovered proteins showed highly functional properties in gel hardness, cohesiveness, color, and water retention ability. The soluble proteins concentrated by ultrafiltration (UF)...

Resource Type:

Dissertation

Full Text:

proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble
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:

quality of Pacific whiting surimi were investigated. Torsion tests showed that shear stress decreased