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Filtering by: Subject Surimi Remove constraint Subject: Surimi Committee Member Morrissey, Michael T. Remove constraint Committee Member: Morrissey, Michael T.

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Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)

Creator:

Park, Joo Dong

Abstract:

Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extracted using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking...

Resource Type:

Dissertation

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surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE
Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Creator:

Kaur, Jasvinder

Abstract:

Anserine and carnosine are water-soluble dipeptides that have antioxidant properties and are found in the skeletal muscle of mammals and fishes. These dipeptides are removed through the washing process in surimi production. The objective of this research was to determine the concentration of anserine and carnosine in surimi wash water...

Resource Type:

Dissertation

Full Text:

: Concentration Of Anserine And Camosine In Surimi Wash Water And Their Antioxidant Activity. Abstract
Effects of starch on rheological, microstructural, and color properties of surimi-starch gels

Creator:

Yang, Hong, 1968-

Resource Type:

Masters Thesis

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on Rheological, Microstructural, and Color Properties of Surimi-Starch Gels. Abstract approved
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:

: Physicochemical Properties of Alaska Pollock Surimi as Affected by Salinity and Freeze-Thaw Cycles

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Academic Affiliation

Food Science and Technology4

Advisor

Park, Jae W.3
Morrissey, Michael T.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1998 to 2008

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Committee Member

Morrissey, Michael T.[remove]4
Gamble, Wilbert1
Kolbe, Edward1
Leklem, Jim1
Mehlenbacher, Shawn1
more Committee Members »

Creator

Kang, Ey Jung1
Kaur, Jasvinder1
Park, Joo Dong1
Yang, Hong, 1968 1

Date

Date range begin – Date range end

Current results range from 1997 to 2008

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Decade

2000-20092
1990-19992

Degree Field

Food Science and Technology4

Degree Level

Doctoral2
Master's2

Degree Name

Doctor of Philosophy (Ph.D.)2
Master of Science (M.S.)2

File Format

application/pdf1

Language

English [eng]4

License

All rights reserved2

Non-Academic Affiliation

Oregon State University. Graduate School4

Peer Reviewed

No4

Resource Type

Dissertation2
Masters Thesis2

Rights Statement

Copyright Not Evaluated2
In Copyright2

Subject

Surimi2
Anserine1
Carnosine1
Fishery processing1
Food texture1
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