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Filtering by: Subject Fishery products -- Storage Committee Member Penner, Michael Rights Statement Copyright Not Evaluated

Frozen stabilized mince, its production, and thermophysical properties

Creator:

Simpson-Rivera, Ricardo Jose

Resource Type:

Dissertation

Full Text:

stable fish/fish product under low-temperature storage (-20 0C through -50 0C). The species of interest
Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

Creator:

Chung, Yun-Chin

Abstract:

The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on surimi gels made from Pacific Whiting (Merluccius productus) was investigated. Gel-forming ability was measured by the torsion test. In general, surimi gels increased in gel strength with increased pH. Breaking shear stress increased to a...

Resource Type:

Masters Thesis

Full Text:

(Merluccius productus) is an abundant fishery resource harvested off the Pacific Northwest coast of the
Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Creator:

Tungkawachara, Somjintana

Abstract:

Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...

Resource Type:

Dissertation

Full Text:

molds (Hobbs 1987). Fish sauce is a kind of fermentative fishery product. From a microbiological