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Filtering by: Creator Corson, Michael R. Committee Member Penner, Michael Subject Pacific hake

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:

; Michael T.^ttoaqrisiey ? ^"ttoaqrisat The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on
Frozen stabilized mince, its production, and thermophysical properties

Creator:

Simpson-Rivera, Ricardo Jose

Resource Type:

Dissertation

Full Text:

: Frozen Stabilized Mince, its Production, and Thermophysical Properties Abstract approved:- Michael