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Filtering by: Subject Fishery processing -- Sanitation Committee Member Penner, Michael

Frozen stabilized mince, its production, and thermophysical properties

Creator:

Simpson-Rivera, Ricardo Jose

Resource Type:

Dissertation

Full Text:

processing conditions. Several samples of stabilized/unstabilized mince and H & G were prepared and kept
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