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Filtering by: Advisor Parks, Leo W. Remove constraint Advisor: Parks, Leo W. Committee Member Penner, Michael Remove constraint Committee Member: Penner, Michael

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  • 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:
    Fish Sauce '' Abstract approved: O" Jae W. Park Biochemical properties, functional properties

  • Immunological and physiochemical characterization of fish myosins

    Creator:
    Reed, Zachary H.
    Abstract:
    Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...
    Resource Type:
    Dissertation
    Full Text:
    : _____________________________________________________________________ Jae W. Park protein. The protein content and quality of raw surimi are varied by fish