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Filtering by: Creator Santos, Gilmar B. Contributor Dewitt, Christina A.

Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

Creator:

Kim, Hyung Joo

Abstract:

Fish sauce is a fermented condiment made primarily from anchovies and is popularly used in Asian countries as it provides unique salty and umami flavor. Its consumption is no longer limited to Southeast Asian countries, but extended to Europe, United States and Canada as a condiment in their food. Fish...

Resource Type:

Masters Thesis

Full Text:

major proteases (cathepsin L, cathepsin B, and cathepsin H). However, intense protease activity was
The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

Creator:

Pasewark, George D.

Abstract:

Pacific whiting (Merluccius productus) is one of the most abundant fisheries on the American west coast. However, these fish are historically underutilized due to quality issues resulting from fillet softening that occurs as a result of both endogenous and exogenous (Myxosporidian parasite infection) cathepsin protease action during either storage (cathepsin...

Resource Type:

Masters Thesis

Full Text:

protease action during either storage (cathepsin B or H) or cooking (cathepsin L). As a result, fillets