Index Catalog // ScholarsArchive@OSU

Creator:: Yin, Tao and Park, Jae W.
Abstract:: Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of surimi gels after setting increased significantly as NFB concentration increased up to 1%. The first peak temperature...
Resource Type:: Article
Full Text:: Yina, b Jae W. Parkb, ⁎ Jae.Park@oregonstate.edu aCollege of Food Science and Technology, Huazhong

Creator:: Fowler, Matthew R. and Park, Jae W.
Abstract:: The effect of salmon blood plasma (SPP) on the gelation of Pacific whiting surimi under different ohmic heating conditions was investigated. SPP was found to significantly increase gel strength in gels heated ohmically to and held at 60° for 30 min followed by heating ohmically to 90°C. SPP at a...
Resource Type:: Article
Full Text:: Conditions 2 3 Matthew R Fowler, Jae W Park 4 5 6 Oregon State University Seafood Research and

Creator:: Yin, Tao, Park, Jae W., and Xiong, Shanbai
Abstract:: Nano fish bone (NFB) was prepared using high-energy wet media milling. The characteristics of NFB including particle size distribution, morphology, elemental composition, ZETA potential, calcium ion concentration and chemical structure were investigated. The suitable operational parameters of milling were determined to be 0.5 mm diameter bead, agitation speed at 3,000...
Resource Type:: Article
Full Text:: Tao Yin a,b,c, Jae W. Park c, Shanbai Xiong a,b,∗ a College of Food Science and

Creator:: Yin, Tao, Reed, Zachary H., and Park, Jae W.
Abstract:: The effects of fish bone with two different particle sizes (micro and nano) on Alaska pollock surimi gels prepared by two heating procedures were investigated. Heating procedures (with or without setting) resulted in significantly different gel texture values. Nano-scaled fish bone (NFB) effectively increased gel breaking force and penetration distance...
Resource Type:: Article
Full Text:: , Jae W. Park b,∗ 4 a College of Food Science and Technology, Huazhong Agricultural

Creator:: Poowakanjana, Samanan, Park, Joo Dong, and Park, Jae W.
Abstract:: Biochemical and rheological properties of surimi were examined based on: 1) salting time (from 18 to 3 min) while maintaining 21 min for total chopping time; 2) total chopping time (from 6 to 21 min) while salting during the final 3 min. Extending salting time significantly increased breaking force and...
Resource Type:: Article
Full Text:: fish 3 4 5 6 Samanan Poowakanjana, Joo Dong Park, and Jae W. Park 7 8 9 Running

Creator:: Hur, Sungik, Cho, Suengmok, Kum, Jun-Seok, Park, Jae W., and Kim, Dong-Soo
Abstract:: Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried 2 out to evaluate rice flour as a functional ingredient for premium crabstick and develop a commercially viable recipe for premium crabstick. Physicochemical properties of crabstick pastes prepared with 42% surimi, various rice flour concentrations (0,...
Resource Type:: Article
Full Text:: -Soo Kim *, Cho Seung-Mock, and Jae W. Park 1) 6 7 8 9 Korea Food Research Institute

ScholarsArchive@OSU