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Characterization of the collagen protein in smooth pink shrimp (Pandalus jordani)

Creator:: Akel, Phillip John
Abstract:: The collagen content and composition of collagens in different age classes of shrimp were determined. Their physical and chemical characteristics were investigated. The interrelationship of shrimp size and muscle collagen content to raw and cooked meat yield was established. Total collagen content for three lots of round shrimp with weights...
Resource Type:: Masters Thesis
Full Text:: : David L/L-Crawford The collagen content and composition of collagens in different age classes of

An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch

Creator:: Toledo-Flores, Luis Javier
Abstract:: Chilling (2-4°C) (10 min) in a solution containing 10% condensed phosphate, 5% potassium sorbate, and 0.9% citric acid (pH 6.7) stabilized round shrimp to microbial spoilage. This treatment procedure allowed refrigerated storage of round shrimp eliminating the need for ice and the accompanying deteriorative effects of water absorption and protein...
Resource Type:: Masters Thesis
Full Text:: to Dr. David Crawford for his guidance throughout the course of this work. Appreciation is

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Creator:: Aguilar, Ramon Pacheco
Abstract:: The abundance and low fat content of Pacific whiting support Its use for the production of surimi. The degradation of muscle proteins by myxosporidian secreted proteinase(s) has been associated with its soft texture. High residual activity is retained through the washing process used in the production of surimi and precludes...
Resource Type:: Dissertation
Full Text:: goodness. I am sincerely grateful to Dr. David L. Crawford for his guidance, support and friendship

Development of a restructured seafood product from squid (Loligo Opalescens)

Creator:: Berntsen, Steven Eldon
Abstract:: The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01) and cook-cool loss (P [greater than or equal to]...
Resource Type:: Masters Thesis
Full Text:: Professor, Dr. David L. Crawford, Director of the OSU Seafoods Laboratory for contributing his expertise

Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat

Creator:: Crapo, Chuck
Abstract:: Means of improving yield and quality of cooked meat from Dungeness crab (Cancer magister) were investigated. Processing factors of cooking time, cooking medium, and condensed phosphate treatment were evaluated. The effect of condensed phosphate treatment and its interrelationship with cooking time and medium on meat was determined. Meat yield (wet...
Resource Type:: Masters Thesis
Full Text:: . Bascombe for Charles A. Crapo ACKNOWLEDGEMENTS I would like to thank Dr. David Crawford for his

Factors affecting the texture of gels prepared from minced American shad (Alosa sapidissima) flesh

Creator:: Bauman, Michael Aaron
Abstract:: Machine separated flesh from American shad (Alosa sapidissima) was evaluated for preparing heat set gel products. Round fish frozen for 15) to 10 months at -18°C served as raw material for processing investigations. The effectiveness of various additives and processing procedures for improving gel strength and sensory characteristics were determined....
Resource Type:: Masters Thesis
Full Text:: ACKNOWIEDGEMENTS My thanks to Dr. David L. Crawford, Director of the OSU Seafoods Laboratory for his guidance

Temperature requirement for the efficient application of condensed phosphate to Pacific shrimp (Pandalus jordani)

Creator:: Chu, Caroline Li-yuan
Abstract:: Treatment of round shrimp (3 days post-catch) in 6% condensed phosphate solution at temperatures ranging from 39 (3.9°C) to 86°F (30°C) reduced meat yield derived by mechanical peeling from 30.0 to 16.4% (wet wt.) according to the linear function y = -.2787 x + 42.7262 (P>.005). Condensed phosphate treatment at...
Resource Type:: Masters Thesis
Full Text:: jordani) Abstract approved: David L. Crawford Treatment of round shrimp (3 days post-catch) in 6

Frozen shelf-life characteristics of condensed phosphate treated Pacific shrimp meat (Pandalus jordani)

Creator:: Chu, Tien-iu
Abstract:: The effect of the application of condensed phosphate (Brifisol D-510, commercial mixture of sodium tripolylphosphate and sodium hexametaphosphate) to round shrimp on the yield and frozen shelf-life characteristics of cooked meat was investigated. Condensed phosphate retarded protein solubilization and increased the water-holding capacity of meat through steam precooking markedly improving...
Resource Type:: Masters Thesis
Full Text:: Tien-Iu Chu ACKNOWLEDGEMENTS I am sincerely grateful to Dr. David L. Crawford for his guidance

Characterization of the intramuscular connective tissue collagen of three rockfish species (Sebastes)

Creator:: Bogason, Sigurdur Gretar
Abstract:: This investigation was carried out to characterize and quantitate the collagen of rockfish intramusclar connective tissue. Different species ot rocktish were chosen to represent the range of product quality experienced by the fish processing industry. Species included widow, a rockfish noted tor its soft flesh, yellowtail, a rockfish possessing flesh...
Resource Type:: Dissertation
Full Text:: approved; - «. »■■■— "—y.—< Dr. David L. Crawford This investigation was carried out to characterize

Procedures for the efficient washing of minced hake (Merluccius productus) flesh for surimi production

Creator:: Pacheco Aguilar, Ramon
Abstract:: Means of reducing the quantity of water required for the washing unit operation in surimi processing were evaluated. The yield of flesh mechanically dewatered with a screw press and the degree of reduction in trimethylamine oxide (TMAO) content were used as indices of washing efficiency. Variations in water:minced flesh ratio,...
Resource Type:: Masters Thesis
Full Text:: would like to thank Dr. David L. Crawford for his friendship, guidance and support throughout the

ScholarsArchive@OSU

Characterization of the collagen protein in smooth pink shrimp (Pandalus jordani)

An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Development of a restructured seafood product from squid (Loligo Opalescens)

Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat

Factors affecting the texture of gels prepared from minced American shad (Alosa sapidissima) flesh

Temperature requirement for the efficient application of condensed phosphate to Pacific shrimp (Pandalus jordani)

Frozen shelf-life characteristics of condensed phosphate treated Pacific shrimp meat (Pandalus jordani)

Characterization of the intramuscular connective tissue collagen of three rockfish species (Sebastes)

Procedures for the efficient washing of minced hake (Merluccius productus) flesh for surimi production

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