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Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Creator:: Aksornsri, Weeraporn
Abstract:: Pacific whiting (Merluccius productus) is the most abundant groundfish species off the California, Oregon and Washington Coasts. The fish are mainly used as a raw material for the production of surimi. However, it is not economically wise to depend only on one product. There is a need to diversify the...
Resource Type:: Dissertation
Full Text:: sincere gratitude to my major professor, Dr. Michael T. Morrissey, for his great support, understanding

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Creator:: Benjakul, Soottawat
Abstract:: Both liquid and solid wastes from Pacific whiting surimi manufacturing were characterized and value-added products were recovered. A proteinase in surimi wash water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel. Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
Resource Type:: Dissertation
Full Text:: . Abstract approved: ^___ Michael T. Morml Both liquid and solid wastes from Pacific whiting surimi

Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

Creator:: Lin, Dongdong
Abstract:: The characteristics of Northern squawfish (Ptychocheilus oregonensis) and the feasibility of utilization of this species for human consumption were investigated. In the first experimental phase, the iced storage characteristics of squawfish were determined. Quality changes were monitored over 24 days of storage by chemical, physical, microbiological and sensorial methods of...
Resource Type:: Masters Thesis
Full Text:: . It has been an honor to be associated with Dr. Michael T. Morrissey. His guidance, encouragement

Isolation of a natural antioxidant from shrimp waste

Creator:: Li, Shiao Jing
Abstract:: Shrimp waste samples were extracted with a variety of organic solvents. Each fraction was measured for antioxidant activity by determining the rate of oxidation of β-carotene-linoleic acid in an emulsion system. An ethanol extract exhibited the highest antioxidant activity. Purification of the most active fraction was accomplished by thin layer...
Resource Type:: Dissertation
Full Text:: like to thank my major professor, Dr. Michael Morrissey, for his encouragement, guidance, and support

Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

Creator:: Chung, Yun-Chin
Abstract:: The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on surimi gels made from Pacific Whiting (Merluccius productus) was investigated. Gel-forming ability was measured by the torsion test. In general, surimi gels increased in gel strength with increased pH. Breaking shear stress increased to a...
Resource Type:: Masters Thesis
Full Text:: . Michael T. Morrissey, for his excellent guidance. I also like to thank my committee members. Dr. Edward

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

Creator:: Magnusdottir, Edda
Abstract:: Cryoprotection in stabilized mince from Pacific whiting (Merluccius productus) was investigated by monitoring changes in physical and chemical properties during 32 weeks of frozen storage. The effects of 4 different cryoprotectants were evaluated by torsion test, color analysis, extractability of salt soluble proteins, and formation of dimethylamine (DMA) and 2-thiobarbituric...
Resource Type:: Masters Thesis
Full Text:: approved: - L Michael T. Morrissey Cryoprotection in stabilized mince from Pacific whiting (Merluccius

Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters

Creator:: Shiu, Shu-Er
Abstract:: The effects of various pressure treatments (OK, 30K, 60K, 75K psig) and packing medium (water or cocktail sauce) on shucked oysters were investigated. The pH, moisture content, microbiological tests (including aerobic plate count (APC) and anaerobic plate count (ANPC)), enzyme assays (i.e. α-amylase, β-amylase, lipase and peroxidase activities) were conducted...
Resource Type:: Masters Thesis
Full Text:: Michael T. MomSSe}^ The effects of various pressure treatments (OK, 30K, 60K, 75K psig) and packing

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Creator:: Kaur, Jasvinder
Abstract:: Anserine and carnosine are water-soluble dipeptides that have antioxidant properties and are found in the skeletal muscle of mammals and fishes. These dipeptides are removed through the washing process in surimi production. The objective of this research was to determine the concentration of anserine and carnosine in surimi wash water...
Resource Type:: Dissertation
Full Text:: approved: ^ Michael T. Morrissey Anserine and camosine are water-soluble dipeptides that have

Comparison of physical, thermal, and chemical methods to measure protein denaturation in frozen Pacific whiting (Merluccius productus)

Creator:: Hsu, Cheng-kuang
Resource Type:: Masters Thesis
Full Text:: (Merluccius productus) Abstract approved: ^^ ^ , Edward .Kolbe, Michael Morrissey To investigate the

Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: . I express my deepest gratitude to my major professors, Dr. Michael Morrissey and Dr. Edward Kolbe

ScholarsArchive@OSU

Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

Isolation of a natural antioxidant from shrimp waste

Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Comparison of physical, thermal, and chemical methods to measure protein denaturation in frozen Pacific whiting (Merluccius productus)

Frozen stabilized mince, its production, and thermophysical properties

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