Index Catalog // ScholarsArchive@OSU

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Creator:: Thawornchinsombut, Supawan
Abstract:: A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function of ionic strength were determined. Effect of ionic strength and various storage conditions on...
Resource Type:: Dissertation
Full Text:: pollock industry in the Bering Sea while the cod fishery in the North Atlantic and the South American

Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

Creator:: Kang, Ey Jung
Abstract:: The effects of the residual salt of surimi on biochemical and physical properties as affected by various freeze and thaw cycles were examined. Fresh Alaska pollock (Theragra chalcogramma) surimi was mixed with 4.0% sugar, and 5.0% sorbitol, along with eight combinations of salt (0.4, 0.6, 0.8, and 1.0 % NaCl)...
Resource Type:: Masters Thesis
Full Text:: water and forms formalin, which is used for preservation. However, a trace amount of FA is produced as

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Creator:: Hoffman, Justine D.
Abstract:: The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
Resource Type:: Masters Thesis
Full Text:: volume fishery when the fish school. Utilization of Pacific whiting, by the US, was limited until new

Recovery and utilization of catheptic proteases from surimi wash water

Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: . Introduction 1 LITERATURE REVIEW: By-Product Utilization in the Seafood Industry 6 Perspective 6

The financial and economic feasibility of smoke catfish as a viable enterprise for limited resource catfish farmers

Creator:: Jolly, Curtis, Omali-Marcena, Oyie, Diabate, Youssuf, Wang, Yifen, and Barahanyi, Ntam
Abstract:: Limited resource catfish producers are seeking ways to enhance economic and financial profitability of their aquaculture enterprises. One of the recommended methods to increase profitability is to sell value added smoked catfish at niche markets. Development of value-added smoked catfish is a potential cottage industry for limited resource catfish farmers...
Resource Type:: Other
Full Text:: , and the factors influencing the profitability and feasibility of smoked catfish. Three product types

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Creator:: Wibowo, Singgih
Abstract:: Soluble surimi wash water (SWW) proteins could be recovered using chitosan (Chi) complexed with alginate (Chi-Alg) generating co-products for feed formulations. Chi with a degree of deacetylation (DD) of 84% complexed with Alg at a mixing ratio (MR) of 0.2 was used to study Chi-Alg concentration and treatment time protein...
Resource Type:: Dissertation
Full Text:: chitosan as edible films for preservation of herring and Atlantic cod, Jeon and others (2002) found that

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:: molds (Hobbs 1987). Fish sauce is a kind of fermentative fishery product. From a microbiological

What is the demand for farmed fish on the European markets?

Creator:: Girard, Sophie and Mariojouls, Catherine
Abstract:: This paper analyses what are the potential outlets on European markets for new farmed fish. In the first part, the main striking features about the structure and evolution of the European fish trade over the last decade are presented. The analysis of fish imports and exports provides comprehensive data to...
Resource Type:: Research Paper
Full Text:: 2006 (versus 42% for gadoids, 15% for other demersal fish, 14% for tuna). In terms of product

Oregon coast cold storage : simulation modeling and optimal temperature management for efficient planning

Creator:: Burden, Merrick J.
Abstract:: For years, the Oregon fishing industry has argued that the lack of coastal cold storage designed to handle seafood has severely limited the opportunity to develop value-added products and retain seafood industry employment. Once landed, the majority of Oregon seafood spends little time on the coast, and a large portion...
Resource Type:: Masters Thesis
Full Text:: Northwest 33 Product Weight 35 Cold Storage as a Keystone to Further Product Development 35 Further

Consumer preferences for seafood information attributes

Creator:: Fonner, Robert C.
Abstract:: Changes in consumer preferences have created a need for developing differentiated and higher valued seafood products. Providing consumers with more information about seafood products at the time of purchase has been suggested as a way of differentiating seafood and promoting healthy fisheries. A discrete choice experiment conducted at high-end grocery...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Recovery and utilization of catheptic proteases from surimi wash water

The financial and economic feasibility of smoke catfish as a viable enterprise for limited resource catfish farmers

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

What is the demand for farmed fish on the European markets?

Oregon coast cold storage : simulation modeling and optimal temperature management for efficient planning

Consumer preferences for seafood information attributes

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