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Solvent desorption dynamic headspace analysis of dairy product aroma compounds

Creator:: Rankin, Scott A.
Abstract:: A method for the assessment of volatile compounds in dairy products was developed using solvent desorption dynamic headspace sampling. The method was first applied to assay for diacetyl and acetoin in buttermilk. Major buttermilk volatiles recovered included diacetyl, acetic acid, and acetoin. Normalized detector responses were linear over the range...
Resource Type:: Dissertation
Full Text:: Desorption Dynamic Headspace Analysis of Dairy Product Aroma Compounds. Abstract approved: V^Floyd W

DNA transformation of Saprolegnia parasitica, an Omega-3 fatty acid producing fungus, with the β-galactosidase gene of kluyveromyces lactics

Creator:: Beattie, Samuel E.
Resource Type:: Dissertation
Full Text:: -galactosidase Gene of Kluuveromuces lactis. Abstract approved: Floyd-W. Bodyfel/ /^ There is evidence

Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses

Creator:: Thunell, Randall Kirk
Abstract:: Phage-insensitive Streptococcus cremoris starter strains were selected by assaying cheese whey against potential starter strains. Six strains were selected and characterized for continual use in cheesemaking. Upon phage-infection, strains were removed from the blend. Cheesemaking continued with remaining strains. A phage-insensitive, fast-acid-producing mutant of the infected strain was isolated and...
Resource Type:: Dissertation
Full Text:: MANUFACTURE OF CHEDDAR AND COTTAGE CHEESES Abstract approved: U Floyd~W. Refd^felt Phage-insensitive

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:: Fish Sauce '' Abstract approved: O" Jae W. Park Biochemical properties, functional properties

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Creator:: Lin, Tein Min, 1964-
Abstract:: The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recovered proteins showed highly functional properties in gel hardness, cohesiveness, color, and water retention ability. The soluble proteins concentrated by ultrafiltration (UF)...
Resource Type:: Dissertation
Full Text:: Structure of Fish Myofibrillar Proteins as Affected by Processing Parameters. Abstract approved: Jae W

Textural and electrical properties of Pacific whiting surimi under ohmic heating

Creator:: Yongsawatdigul, Jirawat
Abstract:: Feasibility of ohmic heating to overcome gel-weakening in Pacific whiting surimi was investigated. An ohmic heating apparatus was developed using two rhodium-coated stainless steel electrodes inside a polyvinyl chloride (PVC) tube, a variable transformer, and voltage and current transducers. Rapid heating associated with the ohmic process quickly inactivated endogenous proteinase(s),...
Resource Type:: Dissertation
Full Text:: Abstract approved: = , . Jae W. Park \J Feasibility of ohmic heating to overcome gel-weakening in

Immunological and physiochemical characterization of fish myosins

Creator:: Reed, Zachary H.
Abstract:: Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...
Resource Type:: Dissertation
Full Text:: : _____________________________________________________________________ Jae W. Park protein. The protein content and quality of raw surimi are varied by fish

Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)

Creator:: Park, Joo Dong
Abstract:: Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extracted using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking...
Resource Type:: Dissertation
Full Text:: : ___________________________________________________________________ Jae W. Park Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting

Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

Creator:: Lee, Jinhwan
Abstract:: Gadoid fish, like Alaska pollock and Pacific whiting, have a high level of trimethylamine-N-oxide demethylase (TMAOase) that catalyzes the breakdown of trimethylamine-N-oxide (TMAO) to formaldehyde (FA) and dimethylamine (DMA) even during frozen storage. FA reacts with amino acid residues to promote covalent cross-links in the formation of inter- and intramolecular...
Resource Type:: Dissertation
Full Text:: : _____________________________________________________________________ Jae W. Park Gadoid fish, like Alaska pollock and Pacific whiting, have a high level

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:: W. Park, for his guidance throughout all aspects of the graduate program. He provided me with

ScholarsArchive@OSU

Solvent desorption dynamic headspace analysis of dairy product aroma compounds

DNA transformation of Saprolegnia parasitica, an Omega-3 fatty acid producing fungus, with the β-galactosidase gene of kluyveromyces lactics

Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses

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

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Textural and electrical properties of Pacific whiting surimi under ohmic heating

Immunological and physiochemical characterization of fish myosins

Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)

Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

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

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