Index Catalog // ScholarsArchive@OSU

Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: stable fish/fish product under low-temperature storage (-20 0C through -50 0C). The species of interest

Effect of washing on the quality, desirability and stability of drum-dried machine separated rockfish flesh

Creator:: Adu, Gloria Aderemi
Abstract:: The effect of washing machine separated rockfish flesh on composition, quality and desirability was investigated. Washing machine separated rockfish flesh resulted in a 36.88% loss of solids. The greatest reductions were found in the ash (80.32%) and lipid (65.13%) levels in the washed flesh. Most of the sarcoplasmic proteins were...
Resource Type:: Masters Thesis
Full Text:: development of off-odors and off-flavors formed during storage at 30 C. The over-all desirability of

Acid stabilization of autolyzed fish : storage and nutritional characteristics

Creator:: Culbertson, Jeffry Dean
Abstract:: The effects of ambient temperature storage on the chemical and nutritional characteristics of phosphoric and sorbic acid-stabilized fish autolysates were determined. Variations in sample composition due to autolysis, deboning, and acidification were also evaluated. Autolysates of English sole (Parophrys vetulus), true cod (Gadus macrocephalus), Dover sole (Microstomus pacificus), and orange...
Resource Type:: Masters Thesis
Full Text:: , IQ05? Title; ACID STABILIZATION OF AUTOLYZED FISH; STORAGE AND NUTRITIONAL CHARACTERISTICS

Recovery and utilization of catheptic proteases from surimi wash water

Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: . Decline in activity of. freeze-dried protease was not effected by storage temperature (40C vs. -150C

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:: (Merluccius productus) is an abundant fishery resource harvested off the Pacific Northwest coast of the

Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

Creator:: Smith, John B.
Abstract:: Pacific shrimp (Pandalus jordani) was washed repeatedly and the eluted bacteria were enumerated and identified. Selected isolates were tested for their adhesive properties. Washing reduced the microbial load by 3.84 to 42.04%. The bacteria which most resisted wash-off were Staphylococcus and Pseudomonas spp. The easiest to wash off was Flavobacterium...
Resource Type:: Masters Thesis
Full Text:: the attachment on and detachment from the sur- faces of a food product would be useful in designing

Preservation of dover sole by low-dose radiation and antimicrobial agents

Creator:: Shiflett, Maureen Adele
Abstract:: The storage life at 43°F of ground dover sole fillets (Microstomas pacificus) was determined microbiologically after treatment with ionizing radiation and antimicrobial agents. Sodium benzoate, potassium sorbate and the sodium salts of the methyl and propyl esters of parahydroxybenzoic acid (MPB and PPB) all approximately doubled the refrigerated storage life...
Resource Type:: Masters Thesis
Full Text:: tetracycline antibiotics were found useful in extending the storage life of irradiated fishery products

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:: . TABLE OF CONTENTS Page INTRODUCTION 1 LITERATURE REVIEW 3 The Pacific Whiting Fishery 3

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

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:: . Cryoprotectants can be added to the precipitated protein to preserve the product during freezing and storage

ScholarsArchive@OSU

Frozen stabilized mince, its production, and thermophysical properties

Effect of washing on the quality, desirability and stability of drum-dried machine separated rockfish flesh

Acid stabilization of autolyzed fish : storage and nutritional characteristics

Recovery and utilization of catheptic proteases from surimi wash water

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

Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

Preservation of dover sole by low-dose radiation and antimicrobial agents

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

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

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

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