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Filtering by: Subject Squid fisheries Remove constraint Subject: Squid fisheries Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Subject Fishery processing Remove constraint Subject: Fishery processing

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  • 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:
    California squid fishery showed signs of recovery in 1985 with an annual harvest of 9,900 metric tons