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Filtering by: Creator Lee, Jae Yeon Remove constraint Creator: Lee, Jae Yeon Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Subject Surimi Remove constraint Subject: Surimi

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  • 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:
    Preparation Methods. Abstract approved: > . Jae W. Park The effects of freeze-drying and flake

  • 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

  • Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

    Creator:
    Fowler, Matthew
    Abstract:
    The ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...
    Resource Type:
    Masters Thesis
    Full Text:
    Enhance Surimi Gelation Abstract approved: Jae W. Park The ability of salmon plasma protein (SPP

  • 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

  • Rice flour – a functional ingredient for premium crabstick

    Creator:
    Hur, Sungik
    Abstract:
    Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...
    Resource Type:
    Masters Thesis
    Full Text:
    Crabstick Abstract approved: _______________________________________________________________ Jae

  • Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

    Creator:
    Poowakanjana, Samanan
    Abstract:
    Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting...
    Resource Type:
    Dissertation
    Full Text:
    : ________________________________________________________________________ Jae W. Park Optimization of comminuting and heating conditions for surimi gel preparation

  • Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions

    Creator:
    Kim, Young S.
    Abstract:
    Protein solubility of Pacific whiting muscle with isoelectric point at pH 5.5 was significantly affected by pH. The highest breaking force was measured from fish proteins treated at pH 11, while high deformation values were obtained at pH 2 and 11. Texture of gels made using the conventional method were...
    Resource Type:
    Masters Thesis
    Full Text:
    to express my gratitude to my major professor Dr. Jae Park for his guidance and assistance of

  • Biochemical and physical factors affecting fish ball

    Creator:
    Kok, Tiong Ngei, 1974-
    Abstract:
    Fish ball is an extruded surimi-based product that is popular among Asian communities. In the manufacturing of fish ball, optimum floatation is extremely important for maximal production. Factors affecting floatation of fish ball in water were investigated. The density of threadfin bream surimi paste significantly decreased (P<O.05) as moisture content...
    Resource Type:
    Masters Thesis
    Full Text:
    My heartfelt gratitude is conveyed to Professor Jae W. Park for his insightful ideas for my research

  • 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

  • Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

    Creator:
    Kobayashi, Yuka
    Abstract:
    There are presently two successful methods used to refine fish muscle proteins: surimi and fish protein isolate (FPI). Both surimi and FPI have the ability to form an elastic gel upon comminution and heating. However, their gelation behaviors are different as they are refined in a biochemically opposite way based...
    Resource Type:
    Dissertation
    Full Text:
    : _____________________________________________________________________ Jae W. Park There are presently two successful methods used