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  • Alternative products from Pacific whiting : fresh surimi and texturized mince

    Creator:
    Pipatsattayanuwong, Siriporn
    Abstract:
    The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...
    Resource Type:
    Masters Thesis
    Full Text:
    crystals. The rate of recrystallization was suggested to be dependent on the temperature and solute

  • Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

    Creator:
    Jaczynski, Jacek
    Abstract:
    Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping...
    Resource Type:
    Dissertation
    Full Text:
    Temperature effect on inactivation of S. aureus by E-beam 92 4.6 Predictive model for dose absorbed of one

  • Characterization of rheological properties and thermal stability of fish myofibrillar proteins

    Creator:
    Esturk, Okan
    Abstract:
    Effects of moisture content, pH, and salt concentration on dynamic rheological properties and gel fracture quality of Pacific whiting surimi were investigated. Torsion tests showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. As pH increased, fracture shear stress and strain values increased, whereas...
    Resource Type:
    Dissertation
    Full Text:
    ............................................................................... 94 5.4.3. Effect of chopping temperature on fracture properties ............ 96 5.4.4. Effect of

  • Assessing the impact of temperature on grape phenolic metabolism

    Creator:
    Cohen, Seth D.
    Abstract:
    Many climatic factors influence grape berry composition including nutrient status, water availability, biotic stress, sun exposure and temperature. Previous research examined the effects of many factors listed above and much progress has been made. It is often difficult, however, to separate effects that typically confound each other, such as sun...
    Resource Type:
    Masters Thesis
    Full Text:
    temperature on phenolic metabolism in grapes (‘Merlot’) growing in an established vineyard. The effect of

  • Gelation properties of Alaska pollock surimi with functional ingredients under ohmic heating

    Creator:
    Pongviratchai, Panida
    Abstract:
    The rheological, color, micro-structural, and electrical properties of surimi seafood gels were investigated. Various starches and protein additives at different ratios were evaluated with Alaska pollock surimi under ohmic heating at different heating rates to determine their functional properties and further to compare these properties with those of conventionally cooked...
    Resource Type:
    Masters Thesis
    Full Text:
    (Continued) Page EFFECT OF NATIVE AND PREGELATINIZED STARCH ON GELATION PROPERTIES OF FISH PROTEINS

  • Investigating the effects of temperature on secondary metabolism in Vitis vinifera L. cv. merlot berries

    Creator:
    Cohen, Seth D.
    Abstract:
    Grapes (e.g. Vitis vinifera L.) are one of the more important fruit crops from an economic standpoint with world market values over 550 million US dollars in 2007 and 2008, second to apples (United States Department of Agriculture). While a satisfactory level of ripeness is of primary concern, the quality...
    Resource Type:
    Dissertation
    Full Text:
    effect of temperature on active PA biosynthesis in both the skin and seed of grape as well as the

  • Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

    Creator:
    Yang, Qianru
    Abstract:
    Vibrio parahaemolyticus is a seafood-borne pathogen that can cause gastroenteritis in humans. This study investigated the effectiveness of refrigerated seawater (5°C) depuration on reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas). Raw Pacific oysters were inoculated with a mixed culture of five clinical strains of V. parahaemolyticus and depurated...
    Resource Type:
    Masters Thesis
    Full Text:
    on proper handling of foods, including holding seafood at a sufficiently low temperature to