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Filtering by: Creator Berntsen, Steven Eldon Degree Field Food Science and Technology

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:

AN ABSTRACT OF THE THESIS OF Steven Eldon Berntsen for the
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:

. Steven G. Mayer reviewed chapter 3 and was involved with the analysis of Raman spectroscopy. Dr. Joo