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Development of optimum pasteurization conditions for surimi seafood

Creator:: Shie, Jin-Shan
Resource Type:: Masters Thesis
Full Text:: instruction. I want to express my appreciation to Nancy Chamberlain for editing my thesis. I would also

Factors affecting the texture of gels prepared from minced American shad (Alosa sapidissima) flesh

Creator:: Bauman, Michael Aaron
Abstract:: Machine separated flesh from American shad (Alosa sapidissima) was evaluated for preparing heat set gel products. Round fish frozen for 15) to 10 months at -18°C served as raw material for processing investigations. The effectiveness of various additives and processing procedures for improving gel strength and sensory characteristics were determined....
Resource Type:: Masters Thesis
Full Text:: and assistance. My gratitude to Nancy Chamberlain, Maria Chang-Lee, Nancy Collins Hakala, Diane

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Creator:: Kaur, Jasvinder
Abstract:: Anserine and carnosine are water-soluble dipeptides that have antioxidant properties and are found in the skeletal muscle of mammals and fishes. These dipeptides are removed through the washing process in surimi production. The objective of this research was to determine the concentration of anserine and carnosine in surimi wash water...
Resource Type:: Dissertation
Full Text:: always ready to help me; Nancy Chamberlain and Joey Heimberg for their unending support and

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:: , encouragement, and support. I would like to especially thank Nancy Chamberlain for editing my thesis. Many

Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

Creator:: Lin, Dongdong
Abstract:: The characteristics of Northern squawfish (Ptychocheilus oregonensis) and the feasibility of utilization of this species for human consumption were investigated. In the first experimental phase, the iced storage characteristics of squawfish were determined. Quality changes were monitored over 24 days of storage by chemical, physical, microbiological and sensorial methods of...
Resource Type:: Masters Thesis
Full Text:: their time and consideration. Special thanks to Lewis Richardson, Nancy Chamberlain, Tony Miethe

The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels

Creator:: Chang-Lee, Maria Virginia
Abstract:: Yield, proximate composition, and proteolytic activity were determined in each unit operation during production of surimi from Pacific whiting. Preliminary studies involved the addition of protein adjuncts such as egg white (EW), whey protein concentrate (WPC), and soy protein isolate (SPI), at different levels, to kamaboko gels in order to...
Resource Type:: Masters Thesis
Full Text:: sharing his knowledge and wisdom with me. With all my thanks to Diane Heintz. Nancy Chamberlain and

Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: the Seafoods Laboratory in Astoria, Tony Miethe, Nancy Chamberlain, Tami Burger, Diane Heintz

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:: at the Seafoods Laboratory in Astoria CNancy Chamberlain, Diane Heintz, Nancy Collins, Lewis

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:: personnel of the OSU Seafoods Laboratory in Astoria; Nancy Chamberlain, Nancy Collins Hakaia, Diane

Identification of bacteria crucial to histamine formation and monitoring their occurrence and histamine accumulation in scombroid fish

Creator:: Kim, Shin-Hee
Abstract:: Bacterial histamine formation in mackerel and albacore was studied by inducing histamine in the muscles under controlled storage conditions. The optimum temperature for histamine formation was 25°C. The highest level of histamine detected was 283 mg/100 g in the 2-day stored mackerel; and 67.1 mg/100 g in the 6-day stored...
Resource Type:: Dissertation
Full Text:: technical assistance. I would like to express my gratitude to Nancy Chamberlain for her care and help in

ScholarsArchive@OSU

Development of optimum pasteurization conditions for surimi seafood

Factors affecting the texture of gels prepared from minced American shad (Alosa sapidissima) flesh

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Alternative products from Pacific whiting : fresh surimi and texturized mince

Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels

Frozen stabilized mince, its production, and thermophysical properties

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

Development of a restructured seafood product from squid (Loligo Opalescens)

Identification of bacteria crucial to histamine formation and monitoring their occurrence and histamine accumulation in scombroid fish

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