Index Catalog // ScholarsArchive@OSU

Characterization of the collagen protein in smooth pink shrimp (Pandalus jordani)

Creator:: Akel, Phillip John
Abstract:: The collagen content and composition of collagens in different age classes of shrimp were determined. Their physical and chemical characteristics were investigated. The interrelationship of shrimp size and muscle collagen content to raw and cooked meat yield was established. Total collagen content for three lots of round shrimp with weights...
Resource Type:: Masters Thesis
Full Text:: : David L/L-Crawford The collagen content and composition of collagens in different age classes of

Proteolytic activity in Pacific shrimp (Pandalus jordani) processing waste; distribution, effects on muscle proteins, and partial characterization

Creator:: Decker, Carl David
Abstract:: Proteases present in shrimp processing waste are factors in the technology of shrimp. The distribution of proteolytic activity in shrimp parts was determined using hemoglobin and casein as substrates. The effects of various parameters upon activity of proteases in the inedible portion were determined using muscle protein as a substrate....
Resource Type:: Dissertation
Full Text:: to express gratitude to Dr. David L. Crawford for his guidance throughout all aspects of the

Improvement of the peelability of Pacific shrimp (Pandalus jordani) with citric acid and heat pretreatment

Creator:: Chao, Rong-yue
Resource Type:: Masters Thesis
Full Text:: Abstract approved: Dr. David L. -Crawford Parameters affecting the machine peel ability of raw and steam

Acid stabilization of autolyzed fish : storage and nutritional characteristics

Creator:: Culbertson, Jeffry Dean
Abstract:: The effects of ambient temperature storage on the chemical and nutritional characteristics of phosphoric and sorbic acid-stabilized fish autolysates were determined. Variations in sample composition due to autolysis, deboning, and acidification were also evaluated. Autolysates of English sole (Parophrys vetulus), true cod (Gadus macrocephalus), Dover sole (Microstomus pacificus), and orange...
Resource Type:: Masters Thesis
Full Text:: Abstract approved; rr-™-- „,,—.^^ Dr. David 1^. Crawford The effects of ambient temperature

An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch

Creator:: Toledo-Flores, Luis Javier
Abstract:: Chilling (2-4°C) (10 min) in a solution containing 10% condensed phosphate, 5% potassium sorbate, and 0.9% citric acid (pH 6.7) stabilized round shrimp to microbial spoilage. This treatment procedure allowed refrigerated storage of round shrimp eliminating the need for ice and the accompanying deteriorative effects of water absorption and protein...
Resource Type:: Masters Thesis
Full Text:: to Dr. David Crawford for his guidance throughout the course of this work. Appreciation is

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:: goodness. I am sincerely grateful to Dr. David L. Crawford for his guidance, support and friendship

Heat and acid induced autolytic digestion of Pacific hake (Merluccius productus)

Creator:: Timmerman, Conrad Dietrich
Abstract:: The optimum conditions for the proteolytic solubilization of trash fish and processing carcass waste in a simple shell-in-tube heat exchange system was investigated. The nutritional and chemical effects of processing variables were evaluated. An exogenous source of proteolytic enzymes (albacore tuna viscera, Thunnus alalunga) yielded a linear increase in the...
Resource Type:: Masters Thesis
Full Text:: . David L. Crawford for being my major professor and for his continued guidance and support

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:: Professor, Dr. David L. Crawford, Director of the OSU Seafoods Laboratory for contributing his expertise

Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat

Creator:: Crapo, Chuck
Abstract:: Means of improving yield and quality of cooked meat from Dungeness crab (Cancer magister) were investigated. Processing factors of cooking time, cooking medium, and condensed phosphate treatment were evaluated. The effect of condensed phosphate treatment and its interrelationship with cooking time and medium on meat was determined. Meat yield (wet...
Resource Type:: Masters Thesis
Full Text:: . Bascombe for Charles A. Crapo ACKNOWLEDGEMENTS I would like to thank Dr. David Crawford for his

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:: ACKNOWIEDGEMENTS My thanks to Dr. David L. Crawford, Director of the OSU Seafoods Laboratory for his guidance

ScholarsArchive@OSU

Characterization of the collagen protein in smooth pink shrimp (Pandalus jordani)

Proteolytic activity in Pacific shrimp (Pandalus jordani) processing waste; distribution, effects on muscle proteins, and partial characterization

Improvement of the peelability of Pacific shrimp (Pandalus jordani) with citric acid and heat pretreatment

Acid stabilization of autolyzed fish : storage and nutritional characteristics

An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch

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

Heat and acid induced autolytic digestion of Pacific hake (Merluccius productus)

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

Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat

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

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