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Filtering by: Subject Protease inhibitors Degree Field Food Science and Technology

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:

Salmon Plasma Protein to Inhibitor Protease Enzymes and
The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

Creator:

Harikedua, Silvana Dinaintang

Abstract:

Existing research reports the importance of brine injection technology in enhancing the quality of muscle products such as poultry, beef, and pork. In fish, the utilization of brine injection technology is well-known for delivering marinade ingredients for salted or smoked fish production. Until now, there has been limited published scientific...

Resource Type:

Masters Thesis

Full Text:

cystatin produced by Escherichia coli as a protease inhibitor in flounder fillets. So far, however, their