Index Catalog // ScholarsArchive@OSU

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Creator:: Lowder, Austin Cole
Abstract:: These studies focused on maximizing the nutrition and safety of raw whole muscle beef while minimizing quality and shelf-life alteration. The first study used response surface methodology to predict fluid loss from injected beef strip loins and steaks as influenced by levels of salt and sodium phosphates (SP) in the...
Resource Type:: Dissertation
Full Text:: dehydrated beef protein (DBP) water binding ingredient was evaluated. Paired U.S. select beef strip loins

Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate

Creator:: Piyachomkwan, Kuakoon
Abstract:: Surimi is a seafood product which is used to manufacture restructured products such as artificial crab and lobster. Surimi is produced from fish fillets by washing to remove sarcoplasmic proteins and increase the concentration of myofibrillar proteins, and mixing with cryoprotectants. A valuable attribute of surimi is its ability to...
Resource Type:: Masters Thesis
Full Text:: : Apparent Inhibition of Pacific Whiting Surimi-Associated Protease bv Whev Protein Concentrate Abstract

Bacillus subtilis endospore coat protein solubilization methods for studying effects of high pressure precessing

Creator:: Gandhi, Kalpesh K.
Abstract:: Spores of foodborne pathogens such as Clostridium botulinum, Clostridium perfringens and Bacillus cereus are widely distributed in nature. Presence of those spores in food products, particularly C. botulinum spores in vacuum packed, ready-to-eat low-acid products, is a great safety concern. The research here described is a first effort towards understanding...
Resource Type:: Masters Thesis
Full Text:: subtilis Endospore Coat Protein Solubilization Methods for Studying Effects of High Pressure ProcggSimT

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Creator:: Thawornchinsombut, Supawan
Abstract:: A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function of ionic strength were determined. Effect of ionic strength and various storage conditions on...
Resource Type:: Dissertation
Full Text:: . Title: Biochemical and Gelation Properties of Fish Protein Isolate Prepared under Various pH and Ionic

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Creator:: Kobayashi, Yuka
Abstract:: There are presently two successful methods used to refine fish muscle proteins: surimi and fish protein isolate (FPI). Both surimi and FPI have the ability to form an elastic gel upon comminution and heating. However, their gelation behaviors are different as they are refined in a biochemically opposite way based...
Resource Type:: Dissertation
Full Text:: . Title: Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their

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:: showed that myosin heavy chain was the major protein targeted by proteolytic enzymes. For all tested

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:: : Characterization of the Collagen Protein in Smooth Pink Shrimp (Pandalus jordani) Abstract approved

Comparison of physical, thermal, and chemical methods to measure protein denaturation in frozen Pacific whiting (Merluccius productus)

Creator:: Hsu, Cheng-kuang
Resource Type:: Masters Thesis
Full Text:: Physical, Thermal and Chemical Methods to Measure Protein Denaturation in Frozen Pacific Whiting

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Creator:: Smith, Mark R.
Abstract:: A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic acid followed by quantification with the Bradford assay, reported in yeast invertase equivalents yielded the most accurate results when compared to micro-Kjeldahl analysis. The technique...
Resource Type:: Masters Thesis
Full Text:: , 2010. Title: Development of a Method to Measure Protein in Red Wines; A Survey of Protein, Mannan

Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins

Creator:: Walker, Marcia Kaye, 1961-
Abstract:: High hydrostatic pressure processing (HPP) is a nonthermal process in which foods are subjected to pressures in the range of 100-700 MPa at room temperatures or higher. HPP is effective in reducing microbial counts and enzyme activity. The ability of HPP to modify the functional properties of proteins has become...
Resource Type:: Dissertation
Full Text:: in changes to protein structure and function. The ability to control the protein denaturation

ScholarsArchive@OSU

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate

Bacillus subtilis endospore coat protein solubilization methods for studying effects of high pressure precessing

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

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

Comparison of physical, thermal, and chemical methods to measure protein denaturation in frozen Pacific whiting (Merluccius productus)

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins

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