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Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: stable fish/fish product under low-temperature storage (-20 0C through -50 0C). The species of interest

Thermophysical properties and temperature response of surimi-- measurement and modeling

Creator:: Wang, De-qian
Abstract:: Freezing is one of the important technologies for preservation of foods. In this project, using surimi as a food model, thermophysical properties of frozen foods were evaluated and the freezing process was simulated using a finite element package. To measure temperature-dependent thermal conductivity, a line-source probe system was used. Effects...
Resource Type:: Dissertation
Full Text:: for DeQian Wang ACKNOWLEDGMENTS I would like to thank Charles Crapo, Fishery Industrial Technology

Replica-plating and computer analysis for rapid identification of microorganisms in seafoods

Creator:: Corlett, Donald A.
Abstract:: A method was devised and tested for rapid and quantitative identification of microbial flora in fresh seafoods. The rapid identification of large numbers of isolates was made possible by (1) a simplified identification scheme established by reference culture studies and from the known reactions of microorganisms reported in the literature,...
Resource Type:: Dissertation
Full Text:: different genera or groups of microorganisms making up the mixed population of a fishery product, is

Recovery and utilization of catheptic proteases from surimi wash water

Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: . Decline in activity of. freeze-dried protease was not effected by storage temperature (40C vs. -150C

An economic analysis of some factors associated with the international trade flows of frozen groundfish blocks

Creator:: Paez, Maria Lucia D'Apice
Resource Type:: Dissertation
Full Text:: . 30 Iceland. Disposition of Groundfish Catches by Product 78 Form, 1978. 31 Iceland. Total Fishery

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Creator:: Wibowo, Singgih
Abstract:: Soluble surimi wash water (SWW) proteins could be recovered using chitosan (Chi) complexed with alginate (Chi-Alg) generating co-products for feed formulations. Chi with a degree of deacetylation (DD) of 84% complexed with Alg at a mixing ratio (MR) of 0.2 was used to study Chi-Alg concentration and treatment time protein...
Resource Type:: Dissertation
Full Text:: superior to that of chitosan with 14 cP viscosity over a 12-day storage at refrigerated temperature

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:: . TABLE OF CONTENTS Page INTRODUCTION 1 LITERATURE REVIEW 3 The Pacific Whiting Fishery 3

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Creator:: Tungkawachara, Somjintana
Abstract:: Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...
Resource Type:: Dissertation
Full Text:: molds (Hobbs 1987). Fish sauce is a kind of fermentative fishery product. From a microbiological

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:: . Cryoprotectants can be added to the precipitated protein to preserve the product during freezing and storage

The validity of peroxide values and optical densities as measures of the quality of frozen Chinook salmon

Creator:: Osman, Hussein Osman Ahmed
Resource Type:: Dissertation
Full Text:: changes during the frozen storage of salmon. So the fourth phase of the aims of this work was to

ScholarsArchive@OSU

Frozen stabilized mince, its production, and thermophysical properties

Thermophysical properties and temperature response of surimi-- measurement and modeling

Replica-plating and computer analysis for rapid identification of microorganisms in seafoods

Recovery and utilization of catheptic proteases from surimi wash water

An economic analysis of some factors associated with the international trade flows of frozen groundfish blocks

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

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

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

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

The validity of peroxide values and optical densities as measures of the quality of frozen Chinook salmon

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