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Effect of condensed phosphate and steam precooking time on the yield and quality of canned shrimp (Pandalus jordani) meat

Creator:: Ayeni, Timothy Olusegun
Resource Type:: Masters Thesis
Full Text:: YIELD AND QUALITY OF CANNED SHRIMP (PANDALUS JORDANI) MEAT Abstract approved: David L„ •^Crawford

Procedures for the efficient washing of minced hake (Merluccius productus) flesh for surimi production

Creator:: Pacheco Aguilar, Ramon
Abstract:: Means of reducing the quantity of water required for the washing unit operation in surimi processing were evaluated. The yield of flesh mechanically dewatered with a screw press and the degree of reduction in trimethylamine oxide (TMAO) content were used as indices of washing efficiency. Variations in water:minced flesh ratio,...
Resource Type:: Masters Thesis
Full Text:: would like to thank Dr. David L. Crawford for his friendship, guidance and support throughout the

Effect of initial quality on the frozen shelf-life of Pacific shrimp (Pandalus jordani)

Creator:: Madero, Carlos F.
Abstract:: The effect of round shrimp post-catch age on the frozen shelf-life characteristics of processed cooked meat was evaluated. Refrigerated shrimp, one, three, and five days post-catch, were cooked, mechanically peeled, frozen at -29°C and held for a period of twelve months at -18°C. At three month intervals, samples were subjected...
Resource Type:: Masters Thesis
Full Text:: carifio. I would like to express my gratitude to Dr. David L. Crawford, my advisor, for his help

Yield and quality of meat from shrimp (Pandalus jordani) precooked in water containing condensed phosphates

Creator:: San Roman, Maria Teresa
Resource Type:: Masters Thesis
Full Text:: IN WATER CONTAINING CONDENSED PHOSPHATES -—f Abstract approved: Dr. David^. Crawford The

Effect of condensed phosphates and steam precooking time on the yield and quality of cooked shrimp (Pandalus jordani) meat

Creator:: Nouchpramool, Kovit
Resource Type:: Masters Thesis
Full Text:: OF COOKED SHRIMP (PANDALUS JORDANI) MEAT Abstract approved: David L. Crawford Means of

Frozen shelf-life characteristics of condensed phosphate treated Pacific shrimp meat (Pandalus jordani)

Creator:: Chu, Tien-iu
Abstract:: The effect of the application of condensed phosphate (Brifisol D-510, commercial mixture of sodium tripolylphosphate and sodium hexametaphosphate) to round shrimp on the yield and frozen shelf-life characteristics of cooked meat was investigated. Condensed phosphate retarded protein solubilization and increased the water-holding capacity of meat through steam precooking markedly improving...
Resource Type:: Masters Thesis
Full Text:: Tien-Iu Chu ACKNOWLEDGEMENTS I am sincerely grateful to Dr. David L. Crawford for his guidance

Temperature requirement for the efficient application of condensed phosphate to Pacific shrimp (Pandalus jordani)

Creator:: Chu, Caroline Li-yuan
Abstract:: Treatment of round shrimp (3 days post-catch) in 6% condensed phosphate solution at temperatures ranging from 39 (3.9°C) to 86°F (30°C) reduced meat yield derived by mechanical peeling from 30.0 to 16.4% (wet wt.) according to the linear function y = -.2787 x + 42.7262 (P>.005). Condensed phosphate treatment at...
Resource Type:: Masters Thesis
Full Text:: jordani) Abstract approved: David L. Crawford Treatment of round shrimp (3 days post-catch) in 6

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

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

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

ScholarsArchive@OSU

Effect of condensed phosphate and steam precooking time on the yield and quality of canned shrimp (Pandalus jordani) meat

Procedures for the efficient washing of minced hake (Merluccius productus) flesh for surimi production

Effect of initial quality on the frozen shelf-life of Pacific shrimp (Pandalus jordani)

Yield and quality of meat from shrimp (Pandalus jordani) precooked in water containing condensed phosphates

Effect of condensed phosphates and steam precooking time on the yield and quality of cooked shrimp (Pandalus jordani) meat

Frozen shelf-life characteristics of condensed phosphate treated Pacific shrimp meat (Pandalus jordani)

Temperature requirement for the efficient application of condensed phosphate to Pacific shrimp (Pandalus jordani)

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

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

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

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