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Filtering by: Creator Lee, Jae Yeon Remove constraint Creator: Lee, Jae Yeon Degree Name Doctor of Philosophy (Ph.D.) Remove constraint Degree Name: Doctor of Philosophy (Ph.D.) Subject Surimi Remove constraint Subject: Surimi

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  • Solubility and structure of fish myofibrillar proteins as affected by processing parameters

    Creator:
    Lin, Tein Min, 1964-
    Abstract:
    The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recovered proteins showed highly functional properties in gel hardness, cohesiveness, color, and water retention ability. The soluble proteins concentrated by ultrafiltration (UF)...
    Resource Type:
    Dissertation
    Full Text:
    Structure of Fish Myofibrillar Proteins as Affected by Processing Parameters. Abstract approved: Jae W

  • Textural and electrical properties of Pacific whiting surimi under ohmic heating

    Creator:
    Yongsawatdigul, Jirawat
    Abstract:
    Feasibility of ohmic heating to overcome gel-weakening in Pacific whiting surimi was investigated. An ohmic heating apparatus was developed using two rhodium-coated stainless steel electrodes inside a polyvinyl chloride (PVC) tube, a variable transformer, and voltage and current transducers. Rapid heating associated with the ohmic process quickly inactivated endogenous proteinase(s),...
    Resource Type:
    Dissertation
    Full Text:
    Abstract approved: = , . Jae W. Park \J Feasibility of ohmic heating to overcome gel-weakening in

  • Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

    Creator:
    Poowakanjana, Samanan
    Abstract:
    Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting...
    Resource Type:
    Dissertation
    Full Text:
    : ________________________________________________________________________ Jae W. Park Optimization of comminuting and heating conditions for surimi gel preparation

  • Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)

    Creator:
    Park, Joo Dong
    Abstract:
    Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extracted using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking...
    Resource Type:
    Dissertation
    Full Text:
    : ___________________________________________________________________ Jae W. Park Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting

  • 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:
    : _____________________________________________________________________ Jae W. Park There are presently two successful methods used

  • Immunological and physiochemical characterization of fish myosins

    Creator:
    Reed, Zachary H.
    Abstract:
    Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...
    Resource Type:
    Dissertation
    Full Text:
    : _____________________________________________________________________ Jae W. Park protein. The protein content and quality of raw surimi are varied by fish

  • Frozen stabilized mince, its production, and thermophysical properties

    Creator:
    Simpson-Rivera, Ricardo Jose
    Resource Type:
    Dissertation
    Full Text:
    , Lynn Johnson, Dr. Duncan Law, H. An, Tom Seymour, Jae Park, Jim Hill, Polla Hartley, Gregory Peters

  • Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

    Creator:
    Kaur, Jasvinder
    Abstract:
    Anserine and carnosine are water-soluble dipeptides that have antioxidant properties and are found in the skeletal muscle of mammals and fishes. These dipeptides are removed through the washing process in surimi production. The objective of this research was to determine the concentration of anserine and carnosine in surimi wash water...
    Resource Type:
    Dissertation
    Full Text:
    thanks are to Dr. Haejung An, Dr. Jae Park, Dr. Daniel Farkas, Dr. Mina McDaniel, Dr. Ron Wrolstad, Dr