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The spatial characteristics of the seafood processing industry

Creator:: Bonacker, Gregg Lynn
Abstract:: This study examines the spatial characteristics of the seafood processing industry on the Oregon Coast. Three study areas are discussed: the Astoria area, the Newport area, and the Coos Bay area. The industry is categorized by four types of seafood processors. Types and uses of processing and nonprocessing space are...
Resource Type:: Capstone Project
Full Text:: THE SPATIAL CHARACTERISTICS OF THE SEAFOOD PROCESSING INDUSTRY

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:: value for squid and in turn generate more revenue to the local fishery. Processing and distribution

Development of a product which simulates abalone texture from Alaska Pollock (Theragra chalcogramma) Surimi

Creator:: Chang, Seong Ook
Abstract:: The objective of these studies was to develop an analog from surimi that would resemble abalone. Preliminary studies involved the standardization of batter preparation conditions, such as pH adjustment, optimum moisture content and batter mixing time. The texture of a gelled analog prepared with different protein adjuncts egg white, gluten...
Resource Type:: Masters Thesis
Full Text:: Batter Preparation, Packaging and Thermal Processing 42 Development of Analog 43 Textured Chunk

A network simulation model of a fish processing plant

Creator:: Jonatansson, Elias
Abstract:: The fish processing industry is the most important industry in Iceland. The single most important processing method is quickfreezing, and the major market is in the United States. With increasing competition in the market from countries like Canada, productivity of fish processing plants is becoming increasingly important. This research focuses...
Resource Type:: Masters Thesis
Full Text:: A network simulation model of a fish processing plant

Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions

Creator:: Kim, Young S.
Abstract:: Protein solubility of Pacific whiting muscle with isoelectric point at pH 5.5 was significantly affected by pH. The highest breaking force was measured from fish proteins treated at pH 11, while high deformation values were obtained at pH 2 and 11. Texture of gels made using the conventional method were...
Resource Type:: Masters Thesis
Full Text:: conventional surimi processing, repeated washing and dewatering are required to concentrate myofibrillar

An evaluation of the economic feasibility of pollock processing in southeast Alaska

Creator:: Martin, John Barrett
Resource Type:: Masters Thesis

Seafood processing byproducts in the Pacific Northwest

Creator:: Brown, Liz
Resource Type:: Capstone Project
Full Text:: Seafood Processing Byproducts in the Pacific Northwest

Use of linear and nonlinear programming to optimize surimi seafood

Creator:: Yoon, Won Byong
Abstract:: Least cost formulations for surimi seafood were studied by linear programming (LP) and nonlinear programming (NLP). The effects of water and starches on functional properties of Alaska pollock and Pacific whiting surimi gels were investigated. Six starches (modified potato starch, potato starch, modified wheat starch, wheat starch, modified waxy corn...
Resource Type:: Masters Thesis
Full Text:: (Beesley and Rhinesmith, 1980) , dehydration system 2 (Mishikin et al., 1982), heat processing (Lund

Investigating a new business model for Pacific Northwest seafood micro-canners

Creator:: Wisdom, Robbie
Abstract:: Coastal communities in the Pacific Northwest are looking for ways to increase the diversity of their economies in order to reduce the negative impacts of cyclic economic swings. The economic base of many coastal communities is directly tied to healthy, dynamic working waterfronts through fishing, recreation, tourism, ports, and allied...
Resource Type:: Capstone Project
Full Text:: Increased Unpredictability of Fishery Regulations................................................ 8

Fish sauce : the alternative solution for Pacific whiting and its by-products

Creator:: Lopetcharat, Kannapon
Abstract:: Pacific whiting and its by-products were good raw materials for high quality fish sauce production. Heat stable and salt activated enzymes were responsible for autolytic activity in Pacific whiting and by-products. According to temperature profiles of raw materials at various salt concentrations, two fermentation temperatures, 35°C and 50°C, were selected...
Resource Type:: Masters Thesis
Full Text:: INTRODUCTION 1 Research Objectives 4 Literature Review 5 Fish sauce processing 5 Factors affecting

ScholarsArchive@OSU

The spatial characteristics of the seafood processing industry

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

Development of a product which simulates abalone texture from Alaska Pollock (Theragra chalcogramma) Surimi

A network simulation model of a fish processing plant

Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions

An evaluation of the economic feasibility of pollock processing in southeast Alaska

Seafood processing byproducts in the Pacific Northwest

Use of linear and nonlinear programming to optimize surimi seafood

Investigating a new business model for Pacific Northwest seafood micro-canners

Fish sauce : the alternative solution for Pacific whiting and its by-products

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