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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

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

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

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

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

Creator:: Kang, Ey Jung
Abstract:: The effects of the residual salt of surimi on biochemical and physical properties as affected by various freeze and thaw cycles were examined. Fresh Alaska pollock (Theragra chalcogramma) surimi was mixed with 4.0% sugar, and 5.0% sorbitol, along with eight combinations of salt (0.4, 0.6, 0.8, and 1.0 % NaCl)...
Resource Type:: Masters Thesis
Full Text:: of surimi processing is to remove all unnecessary compounds such as fat, blood, pigments, odorous

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