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Filtering by: Creator Lee, Chau-Hwang Remove constraint Creator: Lee, Chau-Hwang Degree Name Master of Science (M.S.) Remove constraint Degree Name: Master of Science (M.S.) Subject Surimi Remove constraint Subject: Surimi

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  • Recovery and utilization of Pacific whiting frame meat for surimi production

    Creator:
    Wendel, Ari P.
    Abstract:
    In surimi manufacturing, less than 25% of the total weight of the fish is utilized. This research focused on meat recovery from fish frames, the residual portion of the fish after filleting headed and gutted fish. A new technology, the water jet deboning (WJD) system, was tested. The WJD system...
    Resource Type:
    Masters Thesis
    Full Text:
    total fish weight is utilized in the final product. Toyoda et al. (1992) and Chang-Lee et al. (1990

  • Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

    Creator:
    Hoffman, Justine D.
    Abstract:
    The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
    Resource Type:
    Masters Thesis
    Full Text:
    to enhance frozen shelf life (Lee 1984). It is used as an intermediate product for a variety of

  • Rice flour – a functional ingredient for premium crabstick

    Creator:
    Hur, Sungik
    Abstract:
    Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...
    Resource Type:
    Masters Thesis
    Full Text:
    surimi seafood sales at 260 billion South Korean won (KRW) (Hwang, 2011). Due to fluctuation of

  • 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:
    )carbodiimide] induces crosslinking between amino and carboxyl groups (Lee and others 1997). The formation of

  • Biochemical and physical factors affecting fish ball

    Creator:
    Kok, Tiong Ngei, 1974-
    Abstract:
    Fish ball is an extruded surimi-based product that is popular among Asian communities. In the manufacturing of fish ball, optimum floatation is extremely important for maximal production. Factors affecting floatation of fish ball in water were investigated. The density of threadfin bream surimi paste significantly decreased (P<O.05) as moisture content...
    Resource Type:
    Masters Thesis
    Full Text:
    heartfelt gratitude is also conveyed to Dr Ngiam Tong Tau, Dr Chua Sin Bin, Mr Robert Lee, Mr Leslie Cheong