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Acid stabilization of autolyzed fish : storage and nutritional characteristics

Creator:: Culbertson, Jeffry Dean
Abstract:: The effects of ambient temperature storage on the chemical and nutritional characteristics of phosphoric and sorbic acid-stabilized fish autolysates were determined. Variations in sample composition due to autolysis, deboning, and acidification were also evaluated. Autolysates of English sole (Parophrys vetulus), true cod (Gadus macrocephalus), Dover sole (Microstomus pacificus), and orange...
Resource Type:: Masters Thesis
Full Text:: placed on the utilization of fishery wastes as protein sources for consumption by fish, live- stock

The fertilizer value of shrimp and crab processing wastes

Creator:: Costa, Robert Edward
Abstract:: The Federal Water Pollution Control Act Amendments of 1972 prohibits the discharge of seafood processing solid wastes into navigable waters after July 1, 1977. Oregon shrimp and crab processors must use other methods of disposal for the 15 to 30 million pounds of solid waste generated annually. The application of...
Resource Type:: Masters Thesis
Full Text:: wastes are to be properly disposed of or recovered for by-product utilization. The liquid wastes passing

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:: SOLUTION FOR PACIFIC WHITING AND ITS BY-PRODUCTS Chapter 1 INTRODUCTION Fermented fishery products

Evaluation of fishery by-products as supplemental protein sources for poultry and swine

Creator:: Wu, Yea-Ching
Abstract:: The nutritive values of two fishery by-products, i.e. fish protein hydrolysate (FPH) and liquefied fish (LF), were studied. Three trials using Hubbard broilers, and Yorkshire pigs (starter and grower phase) were conducted. The FPH was used in the broiler trial and LF in the swine grower trial as supplemental protein...
Resource Type:: Masters Thesis
Full Text:: Evaluation of fishery by-products as supplemental protein

Seafood processing byproducts in the Pacific Northwest

Creator:: Brown, Liz
Resource Type:: Capstone Project
Full Text:: highly variable, driven by factors such as the age of the population and recruitment to the fishery

Effect of washing on the quality, desirability and stability of drum-dried machine separated rockfish flesh

Creator:: Adu, Gloria Aderemi
Abstract:: The effect of washing machine separated rockfish flesh on composition, quality and desirability was investigated. Washing machine separated rockfish flesh resulted in a 36.88% loss of solids. The greatest reductions were found in the ash (80.32%) and lipid (65.13%) levels in the washed flesh. Most of the sarcoplasmic proteins were...
Resource Type:: Masters Thesis
Full Text:: fish during the chopping and grinding operations. The product is also modified by use of food

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:: volume fishery when the fish school. Utilization of Pacific whiting, by the US, was limited until new

Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

Creator:: Cavazos, Sergio Flores
Abstract:: The biochemical and organoleptic changes that took place in raw whole Pacific shrimp and in the cooked meat during eight days of iced storage were investigated. A steady increase of both microbial numbers on the raw shrimp and pH in the raw shrimp and cooked meat was observed. The levels...
Resource Type:: Masters Thesis
Full Text:: slower rate. Organoleptic quality as shown by taste panel evaluations pro- gressively declined during

Canning of fish in oil spiced according to Indian taste

Creator:: Parpia, Husain Ali Bhimjee
Resource Type:: Masters Thesis

Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

Creator:: Chung, Yun-Chin
Abstract:: The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on surimi gels made from Pacific Whiting (Merluccius productus) was investigated. Gel-forming ability was measured by the torsion test. In general, surimi gels increased in gel strength with increased pH. Breaking shear stress increased to a...
Resource Type:: Masters Thesis
Full Text:: mea- sured by the torsion test. In general, surimi gels increased in gel strength with increased

ScholarsArchive@OSU

Acid stabilization of autolyzed fish : storage and nutritional characteristics

The fertilizer value of shrimp and crab processing wastes

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

Evaluation of fishery by-products as supplemental protein sources for poultry and swine

Seafood processing byproducts in the Pacific Northwest

Effect of washing on the quality, desirability and stability of drum-dried machine separated rockfish flesh

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

Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

Canning of fish in oil spiced according to Indian taste

Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

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