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  • Consumer preferences for seafood information attributes

    Creator:
    Fonner, Robert C.
    Abstract:
    Changes in consumer preferences have created a need for developing differentiated and higher valued seafood products. Providing consumers with more information about seafood products at the time of purchase has been suggested as a way of differentiating seafood and promoting healthy fisheries. A discrete choice experiment conducted at high-end grocery...
    Resource Type:
    Masters Thesis

  • Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

    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:
    term frozen storage. At the time of gel preparation, each treatment was adjusted to maintain 2% salt