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Filtering by: Creator Johnston, Robert License All rights reserved Subject Food texture

Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls

Creator:

Roblero, Josef G.

Abstract:

Albacore tuna (Thunnus alalunga) rolls were developed using two albacore meat levels and three different treatment combinations. Albacore meat levels of 82 and 88% (Alb82 and Alb88) of the total weight formulation were examined. The different treatments consisted of 0.3% sodium tripolyphosphate (STPP), 0.3% STPP plus nitrites (150 ppm), and...

Resource Type:

Masters Thesis

Full Text:

, who made my time there very pleasant. I am very grateful to my academic committee: Dr. Robert
The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

Creator:

Harikedua, Silvana Dinaintang

Abstract:

Existing research reports the importance of brine injection technology in enhancing the quality of muscle products such as poultry, beef, and pork. In fish, the utilization of brine injection technology is well-known for delivering marinade ingredients for salted or smoked fish production. Until now, there has been limited published scientific...

Resource Type:

Masters Thesis

Full Text:

Major Professor, representing Food Science and Technology Dr. Robert McGorrin Head of the