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Filtering by: Subject Fishery products -- Preservation Remove constraint Subject: Fishery products -- Preservation Non-Academic Affiliation Oregon State University. Graduate School Remove constraint Non-Academic Affiliation: Oregon State University. Graduate School Resource Type Dissertation Remove constraint Resource Type: Dissertation

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Thermophysical properties and temperature response of surimi-- measurement and modeling

Creator:

Wang, De-qian

Abstract:

Freezing is one of the important technologies for preservation of foods. In this project, using surimi as a food model, thermophysical properties of frozen foods were evaluated and the freezing process was simulated using a finite element package. To measure temperature-dependent thermal conductivity, a line-source probe system was used. Effects...

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Dissertation

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technologies for preservation of foods. In this project, using surimi as a food model, thermophysical
The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Creator:

Aguilar, Ramon Pacheco

Abstract:

The abundance and low fat content of Pacific whiting support Its use for the production of surimi. The degradation of muscle proteins by myxosporidian secreted proteinase(s) has been associated with its soft texture. High residual activity is retained through the washing process used in the production of surimi and precludes...

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Dissertation

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. TABLE OF CONTENTS Page INTRODUCTION 1 LITERATURE REVIEW 3 The Pacific Whiting Fishery 3
Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Creator:

Thawornchinsombut, Supawan

Abstract:

A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function of ionic strength were determined. Effect of ionic strength and various storage conditions on...

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Dissertation

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pollock industry in the Bering Sea while the cod fishery in the North Atlantic and the South American
The validity of peroxide values and optical densities as measures of the quality of frozen Chinook salmon

Creator:

Osman, Hussein Osman Ahmed

Resource Type:

Dissertation

Full Text:

carried out on the same day that the fish was obtained from the fishery at The Sea Foods Laboratory in
Replica-plating and computer analysis for rapid identification of microorganisms in seafoods

Creator:

Corlett, Donald A.

Abstract:

A method was devised and tested for rapid and quantitative identification of microbial flora in fresh seafoods. The rapid identification of large numbers of isolates was made possible by (1) a simplified identification scheme established by reference culture studies and from the known reactions of microorganisms reported in the literature,...

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Dissertation

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different genera or groups of microorganisms making up the mixed population of a fishery product, is
Recovery and utilization of catheptic proteases from surimi wash water

Creator:

DeWitt, Christina A. Mireles

Resource Type:

Dissertation

Full Text:

. Introduction 1 LITERATURE REVIEW: By-Product Utilization in the Seafood Industry 6 Perspective 6
Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation

Creator:

Benkerroum, Noreddine

Resource Type:

Dissertation

Full Text:

swift decrease of pH, with lactic acid as the major product from carbohydrate breakdown. These are
An economic analysis of some factors associated with the international trade flows of frozen groundfish blocks

Creator:

Paez, Maria Lucia D'Apice

Resource Type:

Dissertation

Full Text:

. 30 Iceland. Disposition of Groundfish Catches by Product 78 Form, 1978. 31 Iceland. Total Fishery
Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Creator:

Wibowo, Singgih

Abstract:

Soluble surimi wash water (SWW) proteins could be recovered using chitosan (Chi) complexed with alginate (Chi-Alg) generating co-products for feed formulations. Chi with a degree of deacetylation (DD) of 84% complexed with Alg at a mixing ratio (MR) of 0.2 was used to study Chi-Alg concentration and treatment time protein...

Resource Type:

Dissertation

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chitosan as edible films for preservation of herring and Atlantic cod, Jeon and others (2002) found that
Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Creator:

Tungkawachara, Somjintana

Abstract:

Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...

Resource Type:

Dissertation

Full Text:

molds (Hobbs 1987). Fish sauce is a kind of fermentative fishery product. From a microbiological

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Academic Affiliation

Food Science and Technology8
Agriculture and Resource Economics1
Food Technology1
Mechanical Engineering1
Microbiology1

Advisor

Morrissey, Michael T.2
Park, Jae W.2
Crawford, David L.1
Davis, Lorin R.1
Johnston, Richard S.1
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Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1953 to 2005

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Committee Member

Penner, Michael2
Anderson, Sonia1
Anglemier, Allen F.1
Cherian, Gita1
Craig, Morrie1
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Creator

Aguilar, Ramon Pacheco1
Benjakul, Soottawat1
Benkerroum, Noreddine1
Corlett, Donald A.1
Dewitt, Christina A. Mireles1
more Creators »

Date

Date range begin – Date range end

Current results range from 1953 to 2004

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Decade

2000-20094
1990-19994
1980-19892
1960-19691
1950-19591

Degree Field

Food Science and Technology7
Agricultural and Resource Economics1
Food Science1
Food Technology1
Mechanical Engineering1
more Degree Fields »

Degree Level

Doctoral12

Degree Name

Doctor of Philosophy (Ph.D.)12

Language

English [eng]12

License

All rights reserved1

Non-Academic Affiliation

Oregon State University. Graduate School[remove]12

Peer Reviewed

No12

Resource Type

Dissertation[remove]12

Rights Statement

Copyright Not Evaluated11
In Copyright1

Subject

Surimi6
Fishery products -- Preservation4
Fishery processing3
Pacific hake3
Fishery products2
more Subjects »

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