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Filtering by: Subject Fishery products -- Storage Non-Academic Affiliation Oregon State University. Graduate School Rights Statement Copyright Not Evaluated Subject Fishery processing

Frozen stabilized mince, its production, and thermophysical properties

Creator:

Simpson-Rivera, Ricardo Jose

Resource Type:

Dissertation

Full Text:

stable fish/fish product under low-temperature storage (-20 0C through -50 0C). The species of interest
Recovery and utilization of catheptic proteases from surimi wash water

Creator:

DeWitt, Christina A. Mireles

Resource Type:

Dissertation

Full Text:

. Decline in activity of. freeze-dried protease was not effected by storage temperature (40C vs. -150C
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...

Resource Type:

Dissertation

Full Text:

. Cryoprotectants can be added to the precipitated protein to preserve the product during freezing and storage

ScholarsArchive@OSU

Frozen stabilized mince, its production, and thermophysical properties

Recovery and utilization of catheptic proteases from surimi wash water

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

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