Index Catalog // ScholarsArchive@OSU

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

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
Full Text:: neutralize the mixture followed by dewatering (drying). If chitin is the final product, size reduction might

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:: (W) and a mixture (1:1) of whole fish and surimi by-product (WB) 38 2.2 Amino acid composition of

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

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Creator:: Benjakul, Soottawat
Abstract:: Both liquid and solid wastes from Pacific whiting surimi manufacturing were characterized and value-added products were recovered. A proteinase in surimi wash water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel. Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
Resource Type:: Dissertation
Full Text:: . The alternatives for managing seafood processing wastes can include disposal and by-product recovery

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

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...
Resource Type:: Dissertation
Full Text:: Properties and Temperature Response of Surimi -- Measurement and Mod( Abstract approved by: Redacted for

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

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

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

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

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Seafood processing byproducts in the Pacific Northwest

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

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

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