Index Catalog // ScholarsArchive@OSU

Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

Creator:: Poowakanjana, Samanan
Abstract:: Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting...
Resource Type:: Dissertation
Full Text:: Upresented on UNovember 12, 2012 Title: URheological and Spectroscopic Characterization of Surimi under

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Creator:: Jaczynski, Jacek
Abstract:: Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping...
Resource Type:: Dissertation
Full Text:: : "Physicochemical and Microbiological Characteristics of Surimi Seafood under Thermal and E-beam Prnr.essinp

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Creator:: Kobayashi, Yuka
Abstract:: There are presently two successful methods used to refine fish muscle proteins: surimi and fish protein isolate (FPI). Both surimi and FPI have the ability to form an elastic gel upon comminution and heating. However, their gelation behaviors are different as they are refined in a biochemically opposite way based...
Resource Type:: Dissertation
Full Text:: . Title: Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their

Evaluation of physical and thermal methods to support nonlinear cost optimization models of surimi seafood

Creator:: Hsü, Cheng-kuang
Abstract:: Optimization programming techniques were applied to develop the least cost formulations for Pacific whiting surimi-based seafood (PWSBS). To develop the quality constraint functions, texture and color of whiting surimi gels were determined by torsion test and colorimeter, respectively. Whiting surimi gels were produced by heating at 90°C for 15 min....
Resource Type:: Dissertation
Full Text:: nonlinear cost optimization models of surimi seafood AN ABSTRACT OF THE THESIS OF Cheng7Kuang Hsu for

Textural and electrical properties of Pacific whiting surimi under ohmic heating

Creator:: Yongsawatdigul, Jirawat
Abstract:: Feasibility of ohmic heating to overcome gel-weakening in Pacific whiting surimi was investigated. An ohmic heating apparatus was developed using two rhodium-coated stainless steel electrodes inside a polyvinyl chloride (PVC) tube, a variable transformer, and voltage and current transducers. Rapid heating associated with the ohmic process quickly inactivated endogenous proteinase(s),...
Resource Type:: Dissertation
Full Text:: . 1996 Title: Textural and Electrical Properties of Pacific Whiting Surimi under Ohmic Heating

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Creator:: Lin, Tein Min, 1964-
Abstract:: The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recovered proteins showed highly functional properties in gel hardness, cohesiveness, color, and water retention ability. The soluble proteins concentrated by ultrafiltration (UF)...
Resource Type:: Dissertation
Full Text:: proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble

Recovery and utilization of catheptic proteases from surimi wash water

Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: . Title: Recovery and Utilization of Catheptic Proteases from Surimi Wash Water. Abstract approved

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Creator:: Kaur, Jasvinder
Abstract:: Anserine and carnosine are water-soluble dipeptides that have antioxidant properties and are found in the skeletal muscle of mammals and fishes. These dipeptides are removed through the washing process in surimi production. The objective of this research was to determine the concentration of anserine and carnosine in surimi wash water...
Resource Type:: Dissertation
Full Text:: : Concentration Of Anserine And Camosine In Surimi Wash Water And Their Antioxidant Activity. Abstract

Immunological and physiochemical characterization of fish myosins

Creator:: Reed, Zachary H.
Abstract:: Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...
Resource Type:: Dissertation
Full Text:: and Technology presented on November 2, 2010 Title: Increased sales of surimi seafood, with the

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:: surimi-- measurement and modeling AN ABSTRACT OF THE THESIS OF DeQian Wang for the degree of Doctor

ScholarsArchive@OSU

Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Evaluation of physical and thermal methods to support nonlinear cost optimization models of surimi seafood

Textural and electrical properties of Pacific whiting surimi under ohmic heating

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Recovery and utilization of catheptic proteases from surimi wash water

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Immunological and physiochemical characterization of fish myosins

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

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