Index Catalog // ScholarsArchive@OSU

Characterization of the collagen protein in smooth pink shrimp (Pandalus jordani)

Creator:: Akel, Phillip John
Abstract:: The collagen content and composition of collagens in different age classes of shrimp were determined. Their physical and chemical characteristics were investigated. The interrelationship of shrimp size and muscle collagen content to raw and cooked meat yield was established. Total collagen content for three lots of round shrimp with weights...
Resource Type:: Masters Thesis
Full Text:: : David L/L-Crawford The collagen content and composition of collagens in different age classes of

Proteolytic activity in Pacific shrimp (Pandalus jordani) processing waste; distribution, effects on muscle proteins, and partial characterization

Creator:: Decker, Carl David
Abstract:: Proteases present in shrimp processing waste are factors in the technology of shrimp. The distribution of proteolytic activity in shrimp parts was determined using hemoglobin and casein as substrates. The effects of various parameters upon activity of proteases in the inedible portion were determined using muscle protein as a substrate....
Resource Type:: Dissertation
Full Text:: to express gratitude to Dr. David L. Crawford for his guidance throughout all aspects of the

Improvement of the peelability of Pacific shrimp (Pandalus jordani) with citric acid and heat pretreatment

Creator:: Chao, Rong-yue
Resource Type:: Masters Thesis
Full Text:: Abstract approved: Dr. David L. -Crawford Parameters affecting the machine peel ability of raw and steam

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:: Abstract approved; rr-™-- „,,—.^^ Dr. David 1^. Crawford The effects of ambient temperature

An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch

Creator:: Toledo-Flores, Luis Javier
Abstract:: Chilling (2-4°C) (10 min) in a solution containing 10% condensed phosphate, 5% potassium sorbate, and 0.9% citric acid (pH 6.7) stabilized round shrimp to microbial spoilage. This treatment procedure allowed refrigerated storage of round shrimp eliminating the need for ice and the accompanying deteriorative effects of water absorption and protein...
Resource Type:: Masters Thesis
Full Text:: to Dr. David Crawford for his guidance throughout the course of this work. Appreciation is

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...
Resource Type:: Dissertation
Full Text:: goodness. I am sincerely grateful to Dr. David L. Crawford for his guidance, support and friendship

Shrimp processing waste as a pigment source for rainbow trout (Salmo gairdneri)

Creator:: Steel, Ronald Edward
Abstract:: A suitable method for the utilization of shrimp processing waste was investigated. The shrimp waste, which consisted of shell, viscera, and residual meat particles, was dried into a pink meal. This meal contained 5.4 percent moisture, 23.5 percent ash, 4. 1 percent crude lipid, 36. 3 percent actual protein, and...
Resource Type:: Masters Thesis
Full Text:: ) Abstract approved: -**»■- " ■ ■»~-i-—' r " "-i^" Dr. David L. Crawford A suitable method for the

Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

Creator:: Cavazos, Sergio Flores
Abstract:: The biochemical and organoleptic changes that took place in raw whole Pacific shrimp and in the cooked meat during eight days of iced storage were investigated. A steady increase of both microbial numbers on the raw shrimp and pH in the raw shrimp and cooked meat was observed. The levels...
Resource Type:: Masters Thesis
Full Text:: would like to express my appreciation to Dr. David L. Crawford for his guidance, support and

Comparative activity and partial characterization of cathepsins in three species of Pacific sole

Creator:: Geist, Gary Michael
Resource Type:: Masters Thesis
Full Text:: OF PACIFIC SOLE Abstract approved: David L. //Crawford Cathepsins in the muscle of three

Relation of the decomposition of trimethylamine oxide and the quality of Pacific shrimp (Pandalus jordani)

Creator:: Argaiz, Alvaro
Abstract:: The relationship between the decomposition of trimethylamine oxide in Pacific shrimp and shrimp meat quality was investigated to evaluate the use of the trimethylamine oxide system as a quality control indice. Changes in the levels of trimethylamine oxide and its decomposition products in whole shrimp stored on ice and in...
Resource Type:: Masters Thesis
Full Text:: Alvaro Argaiz ACKNOWLEDGEMENTS I would like to express my gratitude to Dr. David L. Crawford

ScholarsArchive@OSU

Characterization of the collagen protein in smooth pink shrimp (Pandalus jordani)

Proteolytic activity in Pacific shrimp (Pandalus jordani) processing waste; distribution, effects on muscle proteins, and partial characterization

Improvement of the peelability of Pacific shrimp (Pandalus jordani) with citric acid and heat pretreatment

Acid stabilization of autolyzed fish : storage and nutritional characteristics

An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Shrimp processing waste as a pigment source for rainbow trout (Salmo gairdneri)

Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

Comparative activity and partial characterization of cathepsins in three species of Pacific sole

Relation of the decomposition of trimethylamine oxide and the quality of Pacific shrimp (Pandalus jordani)

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