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

The economic value of the mink food fishery in Oregon in relationship to the otter trawl fishery, 1952 and 1953.

Creator:: Jones, Walter G.
Resource Type:: Technical Report
Full Text:: Oregon i n Rels tfon :,o t he O t t e r Trawl Fishery, 3.952 %u,d 1953 . , The economfc. vslue of

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

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

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

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:: slower rate. Organoleptic quality as shown by taste panel evaluations pro- gressively declined during

ScholarsArchive@OSU

Acid stabilization of autolyzed fish : storage and nutritional characteristics

The fertilizer value of shrimp and crab processing wastes

The economic value of the mink food fishery in Oregon in relationship to the otter trawl fishery, 1952 and 1953.

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

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

Recovery and utilization of catheptic proteases from surimi wash water

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

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