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Filtering by: Contributor Chamberlain, Scott Subject Fishery processing

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:

always ready to help me; Nancy Chamberlain and Joey Heimberg for their unending support and
Frozen stabilized mince, its production, and thermophysical properties

Creator:

Simpson-Rivera, Ricardo Jose

Resource Type:

Dissertation

Full Text:

the Seafoods Laboratory in Astoria, Tony Miethe, Nancy Chamberlain, Tami Burger, Diane Heintz
Development of a restructured seafood product from squid (Loligo Opalescens)

Creator:

Berntsen, Steven Eldon

Abstract:

The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01) and cook-cool loss (P [greater than or equal to]...

Resource Type:

Masters Thesis

Full Text:

personnel of the OSU Seafoods Laboratory in Astoria; Nancy Chamberlain, Nancy Collins Hakaia, Diane