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Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate

Creator:: Piyachomkwan, Kuakoon
Abstract:: Surimi is a seafood product which is used to manufacture restructured products such as artificial crab and lobster. Surimi is produced from fish fillets by washing to remove sarcoplasmic proteins and increase the concentration of myofibrillar proteins, and mixing with cryoprotectants. A valuable attribute of surimi is its ability to...
Resource Type:: Masters Thesis
Full Text:: approved : . . . . Michael H. Penner, Ph. D. Surimi is a seafood product which is used to

Radioactive zinc (⁶⁵Zn), zinc, cadmium, and mercury in the Pacific hake, Merluccius productus (Ayres), off the west coast of the United States

Creator:: Naidu, Janakiram Ramaswamy
Resource Type:: Dissertation
Full Text:: , Dr. Norman H. Cutshall, I extend my sincerest thanks. His keen interest in my program and his

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:: Professor, representing FoodMScience and Technology Head c ^af»|« —m—f * *l*- v i.f-

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:: acidification shifted the activity zone to Mr 39,500. No evidence of calpain, cathepsin B or H activity was

Components of bovine plasma that enhance gel strength in Pacific whiting surimi

Creator:: Peters, Margo Y.
Abstract:: Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50- 70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15 min). This proteolytic activity results in the softening of surimi gels. Bovine plasma protein (BPP) is the most effective of the food-grade inhibitors used to...
Resource Type:: Masters Thesis
Full Text:: - 70°C temperature range is reached during standard cooking procedures (e.g. 900C for 15 min). This

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Creator:: Fowler, Matthew
Abstract:: The ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...
Resource Type:: Masters Thesis
Full Text:: surimi that was rapidly heated to 60°C and held at that temperature for 30 min before rapidly heating

Alternative products from Pacific whiting : fresh surimi and texturized mince

Creator:: Pipatsattayanuwong, Siriporn
Abstract:: The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...
Resource Type:: Masters Thesis
Full Text:: Nucleation 14 Crystallization 16 References 19 H. FUNCTIONAL PROPERTIES AND SHELF LIFE OF FRESH SURIMI

Recovery and utilization of Pacific whiting frame meat for surimi production

Creator:: Wendel, Ari P.
Abstract:: In surimi manufacturing, less than 25% of the total weight of the fish is utilized. This research focused on meat recovery from fish frames, the residual portion of the fish after filleting headed and gutted fish. A new technology, the water jet deboning (WJD) system, was tested. The WJD system...
Resource Type:: Masters Thesis
Full Text:: stored at 18°C. Meat recovery and surimi processing yields were compared between the three meat

Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: mince, 12% w/w sucrose (C. & H. Pure Cane Sugar, Concord, CA) and 0.2% w/w Brifisol S-l (tetrasodium

Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

Creator:: Chung, Yun-Chin
Abstract:: The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on surimi gels made from Pacific Whiting (Merluccius productus) was investigated. Gel-forming ability was measured by the torsion test. In general, surimi gels increased in gel strength with increased pH. Breaking shear stress increased to a...
Resource Type:: Masters Thesis
Full Text:: follows: (a) mince mixed with 4% sorbitol (ICI Specialties, New Castle, DE), 4% sucrose (C&H Pure Cane

ScholarsArchive@OSU

Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate

Radioactive zinc (⁶⁵Zn), zinc, cadmium, and mercury in the Pacific hake, Merluccius productus (Ayres), off the west coast of the United States

Textural and electrical properties of Pacific whiting surimi under ohmic heating

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

Components of bovine plasma that enhance gel strength in Pacific whiting surimi

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Alternative products from Pacific whiting : fresh surimi and texturized mince

Recovery and utilization of Pacific whiting frame meat for surimi production

Frozen stabilized mince, its production, and thermophysical properties

Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

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