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Filtering by: Creator Fujita, Rod Remove constraint Creator: Fujita, Rod Subject Pacific hake Remove constraint Subject: Pacific hake

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  • 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:
    daltons. A long a-helix of each myosin heavy chain are wound around each other and forms the rod portion

  • 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:
    denatured the fibrinogen but not the TGase. The denatured fibrinogen was removed with a glass rod with

  • 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:
    that is a "colled coil" of alpha-helices (Figure 1). The rod portion Is responsible for the