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Filtering by: Committee Member Penner, Michael H. Subject Surimi Subject Pacific hake

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:

throughout my stay at the OSU Seafood Lab. I also would like to thank Dr. Michael H. Penner and Dr. Robert
Frozen stabilized mince, its production, and thermophysical properties

Creator:

Simpson-Rivera, Ricardo Jose

Resource Type:

Dissertation

Full Text:

committee, Dr. Ana Harding, and Dr. Michael Penner for their critical analysis of my thesis work
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:

; Michael T.^ttoaqrisiey ? ^"ttoaqrisat The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on