Index Catalog // ScholarsArchive@OSU

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:: % KBrOa; (d) Gel with 0.050% KBrOs; (e) Gel with 0.075% KBrOa; (f) Gel with 0.100% KBrOs; (g) Gel with

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:: freeze-drying with overall yield of 0.83 g protein/L SWW and 78% recovery of activity. A 5.9

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Creator:: Lin, Tein Min, 1964-
Abstract:: The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recovered proteins showed highly functional properties in gel hardness, cohesiveness, color, and water retention ability. The soluble proteins concentrated by ultrafiltration (UF)...
Resource Type:: Dissertation
Full Text:: during washing and dewatering processes (Adu et al., 1983; Pacheco-Aguilar et al., 1989; Yang and

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:: ; Pacheco-Aguilar et al., 1989; Lin and Park, 1997), indicating that 24-35% of the myofibrillar proteins

Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: frozen mince and headed and gutted (H & G) fish after storage was investigated. The investigation was

Finite element simulation of heat transfer in Pacific whiting surimi paste during ohmic and conventional heating

Creator:: AbuDagga, Yaser
Abstract:: The viability of using ohmic "resistance" heating as a process alternative to inactivating the heat-stable softening enzyme in Pacific whiting surimi was investigated. A fast heating rate through the enzyme-active temperature range would reduce the damage to the gelling network in surimi-based products. Simulating the ohmic heating process in surimi...
Resource Type:: Masters Thesis
Full Text:: , London. Mitchell, F. G., and de Alwis A. P. 1989. Electrical Conductivity Meter of Food Samples. J

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Creator:: Hoffman, Justine D.
Abstract:: The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
Resource Type:: Masters Thesis
Full Text:: Business 18(8):24-33. Chang-Lee MV, Pacheco-Aguilar R, Crawford DL, Lampila LE. 1989. Proteolytic

Identification and characterization of a heat stable protease in arrowtooth flounder (Atheresthes stomias) and methods of inhibition in surimi

Creator:: Wasson, Diana H.
Abstract:: A heat stable protease was identified as the cause of textural degradation in cooked arrowtooth flounder (Atheresthes stomias) muscle. Maximum proteolytic activity in the fish muscle was observed between 55°C and 60°C and myosin heavy chain appeared to be the primary substrate for the enzyme. Degradation of this myofibrillar protein...
Resource Type:: Dissertation
Full Text:: Surimi Production and Gel Strength Testing at 0 Month 96 IV.4. Gel Strength Values (g x cm) of

Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)

Creator:: Park, Joo Dong
Abstract:: Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extracted using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking...
Resource Type:: Dissertation
Full Text:: heated from 10 °C to 80 °C at 1 °C/min ……………………….. 66 4.7 Storage moduli (log G’) of sardine

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:: Alaska pollock (An, Weerasinghe, Seymour, & Morrissey, 1994b; Chang-Lee, Pacheco-Aguilar, Crawford

ScholarsArchive@OSU

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

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

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Recovery and utilization of Pacific whiting frame meat for surimi production

Frozen stabilized mince, its production, and thermophysical properties

Finite element simulation of heat transfer in Pacific whiting surimi paste during ohmic and conventional heating

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Identification and characterization of a heat stable protease in arrowtooth flounder (Atheresthes stomias) and methods of inhibition in surimi

Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search