Index Catalog // ScholarsArchive@OSU

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:: increased. Increased washing time (Wu and Smith, 1987) and washing 4 temperature (Lin and Chen

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Creator:: Wibowo, Singgih
Abstract:: Soluble surimi wash water (SWW) proteins could be recovered using chitosan (Chi) complexed with alginate (Chi-Alg) generating co-products for feed formulations. Chi with a degree of deacetylation (DD) of 84% complexed with Alg at a mixing ratio (MR) of 0.2 was used to study Chi-Alg concentration and treatment time protein...
Resource Type:: Dissertation
Full Text:: Pyle, 1999; Torres and others, 1999; Shahidi and others, 1999), chemical industries (Chen, 1999

Recovery and utilization of catheptic proteases from surimi wash water

Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: :1 to 24:1 (Lin, 1996). For a two step wash process, over 70% of protein lost is lost during the

Biochemical and physical factors affecting fish ball

Creator:: Kok, Tiong Ngei, 1974-
Abstract:: Fish ball is an extruded surimi-based product that is popular among Asian communities. In the manufacturing of fish ball, optimum floatation is extremely important for maximal production. Factors affecting floatation of fish ball in water were investigated. The density of threadfin bream surimi paste significantly decreased (P<O.05) as moisture content...
Resource Type:: Masters Thesis
Full Text:: Professor Morrissey, Professor Males and Dr John Lin. Many thanks to Angee for assistance in the lab and

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:: extreme pHs (Watabe and Hashimoto 1980; Choi and Pyeun 1987; Lin and Park 1998). Phospholipids (PL

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:: pollock processing using membrane filtration methods. Recently, Lin et al. (1995) recovered the protein

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:: and total water/meat ratio of 12:1 to 24:1 is common for on-shore processors (Lin, 1996). Washing

Film-forming ability of fish proteins

Creator:: Athaillah, Zatil Afrah
Abstract:: Characteristics of films obtained from fish myofibrillar proteins extracted from various solubilization methods were investigated. In this study, we utilized three agents to solubilize fish myofibrillar proteins from surimi, which are sodium chloride, sodium tripolyphosphate, and alkaline condition. The first part of this study focused on combination of sodium chloride...
Resource Type:: Masters Thesis
Full Text:: SURIMI According to Park and Lin (2005), surimi is stabilized myofibrillar proteins obtained from

Immunological and physiochemical characterization of fish myosins

Creator:: Reed, Zachary H.
Abstract:: Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...
Resource Type:: Dissertation
Full Text:: of other fish for red snapper (Hsieh, Chen & Nur, 1997; Hsieh, 1998; Huang, Marsharll, Kao, Otwell

Characterization of Pacific whiting protease and food-grade inhibitors for surimi production

Creator:: Weerasinghe, Vasana C.
Abstract:: Cathepsin B was the most active cysteine proteinase in the Pacific whiting (Merluccius productus) fish fillet, and cathepsin L in surimi when the activities of the most active cysteine proteinases (cathepsin L, B, and H) were compared. Cathepsin L showed maximum activity at 55°C in both fish fillet and surimi,...
Resource Type:: Masters Thesis
Full Text:: et al., 1987b), Atlantic croaker (Micmpogon undulatus) (Lin and Lanier, 1980; Su et al., 1981

ScholarsArchive@OSU

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

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Recovery and utilization of catheptic proteases from surimi wash water

Biochemical and physical factors affecting fish ball

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

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

Recovery and utilization of Pacific whiting frame meat for surimi production

Film-forming ability of fish proteins

Immunological and physiochemical characterization of fish myosins

Characterization of Pacific whiting protease and food-grade inhibitors for surimi production

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