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Filtering by: Creator Lin, Dah-cheng Remove constraint Creator: Lin, Dah-cheng Subject Surimi Remove constraint Subject: Surimi

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  • 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

  • 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:
    , Dustin, Lin, Austin, Note, Yishu, Alice, MG, Jihoon, Jinhwan, Yuka, and Kaitlyn for all they have done

  • Rice flour – a functional ingredient for premium crabstick

    Creator:
    Hur, Sungik
    Abstract:
    Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...
    Resource Type:
    Masters Thesis
    Full Text:
    -Cheng Su, Dr. Christina Dewitt, and Dr. James Males for taking the time to participate in my thesis

  • 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:
    undulatus) is another well-studied enzyme. Cheng et al. (1979a, 1979b) observed an inverse relationship

  • 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:
    springiness in finished comminuted products (Cheng et al., 1979). Then, the following step is a heating

  • 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:
    (Ed.), p 273. Marcel Dekker, Inc., New York, NY. 39 Cheng, C.S., Hamann, D.D. and Webb, N.B

  • 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

  • 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:
    CMonteJano et al., 1983; Su et al., 1981a.b; Lanier et al., 1981; Cheng et al.. 1979). Alkaline

  • Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

    Creator:
    Kaur, Jasvinder
    Abstract:
    Anserine and carnosine are water-soluble dipeptides that have antioxidant properties and are found in the skeletal muscle of mammals and fishes. These dipeptides are removed through the washing process in surimi production. The objective of this research was to determine the concentration of anserine and carnosine in surimi wash water...
    Resource Type:
    Dissertation
    Full Text:
    samples correspond with those already reported by other researchers (Lin et al., 1995; Huang and

  • Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

    Creator:
    Poowakanjana, Samanan
    Abstract:
    Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting...
    Resource Type:
    Dissertation
    Full Text:
    am always at home. And to Dr. Christina Dewitt, Dr. Yi-cheng Su, Dr. Joo D. Park, Dr. Zachary H