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Filtering by: Subject Surimi -- Mechanical properties

Effects of starch on rheological, microstructural, and color properties of surimi-starch gels

Creator:

Yang, Hong, 1968-

Resource Type:

Masters Thesis
Gelation properties of Alaska pollock surimi with functional ingredients under ohmic heating

Creator:

Pongviratchai, Panida

Abstract:

The rheological, color, micro-structural, and electrical properties of surimi seafood gels were investigated. Various starches and protein additives at different ratios were evaluated with Alaska pollock surimi under ohmic heating at different heating rates to determine their functional properties and further to compare these properties with those of conventionally cooked...

Resource Type:

Masters Thesis
Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Creator:

Thawornchinsombut, Supawan

Abstract:

A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function of ionic strength were determined. Effect of ionic strength and various storage conditions on...

Resource Type:

Dissertation
Characterization of rheological properties and thermal stability of fish myofibrillar proteins

Creator:

Esturk, Okan

Abstract:

Effects of moisture content, pH, and salt concentration on dynamic rheological properties and gel fracture quality of Pacific whiting surimi were investigated. Torsion tests showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. As pH increased, fracture shear stress and strain values increased, whereas...

Resource Type:

Dissertation