東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Biochemical and structural alteratio...

Yetim, Hasan.

FindBook

Google Book

Amazon

博客來

Biochemical and structural alterations of restructured fish muscle as influenced by egg white, tumbling and storage time.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Biochemical and structural alterations of restructured fish muscle as influenced by egg white, tumbling and storage time./
作者:	Yetim, Hasan.
面頁冊數:	238 p.
附註:	Source: Dissertation Abstracts International, Volume: 54-11, Section: B, page: 5457.
Contained By:	Dissertation Abstracts International54-11B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9412076

Biochemical and structural alterations of restructured fish muscle as influenced by egg white, tumbling and storage time.
Yetim, Hasan.

Biochemical and structural alterations of restructured fish muscle as influenced by egg white, tumbling and storage time. - 238 p.

Source: Dissertation Abstracts International, Volume: 54-11, Section: B, page: 5457.

Thesis (Ph.D.)--The Ohio State University, 1993.

In most developed countries, sea food consumption and research on processing have increased due to public acceptance of the reported health benefit. However, most fish are sold fresh, some canned and a few are dried, salted and smoked, therefore, a new restructured fish product should be produced to increase variety. There is very limited information on the indigenous protease activity in fish products, and no study on tumbling or massaging of fish muscle. This research evaluated the biochemical changes during processing, monitored the activity of indigenous proteases (in situ), observed the effects of non-fish protein on textural and biochemical properties of fish when tumbled, and observed sensorial alterations and attributes of fish that was restructured, cooked and stored.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Biochemical and structural alterations of restructured fish muscle as influenced by egg white, tumbling and storage time.
LDR:02666nmm 2200277 4500 001 1840561
005 20050802071621.5
008 130614s1993 eng d
035 $a (UnM)AAI9412076
035 $a AAI9412076
040 $a UnM $c UnM
100 1 $a Yetim, Hasan. $3 1928891
245 1 0 $a Biochemical and structural alterations of restructured fish muscle as influenced by egg white, tumbling and storage time.
300 $a 238 p.
500 $a Source: Dissertation Abstracts International, Volume: 54-11, Section: B, page: 5457.
500 $a Adviser: Herbert W. Ockerman.
502 $a Thesis (Ph.D.)--The Ohio State University, 1993.
520 $a In most developed countries, sea food consumption and research on processing have increased due to public acceptance of the reported health benefit. However, most fish are sold fresh, some canned and a few are dried, salted and smoked, therefore, a new restructured fish product should be produced to increase variety. There is very limited information on the indigenous protease activity in fish products, and no study on tumbling or massaging of fish muscle. This research evaluated the biochemical changes during processing, monitored the activity of indigenous proteases (in situ), observed the effects of non-fish protein on textural and biochemical properties of fish when tumbled, and observed sensorial alterations and attributes of fish that was restructured, cooked and stored.
520 $a Fresh Catfish fillets utilized in this research were diced, ingredients (salt, egg white and spice) were placed on the product before intermittent tumbling (40 min rest, 20 min work) for 12h at 6 $\ sp\circ $\ sp\circ
520 $a Addition of egg white and tumbling lowered the proteolysis rate, increased the extraction of myofibrilar protein, and improved the texture profile parameters of the fish muscle. Electrophoregrams indicated no differences between the samples. EPH was increased with egg white but reduced by tumbling. The instron measurements, panel evaluations and yield results showed that egg white addition and tumbling process improved the textural, sensory quality and yield of the products. The results suggest that tumbling and egg white would be useful practices to increase the functional properties of fish proteins during processing of a restructured fish product, and the quality could be maintained at least 10 days in refrigerated conditions.
590 $a School code: 0168.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a The Ohio State University. $3 718944
773 0 $t Dissertation Abstracts International $g 54-11B.
790 1 0 $a Ockerman, Herbert W., $e advisor
790 $a 0168
791 $a Ph.D.
792 $a 1993
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9412076