Session 99: Room 303 B |
Wednesday AM
Seafood Technology: Surimi
|
| Sponsor: | Seafood Technology Division |
| Moderator(s): | M. T. Morrissey, Oregon State Univ.
Y. W. Huang, Univ. of Georgia |
| Time: | 9:00 AM |
| 9:00 AM | | Introductory Remarks |
| 9:05 AM | 99-1 | Effect of starch on gelation properties of fish proteins under ohmic heating
P. PONGVIRATCHAI, J. W. Park |
| 9:20 AM | 99-2 | New technology for producing paste-like fish products using lactic acid bacteria fermentation
L. J. YIN, S. T. Jiang |
| 9:35 AM | 99-3 | Protein solubility of Pacific Cod fish processing waste components
P. J. BECHTEL |
| 9:50 AM | 99-4 | Effect of transglutaminase upon the rheological quality of gels from frozen or freeze-dried surimi
J. G. MONTEJANO, O. G. Morales, V. E. Hernández |
| 10:05 AM | 99-5 | Rheological and biochemical behaviors of fish proteins from various species
O. ESTURK, J. W. Park |
| 10:20 AM | 99-6 | Trehalose as functional cryoprotectant for fish proteins
A. L. HUNT, J. W. Park, H. Zoerb |
| 10:35 AM | 99-7 | Influence of washing and frozen storage on the myofribrillar protein fraction in sardine mince flesh
M. BARRERO, Y. Castillo, M. Kodaira |
| 10:50 AM | 99-8 | Purification and characterization of Escherichia coli sulfite reductase and its application in surimi processing
S. T. JIANG, H. Y. Lin |
| 11:05 AM | 99-9 | Protease inhibitor diffusion in fish muscle fibers
P. A. CARVAJAL, T. C. Lanier |