Session 40: Room S501-ab (McCormick Place - Chicago) |
Monday AM
Aquatic Food Products: Surimi and proteins
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| Sponsor: | Aquatic Food Products Division |
| Moderator(s): | J. W. Park, Oregon State Univ.
T. E. Rippen, Univ. of Maryland Eastern Shore |
| Time: | 9:00 AM |
| 9:00 AM | | Introductory Remarks |
| 9:05 AM | 40-1 | Acquatic Food Products Division Lecture: Total utilization of fin fish
J. M. REGENSTEIN |
| 10:05 AM | 40-2 | Selection of combinations of parameters at different levels to improve the rheological quality of surimi prepared from muscles subjected to long freezing periods
J. G. MONTEJANO, V. E. Hernández, O. G. Morales |
| 10:20 AM | 40-3 | Effect of proteinase inhibitors and microbial transglutaminase on gelation of lizardfish surimi
J. YONGSAWATDIGUL, P. Piyadhamviboon, A. Worratao |
| 10:35 AM | 40-4 | Characteristics of sarcoplasmic proteins at various pH and their interaction with myofibrillar proteins
Y. S. KIM, J. W. Park |
| 10:50 AM | 40-5 | Control of the stickiness of refrigerated surimi seafood by pre-gelled starch
P. PONGVIRATCHAI, J. W. Park |
| 11:05 AM | 40-6 | Paper Withdrawn
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| 11:20 AM | 40-7 | Objective quality assessment of fish protein isolates and surimi using color machine vision and measurements of lipid oxidation products
N. DEMIR, M. O. Balaban, H. G. Kristinsson |
| 11:35 AM | 40-8 | Composition, quality and physicochemical properties of catfish surimi compared to catfish protein isolates from acid and alkali-aided processing
N. DEMIR, H. G. Kristinsson |
| 11:50 AM | 40-9 | Reforming fish cut-offs into fillets with texture resembling intact fish flesh
M. Mei, G. Gudmundsdottir, G. Thorkelsson, S. Arason, K. KRISTBERGSSON |
| 12:05 PM | | Aquatic Food Products Division Business Meeting
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