Session 3: Room N-119 | |||
Tuesday AMFish protein recovery using pH shifts | |||
| Sponsor: | Aquatic Food Products Division | ||
| Moderator(s): | T. E. Rippen, Univ. of Maryland Eastern Shore G. J. Flick, Jr., Virginia Polytechnic Institute & State Univ. | ||
| Time: | 9:00 AM | ||
| 9:00 AM | Introductory Remarks | ||
| 9:05 AM | 3-1 | Aquatic Food Products Division Lecture: Fish proteins as food ingredients T. C. LANIER | |
| 10:05 AM | 3-2 | Biochemical and functional properties of isolated fish proteins from Pacific whiting and rockfish using pH shifts J. W. PARK, Y. J. Choi, J. Yongsawatdigul, Y. S. Kim, S. Thawornchinsombut | |
| 10:35 AM | 3-3 | Using high and low pH processing to produce functional protein ingredients from warm water fish species H. G. KRISTINSSON | |
| 11:05 AM | 3-4 | Controlling lipid oxidation during processing at high and low pH H. O. HULTIN | |
| 11:35 AM | 3-5 | Fish protein recovery: Manchinery and engineering perspectives J. KRISTENSEN | |