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Session 89B |
Tuesday PM
Aquatic Food Products: Surimi, gels and by-products
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| Sponsor: | Aquatic Food Products Division |
| Time: | 2:00 PM- 5:30 PM |
| | 89B-1 | Using response surface methodology to optimize a catfish product
J. M. MCGILLIVRAY, J. L. Silva |
| | 89B-2 | Microencapsulation of monoacylglycerol rich in omega-3 fatty acids by thin-layer drying
P. HARIYADI, N. Hasanah, K. Komari, S. Budijanto |
| | 89B-3 | Purification and biochemical characterization of chymotrypsin from the viscera of Monterey sardine (Sardinops sagax caerulea)
F. J. CASTILLO, SR., R. Pacheco-Aguilar, Sr., F. L. Garcia-Carreño, Sr., M. D. L. A. Navarrete, M. Felix-Lopez |
| | 89B-4 | Biochemical characteristics of trypsin-like proteinases in Indian anchovy (Stolephorus indicus)
P. Siringan, N. Raksakulthai, J. YONGSAWATDIGUL |
| | 89B-5 | Effects of special dried egg white on fish protein gels compared to other egg whites
A. L. HUNT, J. W. Park, A. Handa |
| | 89B-6 | Chemical and nutritional properties of pollock viscera and liver meals
P. J. BECHTEL |
| | 89B-7 | Chemical composition of tilapia (Oreochromis niloticus) silage produced by fermentation
A. M. MARTIN, A. Bezerra |
| | 89B-8 | Combination gelation of hydroxypropylmethylcellulose and myofibrillar protein in horse mackerel surimi
H.-H. CHEN, S.-B. Lin, L.-C. Chen |
| | 89B-9 | Isolation of collagens from freshwater fish skin and their physicochemical properties
Y.-X. SHEN, Z. Wang, Y.-F. Fu, Y. Zhao |
| | 89B-10 | Effect of hydrocolloids on mechanical properties of trout (Salmo trutta) gels
A. RAMIREZ-HUERECA, J. J. Gonzalez Cabriales, G. Velazquez, J. A. Ramírez |
| | 89B-11 | Characterization of soluble and insoluble protein fractions from immature Alaska walleye pollock (Theragra chalcogramma) roe
J. CHANTARACHOTI, P. J. Bechtel, A. C. M. Oliveira, S. Sathivel |
| | 89B-12 | Preparation and nutritional properties of concentrated salt-fermented sauce (CSFS) and hot-water extracts (HWE) from shrimp processing discards
J.-S. KIM, M. S. Heu, H.-S. Kim, K. T. Kang, H. S. Oh, F. Shahidi |
| | 89B-13 | Nutritional characteristics of low salted seasoning sauce (LSSS) prepared by mixing of concentrated salt-fermented sauce (CSFS) and hot-water extracts (HWE) from shrimp processing discards
M. S. HEU, J.-S. Kim, H.-S. Kim, B.-W. Han, C.-H. Park, F. Shahidi |
| | 89B-14 | Preliminary identification of functionality from pearl oyster (Pteria martensii)
J.-M. KUO, H.-J. Ke, A. Hwang, M.-H. Pan |
| | 89B-15 | Effect of high pressure treatments on setting and modori phenomenon in restructured products from arrowtooth flounder
R. M. URESTI, G. Velazquez, J. A. Ramírez, M. Vázquez, J. A. Torres |
| | 89B-16 | Effect of combining microbial transglutaminase treatments and high pressure processing on the mechanical properties of restructured products from arrowtooth flounder
R. M. URESTI, G. Velazquez, J. A. Ramírez, M. Vázquez, J. A. Torres |
| | 89B-17 | Functional characterization of gelatin sauce developed from Pacific whiting surimi by-products
J. S. KIM, J. W. Park |
| | 89B-18 | Improvement of whiteness of recovered proteins obtained by alkaline processing
Y. J. CHOI, J. W. Park |
| | 89B-19 | Gelation of proteins recovered from rainbow trout (Oncorhynchus mykiss) processing by-product
Y. C. Chen, J. JACZYNSKI |
| | 89B-20 | Gelation of proteins recovered from krill
Y. C. Chen, J. JACZYNSKI |
| | 89B-21 | Alkali extracted protein fractions from salmon byproducts
P. J. BECHTEL, S. Sathivel, A. C. M. Oliveira |
| | 89B-22 | Physicochemical and functional properties of crawfish chitosans as affected by modified production protocols
S.-O. FERNANDEZ-KIM, K. Nadarajah, J. Saidu, W. Prinyawiwatkul, H. K. No, S. Sathivel |
| | 89B-23 | Development of temperature tolerant fish protein gels using special starches
A. L. HUNT, J. W. Park |
| | 89B-24 | Optimization of reaction flavors for razor clam flesh from blue crab (Portunus trituberculatus)
H.-J. JANG, E.-C. Shin, J.-Y. Choi, J.-H. Kim, S.-B. Kim, Y.-B. Lee |
| | 89B-25 | Optimization of gel preparation from near zero ionic strength fish proteins using response surface methodology
J. W. PARK, S. Thawornchinsombut |
| | 89B-26 | Physicochemical properties of chitosan edible films developed from crawfish shell waste
K. NADARAJAH, W. Prinyawiwatkul, H. K. No |
| | 89B-27 | Effects of myoglobin on the gelation properties of Alaska pollock surimi
J. PARK, J. W. Park, Y. J. Choi |
| | 89B-28 | Crab mince surimi: effects of cryoprotectants and freezing treatment
S. R. BAXTER, D. I. Skonberg |
| | 89B-29 | Texture analysis of gelatin water desserts made from fish gelatin
P. ZHOU, M. R. Ginsberg, S. J. Mulvaney, J. M. Regenstein |
| | 89B-30 | Recovery and characterization of sardine oil extracted utilizing the pH shift
T. OKADA, M. T. Morrissey |
| | 89B-31 | Recovery and gel forming ability of proteins recovered from tilapia muscle with acid and alkali aided solubilization and precipitation
B. Ingadottir, H. G. KRISTINSSON |
| | 89B-32 | Characterization of alkali extracted protein isolates from pollock byproducts
S. SATHIVEL, P. J. Bechtel |
| | 89B-33 | Effect of cold storage and freezing of ground catfish muscle prior to acid or alkali-aided isolation of muscle proteins
M. DAVENPORT, H. G. Kristinsson, H. Q. Nguyen |
| | 89B-34 | Purification of lysozymes from shell liquor of eastern oysters (Crassostrea virginica)
S. DATTA, Q. G. Xue, M. E. Janes, J. N. Losso, J. F. Lapeyre |
| | 89B-35 | Physicochemical characteristics of the gelatin produced from yellowfin tuna (Thunnus albacares) skin
S.-M. CHO, C.-I. Ji, Y. S. Gu, J.-W. Woo, Y.-B. Lee, S.-B. Kim |
| | 89B-36 | Physical properties of alaskan salmon meal
S. SATHIVEL, P. J. Bechtel, S. Smiley |
| | 89B-37 | Paper Withdrawn
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