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Monday PM, July 26 |
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Session 50D: |
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TECHNICAL POSTER SESSION: Seafood Processing, Surimi, and Waste Utilization |
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1:00 PM--4:30 PM |
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| 50D-1 |
Effect of four heating processes and addition of a starch mixture upon the rheological properties of surimi gels from two fresh-water fish species
V. E. HERNANDEZ, J. G. Montejano and O. G. Morales, ITESM Campus Queretaro, Mexico |
| 50D-2 |
Changes in fatty acids composition of sardine mince flesh (sardinella aurita) washed with sodium bicarbonate solution
M. BARRERO and R. Bello, Central University of Venezuela, Venezuela |
| 50D-3 |
Gelation capacity of Chilean Jack Mackerel surimi and beef myofibrils
M. L. DONDERO, V. A. Figueroa and E. C. Curotto, Universidad Católica de Valparaíso, Chile |
| 50D-4 |
Changes in viscoelastic behavior of surimi sol during thermal gelation as affected by squid mince and starch
P. Z. LIAN and C. M. Lee, University of Rhode Island |
| 50D-5 |
Microstructure and rheological properties of low sodium surimi-based gels
P. Z. LIAN and C. M. Lee, University of Rhode Island |
| 50D-6 |
Effect of holding treatment in the preparation of surimi from tilapia, cod and their mixtures
M. S. KONG and Y. H. Tuan, National Taiwan Ocean University, Taiwan |
| 50D-7 |
Textural and Physical Properties of Formed Catfish Products Developed from Frozen Unwashed Frame Mince
V. SUVANICH and W. Prinyawiwatkul, Louisiana State University Agricultural Center |
| 50D-8 |
Effect of sodium bicarbonate on the process and product quality of channel catfish (Ictalurus punctatus) surimi
J. LI and T. C. Lee, Rutgers University |
| 50D-9 |
Quality Characteristics of Catfish Surimi as Affected by Different Processing Protocols
V. SUVANICH, W. Prinyawiwatkul, M. L. Jahncke, W. J. Lyon, and D. L. Marshall, Louisiana State University Agricultural Center |
| 50D-10 |
Quality Attributes of Restructured Catfish Products Prepared from Unwashed Frame Mince and Surimi
V. SUVANICH, W. Prinyawiwatkul, W. J. Lyon, and J. E. Gurry, Louisiana State University Agricultural Center |
| 50D-11 |
Proteolysis affects heat-induced gelation of arrowtooth flounder myosin
W. VISESSANGUAN and H. An |
| 50D-12 |
Properties of black gram and rice bean seeds inhibitors for cysteine proteinases
S. BENJAKUL, W. Visessanguan, M. T. Morrissey, and H. An, Prince of Songkla University, Thailand |
| 50D-13 |
Effect of pig plasma protein on gelation of actomyosin
w. VISESSANGUAN, S. Benjakul and H. An |
| 50D-14 |
Inhibition of protease in intact fish fillets by recombinant cystatin
I. S. KANG and T. C. Lanier, North Carolina State University |
| 50D-15 |
Application of microbial transglutaminase in the development of a surimi-based noodle
S. L. WANG and T. C. Lanier, NC State University |
| 50D-16 |
Effect of transglutaminase treatment on retorted surimi gel
C. KURAISHI, H. Tanno, S. Sakaguchi, and H. Tanaka, Ajinomoto Co., Inc.., Japan |
| 50D-17 |
Optimal setting conditions for surimi gels obtained from silver carp with addition of microbial transglutaminase.
J. A. RAMÍREZ, I. A. Santos-Sánchez, O. G. Morales-González, and M. Vázquez-Vázquez, Universidad Autonomma de Tamaulipas, Mexico |
| 50D-18 |
Clarification and desalination of Korean fish sauce using microfiltration and nanofiltration
G. J. WOO and E. Kim, Ewha Women's University, South Korea |
| 50D-19 |
Characterization of hydrolytic fragments from anchovy sauce and actomyosin
Y. J. CHOI, I. S. Kim, Y. J. Cho, D. S. Seo, and J. W. Park, Oregon State University |
| 50D-20 |
Characteristics of isolated proteins for a possible quality parameter of fish sauce
Y. J. CHOI, J. W. Park, D. H. Seo, and Y. J. Cho, Oregon State University |
| 50D-21 |
Hydrolysis of salted anchovies and actomyosin by various proteases
I. S. KIM, Y. J. Cho, Y. S. Im, J. W. Park, and Y. J. Choi, Oregon State University |
| 50D-22 |
Autolytic activity of enzymes in Pacific whiting and surimi by-product (SBP) during fish sauce production
K. LOPETCHARAT and J. W. Park, Oregon State University |
| 50D-23 |
Evaluation of quality of Anchovy sauce
Y. J. CHO, Y. S. Im, M. J. Lee, and Y. B. Lee, Pukyong National University, South Korea |
| 50D-24 |
ENZYMATIC Method for measuring ATP related compounds in fish sauces
Y. J. CHO, Y. S. Im, Y. J. Choi, and S. M. Kim, Pukyong National University, South Korea |
| 50D-25 |
Evaluation of two meat recovery systems (water jet and mechanical deboning) from fish frames
A. WENDEL, J. W. Park, K. Kristbergsson, and E. Kolbe, Oregon State University |
| 50D-26 |
Optimization levels of gelatin production from shark and salmon skin
R. A. OFORI, V. Awafo and B. K. Simpson, McGill University, Canada |
| 50D-27 |
A study on physicochemical properties and sensory characteristics of fish gelatin
S. S. CHOI and J. M. Regenstein, Cornell University |
| 50D-28 |
Development of value added seafood products using salmon
K. T. DAVIS-DENTICI, K. B. Belbez and A. A. Bushway, University of Maine |
| 50D-29 |
Use of cold-binding agents in the manufacture of restructured shrimp products
H. A. ANDONIE, D. P. Green and J. B. Nash, North Carolina State University |
| 50D-30 |
New method of defatting Chub Mackerel fillet
W. SANG, H. Wu, M. Dong, X. Huang, and Z. T. Jin, Ningbo University of China, China |
| 50D-31 |
Optimization of parameters for the recovery of catheptic proteases from surimi waste water.
C. A. MIRELES DEWITT and M. T. Morrissey, Oregon State University |
| 50D-32 |
Withdrawn
T. SUN and G. M. Pigott, University of Washington |