Persistent Link:
http://hdl.handle.net/10150/291467
Title:
Surimi: The development of a new testing method
Author:
McRae, Lorelie Biggs, 1963-
Issue Date:
1988
Publisher:
The University of Arizona.
Rights:
Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
Abstract:
Eight samples of varying qualities and ages of surimi were used in the development of a new method for testing the quality of surimi. The effects of salt, pH, concentration, heating temperatures and times, and cooling times were observed. These results were used in the development of the McRae-Manning Test. By employing this method, it was possible to determine the difference between fresh high quality surimi, fresh low quality surimi, and old surimi. For this test, surimi was mixed at a 15% concentration, heated at 90 C for 20 minutes in plastic syringes, cooled and evaluated. The surimi was evaluated by emptying the samples onto prepared transparent sheets and measuring how far the sample spreads with time. The transparent sheets had circular measurements which indicated the amount of spread. Best results were obtained when the sheets were elevated at one end.
Type:
text; Thesis-Reproduction (electronic)
Keywords:
Fish protein concentrate -- Testing.; Fishes -- Grading.; Fishes -- Testing.; Fishery products -- Spoilage.
Degree Name:
M.S.
Degree Level:
masters
Degree Program:
Graduate College; Nutrition and Food Science
Degree Grantor:
University of Arizona
Advisor:
Price, Ralph

Full metadata record

DC FieldValue Language
dc.language.isoen_USen_US
dc.titleSurimi: The development of a new testing methoden_US
dc.creatorMcRae, Lorelie Biggs, 1963-en_US
dc.contributor.authorMcRae, Lorelie Biggs, 1963-en_US
dc.date.issued1988en_US
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en_US
dc.description.abstractEight samples of varying qualities and ages of surimi were used in the development of a new method for testing the quality of surimi. The effects of salt, pH, concentration, heating temperatures and times, and cooling times were observed. These results were used in the development of the McRae-Manning Test. By employing this method, it was possible to determine the difference between fresh high quality surimi, fresh low quality surimi, and old surimi. For this test, surimi was mixed at a 15% concentration, heated at 90 C for 20 minutes in plastic syringes, cooled and evaluated. The surimi was evaluated by emptying the samples onto prepared transparent sheets and measuring how far the sample spreads with time. The transparent sheets had circular measurements which indicated the amount of spread. Best results were obtained when the sheets were elevated at one end.en_US
dc.typetexten_US
dc.typeThesis-Reproduction (electronic)en_US
dc.subjectFish protein concentrate -- Testing.en_US
dc.subjectFishes -- Grading.en_US
dc.subjectFishes -- Testing.en_US
dc.subjectFishery products -- Spoilage.en_US
thesis.degree.nameM.S.en_US
thesis.degree.levelmastersen_US
thesis.degree.disciplineGraduate Collegeen_US
thesis.degree.disciplineNutrition and Food Scienceen_US
thesis.degree.grantorUniversity of Arizonaen_US
dc.contributor.advisorPrice, Ralphen_US
dc.identifier.proquest1334083en_US
dc.identifier.oclc21218019en_US
dc.identifier.bibrecord.b17188556en_US
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