Thesis (M. Phil.)--University of Hong Kong, 2008. / Also available in print.

Typescript. / Bibliography: leaves 149-163. / Microfiche. / xvi, 163 leaves ill

The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01) and cook-cool loss (P [greater than or equal to] .001) decreased as the pH of squid gels was adjusted from 6.4 to 8.3 with sodium carbonate. The moisture content of gels increased (P [greater than or equal to] .01) as the pH was elevated. Break force (P [greater than or equal to] .001) and deformation distance to break (P [greater than or equal to] .005) were inversely correlated to gel moisture content. Protein adjuncts (2%) had a significant effect on cook-cool loss, break force and moisture content (P [greater than or equal to] .001, .026, and .018, respectively) of squid gels. Egg white produced an improved water-holding capacity over soy protein isolate and sodium caseinate. The mean cook-cool loss from gels containing egg white was 5.29 + 0.66% which was significantly (P=.05) lower than that of gels containing soy protein isolate (12.41 + 0.17%), no protein adjunct (16.65 + 3.82%) and sodium caseinate (19.75 + 2.42%). Gels containing sodium caseinate had a significantly (p [greater than or equal to] .05) lower moisture content and higher cook-cool loss (P=.05) than gels containing egg white or soy protein isolate. The break force of gels containing sodium caseinate could not be measured because the gels possessed little fracturability when compressed. The break-force of gels containing soy protein isolate or egg white were equal (P=.05), but each was less (P=.05) than observed for control gels. Holding minced squid gel sols at 4°C for 4 and 24 hours before forming and heat-setting into gels, had a significant effect on the force required to break gels (P [greater than or equal to] .001) and expressible moisture (P [greater than or equal to] .006). Control squid gels and gels containing soy protein isolate that were formed after holding for 24 hours required a lower force (P=.05) to break gels than similar gels formed after holding for 4 hours. Holding time did not alter (P [greater than or equal to] .05) moisture content, cook-cool loss or deformation at break. Reduced gel strengths observed for gels held for 24 hours prior to heat-setting was related to protease activity, loss of reactive sulfhydryl functions and/or cold temperature setting. A restructured seafood product was fabricated from mantle and tentacle muscle of squid (Loligo opalescens). Whole squid yielded 37.5 + 1.4% edible mantle and 15.3 + 1.0% tentacle meat; a total yield of 52.2 + 2.4% based upon round weight. A restructured product fabricated from heat-set fibers (60%) and squid sol (40%) yielded 33.4 + 1.0% based upon round weight. A consumer preference panel found no (P [less than or equal to] .05) differences in the product containing different protein adjuncts and judged the product to be, at least, slightly desirable (score of 6.0 on a 9 point scale). Firmness was the only sensory attribute that a trained panel found to be influenced (P [greater than or equal to] .05) by the incorporation of protein adjuncts. The product containing sodium caseinate was judged to be less firm (P=.05) than products incorporating either egg white or soy protein isolate. Trained panel scores for firmness were consistent with measurements for break force. / Graduation date: 1988

Thesis (M. Sc.)--University of Hong Kong, 2006.

Thesis (M.Sc.) -- Memorial University of Newfoundland. / Typescript. Bibliography : leaves 79-81. Also available online.

Thesis (M.Sc.) -- Memorial University of Newfoundland. / Typescript. Bibliography : leaves 149-153. Also available online.

Thesis (M.Sc.) -- Memorial University of Newfoundland. 1975. / Typescript. Bibliography : leaves 108-112. Also available online.

The problem of design optimisation of thin film direct current Superconducting QUantum Interference Device (SQUID) magnetometers made of YBCO (YBa2Cu3O7-x) was considered. The inductances and effective areas were calculated using the software package 3D-MLSI. Resolution and reliability issues were first tested on simple superconducting systems, showing good agreement with analytical formulae and experimental results, and demonstrating that a remarkable precision can be obtained though at the expense of CPU time and memory. The software was then used to simulate a SQUID magnetometer fabricated in the Device Materials Group of the Department of Materials Science and Metallurgy, proving that 3D-MLSI can be used to predict the parameters of real systems with acceptable accuracy.

published_or_final_version / abstract / Biological Sciences / Master / Master of Philosophy

Several studies suggest the environment influences chokka squid catches which are mostly based on the successful formation of inshore spawning aggregations. None of the evidence, however, is direct observation. Acoustic telemetry offers a means to determine the response of spawners to changes in the environment and insight into the behaviour of spawning squid. A hexagonal array of VR2 receivers deployed 500 m apart was deemed to be ideal to monitor the movement patterns of squid on the spawning sites. In isothermic conditions, an area up to 1.28 km2 could be monitored as there was an approximate 50 m overlap in individual VR2 receiver range. In thermocline conditions however, “acoustic dead zones” as wide as 350 m may have existed between VR2 receivers, limiting the performance of this configuration. Similarly benthic turbidity events would also decrease detection range and limit performance. A hexagonal array of VR2 receivers was moored in Kromme Bay on and around active spawning aggregations during the squid fishery closed seasons of November 2003, 2004, 2005 and 2006. Squid were caught on jigs and tagged with V9 acoustic pressure telemetry transmitters. A total of 45 animals were tagged. Presence-absence analysis identified three general behaviours: (1) arrival at dawn and departure after dusk, (2) a continuous and uninterrupted presence for a number of days and (3) presence interrupted by frequent but short periods of absence. Overall, the data suggests frequent migrations between spawning aggregations and offshore feeding grounds. The pressure sensor data showed both males and females stayed persistently near the seabed during the day, but at night, this pattern was broken with common activity higher up in the water column. The squid did not remain exclusively in the water column and regularly made excursions to the seabed. CTD and temperature data indicated the intrusion of a cold bottom layer due to upwelling at the monitored spawning sites on a number of occasions. The formation of spawning aggregations appears to be triggered by upwelling events and spawning behaviour, once initiated, disrupted by upwelling events with a rapid onset, possibly due to an inability to adapt physiologically over such a short time period.