Thesis (Ph. D.)--University of Washington, 2003. / Vita. Includes bibliographical references (p. 103-118).

The objective of these studies was to develop an analog from surimi that would resemble abalone. Preliminary studies involved the standardization of batter preparation conditions, such as pH adjustment, optimum moisture content and batter mixing time. The texture of a gelled analog prepared with different protein adjuncts egg white, gluten and bovine serum albumin) was compared with cooked abalone for hardness, elasticity, and cohesiveness by a trained sensory evaluation panel and by instrumental methods. Serial levels of sodium carbonate were used to adjust the pH of the sol from pH 6.75 to 7.73. As the pH value rose, the textural strength of kamaboko correspondingly increased. The 0.1% level of sodium carbonate was determined suitable for further use. The moisture level in kamaboko caused significant variations in hardness (P<0.001) and cohesiveness (P<0.001). At the lowest level of moisture tested, 73.24%, gel hardness was greatest (l27N/g); with a 5% increase in moisture, the gel hardness was lower (52N/g). Sol mixing time (solubilization of myofibrillar proteins) was a very important factor to significantly affect gel texture for properties of hardness (P<0.00l), elasticity (P=0.002) and cohesiveness (P<0.001). To produce a strong, elastic and cohesive gel, 30 minutes mixing was required. In serial concentrations (O to 4%), egg white, gluten, and bovine serum albumin, were evaluated for enhancement of textural parameters in order to produce an imitation abalone product. The addition of either egg white or gluten at the two percent level resulted in the greatest hardness and most cohesive gels (P<0.001). Two percent added bovine serum albumin significantly improved gel hardness and elasticity (P=0.003 and P=0.0149, respectively). A shredded gel containing one of three protein adjuncts was effective in varying the final gel texture when incorporated with a surimi-based carrier. In overall parameters, the trained sensory evaluation panel judged the analog gel containing bovine serum albumin texturized chunks (at a 70:30 ratio to carrier) closest to cooked abalone. The instrumental measurements of textural parameters were slightly less discriminating than the trained sensory panel. / Graduation date: 1989

Thesis (Ph. D.)--University of Washington, 1999. / Vita. Includes bibliographical references (leaves 242-257).

Thesis (Ph. D.)--Oregon State University, 2008. / Printout. Includes bibliographical references. Also available on the World Wide Web.

Thesis (Ph. D.)--University of Washington, 2002. / Vita. Includes bibliographical references (p. 147-167).

Thesis (Ph. D.)--University of Washington, 2005. / Vita. Includes bibliographical references (leaves 120-125).

Thesis (M.S.)--Oregon State University, 2008. / Printout. Includes bibliographical references (leaves 70-82). Also available on the World Wide Web.

The rheological, color, micro-structural, and electrical properties of surimi seafood gels were investigated. Various starches and protein additives at different ratios were evaluated with Alaska pollock surimi under ohmic heating at different heating rates to determine their functional properties and further to compare these properties with those of conventionally cooked gels. Native starches at low concentration were able to enhance rheological properties due to their gelatinization during heating. Pregelatinized starch decreased texture properties; however, it could suppress the undesirable appearance of the final product because its granules could absorb the surrounding water during chopping and perform a higher degree of retrogradation when cooling. A mixture of native and pregelatinized starches showed a positive trend at high concentration. The more starch added, the lower the L* and b* values of the gels. Protein additives improved textural properties, but negatively affected gel colors. Lower moisture content of the final products showed higher strength in texture, but lower lightness values. Gels cooked under ohmic heating with a slow heating rate mostly exhibited better texture properties than conventionally cooked gels. Electrical conductivities increased when temperature increased, resulting in a linear relationship. Electrical conductivity also significantly increased with moisture content, and slightly increased with applied frequency and voltage. There were some changes in the magnitude of electrical conductivity of surimi-starch paste when temperature increased, most obviously seen at a high concentration of native starch with slow ohmic heating. This indicated that starch gelatinization affected the electrical conductivity of surimi-starch paste while heating. / Graduation date: 2003