The characteristics of Northern squawfish
(Ptychocheilus oregonensis) and the feasibility of utilization
of this species for human consumption were investigated. In
the first experimental phase, the iced storage characteristics
of squawfish were determined. Quality changes were monitored
over 24 days of storage by chemical, physical, microbiological
and sensorial methods of analysis. The Torrymeter readings,
K value, descriptive sensory evaluation and taste panel tests
demonstrated that squawfish kept well in ice for 15 days. The
torsion test results showed that squawfish exhibited good gel
forming ability and decreased only 15% of the original value
after 24 days of iced storage. The K value might provide the
basis of a raw material quality control system for processing.
Production of deboned fish mince could be an effective
method for utilization of bony squawfish. In the second
experimental phase, quality of minced flesh from squawfish was
investigated. Texture properties of minced gels as determined
by torsional shear stress and strain, at fracture, showed that
there was no significant difference in strain value between
unwashed and washed mince. No significant differences were
also found in strain values of minced gels due to different
temperature settings. The addition of cryoprotectants was
very effective in maintaining strain value for both unwashed
and washed mince during three months of frozen storage.
Thiobarbituric acid (TBA) analyses showed minced flesh
maintained good quality with regard to oxidation.
In the third experimental phase, the suitability of
squawfish (Ptychocheilus oregonensis) as a potential species
for surimi processing was investigated on the basis of post
harvest freshness. The yield of surimi from whole fish ranged
between 15.5-21.6%. Fish freshness had a positive correlation
with initial surimi quality. The quality changes of surimi
during frozen storage depended upon the freshness of material
and were influenced by the duration of storage. One wash
cycle improved the color of surimi gel significantly.
However, there were no significant differences in strain
values measured by torsion test due to different wash cycles.
Results of the experiment indicated that it was feasible to
produce surimi from squawfish stored on ice for up to 9 days.
One wash-cycle was adequate for squawfish surimi production. / Graduation date: 1994
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27319 |
| Date | 13 September 1993 |
| Creators | Lin, Dongdong |
| Contributors | Morrissey, Michael T. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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