Results 131 to 140 of about 1,164 (167)

Quality of Mince from Alaska Pollock (Theragra chalcogramma) Frames

Journal of Aquatic Food Product Technology, 1994
The quality and frozen stability of minces produced from Alaska pollock (Theragra chalcogramma) frames were compared against commercially produced fillet mince. Fresh frame mince had a higher defect level, lower nutritional content, and darker color. Cooked frame mince had a softer texture than commercial mince.
Charles Crapo, Brian Himelbloom
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Effects of adding fish gelatin on Alaska pollock surimi gels

Food Hydrocolloids, 2009
Abstract Fish gelatin is a food additive obtained after hydrolysis of collagen from fish skin. The importance of fish gelatin as a food additive is increasing due to its increased commercial availability. Surimi is washed minced fish meat used as the raw material for seafood analogs like crabmeat substitutes.
Araceli Hernández-Briones, Gonzalo Velázquez, Manuel Vázquez, José A. Ramírez   +3 more
openaire   +1 more source

Rights‐Based Management and Alaska Pollock Processors' Supply

American Journal of Agricultural Economics, 2008
AbstractUsing data from the Alaska pollock fishery, this study investigates the link between the implementation of rights‐based management and processors' price‐responsiveness in a multiproduct fishery. The analysis is based on cointegration with structural breaks to provide empirical evidence of a change in the long‐run relationship between processors'
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Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils

Journal of Food Science, 1993
ABSTRACT Physicochemical properties of surimi after preincubation at 25–50°C and beef myofibrils at 25–60°C for up to 8 hr prior to cooking at 80°C for 20 min were evaluated by a torsion test and sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis.
S‐H. KIM, J.A. CARPENTER, T.C. LANIER, L. WICKER   +3 more
openaire   +1 more source

Walleye pollock egg distribution and mortality in the western Gulf of Alaska

Fisheries Oceanography, 1996
ABSTRACTWe examine the distribution and mortality of walleye pollock (Theragra chakogramma) eggs in the western Gulf of Alaska. Most pollock eggs were found in mid‐water, with low proportions in the neustonic and epibenthic layers during all years of sampling. A silhouette camera towed through a high egg density region provided new information on small‐
RICHARD D. BRODEUR, SUSAN J. PICQUELLE, DEBORAH M. BLOOD, NAZILA MERATI   +3 more
openaire   +1 more source

Fractionation and identification of Alaska pollock skin collagen-derived mineral chelating peptides

Food Chemistry, 2015
Peptides with the ability to chelate dietary minerals have been reported to have potential as functional food ingredients. A collagen tryptic hydrolysate (CTH), previously shown to chelate iron, was further investigated for the presence of Ca, Fe and Cu chelating peptides.
Lidong, Guo, Pádraigín A, Harnedy, Martina B, O'Keeffe, Li, Zhang, Bafang, Li, Hu, Hou, Richard J, FitzGerald   +6 more
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Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi

Food Chemistry, 2014
Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of surimi gels after setting increased significantly as NFB concentration increased up to 1%.
Tao, Yin, Jae W, Park
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Promotion of Cell Migration into a Hydrophobically modified Alaska Pollock Gelatin‐Based Hydrogel

Macromolecular Bioscience, 2019
AbstractIn situ chemically cross‐linkable hydrogels composed of hexyl group–modified Alaska pollock–derived gelatin (C6‐ApGltn) and poly(ethylene glycol)‐based four‐armed cross‐linker is developed. Water droplets are quickly absorbed into the C6‐ApGltn hydrogel in the first 10 s compared with original ApGltn (Org‐ApGltn), and the final contact angle on
Yosuke Mizuno, Tetsushi Taguchi
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Effects of High Hydrostatic Pressure on the Solubilities and Structures of Alaska Pollock Protein

Journal of Ocean University of China, 2019
Alaska pollock is an important protein source which is extensively used in the food industry. Pollock protein isolates (PPI) with significantly enriched protein contents could be prepared using isoelectric solubilization/precipitation (ISP) processing; however, the functional properties of this process is limited by the large amount of water-insoluble ...
Chuyi Liu, Xiaoming Ma, Bo Li, Bafang Li
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Evaluating alternative policies for managing an Alaska pollock fishery with climate change

Ocean & Coastal Management, 2019
Abstract A previous study finds that the average percentage reduction in pollock catch from rising sea surface temperatures (SSTs), which is calculated based on simulated climate scenarios, is about 29% over a 42-year period (2009–2050). In the present study, we evaluate the seven alternative strategies in the previous study from an economic ...
Chang K. Seung, James N. Ianelli
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