Results 161 to 170 of about 20,947 (210)

Assessing SARS-CoV-2 Testing Adherence in a University Town: Recurrent Event Modeling Analysis.

JMIR Public Health Surveill
García YE, Schmidt AJ, Solis L, Daza-Torres ML, Montesinos-López JC, Pollock BH, Nuño M.   +6 more
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Preparation of immunomodulatory hydrolysates from Alaska pollock frame

Journal of the Science of Food and Agriculture, 2012
AbstractBACKGROUND: Immunomodulatory peptides can enhance body immunity. There have been few systematic investigations on preparing immunomodulatory peptides from Alaska pollock frame. The aim of this study was to obtain such peptides from Alaska pollock frame and determine their properties.RESULTS: Trypsin protein hydrolysate (TPH) significantly ...
Hu, Hou, Yan, Fan, Bafang, Li, Changhu, Xue, Guangli, Yu   +4 more
openaire   +2 more sources

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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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
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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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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
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Observations on Reprocessing Frozen Alaska Pollock ( Theragra chalcogramma )

Journal of Food Science, 1984
ABSTRACT Pollock, processed and frozen in Alaska, were thawed and mechanically filleted using a modified LaPine filleting machine. A Yanagiya flesh separator was used to prepare minced flesh from the fillet trimmings. In addition to standard hand‐packed fillet blocks, blocks were also prepared from randomly packed chopped fillets and ...
J. K. BABBITT, B. KOURY, H. GRONINGER, J. SPINELLI   +3 more
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Can Science Keep Alaska's Bering Sea Pollock Fishery Healthy?

Science, 2009
The pollock fishery in the chill waters of the eastern Bering Sea is said to be the best managed in the world. But a surprising decline in numbers has scientists worried.
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Texture enhancement of salted Alaska pollock (Theragra chalcogramma) roe using microbial transglutaminase

Food Chemistry, 2019
The aim of our study was to improve the texture quality of salted Alaska pollock (Theragra chalcogramma) roe product using microbial transglutaminase (MTGase). Thus, the effect of 0-1.0% MTGase on the physical properties of the salted roe was assessed. Endogenous TGase activity in the roe, which contributes to improving its texture, decreased at -20 °C
Chaoping Chen, Kigen Takahashi, Lester Geonzon, Emiko Okazaki, Kazufumi Osako   +4 more
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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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