[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-147179-105":3,"detail-sidebar-cat-0-en-105":80,"doc-detail-147179-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":73,"head_meta":75,"extra_data":77,"updated_unix":79},105,"en","physical-and-chemical-changes-in-stabilized-mince-from-pacific-whiting-during-frozen-storage-abstract-of-the-thesis","Physical and Chemical Changes in Stabilized Mince from Pacific Whiting During Frozen Storage - Abstract of the Thesis","","Cryoprotection in stabilized mince from Pacific whiting (Merluccius productus) was evaluated by tracking physical and chemical changes over 32 weeks of frozen storage. Four cryoprotectants were compared using torsion testing, color analysis, salt-soluble protein extractability, and the formation of dimethylamine (DMA) and 2-thiobarbituric acid (TBA). Quality improved significantly versus control, with polydextrose as most effective. Food-grade protease inhibitors were also tested.",{"@graph":14,"@context":72},[15,34,55],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/research-report/","Research & Report",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/physical-and-chemical-changes-in-stabilized-mince-from-pacific-whiting-during-frozen-storage-abstract-of-the-thesis/147179/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/physical-and-chemical-changes-in-stabilized-mince-from-pacific-whiting-during-frozen-storage-abstract-of-the-thesis/147179.png","ImageObject",300,407,{"name":42,"@type":43},"Oliver Hayes","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-09-17","2026-08-26",true,{"@type":52,"interactionType":53,"userInteractionCount":26},"InteractionCounter",{"@type":54},"ViewAction",{"@type":56,"mainEntity":57},"FAQPage",[58,64,68],{"name":59,"@type":60,"acceptedAnswer":61},"How was cryoprotection in stabilized Pacific whiting mince evaluated during frozen storage?","Question",{"text":62,"@type":63},"Cryoprotection was assessed over 32 weeks by measuring physical and chemical changes using torsion tests, color analysis, salt-soluble protein extractability, and DMA and TBA formation.","Answer",{"name":65,"@type":60,"acceptedAnswer":66},"Which cryoprotectant showed the strongest protective effect?",{"text":67,"@type":63},"Polydextrose was the most effective among the four tested cryoprotectants, giving significantly better results than the control for protein functionality and quality indicators.",{"name":69,"@type":60,"acceptedAnswer":70},"How did food-grade protease inhibitors affect the mince during heat-set gelation?",{"text":71,"@type":63},"Increasing inhibitor levels significantly raised shear strain. Beef plasma protein was the most effective inhibitor, and higher inhibitor amounts were needed than in surimi to prevent proteolysis during heating.","https://schema.org",{"og:url":32,"og:type":74,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":76,"canonical":32},"index,follow",{"doc_id":78,"site_id":7},147179,1787760062,{"code":4,"msg":81,"data":82},"success",[83,87,91,95,100,105,110,114,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":84,"show_sort_weight":85,"slug":86},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":88,"show_sort_weight":89,"slug":90},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":92,"show_sort_weight":93,"slug":94},"Exam",70,"exam",{"id":96,"doc_module":4,"doc_module_name":25,"category_name":97,"show_sort_weight":98,"slug":99},5,"Comic",60,"comic",{"id":101,"doc_module":4,"doc_module_name":25,"category_name":102,"show_sort_weight":103,"slug":104},6,"Technology",50,"technology",{"id":106,"doc_module":4,"doc_module_name":25,"category_name":107,"show_sort_weight":108,"slug":109},7,"Healthcare",40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":112,"slug":113},8,30,"research-report",{"id":115,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},9,"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":96,"slug":129},19,"General","general",{"code":4,"msg":81,"data":131},{"doc_id":78,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":111,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":26,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":139,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":79,"read_time":144},687207020761,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","# AN ABSTRACT OF THE THESIS OF\n\nEdda Magnusdottir for the degree of Master of Science in Food Science &Technologypresented on April 28.1995.Title:Physical and Chemical Changes in StabilizedMince from Pacific Whiting During Frozen Storage.  \nAbstract approved:  \nCryoprotection in stabilized mince from Pacific whiting(Merluccius productus)was investigated by monitoring changes in physical and chemical properties during 32weeks of frozen storage.The effects of 4 different cryoprotectants were evaluated bytorsion test,color analysis,extractability of salt soluble proteins,and formation ofdimethylamine(DMA)and 2-thiobarbituric acid(TBA).The quality of the stabilizedmince was significantly higher than the control (mince without cryoprotectants)whencompared by shear strain,salt soluble proteins,and DMA.The results show that thefunctionality of the proteins in the mince can be protected by using cryoprotectantswith Polydextrose⑧being the most effective of the 4 tested.The effect of food-gradeprotease inhibitors on the gel-forming characteristics of Pacific whiting mince was alsoinvestigated.Four levels(1,2,3,and 4%)of different protease inhibitors(beefplasma protein,whey protein concentrate,egg white liquid,and egg white powder)were added to the stabilized mince before heating and effects on texture and colorwere evaluated.Shear strain was significantly increased by increasing the level off  \ninhibitors.Beef plasma protein was most effective and presented significantly higherstrain than the other inhibitors tested.Due to higher concentration of proteolyticenzymes in the mince,an increased amount of protease inhibitors is needed comparedto surimi to prevent proteolysis during heating.  \nPhysical and Chemical Changes in Stabilized Mince from Pacific Whiting DuringFrozen Storage  \nbyEdda Magnusdottir  \nA THESISsubmitted toOregon State University  \nin partial fulfillment ofthe requirements for thedegree of  \nMaster of Science  \nCompleted April 28,1995Commencement June 1995  \nAPPROVED:  \nMajor Professor,representing Food Science &Fechnology  \nChair of Department of Food Science &Technology  \nDean of Graduate School ero  \nI understand that my thesis will become part of the permanent collection of OregonState University libraries My signature below authorizes release of my thesis to anyreader upon request.  \nACKNOWLEDGMENT  \nI want to express my gratitude to my professor,Dr.Michael T.Morrissey,forhis invaluable guidance and support throughout my study here at Oregon StateUniversity.All the people who are affiliated with the OSU Seafood Laboratory havein one or other way made these two last years very special for me,and I consider it asmy good fortune to have been able to come to Oregon for graduate study.  \nI want to specially thank Dr.Edward R.Kolbe for his instruction aboutdifferent freezing methods and the Tillamook Creamery for financially supporting mystudy.I wish also to thank the other professors at the Seafood Laboratory,DrHaejung An and Dr.Jae W.Park,who were always willing to give advice andsupport.My colleagues who created an international atmosphere to the Seafood Lab,have been very supportive and stimulating,both in work and play.  \nFinally,I wish to thank my three children,Gunnar,Svanhildur,and Steinunnfor their love and interest in their mother's study.  \nTABLE OF CONTENTS  \n# I.INTRODUCTION\n\nLiterature Review  \nFish Mince  \nNutritional and Economic ConsiderationsTextural Properties  \nDenaturation during Frozen StorageSalt Extractable ProteinsDimethylamine -(DMA)Lipid OxidationColor  \nCryoprotection/StabilizationCryoprotectants  \nThe Mechanism of CryoprotectionReferences  \nII.PHYSICAL AND CHEMICAL CHANGES IN STABILIZEDMINCE FROM PACIFIC WHITING DURING FROZENSTORAGEAbstractIntroductionMaterials &Methods  \nFish Source and Sample PreparationK-value MeasurementsGel PreparationTorsion TestColor MeasurementsSalt Soluble Protein -(SSP)  \n1  \n3  \n3  \n4  \n5  \n6  \n7  \n7  \n8  \n9  \n9  \n10  \n14  \n16  \n22  \n22  \n23  \n25  \n25  \n26  \n27  \n27 ","cbCaij22JnbSIGQa","https://ap.wps.com/l/cbCaij22JnbSIGQa","pdf",1139738,104,"English","# I. INTRODUCTION\n## Literature Review\n## Fish Mince\n## Nutritional and Economic Considerations\n## Textural Properties\n## Denaturation during Frozen Storage\n## Salt Extractable Proteins\n## Dimethylamine (DMA)\n## Lipid Oxidation\n## Color\n## Cryoprotection/Stabilization\n## Cryoprotectants\n## The Mechanism of Cryoprotection\n# II. PHYSICAL AND CHEMICAL CHANGES IN STABILIZED MINCE FROM PACIFIC WHITING DURING FROZEN STORAGE\n## Abstract\n## Introduction\n## Materials & Methods\n## Results & Discussion\n## Conclusions\n# III. EFFECT OF ADDED INHIBITORS ON PROTEOLYSIS IN PACIFIC WHITING MINCE DURING HEAT-SETGELATION\n## Abstract\n## Introduction\n## Materials & Methods\n## Results & Discussion\n## Conclusions\n# IV. SUMMARY\n## List of Figures\n## List of Tables\n# BIBLIOGRAPHY\n# APPENDICES","[{\"question\":\"How was cryoprotection in stabilized Pacific whiting mince evaluated during frozen storage?\",\"answer\":\"Cryoprotection was assessed over 32 weeks by measuring physical and chemical changes using torsion tests, color analysis, salt-soluble protein extractability, and DMA and TBA formation.\"},{\"question\":\"Which cryoprotectant showed the strongest protective effect?\",\"answer\":\"Polydextrose was the most effective among the four tested cryoprotectants, giving significantly better results than the control for protein functionality and quality indicators.\"},{\"question\":\"How did food-grade protease inhibitors affect the mince during heat-set gelation?\",\"answer\":\"Increasing inhibitor levels significantly raised shear strain. Beef plasma protein was the most effective inhibitor, and higher inhibitor amounts were needed than in surimi to prevent proteolysis during heating.\"}]","Physical and Chemical Changes in Stabilized Mince from Pacific Whiting During Frozen Storage - Abstract of the Thesis | PDF",262]