Immunological and physiochemical characterization of fish myosins

• Main Author: Reed, Zachary H.
• Other Authors: Park, Jae W., Penner, Michael, Ross, Andrew, Ingham, Russell, Sarker, Mahfuz, Food Science and Technology, Oregon State University. Graduate School
• Format: Doctoral or Postdoctoral Thesis
• Language: English
• Published: Oregon State University
• Subjects: Surimi; Myosin; Fish as food; Pacific; Four Peaks; alaska pollock; Alaska
• Online Access: http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/f1881p029

Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice produ...