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Meat, Fish,
Poultry Index
| LINKS | to Top |
- http://oregonstate.edu/dept/seafood/index.html
- Coastal Oregon Marine Experiment Station, Seafood Research Laboratory has information regarding history, research, gallery, surimi school, and publications.
- http://oregonstate.edu/dept/seafood/surimi.htm
- OSU Surimi Technology School and the Oregon State University Seafood Laboratory (OSU-SFL) was established in Astoria, OR in 1940 to meet the increasing needs of the seafood industry. The principle goals of the OSU-SFL are: 1) Research and Development 2) Extension Service to the Fishing Industry 3) Graduate Research, Training and Instruction.
| REFERENCES | to Top |
- Andres, C. 1987. Surimi poised for next step forward. Food Processing 48: 28.
- Babbitt, J.K. and K.D. Reppond. 1988. Factors affecting the gel properties of surimi. Journal of Food Science 53: 965.
- Objectives/Purpose: to examine rheological properties of surimi gels as affect by use of different mixers, application of a vacuum and other procedure variations.
- Babbitt, J.K. and K.D. Reppond. 1988. Manufacture of a crab analogue to determine the quality of U.S. shore-based produced surimi. Mar. Fish Rev.
- Kim, B.Y., D.D. Hamann, DT.C. Lanier, and M.C. Wu. 1986. Effects of freeze-thaw abuse on the viscosity and gel-forming properties of surimi from two species. Journal Food Science 51: 951.
- Kudo, G., M. Okada, and D. Miyauchil. 1973. Gel-forming capacity of washed and unwashed flesh of some Pacific coast species of fish. Mar. Fish. Rev. 35(12): 10.
- Lanier, T.C. 1986. Functional properties of surimi. Food Technology 40(3): 107.
- Lanier, T.C., T.S. Lin, Y.M. Liu, and D.D. Hamann. 1982. Heat gelation properties of actomyosin and surimi prepared from Atlantic croaker. Journal Food Science 47: 1921.
- Lanier, T.C. 1986. Functional properties of surimi. Food Technology 40(3): 107.
- Lanier, T.C., D.D. Hamann, and M.C. Wu. 1985. Development of methods for quality and functional assessment of surimi and minced fish to be used in gel-type food products. Final Report. Alaska Fisheries Development Foundation, Anchorage, AK.
- Lee, C.M. 1984. Surimi process technology Food Technology 38(1): 69.
- Lee, C.M. 1988. Surimi manufacturing and fabrication of surimi-based products. Food Technology 40(3): 115.
- Montejano, J.G., D.D. Hamann, and T.C. Lanier. 1983. Final strengths and rheological changes during processing of thermally induced fish muscle gels. Journal Rheology 27:
- Reppond, K.D., S.A. Edson, J.K. Babbitt, and A. Hardy. 1987. Observations on the functional properties of U.S. land processed surimi. Journal Food Science 52: 505.
Updated: Wednesday, October 24, 2007.
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