Date of Award:
5-1999
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Committee Chair(s)
Conly Hansen
Committee
Conly Hansen
Committee
Charles Carpenter
Committee
Dan Coster
Committee
Jerome Bennett
Abstract
Mechanically deboned rainbow trout (Oncorhynchus mykiss) was analyzed and then used in texture studies. The meat contained a moderately low amount of fat (10% ± 2%, x ± SD). Pre-deboned meat had more calcium than deboned meat (PIF/=0.37). A combined response model predicted formulations for fish sausage that would closely duplicate the texture of commercially available processed meats. A thermal model was developed that helped verify the thermal properties of rainbow trout. Thermal conductivity was measured (k == 0.48 W/m·K) and specific heat was calculated (Cp= 3200 J/kg·K).
Checksum
a66cdeaa3dd5c89a6b165f1380f4857d
Recommended Citation
Smith, Marshall Dean, "A Product Development Study: Rainbow Trout Bologna" (1999). All Graduate Theses and Dissertations. 5473.
https://digitalcommons.usu.edu/etd/5473
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