Date of Award:
5-1999
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Committee
Conly Hansen
Committee
Charles E. Carpenter
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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