Date of Award:

5-1999

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Advisor/Chair:

Conly Hansen

Co-Advisor/Chair:

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

4bd3730b8cf89148c32562d92891a60c

Download

Share

COinS

Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .