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dc.contributor.advisorClarke, Andrew Douglaseng
dc.contributor.authorKolli, Rajithaeng
dc.date.issued2008eng
dc.date.submitted2008 Falleng
dc.descriptionThe entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract, appears in the public.pdf file.eng
dc.descriptionTitle from PDF of title page (University of Missouri--Columbia, viewed on October 9, 2009)eng
dc.descriptionThesis advisor: Dr. Andrew D. Clarke.eng
dc.descriptionIncludes bibliographical references.eng
dc.descriptionAccess is limited to the campuses of the University of Missouri.eng
dc.descriptionM.S. University of Missouri--Columbia 2008.eng
dc.descriptionDissertations, Academic -- University of Missouri--Columbia -- Food science.eng
dc.description.abstract[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Silver carp, a fresh water fish, are considered an invasive species in the Midwestern U.S. having low economic value, but providing raw material for making value added products. The objective of this research was to make restructured whole silver carp patties with alginate as the cold set binder for zoo animal diets and to compare with the restructured silver carp fillets; to compare restructured silver carp fillets with the restructured catfish and restructured tilapia fillets for human diets; and to determine the effects of organic acids on the binding strength of the restructured fish product. The fish mince were mixed with the same amount of sodium alginate (3.6%), calcium carbonate (1.2%), and glucono delta lactone (2.0%) (T1), and then either encapsulated citric acid (1.0%) (T2) or encapsulated citric acid and encapsulated lactic acid (1.0%) (T3). A control without alginate binders was also prepared. The restructured carp were analyzed for texture, pH and water holding capacity by using standard methods. Statistical results showed that the texture of all the treatments are significantly different (P [less than] 0.05) from the control. Treatment T3 had significantly low pH with high binding strength when compared to control, which has significantly high pH with low binding strength (P [less than] 0.05). Restructured silver carp fillets have the same restructuring ability (p [less than] 0.05) as restructured catfish and tilapia fillets. When compared with the restructured silver carp fillets, restructured whole carp fillets had significantly higher texture values (P [less than] 0.05). Control has high water holding capacity (P [less than] 0.05) when compared to the treatments.eng
dc.identifier.merlinb71559139eng
dc.identifier.oclc455461217eng
dc.identifier.urihttps://hdl.handle.net/10355/6110
dc.identifier.urihttps://doi.org/10.32469/10355/6110eng
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbiaeng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Graduate School. Theses and Dissertationseng
dc.rightsAccess is limited to the campuses of the University of Missouri.eng
dc.subject.lcshSilver carpeng
dc.subject.lcshFish as foodeng
dc.subject.lcshAlginateseng
dc.subject.lcshOrganic acidseng
dc.titleEvaluating alginate and organic acids for restructured carp intended for zoo animal and human dietseng
dc.typeThesiseng
thesis.degree.disciplineFood science (MU)eng
thesis.degree.grantorUniversity of Missouri--Columbiaeng
thesis.degree.levelMasterseng
thesis.degree.nameM.S.eng


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