Search Results - "Kelleher, Stephen D"

Recovery of Functional Proteins from Herring (Clupea harengus) Light Muscle by an Acid or Alkaline Solubilization Process by Undeland, Ingrid, Kelleher, Stephen D, Hultin, Herbert O

“…Proteins from herring (Clupea harengus) light muscle were extracted using acidic or alkaline solubilization; 92 and 89% of the initial muscle proteins were…”
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Incorporation and Stabilization of Omega−3 Fatty Acids in Surimi Made from Cod, Gadus morhua by Park, Youngjoon, Kelleher, Stephen D, McClements, D. Julian, Decker, Eric A

“…Surimi containing ω−3 fatty acids from algal oil was prepared by the addition of oil-in-water emulsions or bulk oil. Emulsion and bulk oil were added…”
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Comparison of Quality Loss and Changes in the Glutathione Antioxidant System in Stored Mackerel and Bluefish Muscle by Jia, Tian-dong, Kelleher, Stephen D, Hultin, Herbert O, Petillo, David, Maney, Richard, Krzynowek, Judith

“…Minced mackerel muscle was less stable at −20 °C than minced bluefish muscle as judged by odor evaluation but not by production of TBA-reactive substances…”
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Consistency and Solubility Changes in Herring (Clupea harengus) Light Muscle Homogenates as a Function of pH by Undeland, Ingrid, Kelleher, Stephen D, Hultin, Herbert O, McClements, Julian, Thongraung, Chakree

“…Fish muscle proteins can be isolated from a variety of low-value raw materials by solubilization in either acid or base. If the consistency of the resulting…”
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Effect of Washing with or without Antioxidants on Quality Retention of Mackerel Fillets during Refrigerated and Frozen Storage by Richards, Mark P, Kelleher, Stephen D, Hultin, Herbert O

“…Unwashed fillets from stage I rigor mackerel deteriorated extensively compared to unwashed fillets from stage III mackerel; this was likely related to the…”
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Solubility of Chicken Breast Muscle Proteins in Solutions of Low Ionic Strength by Krishnamurthy, Ganesan, Chang, Hsin-Sui, Hultin, Herbert O, Feng, Yuming, Srinivasan, Subramanian, Kelleher, Stephen D

“…Essentially all of the proteins of chicken breast muscle were soluble in sodium chloride solutions of physiological ionic strength or less and neutral pH…”
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Effect of NaCl on catalysis of lipid oxidation by the soluble fraction of fish muscle by Osinchak, J E, Hultin, H O, Zajicek, O T, Kelleher, S D, Huang, C H

“…Sodium chloride stimulated catalysis of oxidation of phosphatidylcholine liposomes by the soluble fraction of mackerel muscle. Chloride was determined to be…”
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Inhibition of lipid oxidation during processing of washed, minced Atlantic mackerel by Kelleher, S.D. (Univ. of Massachusetts-Amherst, Gloucester, MA), Silva, L.A, Hultin, H.O, Wilhelm, K.A

“…An antioxidative system that was designed to maintain heme iron reduced, nonheme iron as an inactive chelate, and provide free radical scavenging in the…”
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Stability of mackerel surimi prepared under lipid-stabilizing processing conditions by Kelleher, S.D, Hultin, H.O, Wilhelm, K.A

“…Sirimi from mackerel whole and light muscle was prepared under conditions designed to minimize oxidation and development of rancidity. The lipid-stabilizing…”
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Lithium chloride as a preferred extractant of fish muscle proteins by Kelleher, S.D. (Univ. of Massachusetts, Amherst, Hultin, H.O.)

“…Lithium chloride yielded better extraction of fish muscle protein than sodium or potassium chloride under most conditions. In addition, constancy of extracted…”
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Changes in Red Hake (Urophycis chuss) Muscle Induced by Different Freezing Strategies by Kristinsson, Hordur G., Kelleher, Stephen D., Hultin, Herbert O.

“…The effect of single and double freezing at −20°C on fresh and aged red hake with two different holding times of the thawed fillets between the first and…”
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Role of initial muscle pH on the solubility of fish muscle proteins in water by Kelleher, S.D, Feng, Y, Hultin, H.O, Livingston, M.B

“…The solubility of the myofibrillar and cytoskeletal proteins in water was determined for the muscle tissue often species offish. The flesh of six white-muscled…”
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Physical characteristics of muscle protein extracts prepared using low ionic strength, acid solubilization/precipitation by Kelleher, Stephen D

“…Solubilization of fish myofibrillar proteins at low ionic strength, neutral pH was found to be species dependent and possibly linked to pH of the intact…”
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Characteristics and Storage Stability of Atlantic Hagfish by Kelleher, Stephen D., Livingston, Mary Beth, Hultin, Herbert O., Aciukewicz, Thomas J.

“…Atlantic hagfish (Myxine glutinosa)is harvested primarily for its skin. The meat is not widely accepted as a food in the U.S. due to its crunchy, rubbery…”
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