B.S. (1973) University of Georgia
Ph.D. (1977) University of Georgia
The focus of my
research is to better understand the biochemical basis of
fish protein gelation and factors bearing upon this.
Billions of pounds of fish annually are
now utilized exclusively in the form of a gelling protein
(surimi) in the manufacture of foods such as shellfish analogs
and kamaboko products.
We are particularly
interested in how quality surimi can be manufactured from
under-utilized species, how fish proteins are stabilized
to effects of heat (drying) and freezing, and how the gelling
properties of surimi may be optimized by use of additives
or innovative processing.
typically involve techniques of rheology and protein chemistry.