Area of Work
Thermal Analysis and Seafood Science
I work as the coordinator of the Food Science Department's
Thermal Analysis Lab. Our equipment includes a DSC, DMA,
and a titration calorimeter. The equipment is available
for use by campus personnel for a small fee. Projects we
have performed in this lab include determining gelatinization
temperatures of starches, temperatures and enthalpies of
protein unfolding, melting of processed cheese products,
glass transitions in caramels and dried sweet potatoes,
melting and oxidation of lipids, and measuring specific
heat for a variety of food products. I also work as a muscle
foods/protein biochemist in Dr. Lanier's lab. We mainly
study protein gelation of seafoods and meats, but also work
on improving the quality of whole fish fillets and intact
Perez-Mateos M, Amato PM, Lanier
TC. 2004. Gelling properties of Atlantic croaker surimi
processed by acid or alkaline solubilization. J. Food Sci.
69 (4): C328-C333.
Goeller LM, Amato
PM, Farkas BE, et al. 2004. Optimization of incorporation
of low-molecular-weight cryoprotectants into intact fish
muscle. J. Food Sci. 69 (4): E164-E171.
Hamann, DD., Amato, P.M., Wu, M.C., Foegeding,
E. A. 1990. Inhibition of Modori (Gel Weakening) in Surimi
by Plasma Hydrolysate and Egg White. J. Food Sci. 55(3):
Amato, P.M. Hamann, D.D., Ball, H.R.,
Foegeding, E.A. 1989. Influence of poultry species muscle
groups, muscle groups, and NaCl level on strength, deformability,
and water retention in heat-set muscle gels. J. Food Sci.