Publications since 1992
Journal Articles Book Chapters ↓ Books ↓ Patents ↓
2007
Rasmussen, R.S., and Morrissey, M.T. 2007. Effects of canning on total mercury, protein, lipid, and moisture content in troll-caught albacore tuna (Thunnus alalunga). Food Chem. 101: 1130-1135.
2006
Duan, J., Liu, C., and Su, Y.-C. 2006. Evaluation of a Double Layer Agar Plate for direct Enumeration of Vibrio parahaemolyticus. J. of Food Sci. Vol. 71(2):M77-M82.
Liu, C., Chen, R., Su, Y.-C. 2006. Bactericidal Effects of Wine on Vibrio parahaemolyticus in Oysters. 2006. J. of Food Protection, Vol. 69 (8):1823-1828.
Liu, C., Duan, J., Su, Y.-C. 2006. Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces. Int. J. of Food Microbiology 106:248-253.
Liu, C., and Su, Y.-C. 2006. Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves. Int. J. Food Microbiology, 110:149-154.
Ramirez-Suarez, J.C. and Morrissey, M.T. 2006. Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle. Innovative Food Science and Emerging Technologies. 7(1-2): 19-27.
Rasmussen, R.S., Morrissey, M.T., and Carroll, S. 2006. Effect of Seasonality, Location, and Size on Lipid Content in North Pacific Troll-Caught Albacore Tuna (Thunnus alalunga). J. of Aquatic Food Product Technology, Vol. 15(2):73-86.
Ren, T., and Su, Y.-C. 2006. Effects of Electrolyzed Oxidizing Water Treatment on Reducing Vibrio parahaemolyticus and Vibrio vulnificus in Raw Oysters, J. Food Protection, Vol. 69(8):1829-1834.
Thawornchinsombut, S., Park, J.W., Meng, G., and Li-Chan, E.C. 2006. Raman Spectroscopy Determines Structural Changes Associated with Gelation Properties of Fish Proteins Recovered at Alkaline pH. J. Agric. Food Chem, 54:2178-2187.
2005
Duan, J., and Su, Y.-C. 2005. Comparison of a chromogenic medium with thiosulfate-citrate-bile salts-sucrose agar for detecting Vibrio parahaemolyticus. J. Food Sci. 70:M125-128.
Duan, J. and Su, Y.-C. 2005. Occurrence of Vibrio parahaemolyticus in Two Oregon Oyster-growing Bays. J. Food Sci. 70:M58-63.
Kim, J.S., Park, J.W. 2005. Partially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi Processing. J. of Food Sci. Vol. 7 (8):C511-C516.
Kim, Y.S., Yongsawatdigul, J., Park, J.W., Thawornchinsombut, S. 2005. Characteristics of sarcoplasmic proteins and their interaction with myofibrillar proteins. J. Food Biochem. 29:517-532.
Morrissey, M.T. and Almonacid, S. 2005. Rethinking technology transfer. J. Food Engineering 67: 135-145.
Noitup, P., Garnjanagoonchorn, W., and Morrissey, M.T. 2005. Fish Skin Type I Collagen: Characteristic Comparison of Albacore Tuna (Thunnus alalunga) and Silver-Line Grunt (Pomadasys kaakan). J. Aquatic Food Prod. Technol. 14 (1): 17-28.
Rasmussen, R. S., Nettleton, J., Morrissey, M.T. 2005. A Review of Mercury in Seafood: Special Focus on Tuna. J. of Aquatic Food Product Technology, Vol. 14(4): 71-100.
Su, Y.-C, Duan, J., Wu, W-H. 2005. Selectivity and sensitivity of a chromogenic medium for detecting Vibrio parahaemolyticus. J. Food Prot. 68:1454-1456.
Thawornchinsombut, S. and Park, J.W. 2005. Role of Ionic Strength in Biochemical Properties of Soluble Fish Proteins Isolated From Cryoprotected Pacific Whiting Mince. J. of food Biochem. 29:132-151.
Thompson, M., Sylvia, G., and Morrissey, M.T., 2005. Seafood Traceability in the United States: Current Trends, System Design and Potential Applications. Comprehensive Reviews in Food Sci. and Food Safety 1:1-7.
2004
Esturk, O., Park, J.W., and Thawornchinsombut, S. 2004. Effects of Thermal sensitivity of fish proteins from various species on rheological properties of gels. J. Food Sci. 69 (7): E412-416.
Jaczynski, J. and Park, J.W. 2004. Physicochemical changes of Alaska pollock surimi and surimi gels as affected by electron beam. J. Food Sci. 69(1): FCT53-57.
Kim, J.S., and Park, J.W. 2004. Characterization of acid-soluble collagen from Pacific whiting surimi processing by-products. J. Food Sci. 69 (8): C367-442.
Morrissey, M.T., Rasmussen, R., and Okada, T. 2004. Mercury content in Pacific troll-caught albacore tuna. J. Aquatic Food Product Technology, 13(4): 41-52.
Su, Y.-C., J. Duan and M.T. Morrissey. 2004. Electron beam irradiation for reducing Listeria monocytogenes contamination on cold-smoked salmon. J. Aquatic Fd. Prod. Technol. 13(1):3-11.
Thawornchinsombut, S. and Park, J.W. 2004. Roles of pH in solubility and conformational changes of Pacific whiting muscle proteins. J. Food Biochem. 28: 135-154.
Yongsawatdigul, J., and Park, J.W. 2004. Effects of alkali and acid solubilization on gelation characteristics of rockfish and muscle proteins. J. Food Sci 69 (7): C499-C505.
Yoon, W.B., Gunasakeran, S., and Park, J.W. 2004. Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting Surimi. J. Food Sci. 69 (7): E1-5.
Yoon, W.B., Gunasekaran, S., and Park, J.W. 2004. Evaluating viscosity of surimi paste at different moisture contents. Applied Rheology 14 (3): 133-139.
2003
Jaczynski, J. and Park, J.W. 2003. Microbial inactivation and electron penetration in surimi seafood during electron beam processing. J. Food Sci. 68(5): 1788-1792.
Jaczynski, J. and Park, J.W. 2003. Physicochemical Properties of Surimi Seafood as Affected by Electron Beam and Heat. J. Food Sci. 68(5): 1626-1630.
Jaczynski, J. and Park, J.W. 2003. Predictive models for microbial inactivation and texture degradation in surimi seafood during thermal processing. J. Food Sci. 68(3): 1025-1030.
Kim, S.H., An H., Field, K.G., Wei, C-I., Velazquez, J.B., Ben-Gigirey, B.A., Morrissey, M.T., Price, R.J., Pitta, T.P. 2003. Detection of Morganella morganii by the polymerase chain reaction assay with 16S rDNA-targeted primers. J. Food Protection. 66 (8):1385-1392.
Kim, S.-H., An, H., Wei, C.-I, Visessanguan, W., Benjakul, S., Morrissey, M.T., Su, Y.-C., and Pitta, T.P. 2003. Molecular Detection of a Histamine Former, Morganella morganii, in Albacore, Mackerel, Sardine, and a Processing Plant. J. of Food Sci. Vol. 68 (2):453-457.
Kim, Y.S., Park, J.W., and Choi, Y.J. 2003. New approaches for the effective recovery of fish proteins and their physicochemical characteristics. J.Fisheries Sci. 69:1231-1239.
Ramirez, J.C. and Morrissey, M.T. 2003. Marine Biotechnology. Proceedings of the Trans Atlantic Fisheries Technology (TAFT) Conference, June 10-14, Reykjavik, Iceland. Published by the Icelandic Fisheries Laboratories, Reykjavik, Iceland, pp. 334-346.
Su, Y.-C. & Morrissey, M.T. 2003. Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite. J. Food Protection 66(5): 812-818.
Tungkawachara, S., Park, J.W. and Choi, Y.J. 2003. Biochemical properties and consumer acceptance of Pacific whiting fish sauce. J. Food Sci. 68(3): 855-860.
Wheeler, S. and Morrissey, M.T. 2003. Quantification and distribution of lipid, moisture and fatty acids in West Coast albacore tuna ( Thunnus alalunga ). J. Aquatic Fd. Prod. Technol. 12(2): 3-16.
Yongsawatdigul, J. and Park, J.W. 2003. Thermal denaturation and aggregation of threadfin bream actomyosin. Food Chemistry 83(3): 409-416
2002
Calik, H., Morrissey, M.T., Reno, P.W. and An, H. 2002. Effect of high-pressure processing on Vibrio parahaemolyticus strains in pure culture and Pacific oysters. J. Food Sci. 67(4): 1506-1510.
Choi, Y.J. and Park, J.W. 2002. Acid-aided protein recovery from enzyme-rich Pacific whiting. J. Food Sci. 67(8): 2962-2967.
DeWitt, Christina A. Mireles, and Morrissey, M.T. 2002. Pilot plant recovery of catheptic proteases from surimi wash water. Bioresource Technol. 81: 295-301.
DeWitt, Christina A. Mireles, and Morrissey, M.T. 2002. Parameters for the recovery of proteases from surimi wash water. Bioresource Technol. 81: 241-247
Grobe, D., Sylvia, G., and Morrissey, M.T. 2002. Designing a Culinology Based Research and Development Framework for Seafood Products. J. Aquatic Food Product Technol. 11(2): 61-71.
He, H., Adams, R.M., Farkas, D.F. and Morrissey, M.T. 2002. Use of high pressure processing for oyster shucking and shelf-life extension. J. Food Sci. 67(2): 640-645.
Jaczynski, J. and Park, J.W. 2002. Temperature prediction during thermal processing of surimi seafood. J. Food Sci. 67(8):3053-3057.
Kim, S.H., Price, R.J., Morrissey, M.T., Field, K.G., Wei, C.I. and An, H. 2002. Occurrence of histamine-forming bacteria in albacore and histamine accumulation in muscle at ambient temperature. J. Food Sci. 67(4): 1515-1521.
Kim, S.H., Price, R.J., Morrissey, M.T., Field, K.G., Wei, C.I. and An, H. 2002. Histamine production by Morganella morganii in mackerel, albacore, mahi-mahi and salmon at various storage temperatures. J. Food Sci. 67(4): 1522-1528.
Lopetcharat, K. and Park, J.W. 2002. Characteristics of fish sauce made from Pacific whiting and surimi by-products during fermentation stage. J. Food Sci. 67: 511-516.
Reynolds, J., Park, J.W. and Choi, Y.J. 2002. Physical properties of Pacific whiting surimi as affected by various freezing and storage conditions. J. Food Sci. In press.
Wendel, A., Park, J.W. and Kristbergsson, K. 2002. Recovered meat from Pacific whiting frames. J. Aqua. Food Prod. Tech. 11(1): 5-18.
Yongsawatdigul, J. and Park, J.W. 2002. Biochemical and conformational changes of actomyosin from threadfin bream stored in ice. J. Food Sci. In press.
Yongsawatdigul, J., Worrato, A., and Park, J.W. 2002. Effect of endogenous transglutaminase on threadfin bream surimi gelation, J. Food Sci. 67(9): 3258-3263
2001
Hoffman, J. and Park, J.W. 2001. Improved torsion testing using molded surimi gels. J. Aqua. Food Prod. Tech. 10(2):75-84.
Kim, S-H., Field, K.A., Morrissey, M.T., Price, R.J., Wei, C-I., and An, H. 2001. Source and identification of histamine-producing bacteria from fresh and temperature-abused albacore. J Food Prot. 64(7):1035-1044.
Kim, S.-H., Field, K.G., Chang, D.-S., Wei, C.-I., An, H. 2001. Identification of Bacteria Crucial to Histamine Accumulation in Pacific Mackerel during Storage. J. of Food Protect. Vol. 64 (10):1556-1564.
Lopetcharat, K., Choi, Y.J., Park, J.W., and Daeschel, M.D. 2001. Fish sauce products and manufacturing - a review. Food Reviews International 17(1):65-88.
Visessanguan, W., Menino, A.R., Kim, S.M., An, H. 2001. Cathepsin L: A Predominant Heat-Activated Proteinase in Arrowtooth Flounder Muscle. J. Agric. Food Chem. 49:2633-2640.
Yoon, W.B. and Park, J.W. 2001. Development of linear heating rates using conventional baths and computer simulation. J. Food Sci. 66(1):132-136.
2000
Choi, Y.J., Cho, M.S., and Park, J.W. 2000. Effect of hydration time and salt addition on gelation properties of major protein additives. J. Food Sci. 65(8):1338-1342.
Kim, S.H., Ben-Gigirey, B., Barros-Velazquez, J.B., Price, R.J. and An, H. 2000. Histamine and biogenic amine production by Morganella morganii isolated from temperature-abused albacore. J. Food Prot. 63(2):244-251.
Klesk, K., Yongsawatdigul, J., Park, J.W., Viratchakul, S. and Virulhakul, P. 2000. Gel forming ability of tropical tilapia surimi as compared with Alaska pollock and Pacific whiting surimi. J. Aquat Food Product Tech. 9(3):91-104.
Li, F., An, H., Seymour, T.A., and Barnes, D.W. 2000. Rainbow trout (Oncorhynchus mykiss) cystatin C: expression in Escherichia coli and properties of the recombinant protease inhibitor. Comp. Biochem. And Physiology Part B, 125:493-502.
Ramírez, J.A., Santos, I.A., Morales, O.G., Morrissey, M.T., and Vázquea, M. 2000. Application of microbial transglutaminase to improve mechanical properties of surimi from silver carp. Cienc. Tecnol. Aliment. 3 (1): 21-28.
Visessanguan, W. and An, H. 2000. Effects of proteolysis and mechanism of gel weakening in heat-induced gelation of fish myosin. J. Ag & Food Chem 48(4): 1024-1032.
Visessanguan, W., Ogawa, M., Nakai, S. and An, H. 2000. Physicochemical changes and mechanism of heat-induced gelation of arrowtooth flounder myosin. J. Ag & Food Chem 48(4): 1016-1023.
Yongsawatdigul, J., Park, J.W., Virulhakul, P. and Viratchakul, S. 2000. Proteolytic degradation of tropical tilapia surimi. J. Food Sci. 65(1):129-133.
Zhao, Y., Flugstad, B., Kolbe, E., Wells, J.H., and Park, J.W. 2000. Using capacitive (Radio Frequency) dielectric heating in food processing and preservation - a review. J. Food Process Eng. 23:25-55.
1999
DeWitt, C.D. and Morrissey, M.T. 1999. HACCP implementation and research issues. J. Aquatic Food Prod. Tech. 8(3):5-22.
Huang, L., and Morrissey, M.T. 1999. Finite element analysis as a tool for crossflow membrane filter simulation. J. of Membrane Sci. 155:19-30
Hurtado, J.L., Borderias, J., Montero, P. and An, H. 1999. Characterization of proteolytic activity in octopus ( Octopus vulgaris ) arm muscle. J. Food Biochem. 23:469-483.
Kim, S.H., An, H., and Price, R.J. 1999. Histamine formation and bacterial spoilage of albacore harvested off the U.S. northwest coast. J. Food Sci. 64(2):340-343.
Kim, S.H., Ben-Gigirey, B., Barros-Velazquez, J.B., Price, R.J. and An, H. 1999. Histamine and biogenic amine production by Morganella morganii isolated from temperature-abused albacore. J. Food Prot. 63(2):244-251.
Shie, J.S. and Park, J.W. 1999. Physical characteristics of surimi seafood as affected by thermal processing conditions. J. Food Sci. 64(2):287-290.
Su, A., Kolbe, E. and Park, J.W. 1999. A model of heat transfer coefficients over steam-cooked surimi paste. J. Aquatic Food Prod. Tech. 8(3):39-53.
Yongsawatdigul, J. and Park, J.W. 1999. Thermal aggregation and dynamic rheological properties of Pacific whiting and cod myosins as affected by heating rate. J. Food Sci. 64(4):679-683.
Yoon, W.B., Kim, B.Y. and Park, J.W. 1999. Rheological characteristics of fibrinogen-thrombin solution and its effects on surimi gels. J. Food Sci. 64(2):291-294.
1998
Ben-Gigirey, B., Craven, C. and An, H. 1998. Histamine formation in albacore muscle analyzed by AOAC and enzymatic methods. J. Food Sci. 63(2):210-214.
Benjakul, S., Seymour, T.A., Morrissey, M.T. and An, H. 1998. Characterization of proteinase recovered from Pacific whiting surimi wash water. J. Food Biochem. 22:1-16.
Huang, L. and Morrissey, M.T. 1998. Fouling of membranes during microfiltration of surimi wash water: Roles of pore blocking and surface cake formation. J. Membrane Sci. 144:113-123.
Lee, N.G. and Park, J.W. 1998. Calcium compounds to improve gel functionality of Pacific whiting and Alaska pollock surimi. J. Food Sci. 63:969-974.
Li, F., An, H., Seymour, T.S., Bradford, C.S., Morrissey, M.T., Bailey, G.S., Helmrich, A. and Barnes, D.W. 1998. Molecular cloning, sequence analysis and expression distribution of rainbow trout ( Oncorhynchus mykiss ) cystatin C 1 . Comparative Biochem. And Physio. Part B 121:135-143.
Lin, T.M. and Park, J.W. 1998. Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH. J. Food Sci. 63(2):215-218.
Wu, H., Kolbe, E., Flugstad, B., Park, J.W. and Yongsawatdigul, J. 1998. Electrical properties of fish mince during multi-frequency ohmic heating. J. Food Sci. 63(6):1028-1032.
Yang, H. and Park, J.W. 1998. Effects of starch properties and thermal-processing conditions on surimi-starch gels. Lebensmittel Wissenschaft & Technologie 31(4):344-353.
Yoon, W.B., Park, J.W. and Kim, B.Y. 1998. Dynamic properties of surimi-based seafood product as a function of moisture content. Food Eng. Progress 2(1):23-29.
1997
Benjakul, S., Seymour, T.A., Morrissey, M.T. and An, H. 1997. Physicochemical changes in Pacific whiting muscle proteins during iced storage. J. Food Sci. 62(4):729-733.
Benjakul, S., Morrissey, M.T., Seymour, T.A. and An, H. 1997. Recovery of proteinase from Pacific whiting surimi wash water. J. Food Biochem. 21:431-443.
Benjakul, S. and Morrissey, M.T. 1997. Protein hydrolysates from Pacific whiting solid wastes. J. Ag & Food Chem. 45:3423-3430.
Huang, L., Chen, Y., and Morrissey, M.T. 1997. Coagulation of fish proteins from frozen fish mince washwater by ohmic heating. J. Food Processing Eng. 20:285-300.
Li, F., Seymour, T.A., An, H., Morrissey, M.T. and Barnes, D.W. 1997. Generation of cystatin cDNA probe of rainbow trout ( Oncorhynchus mykiss ) using mixed primer PCR with highly degenerate codons corresponding to conserved amino acid sequences. J. Marine Biotech 5:37-30.
Lin, T.M. and Park, J.S. 1997. Effective washing conditions reduce water usage for surimi processing. J. Aquatic Food Prod. Tech. 6(2):65-79.
Park, J.W. 1997. New developments in manufacturing of surimi and surimi seafood. Food Rev. Int. 13(4):577-610.
Seymour, T., Peters, M., Morrissey, M.T. and An, H. 1997. Surimi gel enhancement by bovine plasma proteins. J Ag & Food Chem. 45(8):2919-2923.
Yongsawatdigul, J., Park, J.W. and Kolbe, E. 1997. Texture degradation kinetics of gels made from Pacific whiting surimi. J. Food Eng. 20:433-452.
Yongsawatdigul, J., Park, J.W. and Kolbe, E. 1997. Degradation kinetics of myosin heavy chain of Pacific whiting surimi. J. Food Sci. 62(4):724-728.
Yoon, W.B., Park, J.W. and Kim, B.Y. 1997.Linear programming in blending various components in surimi seafood. J. Food Sci. 62(3):561-564 & 567.
Yoon, W.B., Park, J.W. and Kim, B.Y. 1997. Surimi-starch interactions based on mixture design and regression models. J. Food Sci. 62(3):555-560.
1996
An, H., Peters, M.Y. and Seymour, T.S. 1996. Roles of endogenous enzymes on surimi gelation. A review. Trends Food Sci. and Technol. 7:321-327.
Benjakul, S., Seymour, T., Morrissey, M.T. and An, H. 1996. Proteinase in Pacific whiting surimi wash water: Identification and characterization. J. Food Sci. 61(6):1165-1170.
Kim, J.M., Liu, C.H., Eun, J.B., Park, J.W., Oshimi, R., Hayashi, K., Ott, B., Aramaki, T., Sekine, M., Horikita, Y., Fugimoto, K., Aikawa, T., Welch, L. and Long, R. 1996. Surimi from fillet frames of channel catfish. J. Food Sci. 61:428-431.
Lin, T.M. and Park, J.W. 1996. Extraction of proteins from Pacific whiting mince at various washing conditions. J. Food Sci. 61(2):432-438.
Lin, T.M. and Park, J.W. 1996. Protein solubility in Pacific whiting affected by proteolysis during storage. J. Food Sci. 61(3):536-539.
Park, J.W. 1996. Temperature-tolerant fish protein gels using konjac flour. J. Muscle Food 7:165-174.
Peters, G., Morrissey, M.T., Sylvia, G. and Bolte J. 1996. Linear regression, neural network and induction analysis to determine harvesting and processing effects on surimi quality. J. Food Sci. 61(5):876-880.
Seymour, T.A., Li, S.J., and Morrissey, M.T. 1996. Characterization of a Natural Antioxidant from Shrimp Shell Waste. J. Agric. Food Chem. 44:682-685.
Sylvia, G., Morrissey, M.T., Graham, T. and Garcia, S. 1996. Changing trends in seafood markets: The case of farmed and wild salmon. J Food Prod Marketing 3(2):49-63.
Weerasinghe, V., Morrissey, M.T., and An, H. 1996. Characterization of active components in food-grade proteinase inhibitors for surimi manufacture. J. Ag & Food Chem. 44(9):2584-2590.
Weerasinghe, V., Morrissey, M.T., Chung,Y.-C. and An, H. 1996. Whey protein concentrate as a proteinase inhibitor in Pacific whiting surimi. J. Food Sci 61(2):367-371.
Yongsawatdigul, J. and Park, J.W. 1996. Linear heating rate affects gelation of Alaska pollock and Pacific whiting surimi. J. Food Sci. 61(1):149-153.
1995
An, H., Hartley, P.S., Fan, X. and Morrissey, M.T. 1995. Activity staining of Pacific whiting ( Merluccius productus ) protease. J. Food Sci. 60(6):1228-1232.
An, H., Peters, M.Y., Seymour, T.A. and Morrissey, M.T. 1995. Isolation and activation of cathepsin L-inhibitor complex from Pacific whiting ( Merluccius productus ). J. Ag & Food Chem. 43:327-330.
Lin, D.D. and Morrissey, M.T. 1995. Northern squawfish ( Ptychocheilus oregonensis ) for surimi production. J. Food Sci. 60(6):1245-1247, 1253.
Lin, T.M., Park, J.W. and Morrissey, M.T. 1995. Recovered protein and reconditioned water from surimi processing waste. J. Food Sci. 60(1):4-9.
Morrissey, M.T., Hartley, P. and An, H. 1995. Proteolytic activity in Pacific whiting and effects of surimi processing. J. Aquatic Food Prod Tech. 4(4):5-18.
Park, J.W. 1995. Surimi gel colors as affected by moisture content and physical conditions. J. Food Sci. 60(1):15-18.
Park, J.W. 1995. Effects of salt, surimi and/or starch content on fracture properties of gels at various test temperatures. J. Aquatic Food Prod Tech. 4(2):75-84.
Pipatsattayanuwong, S., Park, J.W. and Morrissey, M.T. 1995. Functional properties and shelf life of fresh surimi from Pacific whiting. J. Food Sci. 60(6):1241-1244.
Sylvia, G., Morrissey, M.T., Garcia, S. and Graham T. 1995. Organoleptic qualities of farmed and wild salmon. J. Aquatic Food Prod Tech. 4(1):51-64.
Yongsawatdigul, J., Park, J.W. and Kolbe, E. 1995. Electrical conductivity of Pacific whiting surimi paste during ohmic heating. J. Food Sci. 60(5):922-925, 935.
Yongsawatdigul, J., Park, J.W., Kolbe, E., AbuDagga, Y. and Morrissey, M.T. 1995. Ohmic heating maximizes gel functionality of Pacific whiting surimi. J. Food Sci. 60(1):10-14.
1994
An, H., Seymour, T.A., Wu, J.-W. and Morrissey, M.T. 1994. Assay systems and characterization of Pacific whiting ( Merluccius productus ) protease. J. Food Sci. 59(2):277-281.
An, H., Weerasinghe, V., Seymour, T.A. and Morrissey, M.T. 1994. Cathepsin degradation of Pacific whiting surimi proteins. J. Food Sci. 59:1013-1017, 1033.
Chung, Y.-C., Gebrehiwot, A., Farkas, D.F. and Morrissey, M.T. 1994. Gelation of surimi by high hydrostatic pressure. J. Food Sci. 59(3):523-524, 543.
Howe, J.R., Hamann, D.D., Lanier, T.C. and Park, J.W. 1994. Fracture of Alaska pollock gels in water: Effects of minced muscle processing and test temperature. J. Food Sci. 59(4):777-780.
Lin, D.D. and Morrissey, M.T. 1994. Iced storage characteristics of northern squawfish ( Ptycheilus oregonesis ). J. Aquatic Food Prod. Tech. 3(2):25-43.
Park, J.W. 1994. Cryoprotection of muscle proteins by carbohydrates and polyalcohols- A review. J. Aquatic Food Product Tech. 3(3):23-41.
Park, J.W. 1994. Functional protein additives in surimi gels. J. Food Sci. 59(3):525-527.
Park, J.W., Yongsawatdigul, J. and Lin, T.M. 1994. Rheological behavior and potential cross-linking of Pacific whiting ( Merluccius productus ) surimi gel. J. Food Sci. 59(4):773-776.
Seymour, T.A., Morrissey, M.T., Peters, M.Y. and An, H. 1994. Purification and characterization of Pacific whiting protease. J. Ag & Food Chem. 42:2421-2427.
Simpson, R., Kolbe, E., MacDonald, G., Lanier, T.C. and Morrissey, M.T. 1994. Surimi production from partially processed and frozen Pacific whiting ( Merluccius productus ). J. Food Sci. 59(2):272-276.
Simpson, R., Morrissey, M.T., Kolbe, E., Lanier, T. and MacDonald G. 1994. Effects of varying sucrose concentrations in Pacific whiting ( Merluccius productus ) stabilized mince used for surimi production. J. Aquatic Food Prod Tech. 3(4):41-52.
1993
Chung, Y.-C., Richardson, L. and Morrissey, M.T. 1993. Effects of pH and NaCL on gel strength of Pacific whiting surimi. J. Aquatic Food Prod Tech. 2(3):19-35.
Hsu, C.K., Kolbe, E., Morrissey, M.T. and Chung, Y.-C. 1993. Protein denaturation of frozen Pacific whiting ( Merluccius produc tus) fillets. J. Food Sci. 58:1055-1056, 1075.
Hsu, C.K., Kolbe, E.R., Morrissey, M.T., Wang, D.Q. and MacDonald, G. 1993. Comparison of physical, thermal and chemical methods to measure protein denaturation in frozen Pacific whiting ( Merluccius productus ). J. Aquatic Food Prod Tech. 2:31-49.
Morrissey, M.T., Wu, J.-W., Lin, D. and An, H. 1993. Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi. J. Food Sci. 58(5):1050-1054.
Park, J.W., Lanier, T.C. and Pilkington, D.H. 1993. Cryostabilization of functional properties of pre-rigor and post-rigor beef by dextrose polymer and/or phosphates. J. Food Sci. 58(3):467-472.
Book Chapters ↑
2005
Guenneugues, P. and Morrissey, M.T. 2005. Surimi resources. In Surimi and Surimi Seafood, 2 nd edition. (Ed.) Park, J.W., pp. 3-32, CRC Press, Boca Raton, FL.
Jaczynski, J., Hunt, A., and Park, J.W. 2005. Microbiological safety and biochemical quality of frozen fish and fishery products. In Handbook of Frozen Food Processing and Packaging, (Ed.) Sun, D.W. Marcel Dekker, New York, NY. In press.
Kim, B.Y., Park, J.W., and Yoon, W.B. 2005. In Surimi and Surimi Seafood, Second edition, revised/expanded. (Ed.) Park, J.W. CRC Press, Boca Raton, FL
Morrissey, M.T., Lin, J., and Ismond, A. 2005. Waste management and by-product utilization. In Surimi and Surimi Seafood, 2 nd edition. (Ed.) Park, J.W., pp 279-323, CRC Press, Boca Raton, FL.
Park, J.W. 2005. Ingredient technology for surimi and surimi seafood. In Surimi and Surimi Seafood, Second edition, revised/expanded. (Ed.) Park, J.W. CRC Press, Boca Raton, FL.
Park, J.W. 2005. Surimi gel preparation and texture analysis for better quality control (Japanese). In More Efficient Utilization of Fish and Fisheries Products. (Ed.) Sakaguchi, M. and Hirata, T. pp 359-364. N.T.S. Co. Ltd., Tokyo, Japan.
Park, J.W. 2005. Surimi seafood: Manufacturing, Market, and Products. In Surimi and Surimi Seafood, Second edition, revised/expanded. (Ed.) Park, J.W. CRC Press, Boca Raton, FL.
Park, J.W. and Lin, T.M. 2005. Surimi: Manufacturing and evaluation. In Surimi and Surimi Seafood, Second edition, revised/expanded. (Ed.) Park, J.W. pp.33-106, CRC Press, Boca Raton, FL.
Su, Y-C, Daeschel MA. 2005. Sanitation and HACCP. In Surimi and Surimi and Surimi Seafood, 2 nd edition. (Ed.) Park, J.W. CRC Press, Boca Raton, FL.
Su, Y-C, Daeschel MA, Frazier, J., Jaczynski J. 2005. Microbiology and Pasteurization of Surimi Seafood. In Surimi and Surimi Seafood, 2 nd edition. (Ed.) Park, J.W. CRC Press, Boca Raton, FL.
2004
Jaczynski, J. and Park, J.W. 2004. Application of electron beam to surimi seafood. In Irradiation of Food and Packaging: Recent Developments. (Ed.) V. Komolprasert and K Morehouse. American Chemistry Society, Washington, DC. pp 165-179.
Jaczynski, J. and Park, J.W. 2004. Temperature, color, and texture prediction models for surimi seafood pasteurization. In Quality of Fresh and Processed Food, (Ed.) F. Shahidi and A. Spanier, C-T. Ho, and T. Braggins. Kluwer Academics/Plenum Press, New York, NY. pp. 121-134.
Morrissey, M.T. and Sylvia, G. 2004. Intrinisic and extrinsic factors affecting efficient utilization of marine resources. In More Efficient Utilization of Fish and Fisheries Products. (Ed.) M. Sakaguchi, Elsevier, Amsterdam, Netherlands, pp. 37-43.
Park, J.W. 2004. Surimi gel preparation and texture analysis for better quality control. In More Efficient Utilization of Fish and Fisheries Products. (Ed.) M, Sakaguchi, Elsevier, Amsterdam, Netherlands, pp. 333-341.
Yongsawatdigul, J., Worratao, A., Park, J.W. 2004. Gelation of threadfin bream surimi as affected by thermal denaturation, transglutaminase and proteinase(s) activities. In More Efficient utilization of Fish and Fisheries Products. (Ed.) M. Sakaguchi, Elsevier, Amsterdam, Netherlands, pp. 343-356.
2003
Yongsawatdigul, J., Worratao, A., Park, J.W. 2003. Gelation of threadfin bream surimi as affected by thermal denaturation, transglutaminase and proteinase(s) activities. In More Efficient Utilization of Fish and Fisheries Products, (Ed.) M, Sakaguchi. Elsevier, Amsterdam, Netherlands, pp. 343-356.
Tungkawachara, S. and Park, J.W. 2003. Development of Pacific Whiting Fish Sauce: Market Potential and Manufacturing in the United States. Proceeding of the 2 nd International Seafood By-product Conference. University of Alaska, Fairbanks, AK. In press. pp 321-331.
2000
Kim, B.Y. and Park, J.W. 2000. Rheology and texture of surimi-based gels. In Surimi and Surimi Seafood , (Ed.) J.W. Park. Marcel Dekker, New York, NY. p 267-324.
Morrissey, M.T., Park, J.W. and Huang, L. 2000. Surimi processing waste and its control. In Surimi and Surimi Seafood , (Ed.) J.W. Park. Marcel Dekker, New York, NY. p127-166.
Morrissey, M.T. and Tan, S.M. 2000. World resources for surimi. In Surimi and Surimi Seafood , (Ed.) J.W. Park. Marcel Dekker, New York NY. p1-21.
Park, J.W. 2000. Ingredient technology and formulation development. In Surimi and Surimi Seafood , (Ed.) J.W. Park. Marcel Dekker, New York, NY. p 343-392.
Park, J.W. 2000. Surimi Seafood: products, market and manufacturing. In Surimi and Surimi Seafood , (Ed.) J.W. Park. Marcel Dekker, New York, NY. p 201-236.
Park, J.W. and Morrissey, M.T. 2000. Manufacturing of surimi from light muscle fish. In Surimi and Surimi Seafood , (Ed.) J.W. Park. Marcel Dekker, New York, NY. p 23-58
1999
Park, J.W. and Yongsawatdigul, J. 1999. Gelation properties of fish proteins under ohmic heating. In Quality Attributes of Muscle Foods . Xiong, Y., Ho, C.-T. and Shahidi, F. (Eds). Kluwer Academic/Plenum Publishers, NY.
1998
An, H. 1998. Proteolytic activities in salmon muscle and its inactivation for quality assurance. From "Proceedings of the Fourth International Symposium on the Efficient Application and Preservation of Marine Biological Resources". Kangnung, Korea.
Morrissey, M.T. 1998. Effects of high hydrostatic pressure on Pacific whiting surimi. In Process-induced Chemical Changes in Food . Shahidi, F., Ho, C.-T. and N.V. Chuyen. (Eds). Advances in Experimental Medicine and Biology Vol. 434. Plenum Press, NY.
Park, J.W., Yongsawatdigul, J. and Kolbe, E. 1998. Proteolysis and gelation of fish proteins under ohmic heating. In Process-Induced Chemical Changes in Foods . Shahidi, F., Ho, C.-T. and Chuyen, N.C. (Eds). Advances in Experimental Medicine and Biology, Vol. 434. Plenum Press, NY.
1997
Morrissey, M.T. 1997. Low fat and reduced fat fish products. In Healthy Production and Processing of Meat, Poultry and Fish Products . A.M. Pearson and T.R. Dutson (Eds). Elsevier Applied Science, New York.
Sylvia, G., Larkin, S. and Morrissey, M.T. 1997. Intrinsic quality and fisheries management: Bioeconomic analysis of the Pacific whiting industry. In Developing and Sustaining World Fisheries Resources: The State of Science and Management . D.A. Hancock, D.C. Smith, A. Grant and J.P. Beumer (Eds). CSIRO Publishing, Collingsworth, Australia.
Park, J.W., Yang, H. and Patil, S. 1997. Preparation of temperature-tolerant fish protein gels using special starches. In Chemistry of Novel Foods . A.M. Spanier (Ed). Allured Pub Co., Carol Stream, IL.
1996
Morrissey, M.T., Chung, Y.-C., Weerasinghe, V. and An, H. 1996. Use of whey protein concentrate in Pacific whiting surimi. In Chemistry of Novel Foods . A.M. Spanier (Ed). Allured Pub. Co., Carol Stream, IL.
1995
Craven, C., Hilderbrand, K., Kolbe, E., Sylvia, G., Daeschel, M., Gloria, B. and An, H. 1995. Understanding and controlling histamine formation in troll-caught albacore tuna: A review of preliminary findings from the 1994 season. Oregon Sea Grant. ORESU-T-95-00.
Peters, G., Sylvia, G. and Morrissey, M.T. 1995. Determination of quality parameters for Pacific whiting. In The Biology and Management of Hake . Tony Pitcher and Jurgen Alheit (Eds). Chapman and Hall, London.
1994
Park, J.W. and Morrissey, M.T. 1994. The need of developing uniform surimi standards. In Quality Control and Quality Assurance for Seafood . G. Sylvia, A. Shriver, and M.T. Morrissey (Eds). Oregon Sea Grant Publication, Corvallis, OR.
Sylvia, G., Larkin, S. and Morrissey, M.T. 1994. Quality and resource management: Bioeconomic analysis of the Pacific whiting industry. In Recent Advances in Marine Science and Technology . O. Bellwood, H. Choat, and N. Saxena (Eds). James Cook University, Townsville, QS.
1992
An, H., Chung, Y.-C., and Morrissey, M.T. 1992. Proteolysis of Pacific whiting and its inhibition. In Pacific Whiting Harvesting, Processing, Marketing, and Quality Assurance . G. Sylvia and M. Morrissey (Eds). Oregon Sea Grant Publication, Corvallis, OR.
Morrissey, M.T., Peters, G. and Sylvia, G. 1992. Quality issues in the Pacific whiting fisheries. In Pacific Whiting Harvesting, Processing, Marketing, and Quality Assurance . G. Sylvia and M. Morrissey (Eds). Oregon Sea Grant Publication, Corvallis, OR.
Morrissey, M.T. and Robles, A. 1992. Sardine utilization in Mexico. In Seafood Science and Technology , G. Bligh (Ed). Fishing News Books, Blackwell Scientific Publications, In., Cambridge, MA.
Park, J.W. 1992. Use of various grades of surimi with an application of least cost formulation. In Pacific Whiting Harvesting, Processing, Marketing, and Quality Assurance . G. Sylvia and M. Morrissey (Eds). ORESU-W-92-001. Oregon Sea Grant, Corvallis, OR.
Books ↑
Park, J.W. (Ed). 2005. Surimi and Surimi Seafood, Second Edition, revised/expanded, 960 p., CRC Press, Boca Raton , FL.
Park, J.W. (Ed). 2000. Surimi and Surimi Seafood . 500 p. Marcel Dekker, Inc, NY, NY.
DeVries, J.W., Dudek, J.A., Morrissey, M.T. and Kennan, C.S. (Eds). 1997. Food Safety From a Chemical Perspective: Is There a Role for HACCP . 202p. Analytical Progress Press, Minneapolis, MN.
Sylvia, G., Shriver, A. and Morrissey, M.T. (Eds). 1994. Quality Control and Quality Assurance for Seafood . Oregon Sea Grant, Corvallis, OR.
Sylvia, G., and Morrissey, M.T. (Eds). 1992 . Pacific Whiting: Harvesting, Processing, Marketing and Quality Assurance . Oregon Sea Grant, Corvallis, OR.
Morrissey, M.T. (Ed). 1988. Postharvest Fishery Losses . 250 p. USAID/ICMRD Publication, Kingston, R.I.
Patents ↑
Flugstad, B.A., Ling, Q., Kolbe, E.R., Wells, J.H., Zhao, Y., and Park, J.W. 2003. Variable Frequency Automated Capacitive Radio Frequency (RF) Dielectric Heating System. U.S. Patent 6,657,173. Issued December 2, 2003.
Kolbe, E., Park, J.W., Wells, J.H., Flugstad, B.A., and Zhao, Y. 2001. Capacitive Dielectric Heating System. U.S. Patent, 6,303,166. Issued October 16, 2001.
An, H., Barnes, D., Li, F.., Seymour,T., Morrissey, M. 2000. Proteinase Inhibitor for Food Processing. U.S. Patent 08/975,274. Issued March 21, 2000 .