Publications - Book Chapters

2010

Su, Y-C, Liu, C. 2010. Seafood and Restructured Seafood. In: Refrigerated Ready-to-Eat Foods: Microbial Concerns and Control Measures. (Ed.) A. Hwang and L. Huang. (ISBN: 9781420068627), Taylor & Francis LLC, Boca Raton, Florida

2009

Rasmussen, R.S., Morrissey, M.T. 2009. DNA-based identification of fish species. In Seafood Quality, Safety and Health Effects. (Ed.) Alsalvar, C., Miyashita, K., Shahidi, F., and Wanasundara, U. Wiley-Blackwell: Oxford, England

2008

Park, J.W. 2008. Coloring technology for surimi seafood. In Color Quality of Fresh and Processed Foods. ACS Symposium Series 983. (Ed.) Culver, C. and Wrolstad, R. American Chemistry Society, Washington, DC. P.254-266

Rasmussen, R.S. and Morrissey, M.T. 2008. Chitin and Chitosan. In Marine Nutraceuticals and Functional Foods. (Series Ed.) Shahidi, Fereidoon. (Ed.) Barrow, Colin. pp. 155-182. CRC Press, Boca Raton, FL

2007

Rasmussen, R.S., Morrissey, M.T. 2007. Marine biotechnology for production of food ingredients. In Advances in Food and Nutrition Research. Vol. 52 (May), Chapter 5, pp. 237-292

Su, Y.-C., Liu, C. and Hung, Y.-C. 2007. Electrolyzed Water: principles and applications. In: New Biocides Development: The Combined Approach of Chemistry and Microbiology. (Ed.) PC Zhu. ACS Symposium Series No. 967 (ISBN: 978-0-8412-7405-1), American Chemical Society, Washington, DC

2006

Kim, J.S. and Park, J.W. 2006. Mince from seafood by-products and surimi as ingredients. In Maximizing the Value of Marine By-Products. (Ed.) Shahidi, F. CRC Woodhead Press, Cambridge, England. Pp 196-228

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.

Hultin, H.O., Kristinsson, H.G., Lanier, T.C. and Park, J.W. 2005. Process for Recovery of Functional Proteins by pH Shifts. In Surimi and Surimi Seafood, Second edition, revised/expanded. (Ed.) Park, J.W. CRC Press, Boca Raton, FL. pp 107-140

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.