Ph. D. - 1985 North Carolina State University, Food Science
M. S. - 1982 Ohio State University, Meat Science
B. S. - 1980 Kon-Kuk University, Animal Science
Institute of Food Technologists (1985 - ): Aquatic Food Products Division (Chair: 2002-2003)
Pacific Fisher Technologists (1992 - )
National Fishery Institute (1988 - ): Surimi Technical Committee Chair (1989-1991)
Japanese Society of Fisheries Science (1995 - )
Founder/Director, OSU Surimi Technology School ( Oregon , Bangkok , Paris , Lima/Santiago)
(1993 - )
OSU Oldfiled Jackman Research Team Award (1996)
OSU International Service Award (1999-2000)
OSU Surimi School
My research interests are rheological and chemical characterization of seafood muscle proteins and their interaction with other ingredients and/or physico-chemical components from surimi production to utilization. Solubility of fish muscle proteins at acid- and alkali-aided methods and the gelation characteristics of fish protein isolate have become my recent research areas. The fate of sarcoplasmic proteins and their interaction with myofibrillar proteins in a pH-shifted condition opens up a new world of fish protein technology. A recent interest extends to the development of odorless fish gelatin from surimi by-products and its utilization as a coating film on fillets and shellfish to improve sensory and microbial quality. This odorless fish gelatin can be used in the manufacture of pharmaceutical capsules for health-conscious consumers. Visit the world of surimi and surimi seafood: http://osuseafoodlab.oregonstate.edu/park, for my professional life.
(from 72 refereed journal articles, 2 patents, 2 books, and 23 book chapters)
Park, J.W. 2000. Surimi and Surimi Seafood. 500 p. Marcel Dekker, New York , NY .
Park, J.W. 2005. Surimi and Surimi Seafood. 923p. CRC Press, Boca Raton , FL.
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.
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.
Yongsawatdigul, J., and Park, J.W. 2004 . Effects of alkali and acid solubilization on gelation characteristics of rockfish muscle proteins. J. Food Sci. 69 (7): C499-C505.
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.
Esturk, O., Park, J.W., and Thawornchinsombut, S. 2004. Thermal sensitivity of fish proteins from various species on rheological properties of gels. J. Food Sci. 69(7):E412-6.
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):C367-42.
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.
Yongsawatdigul, J. and Park, J.W. 2003. Thermal denaturation and aggregation of threadfin bream actomyosin. Food Chemistry 83(3):409-416.
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.
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.
Page updated 07/10/08