Jae W Park

Dr. Jae Park, Professor, OSU Seafood Research Education Center
Food Science and Technology
Professor, OSU Seafood Research & Education Center
Biography: 

Education
B. S. - 1980 Kon-Kuk University, Animal Science
M. S. - 1982 Ohio State University, Meat Science
Ph. D. - 1985 North Carolina State University, Food Science

Professional Activities
Institute of Food Technologists (1985 - ): Aquatic Food Products Division (Chair: 2002-2003)
Pacific Fisheries Technologists (1992 - )
National Fishery Institute (1988 - ): Surimi Technical Committee Chair (1989-1991)
Founder/Director, OSU Surimi School (1993- )/Surimi Industry Forum (2001 -)

Awards
Seafood’s 100 Most Powerful Executives (2012): Seafood Executive/IntraFish American Seafood Partnership Trophy (2011)
Harold Macy Award (2011): MN IFT
Briskey Award for Faculty Excellence (2009): OSU
Award of Excellence of Scientific Paper (2008): Japanese Society of Fisheries Sciences
IFT Fellow (2007): IFT
International Service Award (1999-2000): OSU
Oldfield Jackman Research Team Award (1996): OSU

Faculty
Research Interests: 
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. Extraction of fish muscle proteins at acid- and alkali-aided methods and the gelation characteristics of fish protein isolate have become my recent research areas. A recent interest extends to the utilization of fish proteins as fat blocking agent for fried seafood. Visit the world of surimi and surimi seafood for my professional life.
Spotlight: 

Representative Publications
Park JW. 2013. Surimi and Surimi Seafood, 3rd ed. 666p., CRC Press, Boca Raton, FL.

Hunt A, Park JW.  2013.  Alaska pollock fish protein gels as affected by refined carrageenan and various salts.  J Food Quality 36:51-58.

Kim H, Kim BY, Gunasekaran S, Park JW, Yoon WB. 2013. Comparison of concentration dependence of mechanical modulus in two biopolymer gel systems using scaling analysis,  Food Sci. Biotechnol. In press.DOI 10.1007/s10068-013-0256-9.

Tadpitchayangkoon P, Park JW, Yongsawatdigul J.  2012. Gelation characteristics of tropical surimi under water bath and ohmic heating. LWT – Food Science Technol. 46:97-103.

Aripin NFK, Park JW, Park HJ.  2012.  Preparation of vesicle drug carrier from palm oil and palm kernel oil-based glycosides. Coll. Surfaces:B: Biointerfaces 96:144-153.

Poowakanjana S, Mayer S, Park JW. 2012. Optimum chopping condition of Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis. J Food Sci 77(4):E88-E97.

Reed ZH, Guilford, W, Park JW.  2011.  Thermal denaturation of tilapia myosin and its subunits as affected by constantly increasing temperature  J. Food Sci. 76:C1018-1024.

Reed ZH, Park JW. 2011. Thermophysical characterization of tilapia myosin and its subfragments. J Food Sci. 76:C1050-1055.

Reed ZH, Park JW. 2011. Rheological and biochemical characterization of salmon myosin as affected by constant heating rate.  J Food Sci. 76:C343-349.

Park JW. 2005. Surimi and Surimi Seafood, 2nd ed.. 923p. CRC Press, Boca Raton, FL.

Thawornchinsombut S and Park JW. 2004. Roles of pH in solubility and conformational changes of Pacific whiting muscle proteins. J. Food Biochem. 28:135-154.

Jaczynski J and Park JW. 2004. Physicochemical changes of Alaska pollock surimi and surimi gels as affected by electron beam. J. Food Sci 69(1): FCT53-57.

Yoon WB, Gunasekaran S, and Park JW. 2004. Evaluating viscosity of surimi paste at different moisture contents. Applied Rheology 14(3):133-139.

Esturk O, Park JW, 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 YS, Park JW, and Choi YJ. 2003. New approaches for the effective recovery of fish proteins and their physicochemical characteristics. J. Fisheries Sci. 69:1231-1239.

Yongsawatdigul J and Park JW. 2003. Thermal denaturation and aggregation of threadfin bream actomyosin. Food Chemistry 83(3):409-416.

Park JW. 2000. Surimi and Surimi Seafood. 500 p. Marcel Dekker, New York, NY.

OSU Surimi School


OSU Surimi School

OSU Seafood Research & Education Center
2001 Marine Dr Room 253
Astoria
OR
97103
Office Phone: 
503-325-4531
Fax: 
503-325-2753