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Filtering by: Subject Fish as food -- Preservation Remove constraint Subject: Fish as food -- Preservation Advisor Morrissey, Michael T. Remove constraint Advisor: Morrissey, Michael T.

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  • Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

    Creator:
    Lin, Dongdong
    Abstract:
    The characteristics of Northern squawfish (Ptychocheilus oregonensis) and the feasibility of utilization of this species for human consumption were investigated. In the first experimental phase, the iced storage characteristics of squawfish were determined. Quality changes were monitored over 24 days of storage by chemical, physical, microbiological and sensorial methods of...
    Resource Type:
    Masters Thesis
    Full Text:
    oregonensis) and Feasibility for Utilization as Human Food by Dongdong Lin A THESIS submitted to

  • Mercury levels in albacore tuna (Thunnus alalunga) and the effects of canning

    Creator:
    Rasmussen, Rosalee S.
    Abstract:
    Mercury is a toxic heavy metal released into the environment from both natural and anthropogenic sources. The organic form of mercury is a potent neurotoxin that is especially dangerous to developing nervous systems. Results of recent studies have caused the Food and Drug Administration (FDA) and the Environmental Protection Agency...
    Resource Type:
    Masters Thesis
    Full Text:
    mercury in fish vary depending on factors such as: trophic level in the food chain, size, habitat