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Filtering by: Creator Goodman, H. Michael Remove constraint Creator: Goodman, H. Michael Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology 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:
    Food Abstract approved: = = ■ -^^^^ j Michael T>v^Io/'rissey The characteristics of Northern

  • Intrinsic and extrinsic quality of West Coast albacore tuna (Thunnus alalunga)

    Creator:
    Wheeler, Sena C.
    Abstract:
    The purpose of this study is to identify the intrinsic and extrinsic quality characteristics of West Coast albacore tuna (Thunnus alalunga). Albacore tuna were troll caught off the Oregon coast and transferred to the Oregon State University Seafood laboratory in Astoria, Oregon. Core samples were extracted from six designated body...
    Resource Type:
    Masters Thesis
    Full Text:
    Extrinsic Quality of West Coast Albacore Tuna (Thunnus alalunsd). Abstract approved: Michael T. Morris

  • Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

    Creator:
    Weller, Lisa D.
    Abstract:
    Hazelnuts are commonly consumed raw and are valued for their numerous health benefits and antioxidant properties. Increased foodborne illness outbreaks associated with Salmonella and Escherichia coli O157:H7 contamination of tree nuts and peanuts generate a need for improving agricultural sanitation procedures. Food-safe chemical sanitizers have shown promise for reducing pathogenic...
    Resource Type:
    Masters Thesis
    Full Text:
    : ________________________________________________________________________ Michael T. Morrissey Hazelnuts are commonly consumed raw and are valued for their numerous

  • Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

    Creator:
    Benjakul, Soottawat
    Abstract:
    Both liquid and solid wastes from Pacific whiting surimi manufacturing were characterized and value-added products were recovered. A proteinase in surimi wash water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel. Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
    Resource Type:
    Dissertation
    Full Text:
    . Abstract approved: ^___ Michael T. Morml Both liquid and solid wastes from Pacific whiting surimi

  • Isolation of a natural antioxidant from shrimp waste

    Creator:
    Li, Shiao Jing
    Abstract:
    Shrimp waste samples were extracted with a variety of organic solvents. Each fraction was measured for antioxidant activity by determining the rate of oxidation of β-carotene-linoleic acid in an emulsion system. An ethanol extract exhibited the highest antioxidant activity. Purification of the most active fraction was accomplished by thin layer...
    Resource Type:
    Dissertation
    Full Text:
    of a Natural Antioxidant from Shrimp Waste. Abstract approved: Michael T. Mb^rissey Shrimp

  • Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

    Creator:
    Okada, Tomoko
    Abstract:
    Intrinsic characteristics of Pacific sardines were determined. The lipid content in sardines was initially low (6.79%) in the beginning ofthe season, increased to 22.95% in mid-August, and decreased slightly by the end of September. An inverse correlation (R² = -0.90) was found between lipid and moisture content. Analysis showed that...
    Resource Type:
    Dissertation
    Full Text:
    like to express my sincere appreciation to my major professor, Dr. Michael T. Morrissey for his

  • Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

    Creator:
    Magnusdottir, Edda
    Abstract:
    Cryoprotection in stabilized mince from Pacific whiting (Merluccius productus) was investigated by monitoring changes in physical and chemical properties during 32 weeks of frozen storage. The effects of 4 different cryoprotectants were evaluated by torsion test, color analysis, extractability of salt soluble proteins, and formation of dimethylamine (DMA) and 2-thiobarbituric...
    Resource Type:
    Masters Thesis
    Full Text:
    approved: - L Michael T. Morrissey Cryoprotection in stabilized mince from Pacific whiting (Merluccius

  • Application of ozone as a disinfectant for commercially processed seafood

    Creator:
    Hansen, Jenny K.
    Abstract:
    Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...
    Resource Type:
    Masters Thesis
    Full Text:
    as a Disinfectant for Commercially Processed Seafood. Abstract approved: Michael T. Morrisse issey

  • Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

    Creator:
    Chung, Yun-Chin
    Abstract:
    The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on surimi gels made from Pacific Whiting (Merluccius productus) was investigated. Gel-forming ability was measured by the torsion test. In general, surimi gels increased in gel strength with increased pH. Breaking shear stress increased to a...
    Resource Type:
    Masters Thesis
    Full Text:
    ; Michael T.^ttoaqrisiey ? ^"ttoaqrisat The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on

  • Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucked oysters

    Creator:
    Shiu, Shu-Er
    Abstract:
    The effects of various pressure treatments (OK, 30K, 60K, 75K psig) and packing medium (water or cocktail sauce) on shucked oysters were investigated. The pH, moisture content, microbiological tests (including aerobic plate count (APC) and anaerobic plate count (ANPC)), enzyme assays (i.e. α-amylase, β-amylase, lipase and peroxidase activities) were conducted...
    Resource Type:
    Masters Thesis
    Full Text:
    Michael T. MomSSe}^ The effects of various pressure treatments (OK, 30K, 60K, 75K psig) and packing