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Filtering by: Creator Myrold, David D. Remove constraint Creator: Myrold, David D. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Decade 1980-1989 Remove constraint Decade: 1980-1989 Degree Name Master of Science (M.S.) Remove constraint Degree Name: Master of Science (M.S.)

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Malate and tartrate in Oregon grapes

Creator:

Norton, Kerry M.

Abstract:

In western Oregon the titratable acidity of grapes at harvest may in some seasons be higher than desirable for making quality wine, due to the retention of malic acid. The purposes of this study were 1) to investigate the effects of a vineyard cultural practice, cluster exposure at veraison by...

Resource Type:

Masters Thesis

Full Text:

Tartrate in Oregon Grapes Abstract Approved: David A. Heatherbell In western Oregon the titratable
Frozen shelf-life characteristics of condensed phosphate treated Pacific shrimp meat (Pandalus jordani)

Creator:

Chu, Tien-iu

Abstract:

The effect of the application of condensed phosphate (Brifisol D-510, commercial mixture of sodium tripolylphosphate and sodium hexametaphosphate) to round shrimp on the yield and frozen shelf-life characteristics of cooked meat was investigated. Condensed phosphate retarded protein solubilization and increased the water-holding capacity of meat through steam precooking markedly improving...

Resource Type:

Masters Thesis

Full Text:

_; Abstract approved: DavidZE. Crawford The effect of the application of condensed phosphate (Brifisol D
An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch

Creator:

Toledo-Flores, Luis Javier

Abstract:

Chilling (2-4°C) (10 min) in a solution containing 10% condensed phosphate, 5% potassium sorbate, and 0.9% citric acid (pH 6.7) stabilized round shrimp to microbial spoilage. This treatment procedure allowed refrigerated storage of round shrimp eliminating the need for ice and the accompanying deteriorative effects of water absorption and protein...

Resource Type:

Masters Thesis

Full Text:

(PANDALUS JORBANI) POST-CATCH Abstract approved: ' " Da vi d L7 "C rav^o"v& Chilling (2-40C) (10
Temperature requirement for the efficient application of condensed phosphate to Pacific shrimp (Pandalus jordani)

Creator:

Chu, Caroline Li-yuan

Abstract:

Treatment of round shrimp (3 days post-catch) in 6% condensed phosphate solution at temperatures ranging from 39 (3.9°C) to 86°F (30°C) reduced meat yield derived by mechanical peeling from 30.0 to 16.4% (wet wt.) according to the linear function y = -.2787 x + 42.7262 (P>.005). Condensed phosphate treatment at...

Resource Type:

Masters Thesis

Full Text:

jordani) Abstract approved: David L. Crawford Treatment of round shrimp (3 days post-catch) in 6
Characterization of the collagen protein in smooth pink shrimp (Pandalus jordani)

Creator:

Akel, Phillip John

Abstract:

The collagen content and composition of collagens in different age classes of shrimp were determined. Their physical and chemical characteristics were investigated. The interrelationship of shrimp size and muscle collagen content to raw and cooked meat yield was established. Total collagen content for three lots of round shrimp with weights...

Resource Type:

Masters Thesis

Full Text:

: David L/L-Crawford The collagen content and composition of collagens in different age classes of
The influence of different processing procedures on strawberry juice and wine quality

Creator:

Flores Gaytan, Jose Humberto

Resource Type:

Masters Thesis

Full Text:

approved: _ Dr. David A. Heatherbell This study was conducted to optimize the extraction of
Procedures for the efficient washing of minced hake (Merluccius productus) flesh for surimi production

Creator:

Pacheco Aguilar, Ramon

Abstract:

Means of reducing the quantity of water required for the washing unit operation in surimi processing were evaluated. The yield of flesh mechanically dewatered with a screw press and the degree of reduction in trimethylamine oxide (TMAO) content were used as indices of washing efficiency. Variations in water:minced flesh ratio,...

Resource Type:

Masters Thesis

Full Text:

Abstract approved: David L. Cr^wfo^d Means of reducing the quantity of water required for the washing
Development of a restructured seafood product from squid (Loligo Opalescens)

Creator:

Berntsen, Steven Eldon

Abstract:

The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01) and cook-cool loss (P [greater than or equal to]...

Resource Type:

Masters Thesis

Full Text:

: David L. Qyawford The influence of protein adjuncts and variations in pH on the cook-cool loss
Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat

Creator:

Crapo, Chuck

Abstract:

Means of improving yield and quality of cooked meat from Dungeness crab (Cancer magister) were investigated. Processing factors of cooking time, cooking medium, and condensed phosphate treatment were evaluated. The effect of condensed phosphate treatment and its interrelationship with cooking time and medium on meat was determined. Meat yield (wet...

Resource Type:

Masters Thesis

Full Text:

. Bascombe for Charles A. Crapo ACKNOWLEDGEMENTS I would like to thank Dr. David Crawford for his
Factors affecting the texture of gels prepared from minced American shad (Alosa sapidissima) flesh

Creator:

Bauman, Michael Aaron

Abstract:

Machine separated flesh from American shad (Alosa sapidissima) was evaluated for preparing heat set gel products. Round fish frozen for 15) to 10 months at -18°C served as raw material for processing investigations. The effectiveness of various additives and processing procedures for improving gel strength and sensory characteristics were determined....

Resource Type:

Masters Thesis

Full Text:

. Abstract approved : David L. Machine separated flesh from American shad (Alosa sapidissima) was

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Academic Affiliation

Food Science and Technology[remove]40

Advisor

Crawford, David L.8
Anglemier, Allen F.4
Wrolstad, Ronald E.4
Mcdaniel, Mina R.3
Montgomery, Morris W.3
more Advisors »

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1980 to 1989

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Committee Member

MacDonald, Donald L.3
Gamble, Wilbert2
Heatherbell, David2
Loomis, David2
McDaniel, Mina R.2
more Committee Members »

Creator

Akel, Phillip John1
Bauman, Michael Aaron1
Berntsen, Steven Eldon1
Boni, Magloire C.1
Buerger, Michelle Carlene1
more Creators »

Date

Date range begin – Date range end

Current results range from 1980 to 1988

View distribution

Decade

1980-1989[remove]40

Degree Field

Food Science and Technology39
Food Science1

Degree Level

Master's40

Degree Name

Master of Science (M.S.)[remove]40

Language

English [eng]40

Non-Academic Affiliation

Oregon State University. Graduate School40

Peer Reviewed

No40

Resource Type

Masters Thesis40

Rights Statement

Copyright Not Evaluated39
In Copyright1

Subject

Proteins3
Shrimps3
Beef2
Fishery processing2
Rainbow trout2
more Subjects »

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