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Filtering by: Subject Fishery products -- Storage Remove constraint Subject: Fishery products -- Storage Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Resource Type Masters Thesis Remove constraint Resource Type: Masters Thesis

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  • Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

    Creator:
    Hoffman, Justine D.
    Abstract:
    The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
    Resource Type:
    Masters Thesis
    Full Text:
    storage of a frozen product and to find new applications for fish proteins, which could lead to a wider

  • Effect of washing on the quality, desirability and stability of drum-dried machine separated rockfish flesh

    Creator:
    Adu, Gloria Aderemi
    Abstract:
    The effect of washing machine separated rockfish flesh on composition, quality and desirability was investigated. Washing machine separated rockfish flesh resulted in a 36.88% loss of solids. The greatest reductions were found in the ash (80.32%) and lipid (65.13%) levels in the washed flesh. Most of the sarcoplasmic proteins were...
    Resource Type:
    Masters Thesis
    Full Text:
    development of off-odors and off-flavors formed during storage at 30 C. The over-all desirability of

  • Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

    Creator:
    Wu, Xulei
    Abstract:
    Staphylococcus aureus is a human pathogen capable of producing enterotoxins causing staphylococcal food poisoning, one of the most economically important foodborne diseases in the U.S. This pathogen may be introduced to pre-cooked tuna meat used for the production of canned tuna because significant manual handling occurs after cooking of the...
    Resource Type:
    Masters Thesis
    Full Text:
    produce enterotoxins in the pre-cooked tuna meat at 37˚C after frozen storage, and thermal inactivation

  • Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

    Creator:
    Cavazos, Sergio Flores
    Abstract:
    The biochemical and organoleptic changes that took place in raw whole Pacific shrimp and in the cooked meat during eight days of iced storage were investigated. A steady increase of both microbial numbers on the raw shrimp and pH in the raw shrimp and cooked meat was observed. The levels...
    Resource Type:
    Masters Thesis
    Full Text:
    changes during storage resulted in a product that had less color and flavor and poorer tex- ture than

  • Acid stabilization of autolyzed fish : storage and nutritional characteristics

    Creator:
    Culbertson, Jeffry Dean
    Abstract:
    The effects of ambient temperature storage on the chemical and nutritional characteristics of phosphoric and sorbic acid-stabilized fish autolysates were determined. Variations in sample composition due to autolysis, deboning, and acidification were also evaluated. Autolysates of English sole (Parophrys vetulus), true cod (Gadus macrocephalus), Dover sole (Microstomus pacificus), and orange...
    Resource Type:
    Masters Thesis
    Full Text:
    , IQ05? Title; ACID STABILIZATION OF AUTOLYZED FISH; STORAGE AND NUTRITIONAL CHARACTERISTICS

  • 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:
    (Merluccius productus) is an abundant fishery resource harvested off the Pacific Northwest coast of the

  • Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

    Creator:
    Smith, John B.
    Abstract:
    Pacific shrimp (Pandalus jordani) was washed repeatedly and the eluted bacteria were enumerated and identified. Selected isolates were tested for their adhesive properties. Washing reduced the microbial load by 3.84 to 42.04%. The bacteria which most resisted wash-off were Staphylococcus and Pseudomonas spp. The easiest to wash off was Flavobacterium...
    Resource Type:
    Masters Thesis
    Full Text:
    the attachment on and detachment from the sur- faces of a food product would be useful in designing

  • Preservation of dover sole by low-dose radiation and antimicrobial agents

    Creator:
    Shiflett, Maureen Adele
    Abstract:
    The storage life at 43°F of ground dover sole fillets (Microstomas pacificus) was determined microbiologically after treatment with ionizing radiation and antimicrobial agents. Sodium benzoate, potassium sorbate and the sodium salts of the methyl and propyl esters of parahydroxybenzoic acid (MPB and PPB) all approximately doubled the refrigerated storage life...
    Resource Type:
    Masters Thesis
    Full Text:
    tetracycline antibiotics were found useful in extending the storage life of irradiated fishery products

  • Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

    Creator:
    Tseng, Angela Y.
    Abstract:
    Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
    Resource Type:
    Masters Thesis
    Full Text:
    WGP under different drying processes for long-term storage, and to further evaluate the feasibility

  • Components of bovine plasma that enhance gel strength in Pacific whiting surimi

    Creator:
    Peters, Margo Y.
    Abstract:
    Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50- 70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15 min). This proteolytic activity results in the softening of surimi gels. Bovine plasma protein (BPP) is the most effective of the food-grade inhibitors used to...
    Resource Type:
    Masters Thesis
    Full Text:
    strength is the major determinant at which the price of the product is sold (Peters, 1991). Gel