The objectives of this project were to determine the effects of harvest maturity, packaging, and storage conditions on subsequent fruit quality of Actinidia arguta ‘Ananasnaya’ and to investigate the use of edible coatings to improve fruit quality and storage life. The influences of harvest maturity (6.0, 8.7, 9.1, and 15.1%...
The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke,...
Blackberry (Rubus sp.) fruit are a good source of phenolic compounds and anthocyanins, and are consumed in fresh and processed forms. Though organic products become more popular, limited information is available about how different organic production methods affect the post-harvest quality of blackberry fruit. The objective of this project was...
Eight foodborne pathogenic and spoilage Gram-positive bacteria were
evaluated for their spontaneous resistance frequencies to the peptide
antimicrobial nisin. In brain heart infusion (BHI) medium, nisin resistance
frequencies were in the range of l06 to l08 when exposed to nisin at
concentrations 2 to 4 times the minimal inhibitory concentrations....
Effects of moisture content, pH, and salt concentration on dynamic rheological properties and gel fracture quality of Pacific whiting surimi were investigated. Torsion tests showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. As pH increased, fracture shear stress and strain values increased, whereas...
Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting...
Existing research reports the importance of brine injection technology in enhancing the quality of muscle products such as poultry, beef, and pork. In fish, the utilization of brine injection technology is well-known for delivering marinade ingredients for salted or smoked fish production. Until now, there has been limited published scientific...
Vibrio parahaemolyticus is a foodborne pathogen recognized as the leading cause of acute gastroenteritis associated with consumption of raw and undercooked seafood, particularly raw oysters, with major symptoms of nausea, vomiting, abdominal cramps and diarrhea. It is estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the...
Phage-insensitive Streptococcus cremoris starter strains were
selected by assaying cheese whey against potential starter
strains. Six strains were selected and characterized for continual
use in cheesemaking. Upon phage-infection, strains were removed
from the blend. Cheesemaking continued with remaining strains. A
phage-insensitive, fast-acid-producing mutant of the infected
strain was isolated and...
The applicability of anhydrous milkfat fractions in edible films and coatings was determined through moisture barrier, penetrometer, and stress-relaxation testing. Industrial milkfat fractions were compared along with tripalmitin:anhydrous milkfat blends which simulated milkfat fractions having different melting points. The water vapor permeability (WVP) was determined gravimetrically using a modified ASTM...