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Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives

Creator:: Kruk, Mark W.
Abstract:: Trimethylamine-N-oxide (TMA-0) reductase activity of resting cells of Escherichia coli was inhibited by tetrasodium ethylenediaminetetraacetate (Na₄EDTA), benzoic acid (BA), and methylparaben (MP). The 50% inhibitory concentrations of Na₄EDTA, BA, and MP were 20.2, 1.2, and 32.4 mM, respectively. BA at pH 6.5 or below most effectively inhibited the TMA-0 reductase....
Resource Type:: Masters Thesis
Full Text:: . Lee Trimethylamine-N-oxide (TMA-0) reductase activity of resting cells of Escherichia coli was

Dimethyl disulfide produced in sterile fish muscle by Pseudomonas putrefaciens

Creator:: Rhee, Kie Ho
Abstract:: Sterile fish muscle homogenate was prepared from the individually line caught black rockfish (Sebastes melanops) and inoculated with the pure culture of Pseudomonas putrefaciens strain 17. The inoculated homogenate was incubated at 5°C and the growth and production of volatile sulfur compounds determined by a combined gas-liquid chromatography and mass...
Resource Type:: Masters Thesis
Full Text:: : Jong S„ Lee Sterile fish muscle homogenate was prepared from the indi- vidually line caught black

Alteration of certain physiological and biochemical parameters in livers of rainbow trout fed methyl sterculate

Creator:: Struthers, Barbara Oft
Abstract:: The cyclopropene fatty acids, sterculic and malvalic, occur naturally in a major food lipid, cottonseed oil, and have been implicated in several physiological disorders. Rainbow trout in this study were fed semipurified diets containing 200 or 300 ppm methyl sterculate, and the effects on hepatic lipid and glycogen levels, lipid...
Resource Type:: Dissertation
Full Text:: Oft Struthers ACKNOWLEDGMENTS 1 wish to thank Dr. Donald J. Lee for his guidance and for many

Inhibition of microbial growth in seafood by potassium sorbate

Creator:: Chung, Yuh-mei
Resource Type:: Masters Thesis
Full Text:: —-— -■ = Dr. Jong S. Lee The effect of potassium sorbate on microbial growth in seafood was tested by

Nutritional and biochemical characterization of Moraxella species isolated from fishery sources

Creator:: Vernon, Stephen M.
Abstract:: One hundred and fourteen strains of Moraxella species isolated from marine fishery sources were investigated to determine the cause of this organism's predominance in seafood. The nutritional requirements, effect of pH, NaCl concentration, and temperature on growth, utilization of carbohydrates, protein, and lipid, resistance to 12 antibiotics, sensitivity to phenethyl...
Resource Type:: Masters Thesis
Full Text:: : Dr. Jong S. Lee One hundred and fourteen strains of Moraxella species isolated from marine

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

Creator:: Lee, Jae-sung
Abstract:: The formation of 3-hydroxy-N-nitrosopyrrolidine from decarboxylation of 4-hydroxy-N-nitrosoproline was demonstrated in model heating system designed to simulate the conditions of frying bacon. The identification of the nitrosamine was achieved by comparison of its TLC R [subscript f] value, gas chromatographic retention time, and mass spectral fragmentation pattern with those of...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF JAE-SUNG LEE for the degree

Roles of microorganisms in the deterioriation of rockfish

Creator:: Lobben, J. C. and Lee, J. S.
Abstract:: Seven species of microorganisms indigenous to fish were inoculated into sterile fish muscle, obtained from Sebastodes alutus and Sebastalobus alascanus, and the production of total volatile acids (TVA) and total volatile bases (TVB) was determined during storage at 1 C. No production of TVA and TVB was noted in sterile...
Resource Type:: Capstone Project
Full Text:: . 2 . J.C. Lobben and J. S. Lee Department of Food Science and Technology, Oregon State

Metabolism of (1-¹⁴C) linolenic acid in coho salmon, Oncorhynchus kisutch

Creator:: Parker, Robert S.
Resource Type:: Masters Thesis
Full Text:: compared to that of 20:4co-6 and 22:6to-3, agreeing with the observations of Trewella and Collins (17

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:: Nancy Collins, Diane Heintz, Lewis Richardson, and Janeice Uhl for their help at the O.S.U. Seafoods

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:: , 1958; Collins et al. I960). The results of these investigations showed variable

ScholarsArchive@OSU

Inhibition of Escherichia coli trimethylamine-N-oxide reductase by food preservatives

Dimethyl disulfide produced in sterile fish muscle by Pseudomonas putrefaciens

Alteration of certain physiological and biochemical parameters in livers of rainbow trout fed methyl sterculate

Inhibition of microbial growth in seafood by potassium sorbate

Nutritional and biochemical characterization of Moraxella species isolated from fishery sources

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

Roles of microorganisms in the deterioriation of rockfish

Metabolism of (1-¹⁴C) linolenic acid in coho salmon, Oncorhynchus kisutch

An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch

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

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