Index Catalog // ScholarsArchive@OSU

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:: . I would also like to thank my committee members Dr. David R. Thomas and Dr. Philip H. Brownell for

Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

Creator:: Lee, Jinhwan
Abstract:: Gadoid fish, like Alaska pollock and Pacific whiting, have a high level of trimethylamine-N-oxide demethylase (TMAOase) that catalyzes the breakdown of trimethylamine-N-oxide (TMAO) to formaldehyde (FA) and dimethylamine (DMA) even during frozen storage. FA reacts with amino acid residues to promote covalent cross-links in the formation of inter- and intramolecular...
Resource Type:: Dissertation
Full Text:: frozen storage extends. Heading and gutting (H&G) or filleting, which are a common practice for

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Creator:: Keys, Dustin R.
Abstract:: Consumption of seafood products continues to grow each year, but post-harvest losses and inedible seafood waste remain as high as 25%. Ice-based systems are the most common form of preservation to increase shelf life, preserve product quality, and enhance product safety. Slurry ice is a type of chilling media, consisting...
Resource Type:: Masters Thesis
Full Text:: that S-MIS would improve the shelf-life of arrowtooth flounder over CSW. Fish were chilled for 48 h

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Creator:: Chae, Minjung
Abstract:: Oysters are filter-feeding bivalves, which filter water for nutrients and often accumulate contaminants and human pathogens such as Vibrio parahaemolyticus and Vibrio vulnificus naturally occurring in the marine environment. These naturally occurring pathogens have been frequently isolated from raw shellfish, particularly oyster, in the United States and are recognized as...
Resource Type:: Masters Thesis
Full Text:: after 48 h of EO water depuration at 22°C were limited to 0.7 and 1.4 log MPN/g, respectively

Identification of bacteria crucial to histamine formation and monitoring their occurrence and histamine accumulation in scombroid fish

Creator:: Kim, Shin-Hee
Abstract:: Bacterial histamine formation in mackerel and albacore was studied by inducing histamine in the muscles under controlled storage conditions. The optimum temperature for histamine formation was 25°C. The highest level of histamine detected was 283 mg/100 g in the 2-day stored mackerel; and 67.1 mg/100 g in the 6-day stored...
Resource Type:: Dissertation
Full Text:: inoculated in albacore homogenate were detected with a 6 h-enrichment of samples in TSB at 37°C. It would

Electrolyzed oxidizing water treatment as a post-harvest process for controlling histamine formation in fish

Creator:: Phuvasate, Sureerat
Abstract:: Scombroid poisoning, caused by histamine intoxication, is one of the most prevalent illnesses associated with seafood consumption in the United States. The illness is usually accompanied with a variety of symptoms, such as rash, nausea, diarrhea, flushing, sweating, and headache. Incidence of scombroid poisoning has been consistently reported in the...
Resource Type:: Masters Thesis
Full Text:: in broth culture after 12 h at 25°C. Both species grew rapidly at elevated temperatures (15-25°C

The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

Creator:: Pasewark, George D.
Abstract:: Pacific whiting (Merluccius productus) is one of the most abundant fisheries on the American west coast. However, these fish are historically underutilized due to quality issues resulting from fillet softening that occurs as a result of both endogenous and exogenous (Myxosporidian parasite infection) cathepsin protease action during either storage (cathepsin...
Resource Type:: Masters Thesis
Full Text:: protease action during either storage (cathepsin B or H) or cooking (cathepsin L). As a result, fillets

Survival of Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus in raw yellowfin tuna during refrigerated and frozen storage

Creator:: Mou, Jing
Abstract:: The consumption of seafood in the United States has increased rapidly in recent years due to high quality protein and health benefits of seafood. Seafood can be a carrier for bacteria normally distributed in the marine environment and, in some cases, can be contaminated by human pathogens. Therefore, there is...
Resource Type:: Masters Thesis
Full Text:: the lipopolysaccharide (O) antigens and the flagellar protein (H) antigens, according to the Kaufmann

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:: APPROVED: Professor of Fo&a Sci^ncg^'n'lEharge of major H^actr of the 'be^rtmerft of Food^Science' J*c

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:: -299 U lipase per g oil at 42-430C with 24-26 h reaction time. According to the results, 35.5% and

ScholarsArchive@OSU

Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Identification of bacteria crucial to histamine formation and monitoring their occurrence and histamine accumulation in scombroid fish

Electrolyzed oxidizing water treatment as a post-harvest process for controlling histamine formation in fish

The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

Survival of Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus in raw yellowfin tuna during refrigerated and frozen storage

Temperature requirement for the efficient application of condensed phosphate to Pacific shrimp (Pandalus jordani)

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

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search