Index Catalog // ScholarsArchive@OSU

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Creator:: Sales, Melissa M.
Abstract:: Blackberries, genus Rubus, are an important Oregon agricultural commodity. In their fresh and processed forms, they offer many health benefits and may be able to help Americans better achieve fruit consumption recommendations because of convenience and pleasant sensory qualities. However, the susceptibility of blackberry products to contamination with bacterial pathogens...
Resource Type:: Masters Thesis
Full Text:: . coli O157:H7 and Salmonella Typhimurium, and 80 m for both L. monocytogenes and S. aureus. Adding

An evaluation of composition and quality of ground beef sold in retail stores

Creator:: Lee, David Bing-en
Abstract:: The composition and some qualitative aspects of ground beef offered for sale in Corvallis, Oregon were studied. Samples were purchased from six retail markets twice weekly throughout a six week test period. Three stores were independently owned and operated and three were chain stores. Differences in moisture, fat and protein...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF DAVID BING-EN LEE for the M..S

An investigation of the carbonyl compounds in gamma irradiated milk fat

Creator:: Papaioannou, Stamatios Evangelos
Resource Type:: Masters Thesis
Full Text:: serious changes in flavor and color occur during irradiation of foods s\ich as milk, meat, and

Antimicrobial activity of nisin and hen lysozyme

Creator:: Jaczynski, Jacek
Abstract:: Varying concentrations of the food preservatives nisin and lysozyme were adsorbed onto glass surfaces chemically modified to exhibit different degrees of hydrophobicity. The antimicrobial activity of the adsorbed preservatives was evaluated by documenting the ability of Listeria monocytogenes to adhere and grow on the glass surfaces. A bioluminescence protocol was...
Resource Type:: Masters Thesis
Full Text:: - dehydrobutyrine; S - thioether bridges 11 2.3 Secondary structure of HEW lysozyme - three pictures on the

Application of Antimicrobial Substance in Depuration for Decreasing Vibrio Parahaemolyticus Contamination in the Pacific Oysters (Crassostrea gigas)

Creator:: Shen, Xiaoye
Abstract:: Vibrio parahaemolyticus is the leading cause of foodborne illnesses associated with seafood consumption. Consuming raw or undercooked seafood contaminated with V. parahaemolyticus can result in development of acute gastroenteritis with symptoms of nausea, vomiting, abdominal cramping and watery diarrhea within 24 hours of infection. Illness is usually self-limited and lasts...
Resource Type:: Masters Thesis
Full Text:: , Yishu, Jay, Silvana, Howard, Robin and many others. Thank them so much for their kindly help and

Application of ozone as a disinfectant for commercially processed seafood

Creator:: Hansen, Jenny K.
Abstract:: Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...
Resource Type:: Masters Thesis
Full Text:: . Concentrations of 0.5-1.3 ppm of ozone were applied for periods of 30 s, 1,2 and 4 min at 50C, 90C and 150C to

Application of probiotics and green tea extract in post-harvest processes of Pacific oysters (Crassostrea gigas) for reducing Vibrio parahaemolyticus and extending shelf life

Creator:: Xi, Dunyu
Abstract:: Vibrio parahaemolyticus is a human pathogen which is prevalent in marine environment. Consumption of raw or undercooked seafood contaminated with V. parahaemolyticus can cause foodborne illness. This study investigated the application of probiotics in depuration for reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas) and the utilization of green...
Resource Type:: Masters Thesis
Full Text:: temperature shifts (Jay and others 2005). Many studies have focused on the factors influencing the

Bacterial inhibition by electrolyzed oxidizing water and application to disinfection of sprout seeds

Creator:: Stan, Silvia D.
Abstract:: Alfalfa sprouts have been implicated in several salmonellosis outbreaks in recent years. Electrolysis of a NaCl solution generates, in the anode side of a two-chamber electrolyzer, acidic electrolyzed oxidizing (EO) water which contains Cl₂, HOC1, dissolved oxygen, and it is characterized by a low pH and a high oxidation reduction...
Resource Type:: Dissertation
Full Text:: for the inactivation of S. enterica in an aqueous system (producing a reduction of at least 6.6 log

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Creator:: Kobayashi, Yuka
Abstract:: There are presently two successful methods used to refine fish muscle proteins: surimi and fish protein isolate (FPI). Both surimi and FPI have the ability to form an elastic gel upon comminution and heating. However, their gelation behaviors are different as they are refined in a biochemically opposite way based...
Resource Type:: Dissertation
Full Text:: express my gratitude to the members of my graduate committee; Dr. Andrew S. Ross, Dr. Christina A. M

Biochemical and physical factors affecting fish ball

Creator:: Kok, Tiong Ngei, 1974-
Abstract:: Fish ball is an extruded surimi-based product that is popular among Asian communities. In the manufacturing of fish ball, optimum floatation is extremely important for maximal production. Factors affecting floatation of fish ball in water were investigated. The density of threadfin bream surimi paste significantly decreased (P<O.05) as moisture content...
Resource Type:: Masters Thesis
Full Text:: cooking (90°C, 60 mm) was found to increase gel strength (Itoh and others 1979), suggesting that S-S

ScholarsArchive@OSU

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

An evaluation of composition and quality of ground beef sold in retail stores

An investigation of the carbonyl compounds in gamma irradiated milk fat

Antimicrobial activity of nisin and hen lysozyme

Application of Antimicrobial Substance in Depuration for Decreasing Vibrio Parahaemolyticus Contamination in the Pacific Oysters (Crassostrea gigas)

Application of ozone as a disinfectant for commercially processed seafood

Application of probiotics and green tea extract in post-harvest processes of Pacific oysters (Crassostrea gigas) for reducing Vibrio parahaemolyticus and extending shelf life

Bacterial inhibition by electrolyzed oxidizing water and application to disinfection of sprout seeds

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Biochemical and physical factors affecting fish ball

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