Index Catalog // ScholarsArchive@OSU

Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage

Creator:: Serrano, Lolita Bate
Abstract:: The quality of radiation-pasteurized halibut stored at 34°F was evaluated subjectively and objectively over a period of 18 weeks. Results of flavor evaluation and chemical analyses showed that the storage life of halibut irradiated at 0.50, 0.75 and 1.00 megarad was extended more than threefold. Although irradiated samples were consistently...
Resource Type:: Masters Thesis
Full Text:: irradiated in the frozen state in the Co-60 Gamma Irradiator of the Oregon State University; Departrnent

Procedures for the efficient washing of minced hake (Merluccius productus) flesh for surimi production

Creator:: Pacheco Aguilar, Ramon
Abstract:: Means of reducing the quantity of water required for the washing unit operation in surimi processing were evaluated. The yield of flesh mechanically dewatered with a screw press and the degree of reduction in trimethylamine oxide (TMAO) content were used as indices of washing efficiency. Variations in water:minced flesh ratio,...
Resource Type:: Masters Thesis
Full Text:: Ramon Pacheco Aguilar A THESIS submitted to Oregon State University in partial fulfillment of

The stability of pelargonidin-based anthocyanins in natural and model systems

Creator:: Garzon, G. Astrid
Abstract:: Pelargonidin 3-glucoside (pgd 3-glu), pelargonidin 3-sophoroside (pgd 3-soph), and pelargonidin 3-sophoroside 5-glucoside acylated with cinnamic and malonic acids (acyl-pgd 3-soph 5-glu) were extracted from strawberries (Fragaria anannassa cv, Totem), nasturtium flowers (Tropaeolum majus), and radish peel (Raphanus sativus L. cv, fuego), respectively. Their stability was studied in natural and model...
Resource Type:: Dissertation
Full Text:: collection of Oregon State University libraries. My signature below authorizes release of my thesis to any

Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coastal water and development of improved methods for Vibrio parahaemolyticus detection

Creator:: Duan, Jingyun
Abstract:: Distribution of Vibrio parahaemolyticus in Oregon and Washington oystergrowing areas was studied between November 2002 and October 2003. V. parahaemolyticus was detected in 14.3% of oyster, 23.0% of seawater, and 44.4% of sediment samples with very low levels (≤7.4 MPN/g) of pathogenic strains being detected in oysters. Occurrence of V....
Resource Type:: Dissertation
Full Text:: collection of the Oregon State University libraries. My signature below authorizes release of my

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Creator:: Hou, Yishu
Abstract:: 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...
Resource Type:: Masters Thesis
Full Text:: Graduate School I understand that my thesis will become part of the permanent collection of Oregon State

Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

Creator:: Yang, Qianru
Abstract:: Vibrio parahaemolyticus is a seafood-borne pathogen that can cause gastroenteritis in humans. This study investigated the effectiveness of refrigerated seawater (5°C) depuration on reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas). Raw Pacific oysters were inoculated with a mixed culture of five clinical strains of V. parahaemolyticus and depurated...
Resource Type:: Masters Thesis
Full Text:: will become part of the permanent collection of Oregon State University libraries. My signature below

Radiation pasteurization of raw and chlortetracycline-treated shrimp

Creator:: Awad, Ahmed Ali
Abstract:: Pasteurization radiation offers a new means of extending the refrigerated storage life of foods. This procedure avoids many of the undesirable changes which result when sterilization radiation is used and still eliminates most of the spoilage organisms. Shrimp was treated with 5 ppm chlortetracycline and subjected to pasteurization levels of...
Resource Type:: Masters Thesis
Full Text:: OREGON STATE UNIVERSITY in partial fulfillmerit of the requirements for the degree of MASTER OF

Determination of Mesurol (Methiocarb) in Oregon Wines

Creator:: Heatherbell D. A., Deinzer, M., Becerra, M., and Scanlan, R.
Abstract:: The following is a report on a limited survey we conducted testing for the presence of Mesurol (Methiocarb) in Oregon wines. This study was undertaken as a result of recent publicity (resulting from testing in British Columbia) concerning the finding of Methiocarb residues in some wines, including Oregon wines; and...
Resource Type:: Technical Report
Full Text:: Wine Advisory Board Research Progress Report 1986 Determination of Mesurol (Methiocarb) in Oregon

The effect of cultivar maturity and frozen storage time on the cell wall polysaccharide composition of muskmelon(Cucumis melo)

Creator:: Simandjuntak, Valencius
Abstract:: The effect of frozen storage time on the composition of the cell wall polysaccharide (CWP) of muskmelon (Cucumis melo) cultivars at different stages of maturity was investigated. Changes in composition, firmness, drip loss, and color of Cantaloupe and Honey Dew melon flesh were determined at three stages of maturity and...
Resource Type:: Masters Thesis
Full Text:: Simandjuntak A THESIS submitted to Oregon State University in partial fulfillment of the requirements

The Use of Nisin and Nisin Resistant Strains of Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Bacteria in Oregon Wines [1991-1992]

Creator:: Daeschel, Mark A.
Abstract:: Nisin, a bactericidal polypeptide, has the potential to inhibit spoilage bacteria and control rnatolactic fermentation in wines. Nisin activity has previously been observed to remain stable in white wines but to decrease in red wines. This decrease is believed to be directly proportional to the concentration of polyphenolic compounds in...
Resource Type:: Technical Report
Full Text:: were obtained from the Oregon State University vineyards. Grapes were crushed and destemmed, then free

ScholarsArchive@OSU

Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage

Procedures for the efficient washing of minced hake (Merluccius productus) flesh for surimi production

The stability of pelargonidin-based anthocyanins in natural and model systems

Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coastal water and development of improved methods for Vibrio parahaemolyticus detection

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

Radiation pasteurization of raw and chlortetracycline-treated shrimp

Determination of Mesurol (Methiocarb) in Oregon Wines

The effect of cultivar maturity and frozen storage time on the cell wall polysaccharide composition of muskmelon(Cucumis melo)

The Use of Nisin and Nisin Resistant Strains of Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Bacteria in Oregon Wines [1991-1992]

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Conference Name

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Funding Body

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search