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Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat

Creator:: Crapo, Chuck
Abstract:: Means of improving yield and quality of cooked meat from Dungeness crab (Cancer magister) were investigated. Processing factors of cooking time, cooking medium, and condensed phosphate treatment were evaluated. The effect of condensed phosphate treatment and its interrelationship with cooking time and medium on meat was determined. Meat yield (wet...
Resource Type:: Masters Thesis
Full Text:: Time and Cooking Medium on the Yield and Quality of Dungeness Crab (Cancer triagister) Meat by

Effect of polyphosphate on microbial characteristics of seafoods

Creator:: Petchsing, Urairatana
Abstract:: Effect of 6.0% polyphosphate treatment on microbial growth and composition of microbial flora of three representative seafoods were investigated. Polyphosphate treatment washed off microorganisms by 1 log in peeled shrimp (10⁷ to 10⁶ and 10⁶ to 10⁵) and cooked crab meat (10⁶ to 10⁵) and by 2 logs in red...
Resource Type:: Masters Thesis
Full Text:: was obtained from a local supermarket during off season. Frozen Dungeness crab samples were obtained

Drug resistance, source, and environmental factors that influence fecal coliform levels of Tillamook Bay

Creator:: Kelch, William James
Abstract:: In order to determine the source of bacteria in Tillamook Bay, Oregon, water samples were collected monthly for six months during the rainy season from October 1975 through March 1976 from the bay and its tributaries, the Kilchis, Trask, Tillamook, and Wilson Rivers. Fecal coliform levels of these samples were...
Resource Type:: Masters Thesis
Full Text:: Quality Management Plan, North Coast-Lower Columbia River Basin, State of Oregon, Department of

Complex mechanism of chitosan and naturally occurring polyanions

Creator:: Mireles-DeWitt, Christina A.
Resource Type:: Masters Thesis
Full Text:: chitin per year. Major sources of chitin are Dungeness crab (Cancer magister), King crab (Paralithodis

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:: Vibrio parahaemolyticus DETECTION by Jingyun Duan A DISSERTATION submitted to Oregon State

Protein adsorption on chitosan-polyanion complexes : application to aqueous food processing wastes

Creator:: Savant, Vivek
Abstract:: Chitosan has been proposed as a "natural" coagulating agent to solve wastewater problems. The main hindrance in this commercial chitosan application has been its low cost effectiveness. The hypothesis in our research is that chitosan complexes with natural polyanions is more effective than chitosan alone, particularly in recovering low concentration...
Resource Type:: Dissertation
Full Text:: found in nature. In the calcareous shell of crustaceans like Dungeness crab (Cancer magister). King

Evaluation of the off-flavor in English sole (Parophrys vetulus) using descriptive analysis techniques and consumer testing

Creator:: Geise, Laura Ann
Abstract:: English sole (Parophrys vetulus) is a flatfish found in abundance in the Pacific Ocean and is part of the Pacific Northwest's and California's commercial trawl fishery. Stock levels of this fish are at all time highs but there are decreased landings due to low demand and acceptability. With new regulations...
Resource Type:: Masters Thesis
Full Text:: off-flavors. Crustaceans (Dungeness crab, king crab, snow, crab, blue crab, shrimp), mollusks

Replica-plating and computer analysis for rapid identification of microorganisms in seafoods

Creator:: Corlett, Donald A.
Abstract:: A method was devised and tested for rapid and quantitative identification of microbial flora in fresh seafoods. The rapid identification of large numbers of isolates was made possible by (1) a simplified identification scheme established by reference culture studies and from the known reactions of microorganisms reported in the literature,...
Resource Type:: Dissertation
Full Text:: , JR. A THESIS submitted to OREGON STATE UNIVERSITY in partial fulfillment of the requirements

Recovery and utilization of catheptic proteases from surimi wash water

Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: Oregon State University in partial fulfillment of the requirement for the degree of Doctor of

Heterotrophic bacteria associated with a feed algae for oyster larvae

Creator:: Johnson, Lynn I.
Abstract:: Aerobic heterotrophic bacteria associated with oyster larvae feed algae Isochrysis galbana, Monochrysis lutheri and Pseudoisochrysis paradoxa were isolated and enumerated. The bacterial numbers ranged from 7.8x10³ to 3.9x10⁶ CFU per ml. The bacteria associated with Pseudoisochrysis sp. were identified and the majority of isolates belonged to genera Leucothrix (51%). Also...
Resource Type:: Masters Thesis
Full Text:: Oregon State University in partial fulfillment of the requirements for the degree of Master of

ScholarsArchive@OSU

Effect of condensed phosphate, cooking time and cooking medium on the yield and quality of Dungeness crab (Cancer magister) meat

Effect of polyphosphate on microbial characteristics of seafoods

Drug resistance, source, and environmental factors that influence fecal coliform levels of Tillamook Bay

Complex mechanism of chitosan and naturally occurring polyanions

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

Protein adsorption on chitosan-polyanion complexes : application to aqueous food processing wastes

Evaluation of the off-flavor in English sole (Parophrys vetulus) using descriptive analysis techniques and consumer testing

Replica-plating and computer analysis for rapid identification of microorganisms in seafoods

Recovery and utilization of catheptic proteases from surimi wash water

Heterotrophic bacteria associated with a feed algae for oyster larvae

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