Index Catalog // ScholarsArchive@OSU

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Creator:: Wu, Xulei
Abstract:: Staphylococcus aureus is a human pathogen capable of producing enterotoxins causing staphylococcal food poisoning, one of the most economically important foodborne diseases in the U.S. This pathogen may be introduced to pre-cooked tuna meat used for the production of canned tuna because significant manual handling occurs after cooking of the...
Resource Type:: Masters Thesis
Full Text:: of enterotoxins in pre-cooked tuna ! ! meat at 111 and 121°C. Frozen pre-cooked albacore tuna

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:: formation of DNA-protein crosslinks. After exposure to ozone, open circular DNA developed from closed

Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

Creator:: Poowakanjana, Samanan
Abstract:: Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting...
Resource Type:: Dissertation
Full Text:: in sol state can be measured directly. Regarding circular dichroism or other spectrophotometric

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Creator:: Benjakul, Soottawat
Abstract:: Both liquid and solid wastes from Pacific whiting surimi manufacturing were characterized and value-added products were recovered. A proteinase in surimi wash water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel. Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
Resource Type:: Dissertation
Full Text:: molybdate on protease activity 119 Separation of proteolytic activity 121 SDS-substrate gel

Immunological and physiochemical characterization of fish myosins

Creator:: Reed, Zachary H.
Abstract:: Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...
Resource Type:: Dissertation
Full Text:: cumpechanus). Using isoelectric focusing Hsieh, Woodward & Blanco and (1995) tested 121 retail market

Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Creator:: Aksornsri, Weeraporn
Abstract:: Pacific whiting (Merluccius productus) is the most abundant groundfish species off the California, Oregon and Washington Coasts. The fish are mainly used as a raw material for the production of surimi. However, it is not economically wise to depend only on one product. There is a need to diversify the...
Resource Type:: Dissertation
Full Text:: other muscle foods 121 4.2.3.4 Characteristics of Pacific whiting and other fish species found

Film-forming ability of fish proteins

Creator:: Athaillah, Zatil Afrah
Abstract:: Characteristics of films obtained from fish myofibrillar proteins extracted from various solubilization methods were investigated. In this study, we utilized three agents to solubilize fish myofibrillar proteins from surimi, which are sodium chloride, sodium tripolyphosphate, and alkaline condition. The first part of this study focused on combination of sodium chloride...
Resource Type:: Masters Thesis
Full Text:: clamping a specimen between circular plates, or plates with circular openings, and securing it in a

Application of membrane filtration to recover solids from protein solutions

Creator:: Huang, Lihan
Resource Type:: Dissertation
Full Text:: in Subsystem 1 . . 120 Averaged solid waste flow in the waste water generated in Subsystem 1 . 121

Low-temperature depuration and low-temperature high hydrostatic pressure processing as post-harvest interventions for diminishing Vibrio parahaemolyticus contamination in oysters

Creator:: Phuvasate, Sureerat
Abstract:: Vibrio parahaemolyticus is a leading cause of acute gastroenteritis associated with consumption of seafood, particularly raw oysters. The United States Centers for Disease Control and Prevention (CDC) estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the U.S. A recent CDC report revealed that the incidence of...
Resource Type:: Dissertation
Full Text:: hollisae 121 (1.6) 67 (53.1) 1 (0.8) V. cholera 01 40 (0.5) 22 (55.0) 2 (0.5) Species not identified

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

ScholarsArchive@OSU

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Application of ozone as a disinfectant for commercially processed seafood

Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Immunological and physiochemical characterization of fish myosins

Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Film-forming ability of fish proteins

Application of membrane filtration to recover solids from protein solutions

Low-temperature depuration and low-temperature high hydrostatic pressure processing as post-harvest interventions for diminishing Vibrio parahaemolyticus contamination in oysters

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

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search