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Filtering by: Advisor Dewitt, Christina A. Remove constraint Advisor: Dewitt, Christina A.

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Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

Creator:

Kim, Hyung Joo

Abstract:

Fish sauce is a fermented condiment made primarily from anchovies and is popularly used in Asian countries as it provides unique salty and umami flavor. Its consumption is no longer limited to Southeast Asian countries, but extended to Europe, United States and Canada as a condiment in their food. Fish...

Resource Type:

Masters Thesis
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
Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

Creator:

Hintermeister, Clara A.

Abstract:

Alaska pollock (Gadus chalcogrammus) is a schooling whitefish native to the Bering Sea that is prized for its fillets, surimi, roe, and milt. Fillets are frequently used for popular products such as fish and chips. If collected, roe and milt are commonly exported to South Korea and Japan. However, no...

Resource Type:

Masters Thesis
The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

Creator:

Harikedua, Silvana Dinaintang

Abstract:

Existing research reports the importance of brine injection technology in enhancing the quality of muscle products such as poultry, beef, and pork. In fish, the utilization of brine injection technology is well-known for delivering marinade ingredients for salted or smoked fish production. Until now, there has been limited published scientific...

Resource Type:

Masters Thesis
Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Creator:

Lowder, Austin Cole

Abstract:

These studies focused on maximizing the nutrition and safety of raw whole muscle beef while minimizing quality and shelf-life alteration. The first study used response surface methodology to predict fluid loss from injected beef strip loins and steaks as influenced by levels of salt and sodium phosphates (SP) in the...

Resource Type:

Dissertation

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Academic Affiliation

Food Science and Technology5

Advisor

Dewitt, Christina A.[remove]5
Park, Jae W.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 2013 to 2023

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Committee Member

Park, Jae W.2
Curtin, Christopher D.1
Emerson, Sarah1
Häse, Claudia C.1
Killefer, John1
more Committee Members »

Creator

Harikedua, Silvana Dinaintang1
Hintermeister, Clara A.1
Kim, Hyung Joo1
Lowder, Austin Cole1
Pasewark, George D.1

Contributor

Dewitt, Christina A.2
Park, Jae W.1

Date

Date range begin – Date range end

Current results range from 2013 to 2022

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Decade

2020-20292
2010-20193

Degree Field

Food Science and Technology5

Degree Level

Master's4
Doctoral1

Degree Name

Master of Science (M.S.)4
Doctor of Philosophy (Ph.D.)1

Language

English [eng]5

License

All rights reserved5

Non-Academic Affiliation

Oregon State University. Graduate School3
Oregon State University. Agricultural Experiment Station1

Peer Reviewed

No5

Resource Type

Masters Thesis4
Dissertation1

Rights Statement

In Copyright5

Subject

Beef -- Composition1
Beef -- Preservation1
Beef -- Quality1
Beef -- Sanitation1
Beef -- Storage1
more Subjects »

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