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Filtering by: Contributor Wu, Henry Committee Member Morrissey, Michael T. Degree Field Food Science and Technology

Effects of starch on rheological, microstructural, and color properties of surimi-starch gels

Creator:

Yang, Hong, 1968-

Resource Type:

Masters Thesis

Full Text:

; Park et al., 1997; Wu et al., 1985a; and Wu et al., 1985b.). During surimi seafood manufacturing
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