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Creator:: Kang, Ey Jung
Abstract:: The effects of the residual salt of surimi on biochemical and physical properties as affected by various freeze and thaw cycles were examined. Fresh Alaska pollock (Theragra chalcogramma) surimi was mixed with 4.0% sugar, and 5.0% sorbitol, along with eight combinations of salt (0.4, 0.6, 0.8, and 1.0 % NaCl)...
Resource Type:: Masters Thesis
Full Text:: would also like to thank Dr. Yi-Cheng Su, Sue Hansell, Toni Miethe, Dr. Craig Holt, Laura, Note

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:: the faculty and staff at the OSU Seafood Lab: Dr. Park, Dr. Liu, Toni, Sue and Craig for helping me

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:: Astoria Seafood Lab: Dr. DeWitt, Dr. Park, Sue and Craig, for helping me and provide such wonderful

Creator:: Park, Joo Dong
Abstract:: Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extracted using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking...
Resource Type:: Dissertation
Full Text:: smoothly and fixing all the instruments, and Sue and Toni for caring me all the time by asking if I and

ScholarsArchive@OSU