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Filtering by: Subject Fishery products -- Storage Remove constraint Subject: Fishery products -- Storage Creator Cavazos, Sergio Flores Remove constraint Creator: Cavazos, Sergio Flores Non-Academic Affiliation Oregon State University. Graduate School Remove constraint Non-Academic Affiliation: Oregon State University. Graduate School Rights Statement Copyright Not Evaluated Remove constraint Rights Statement: Copyright Not Evaluated

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  • Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

    Creator:
    Cavazos, Sergio Flores
    Abstract:
    The biochemical and organoleptic changes that took place in raw whole Pacific shrimp and in the cooked meat during eight days of iced storage were investigated. A steady increase of both microbial numbers on the raw shrimp and pH in the raw shrimp and cooked meat was observed. The levels...
    Resource Type:
    Masters Thesis
    Full Text:
    changes during storage resulted in a product that had less color and flavor and poorer tex- ture than