Index Catalog // ScholarsArchive@OSU

Effect of condensed phosphate and steam precooking time on the yield and quality of canned shrimp (Pandalus jordani) meat

Creator:: Ayeni, Timothy Olusegun
Resource Type:: Masters Thesis
Full Text:: YIELD AND QUALITY OF CANNED SHRIMP (PANDALUS JORDANI) MEAT Abstract approved: David L„ •^Crawford

Effect of initial quality on the frozen shelf-life of Pacific shrimp (Pandalus jordani)

Creator:: Madero, Carlos F.
Abstract:: The effect of round shrimp post-catch age on the frozen shelf-life characteristics of processed cooked meat was evaluated. Refrigerated shrimp, one, three, and five days post-catch, were cooked, mechanically peeled, frozen at -29°C and held for a period of twelve months at -18°C. At three month intervals, samples were subjected...
Resource Type:: Masters Thesis
Full Text:: carifio. I would like to express my gratitude to Dr. David L. Crawford, my advisor, for his help

Yield and quality of meat from shrimp (Pandalus jordani) precooked in water containing condensed phosphates

Creator:: San Roman, Maria Teresa
Resource Type:: Masters Thesis
Full Text:: IN WATER CONTAINING CONDENSED PHOSPHATES -—f Abstract approved: Dr. David^. Crawford The

Effect of condensed phosphates and steam precooking time on the yield and quality of cooked shrimp (Pandalus jordani) meat

Creator:: Nouchpramool, Kovit
Resource Type:: Masters Thesis
Full Text:: OF COOKED SHRIMP (PANDALUS JORDANI) MEAT Abstract approved: David L. Crawford Means of

Heat and acid induced autolytic digestion of Pacific hake (Merluccius productus)

Creator:: Timmerman, Conrad Dietrich
Abstract:: The optimum conditions for the proteolytic solubilization of trash fish and processing carcass waste in a simple shell-in-tube heat exchange system was investigated. The nutritional and chemical effects of processing variables were evaluated. An exogenous source of proteolytic enzymes (albacore tuna viscera, Thunnus alalunga) yielded a linear increase in the...
Resource Type:: Masters Thesis
Full Text:: . David L. Crawford for being my major professor and for his continued guidance and support

Relation of the decomposition of trimethylamine oxide and the quality of Pacific shrimp (Pandalus jordani)

Creator:: Argaiz, Alvaro
Abstract:: The relationship between the decomposition of trimethylamine oxide in Pacific shrimp and shrimp meat quality was investigated to evaluate the use of the trimethylamine oxide system as a quality control indice. Changes in the levels of trimethylamine oxide and its decomposition products in whole shrimp stored on ice and in...
Resource Type:: Masters Thesis
Full Text:: Alvaro Argaiz ACKNOWLEDGEMENTS I would like to express my gratitude to Dr. David L. Crawford

Comparative activity and partial characterization of cathepsins in three species of Pacific sole

Creator:: Geist, Gary Michael
Resource Type:: Masters Thesis
Full Text:: OF PACIFIC SOLE Abstract approved: David L. //Crawford Cathepsins in the muscle of three

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:: would like to express my appreciation to Dr. David L. Crawford for his guidance, support and

Shrimp processing waste as a pigment source for rainbow trout (Salmo gairdneri)

Creator:: Steel, Ronald Edward
Abstract:: A suitable method for the utilization of shrimp processing waste was investigated. The shrimp waste, which consisted of shell, viscera, and residual meat particles, was dried into a pink meal. This meal contained 5.4 percent moisture, 23.5 percent ash, 4. 1 percent crude lipid, 36. 3 percent actual protein, and...
Resource Type:: Masters Thesis
Full Text:: ) Abstract approved: -**»■- " ■ ■»~-i-—' r " "-i^" Dr. David L. Crawford A suitable method for the

Acid stabilization of autolyzed fish : storage and nutritional characteristics

Creator:: Culbertson, Jeffry Dean
Abstract:: The effects of ambient temperature storage on the chemical and nutritional characteristics of phosphoric and sorbic acid-stabilized fish autolysates were determined. Variations in sample composition due to autolysis, deboning, and acidification were also evaluated. Autolysates of English sole (Parophrys vetulus), true cod (Gadus macrocephalus), Dover sole (Microstomus pacificus), and orange...
Resource Type:: Masters Thesis
Full Text:: Abstract approved; rr-™-- „,,—.^^ Dr. David 1^. Crawford The effects of ambient temperature

ScholarsArchive@OSU

Effect of condensed phosphate and steam precooking time on the yield and quality of canned shrimp (Pandalus jordani) meat

Effect of initial quality on the frozen shelf-life of Pacific shrimp (Pandalus jordani)

Yield and quality of meat from shrimp (Pandalus jordani) precooked in water containing condensed phosphates

Effect of condensed phosphates and steam precooking time on the yield and quality of cooked shrimp (Pandalus jordani) meat

Heat and acid induced autolytic digestion of Pacific hake (Merluccius productus)

Relation of the decomposition of trimethylamine oxide and the quality of Pacific shrimp (Pandalus jordani)

Comparative activity and partial characterization of cathepsins in three species of Pacific sole

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

Shrimp processing waste as a pigment source for rainbow trout (Salmo gairdneri)

Acid stabilization of autolyzed fish : storage and nutritional characteristics

Limit your search

Academic Affiliation

Advisor

Commencement Year

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search