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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:: indices of quality. Shrimp, being such an important marine product, has been investigated

Fish pickling for home use [1978]

Creator:: Oregon State University. Cooperative Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Agricultural Extension Service, Hilderbrand, Kenneth S., and United States. Department of Agriculture
Abstract:: Published January 1978. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: -preservation techniques known. West Coast and Pacific Northwest states have several species of fish that lend

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:: approximately 50 percent (Finch, 1970). The annual U. S. volume of solid fishery wastes thus gener- ated

Life begins at 40° F : how to use a seafood-handler's thermometer

Creator:: Davidson, William D. and Oregon State University. Extension Service/Sea Grant Marine Advisory Program
Abstract:: Published September 1975. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Resource Type:: Technical Report
Full Text:: frozen product depends on the quality of the fresh product. Freezing is only a method of preservation

Effect of washing on the quality, desirability and stability of drum-dried machine separated rockfish flesh

Creator:: Adu, Gloria Aderemi
Abstract:: The effect of washing machine separated rockfish flesh on composition, quality and desirability was investigated. Washing machine separated rockfish flesh resulted in a 36.88% loss of solids. The greatest reductions were found in the ash (80.32%) and lipid (65.13%) levels in the washed flesh. Most of the sarcoplasmic proteins were...
Resource Type:: Masters Thesis
Full Text:: Flesh 6 Effect of Washing on the Minced Fish Flesh 8 Product Development 11 Microbiological Spoilage

Cleaning and sanitizing agents for seafood processing plants [1973]

Creator:: Lee, Jong S. and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Published April 1973. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Resource Type:: Technical Report
Full Text:: technologists experiment with new product forms for the Oregon seafood industry. Center: employee attitudes are

Cleaning and sanitizing agents for seafood processing plants [1979]

Creator:: Oregon State University. Extension Service/Marine Advisory Program and Lee, Jong S.
Abstract:: Reprinted April 1979. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Resource Type:: Technical Report
Full Text:: technologists experiment with new product forms for the Oregon seafood industry. Center: employee attitudes are

The fertilizer value of shrimp and crab processing wastes

Creator:: Costa, Robert Edward
Abstract:: The Federal Water Pollution Control Act Amendments of 1972 prohibits the discharge of seafood processing solid wastes into navigable waters after July 1, 1977. Oregon shrimp and crab processors must use other methods of disposal for the 15 to 30 million pounds of solid waste generated annually. The application of...
Resource Type:: Masters Thesis
Full Text:: wastes are to be properly disposed of or recovered for by-product utilization. The liquid wastes passing

Wood-metal corrosion : an annotated survey

Creator:: Graham, R. D. (Robert D.), Wilson, M. M., Oteng-Amoako, A., and Oregon State University. Forest Research Laboratory
Resource Type:: Technical Report
Full Text:: changes continue until the initial materials are consumed. The ultimate corrosion product of iron, after

Preparation of salt brines for the fishing industry [1979]

Creator:: Hilderbrand, Kenneth S. and Oregon State University. Extension Service/Marine Advisory Program
Abstract:: Reprinted January 1979. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Resource Type:: Technical Report

ScholarsArchive@OSU

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

Fish pickling for home use [1978]

Acid stabilization of autolyzed fish : storage and nutritional characteristics

Life begins at 40° F : how to use a seafood-handler's thermometer

Effect of washing on the quality, desirability and stability of drum-dried machine separated rockfish flesh

Cleaning and sanitizing agents for seafood processing plants [1973]

Cleaning and sanitizing agents for seafood processing plants [1979]

The fertilizer value of shrimp and crab processing wastes

Wood-metal corrosion : an annotated survey

Preparation of salt brines for the fishing industry [1979]

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