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Filtering by: Subject Fishery products -- Preservation Remove constraint Subject: Fishery products -- Preservation Degree Field Food Science Remove constraint Degree Field: Food Science

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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

  • Replica-plating and computer analysis for rapid identification of microorganisms in seafoods

    Creator:
    Corlett, Donald A.
    Abstract:
    A method was devised and tested for rapid and quantitative identification of microbial flora in fresh seafoods. The rapid identification of large numbers of isolates was made possible by (1) a simplified identification scheme established by reference culture studies and from the known reactions of microorganisms reported in the literature,...
    Resource Type:
    Dissertation
    Full Text:
    different genera or groups of microorganisms making up the mixed population of a fishery product, is