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Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

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:

parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas). Abstract approved: Yi-Cheng Su Vibrio
Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Creator:

Keys, Dustin R.

Abstract:

Consumption of seafood products continues to grow each year, but post-harvest losses and inedible seafood waste remain as high as 25%. Ice-based systems are the most common form of preservation to increase shelf life, preserve product quality, and enhance product safety. Slurry ice is a type of chilling media, consisting...

Resource Type:

Masters Thesis

Full Text:

Pacific hake, is currently the largest domestic fishery stock of groundfish in the United States south
Fish sauce : the alternative solution for Pacific whiting and its by-products

Creator:

Lopetcharat, Kannapon

Abstract:

Pacific whiting and its by-products were good raw materials for high quality fish sauce production. Heat stable and salt activated enzymes were responsible for autolytic activity in Pacific whiting and by-products. According to temperature profiles of raw materials at various salt concentrations, two fermentation temperatures, 35°C and 50°C, were selected...

Resource Type:

Masters Thesis

Full Text:

SOLUTION FOR PACIFIC WHITING AND ITS BY-PRODUCTS Chapter 1 INTRODUCTION Fermented fishery products