Index Catalog // ScholarsArchive@OSU

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Creator:: Weller, Lisa D.
Abstract:: Hazelnuts are commonly consumed raw and are valued for their numerous health benefits and antioxidant properties. Increased foodborne illness outbreaks associated with Salmonella and Escherichia coli O157:H7 contamination of tree nuts and peanuts generate a need for improving agricultural sanitation procedures. Food-safe chemical sanitizers have shown promise for reducing pathogenic...
Resource Type:: Masters Thesis
Full Text:: improving agricultural sanitation procedures. Food-safe chemical sanitizers have shown promise for

Development of a restructured seafood product from squid (Loligo Opalescens)

Creator:: Berntsen, Steven Eldon
Abstract:: The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01) and cook-cool loss (P [greater than or equal to]...
Resource Type:: Masters Thesis
Full Text:: value for squid and in turn generate more revenue to the local fishery. Processing and distribution

Development of a product which simulates abalone texture from Alaska Pollock (Theragra chalcogramma) Surimi

Creator:: Chang, Seong Ook
Abstract:: The objective of these studies was to develop an analog from surimi that would resemble abalone. Preliminary studies involved the standardization of batter preparation conditions, such as pH adjustment, optimum moisture content and batter mixing time. The texture of a gelled analog prepared with different protein adjuncts egg white, gluten...
Resource Type:: Masters Thesis
Full Text:: Batter Preparation, Packaging and Thermal Processing 42 Development of Analog 43 Textured Chunk

Recovery and utilization of catheptic proteases from surimi wash water

Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: in surimi, Pacific whiting was regarded as an underutilized species for shoreside processing

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Creator:: Chae, Minjung
Abstract:: Oysters are filter-feeding bivalves, which filter water for nutrients and often accumulate contaminants and human pathogens such as Vibrio parahaemolyticus and Vibrio vulnificus naturally occurring in the marine environment. These naturally occurring pathogens have been frequently isolated from raw shellfish, particularly oyster, in the United States and are recognized as...
Resource Type:: Masters Thesis
Full Text:: , 2007. Title: Low-Temperature Post-Harvest Processing for Reducing Vibrio parahaemolyticus and Vibrio

Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

Creator:: Poowakanjana, Samanan
Abstract:: Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting...
Resource Type:: Dissertation
Full Text:: surimi/surimi seafood processing the golden rule was to "Keep it cold" in order to maintain protein

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Creator:: Lin, Tein Min, 1964-
Abstract:: The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recovered proteins showed highly functional properties in gel hardness, cohesiveness, color, and water retention ability. The soluble proteins concentrated by ultrafiltration (UF)...
Resource Type:: Dissertation
Full Text:: Structure of Fish Myofibrillar Proteins as Affected by Processing Parameters. Abstract approved: Jae W

Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions

Creator:: Kim, Young S.
Abstract:: Protein solubility of Pacific whiting muscle with isoelectric point at pH 5.5 was significantly affected by pH. The highest breaking force was measured from fish proteins treated at pH 11, while high deformation values were obtained at pH 2 and 11. Texture of gels made using the conventional method were...
Resource Type:: Masters Thesis
Full Text:: conventional surimi processing, repeated washing and dewatering are required to concentrate myofibrillar

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Creator:: Kaur, Jasvinder
Abstract:: Anserine and carnosine are water-soluble dipeptides that have antioxidant properties and are found in the skeletal muscle of mammals and fishes. These dipeptides are removed through the washing process in surimi production. The objective of this research was to determine the concentration of anserine and carnosine in surimi wash water...
Resource Type:: Dissertation
Full Text:: processing, and undertake preliminary methods to remove and concentrate the two dipeptides and study the

Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Creator:: Ma, Lei
Abstract:: Vibrio parahaemolyticus is a Gram-negative, halophilic pathogen that occurs naturally in coastal and estuarine environments. This human pathogen is frequently isolated from a variety of seafood, particular oysters, and is the leading cause of gastroenteritis associated with seafood consumption. Several outbreaks of V. parahaemolyticus infections linked to consumption of raw...
Resource Type:: Masters Thesis
Full Text:: according to the FDA’s National Shellfish Sanitation Program Post Harvest Processing (PHP) Validation

ScholarsArchive@OSU

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Development of a restructured seafood product from squid (Loligo Opalescens)

Development of a product which simulates abalone texture from Alaska Pollock (Theragra chalcogramma) Surimi

Recovery and utilization of catheptic proteases from surimi wash water

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

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