Index Catalog // ScholarsArchive@OSU

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

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Creator:: Benjakul, Soottawat
Abstract:: Both liquid and solid wastes from Pacific whiting surimi manufacturing were characterized and value-added products were recovered. A proteinase in surimi wash water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel. Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
Resource Type:: Dissertation
Full Text:: : Utilization of Wastes from Pacific Whiting Surimi Manufacturing: Proteinases and Protein Hydrolvsate

Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

Creator:: Chung, Yun-Chin
Abstract:: The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on surimi gels made from Pacific Whiting (Merluccius productus) was investigated. Gel-forming ability was measured by the torsion test. In general, surimi gels increased in gel strength with increased pH. Breaking shear stress increased to a...
Resource Type:: Masters Thesis
Full Text:: (Merluccius productus) is an abundant fishery resource harvested off the Pacific Northwest coast of the

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Creator:: Tungkawachara, Somjintana
Abstract:: Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...
Resource Type:: Dissertation
Full Text:: . Title: Characterization of Biochemical, Functional Properties, and Market Potential of Pacific Whiting

Components of bovine plasma that enhance gel strength in Pacific whiting surimi

Creator:: Peters, Margo Y.
Abstract:: Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50- 70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15 min). This proteolytic activity results in the softening of surimi gels. Bovine plasma protein (BPP) is the most effective of the food-grade inhibitors used to...
Resource Type:: Masters Thesis
Full Text:: Bovine Plasma that Enhance Gel Strength in Pacific Whiting Surimi. Abstract approved: o Thomas A

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

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Creator:: Aguilar, Ramon Pacheco
Abstract:: The abundance and low fat content of Pacific whiting support Its use for the production of surimi. The degradation of muscle proteins by myxosporidian secreted proteinase(s) has been associated with its soft texture. High residual activity is retained through the washing process used in the production of surimi and precludes...
Resource Type:: Dissertation
Full Text:: . TABLE OF CONTENTS Page INTRODUCTION 1 LITERATURE REVIEW 3 The Pacific Whiting Fishery 3

Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: during frozen storage. 22 INTRODUCTION The fishery for Pacific whiting (Werluccius prodfuctus

ScholarsArchive@OSU

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

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Components of bovine plasma that enhance gel strength in Pacific whiting surimi

Fish sauce : the alternative solution for Pacific whiting and its by-products

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Frozen stabilized mince, its production, and thermophysical properties

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search