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Filtering by: Subject Seafood -- Preservation Degree Field Food Science and Technology

Application of ozone as a disinfectant for commercially processed seafood

Creator:

Hansen, Jenny K.

Abstract:

Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...

Resource Type:

Masters Thesis

Full Text:

as a Disinfectant for Commercially Processed Seafood. Abstract approved: Michael T. Morrisse issey
Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Creator:

Almonacid-Merino, Sergio Felipe

Abstract:

The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy...

Resource Type:

Masters Thesis

Full Text:

Temperature Abused Chilled Seafood. Abstract approved: , | l / Dr. J. Antom Dr. J. Antonio
Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls

Creator:

Roblero, Josef G.

Abstract:

Albacore tuna (Thunnus alalunga) rolls were developed using two albacore meat levels and three different treatment combinations. Albacore meat levels of 82 and 88% (Alb82 and Alb88) of the total weight formulation were examined. The different treatments consisted of 0.3% sodium tripolyphosphate (STPP), 0.3% STPP plus nitrites (150 ppm), and...

Resource Type:

Masters Thesis

Full Text:

Seafood consumption has increased steadily from over the past two decades in the U.S. reaching a peak of