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Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Creator:: Hoffman, Justine D.
Abstract:: The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
Resource Type:: Masters Thesis
Full Text:: storage of a frozen product and to find new applications for fish proteins, which could lead to a wider

Oregon coast cold storage : simulation modeling and optimal temperature management for efficient planning

Creator:: Burden, Merrick J.
Abstract:: For years, the Oregon fishing industry has argued that the lack of coastal cold storage designed to handle seafood has severely limited the opportunity to develop value-added products and retain seafood industry employment. Once landed, the majority of Oregon seafood spends little time on the coast, and a large portion...
Resource Type:: Masters Thesis
Full Text:: Northwest 33 Product Weight 35 Cold Storage as a Keystone to Further Product Development 35 Further

Effect of washing on the quality, desirability and stability of drum-dried machine separated rockfish flesh

Creator:: Adu, Gloria Aderemi
Abstract:: The effect of washing machine separated rockfish flesh on composition, quality and desirability was investigated. Washing machine separated rockfish flesh resulted in a 36.88% loss of solids. The greatest reductions were found in the ash (80.32%) and lipid (65.13%) levels in the washed flesh. Most of the sarcoplasmic proteins were...
Resource Type:: Masters Thesis
Full Text:: development of off-odors and off-flavors formed during storage at 30 C. The over-all desirability of

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Creator:: Wu, Xulei
Abstract:: Staphylococcus aureus is a human pathogen capable of producing enterotoxins causing staphylococcal food poisoning, one of the most economically important foodborne diseases in the U.S. This pathogen may be introduced to pre-cooked tuna meat used for the production of canned tuna because significant manual handling occurs after cooking of the...
Resource Type:: Masters Thesis
Full Text:: produce enterotoxins in the pre-cooked tuna meat at 37˚C after frozen storage, and thermal inactivation

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:: changes during storage resulted in a product that had less color and flavor and poorer tex- ture than

Canning of fish in oil spiced according to Indian taste

Creator:: Parpia, Husain Ali Bhimjee
Resource Type:: Masters Thesis
Full Text:: reduction in the number of Bacterium subtilis ©n storage* This shewed that the usual amounts of spices

Acid stabilization of autolyzed fish : storage and nutritional characteristics

Creator:: Culbertson, Jeffry Dean
Abstract:: The effects of ambient temperature storage on the chemical and nutritional characteristics of phosphoric and sorbic acid-stabilized fish autolysates were determined. Variations in sample composition due to autolysis, deboning, and acidification were also evaluated. Autolysates of English sole (Parophrys vetulus), true cod (Gadus macrocephalus), Dover sole (Microstomus pacificus), and orange...
Resource Type:: Masters Thesis
Full Text:: , IQ05? Title; ACID STABILIZATION OF AUTOLYZED FISH; STORAGE AND NUTRITIONAL CHARACTERISTICS

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

The fertilizer value of shrimp and crab processing wastes

Creator:: Costa, Robert Edward
Abstract:: The Federal Water Pollution Control Act Amendments of 1972 prohibits the discharge of seafood processing solid wastes into navigable waters after July 1, 1977. Oregon shrimp and crab processors must use other methods of disposal for the 15 to 30 million pounds of solid waste generated annually. The application of...
Resource Type:: Masters Thesis
Full Text:: wastes are to be properly disposed of or recovered for by-product utilization. The liquid wastes passing

Demand and profitability for albacore products : a multi-attribute analysis

Creator:: Garcia-Martinez, Salvador
Abstract:: The main purpose of this research is to provide the commercial seafood industry of the Pacific Northwest information on preferences of restaurateurs, retailers, and wholesalers for whole albacore, low-value added albacore products (chunks, medallions, and steaks), albacore loins, and high-value added albacore products (hot smoked and lox). All of these...
Resource Type:: Masters Thesis
Full Text:: . West Coast Non-canned Tuna Market 11 1.6.2. Identification and Evaluation of New Albacore Product

ScholarsArchive@OSU

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Oregon coast cold storage : simulation modeling and optimal temperature management for efficient planning

Effect of washing on the quality, desirability and stability of drum-dried machine separated rockfish flesh

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

Canning of fish in oil spiced according to Indian taste

Acid stabilization of autolyzed fish : storage and nutritional characteristics

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

The fertilizer value of shrimp and crab processing wastes

Demand and profitability for albacore products : a multi-attribute analysis

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