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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:: : ________________________________________________________________________ Michael T. Morrissey Hazelnuts are commonly consumed raw and are valued for their numerous

Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Creator:: Aksornsri, Weeraporn
Abstract:: Pacific whiting (Merluccius productus) is the most abundant groundfish species off the California, Oregon and Washington Coasts. The fish are mainly used as a raw material for the production of surimi. However, it is not economically wise to depend only on one product. There is a need to diversify the...
Resource Type:: Dissertation
Full Text:: sincere gratitude to my major professor, Dr. Michael T. Morrissey, for his great support, understanding

Recovery and utilization of catheptic proteases from surimi wash water

Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: : - :__ Michael T. Morrissey Lab scale optimization procedures were utilized to collect a crude

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:: . Abstract approved: ^___ Michael T. Morml Both liquid and solid wastes from Pacific whiting surimi

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

Creator:: Okada, Tomoko
Abstract:: Intrinsic characteristics of Pacific sardines were determined. The lipid content in sardines was initially low (6.79%) in the beginning ofthe season, increased to 22.95% in mid-August, and decreased slightly by the end of September. An inverse correlation (R² = -0.90) was found between lipid and moisture content. Analysis showed that...
Resource Type:: Dissertation
Full Text:: like to express my sincere appreciation to my major professor, Dr. Michael T. Morrissey for his

Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

Creator:: Lin, Dongdong
Abstract:: The characteristics of Northern squawfish (Ptychocheilus oregonensis) and the feasibility of utilization of this species for human consumption were investigated. In the first experimental phase, the iced storage characteristics of squawfish were determined. Quality changes were monitored over 24 days of storage by chemical, physical, microbiological and sensorial methods of...
Resource Type:: Masters Thesis
Full Text:: . It has been an honor to be associated with Dr. Michael T. Morrissey. His guidance, encouragement

Isolation of a natural antioxidant from shrimp waste

Creator:: Li, Shiao Jing
Abstract:: Shrimp waste samples were extracted with a variety of organic solvents. Each fraction was measured for antioxidant activity by determining the rate of oxidation of β-carotene-linoleic acid in an emulsion system. An ethanol extract exhibited the highest antioxidant activity. Purification of the most active fraction was accomplished by thin layer...
Resource Type:: Dissertation
Full Text:: of a Natural Antioxidant from Shrimp Waste. Abstract approved: Michael T. Mb^rissey Shrimp

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:: . Michael T. Morrissey, for his excellent guidance. I also like to thank my committee members. Dr. Edward

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

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

Creator:: Magnusdottir, Edda
Abstract:: Cryoprotection in stabilized mince from Pacific whiting (Merluccius productus) was investigated by monitoring changes in physical and chemical properties during 32 weeks of frozen storage. The effects of 4 different cryoprotectants were evaluated by torsion test, color analysis, extractability of salt soluble proteins, and formation of dimethylamine (DMA) and 2-thiobarbituric...
Resource Type:: Masters Thesis
Full Text:: approved: - L Michael T. Morrissey Cryoprotection in stabilized mince from Pacific whiting (Merluccius

ScholarsArchive@OSU

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

Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Recovery and utilization of catheptic proteases from surimi wash water

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

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

Isolation of a natural antioxidant from shrimp waste

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

Application of ozone as a disinfectant for commercially processed seafood

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

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