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  • 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

  • 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

  • Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

    Creator:
    Smith, John B.
    Abstract:
    Pacific shrimp (Pandalus jordani) was washed repeatedly and the eluted bacteria were enumerated and identified. Selected isolates were tested for their adhesive properties. Washing reduced the microbial load by 3.84 to 42.04%. The bacteria which most resisted wash-off were Staphylococcus and Pseudomonas spp. The easiest to wash off was Flavobacterium...
    Resource Type:
    Masters Thesis
    Full Text:
    the attachment on and detachment from the sur- faces of a food product would be useful in designing

  • Preservation of dover sole by low-dose radiation and antimicrobial agents

    Creator:
    Shiflett, Maureen Adele
    Abstract:
    The storage life at 43°F of ground dover sole fillets (Microstomas pacificus) was determined microbiologically after treatment with ionizing radiation and antimicrobial agents. Sodium benzoate, potassium sorbate and the sodium salts of the methyl and propyl esters of parahydroxybenzoic acid (MPB and PPB) all approximately doubled the refrigerated storage life...
    Resource Type:
    Masters Thesis
    Full Text:
    tetracycline antibiotics were found useful in extending the storage life of irradiated fishery products

  • Survival curves of bacteria with public health significance irradiated in crabmeat and in Hartsell's broth

    Creator:
    Nazeeri, Patsy Lundsteen
    Abstract:
    Gamma irradiation survival curves of Salmonella enteriditis, Salmonella paratyphi A, Salmonella cholerasuis, Salmonella pullorum and Streptococcus pyogenes were determined in crabmeat and in Hartsell's broth. The survival pattern of Staphylococcus aureus in crabmeat was also determined. A "tailing off" was found in the survival patterns of Salmonella paratyphi A, Salmonella...
    Resource Type:
    Masters Thesis
    Full Text:
    seafoods such as clams, shrimp and crab, have been found to extend the refrigerated storage life of