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Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: stable fish/fish product under low-temperature storage (-20 0C through -50 0C). The species of interest

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

Thermophysical properties and temperature response of surimi-- measurement and modeling

Creator:: Wang, De-qian
Abstract:: Freezing is one of the important technologies for preservation of foods. In this project, using surimi as a food model, thermophysical properties of frozen foods were evaluated and the freezing process was simulated using a finite element package. To measure temperature-dependent thermal conductivity, a line-source probe system was used. Effects...
Resource Type:: Dissertation
Full Text:: for DeQian Wang ACKNOWLEDGMENTS I would like to thank Charles Crapo, Fishery Industrial Technology

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

Replica-plating and computer analysis for rapid identification of microorganisms in seafoods

Creator:: Corlett, Donald A.
Abstract:: A method was devised and tested for rapid and quantitative identification of microbial flora in fresh seafoods. The rapid identification of large numbers of isolates was made possible by (1) a simplified identification scheme established by reference culture studies and from the known reactions of microorganisms reported in the literature,...
Resource Type:: Dissertation
Full Text:: different genera or groups of microorganisms making up the mixed population of a fishery product, is

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

Recovery and utilization of catheptic proteases from surimi wash water

Creator:: DeWitt, Christina A. Mireles
Resource Type:: Dissertation
Full Text:: . Decline in activity of. freeze-dried protease was not effected by storage temperature (40C vs. -150C

Fish pickling for home use [1992]

Creator:: Hilderbrand, Kenneth S., Oregon State University. Extension Service, Washington State University. Cooperative Extension, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Revised January 1992. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: refrigeration before pickling. However, refrigeration will extend this storage period. Once salt-cured fish is

Fish pickling for home use [1983]

Creator:: Hilderbrand, Kenneth S., Oregon State University. Extension Service, Washington State University. Cooperative Extension, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Revised April 1983. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: this storage period. Once salt-cured fish is placed in pickle brine, it must be refrigerated and has a

ScholarsArchive@OSU

Frozen stabilized mince, its production, and thermophysical properties

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

Thermophysical properties and temperature response of surimi-- measurement and modeling

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

Replica-plating and computer analysis for rapid identification of microorganisms in seafoods

Canning of fish in oil spiced according to Indian taste

Acid stabilization of autolyzed fish : storage and nutritional characteristics

Recovery and utilization of catheptic proteases from surimi wash water

Fish pickling for home use [1992]

Fish pickling for home use [1983]

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