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Creator:: Harvey, E. W. (Edward Winslow), 1911- and Oregon State College. Agricultural Experiment Station
Abstract:: Published July 1944. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: EDWARD W. HARVEY* PROCEDURES for the preservation of some seafood products are discussed in this

Creator:: Raab, Carolyn A., Oregon State University. Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Revised March 1981. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: - Canning Seafood Coastal waters and streams in the Pacific Northwest provide a va- riety of seafoods

Creator:: Raab, Carolyn A., Oregon State University. Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Published August 1979. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: they are preserved when supplies are abundant. Canning is the method of preservation com- monly used

Creator:: Dutiyabodhi, Pisawat
Abstract:: Studies have been made to determine the limits of tolerance to gamma radiation for 15 cultures of the following bacterial species both in culture media and in irradiation-sterilized seafoods (crab-meat, halibut and shrimp) inoculated with Salmonella (seven species), Shigella (three species), and one species each of Neisseria, Myco-bacterium, Esctrerichia, Proteus...
Resource Type:: Masters Thesis
Full Text:: made to use vitarnin K, as a radiation sensi- tlzing agent for effective food Preservation. The

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

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

Creator:: Johnston, Melvin R.
Resource Type:: Masters Thesis
Full Text:: in the frozen crab meat could be prevented, this method of preservation should develop into a

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

ScholarsArchive@OSU