Index Catalog // ScholarsArchive@OSU

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

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

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

Fish pickling for home use [1978]

Creator:: Oregon State University. Cooperative Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Agricultural Extension Service, Hilderbrand, Kenneth S., and United States. Department of Agriculture
Abstract:: Published January 1978. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Other
Full Text:: protein for good texture, and deactivates enzymes, which can soften the product during storage. Salt

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

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Creator:: Aguilar, Ramon Pacheco
Abstract:: The abundance and low fat content of Pacific whiting support Its use for the production of surimi. The degradation of muscle proteins by myxosporidian secreted proteinase(s) has been associated with its soft texture. High residual activity is retained through the washing process used in the production of surimi and precludes...
Resource Type:: Dissertation
Full Text:: . TABLE OF CONTENTS Page INTRODUCTION 1 LITERATURE REVIEW 3 The Pacific Whiting Fishery 3

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Creator:: Thawornchinsombut, Supawan
Abstract:: A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function of ionic strength were determined. Effect of ionic strength and various storage conditions on...
Resource Type:: Dissertation
Full Text:: . Cryoprotectants can be added to the precipitated protein to preserve the product during freezing and storage

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

ScholarsArchive@OSU

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

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

Canning of fish in oil spiced according to Indian taste

Fish pickling for home use [1992]

Fish pickling for home use [1983]

Fish pickling for home use [1978]

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

The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

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

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