Index Catalog // ScholarsArchive@OSU

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Creator:: Keys, Dustin R.
Abstract:: Consumption of seafood products continues to grow each year, but post-harvest losses and inedible seafood waste remain as high as 25%. Ice-based systems are the most common form of preservation to increase shelf life, preserve product quality, and enhance product safety. Slurry ice is a type of chilling media, consisting...
Resource Type:: Masters Thesis
Full Text:: the most common form of preservation to increase shelf life, preserve product quality, and enhance

Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

Creator:: Kang, Ey Jung
Abstract:: The effects of the residual salt of surimi on biochemical and physical properties as affected by various freeze and thaw cycles were examined. Fresh Alaska pollock (Theragra chalcogramma) surimi was mixed with 4.0% sugar, and 5.0% sorbitol, along with eight combinations of salt (0.4, 0.6, 0.8, and 1.0 % NaCl)...
Resource Type:: Masters Thesis
Full Text:: water and forms formalin, which is used for preservation. However, a trace amount of FA is produced as

Canning tomatoes and tomato products

Creator:: Raab, Carolyn A., Oregon State University. Extension Service, and Pacific Northwest Cooperative Extension
Abstract:: Ripening tomatoes are a familiar sight in Pacific Northwest gardens and fields during the late summer months. Because the storage life of fresh tomatoes is limited, many households preserve them for year-round enjoyment. Home canning is one of the most popular preservation methods. When canning tomatoes and tomato products, safe...
Resource Type:: Other
Full Text:: households preserve them for year-round enjoyment. Home canning is one of the most popular preservation

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Creator:: Hoffman, Justine D.
Abstract:: The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
Resource Type:: Masters Thesis
Full Text:: volume fishery when the fish school. Utilization of Pacific whiting, by the US, was limited until new

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Creator:: Wibowo, Singgih
Abstract:: Soluble surimi wash water (SWW) proteins could be recovered using chitosan (Chi) complexed with alginate (Chi-Alg) generating co-products for feed formulations. Chi with a degree of deacetylation (DD) of 84% complexed with Alg at a mixing ratio (MR) of 0.2 was used to study Chi-Alg concentration and treatment time protein...
Resource Type:: Dissertation
Full Text:: chitosan as edible films for preservation of herring and Atlantic cod, Jeon and others (2002) found that

Fish sauce : the alternative solution for Pacific whiting and its by-products

Creator:: Lopetcharat, Kannapon
Abstract:: Pacific whiting and its by-products were good raw materials for high quality fish sauce production. Heat stable and salt activated enzymes were responsible for autolytic activity in Pacific whiting and by-products. According to temperature profiles of raw materials at various salt concentrations, two fermentation temperatures, 35°C and 50°C, were selected...
Resource Type:: Masters Thesis
Full Text:: frequently found on fish and fishery products 15 1.4. Amino acid compositions in fish sauce

Seafood processing byproducts in the Pacific Northwest

Creator:: Brown, Liz
Resource Type:: Capstone Project
Full Text:: ...........................................74 i Table of Charts Figures Page 1. Oregon Commercial Fishery Landings 1970-1994 ........... 4

Oregon coast cold storage : simulation modeling and optimal temperature management for efficient planning

Creator:: Burden, Merrick J.
Abstract:: For years, the Oregon fishing industry has argued that the lack of coastal cold storage designed to handle seafood has severely limited the opportunity to develop value-added products and retain seafood industry employment. Once landed, the majority of Oregon seafood spends little time on the coast, and a large portion...
Resource Type:: Masters Thesis
Full Text:: Northwest 33 Product Weight 35 Cold Storage as a Keystone to Further Product Development 35 Further

Consumer preferences for seafood information attributes

Creator:: Fonner, Robert C.
Abstract:: Changes in consumer preferences have created a need for developing differentiated and higher valued seafood products. Providing consumers with more information about seafood products at the time of purchase has been suggested as a way of differentiating seafood and promoting healthy fisheries. A discrete choice experiment conducted at high-end grocery...
Resource Type:: Masters Thesis

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Creator:: Wu, Xulei
Abstract:: Staphylococcus aureus is a human pathogen capable of producing enterotoxins causing staphylococcal food poisoning, one of the most economically important foodborne diseases in the U.S. This pathogen may be introduced to pre-cooked tuna meat used for the production of canned tuna because significant manual handling occurs after cooking of the...
Resource Type:: Masters Thesis
Full Text:: extremely popular throughout the world and is the most widely consumed fish product in the United States

ScholarsArchive@OSU

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

Canning tomatoes and tomato products

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment

Fish sauce : the alternative solution for Pacific whiting and its by-products

Seafood processing byproducts in the Pacific Northwest

Oregon coast cold storage : simulation modeling and optimal temperature management for efficient planning

Consumer preferences for seafood information attributes

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

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