Index Catalog // ScholarsArchive@OSU

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:: indices of quality. Shrimp, being such an important marine product, has been investigated

Canning of fish in oil spiced according to Indian taste

Creator:: Parpia, Husain Ali Bhimjee
Resource Type:: Masters Thesis
Full Text:: spiced product. Some plain raediusa, without spices> was also prepared for use as control in th

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:: technologies for preservation of foods. In this project, using surimi as a food model, thermophysical

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:: (acetic acid) is one of the easiest food-preservation techniques known. West Coast and Pacific Northwest

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:: -preservation techniques known. West Coast and Pacific Northwest states have several species of fish that lend

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:: -preservation techniques known. West Coast and Pacific Northwest states have several species of fish that lend

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:: /Qpri I I 9 I ?& 5 Title PRESERVATION OF DOVER SOLE BY LOW-DOSE RADIATION AND

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:: dynamics studies, processing and preservation research. A management modeling expanded rapidly between

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:: . . Studies on the irradiation of microorganisms in relation to food preservation. II. Irradiation resistant

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. Surimi is an intermediate product used in a variety of products, ranging from the traditional

ScholarsArchive@OSU

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

Canning of fish in oil spiced according to Indian taste

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

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

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

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

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