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:: Properties and Temperature Response of Surimi -- Measurement and Mod( Abstract approved by: Redacted for

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:: slower rate. Organoleptic quality as shown by taste panel evaluations pro- gressively declined during

Canning of fish in oil spiced according to Indian taste

Creator:: Parpia, Husain Ali Bhimjee
Resource Type:: Masters Thesis
Full Text:: ©f aot&vitlv* wey© ttanftfestad by t'^© varlcwia oils totmri the yoaats. Among tho essential

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:: prevent botulism. Although rare, botulism is an important consideration in all food preservation. By

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:: important consideration in all food preservation. By following some simple rules, you can insure that your

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:: important consideration in all food preservation. By following some simple rules, you can insure that your

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:: radiation doses were applied to each product. The extended shelf-life of clams was confirmed by

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:: and Washington CFlscus, 1979). The fishery 25 years ago was characterized by domestic trawlers

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:: Strength Conditions Abstract approved: JaeW Park A novel method for isolating fish proteins by

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:: SIGNIFICANCE IRRADIATED IN CRABMEAT AND IN HARTSELL'S BROTH by PATSY LUNDSTEEN NAZEERI A THESIS

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

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search