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Filtering by: Subject Seafood -- Preservation Subject Seafood -- Microbiology

Application of ozone as a disinfectant for commercially processed seafood

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
Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

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