The effects of ambient temperature storage on the chemical
and nutritional characteristics of phosphoric and sorbic acid-stabilized
fish autolysates were determined. Variations in sample
composition due to autolysis, deboning, and acidification were also
evaluated.
Autolysates of English sole (Parophrys vetulus), true cod
(Gadus macrocephalus), Dover sole (Microstomus pacificus), and
orange...
The Federal Water Pollution Control Act Amendments of 1972
prohibits the discharge of seafood processing solid wastes into
navigable waters after July 1, 1977. Oregon shrimp and crab processors
must use other methods of disposal for the 15 to 30 million
pounds of solid waste generated annually. The application of...
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...
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...
Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...
The nutritive values of two fishery by-products, i.e. fish
protein hydrolysate (FPH) and liquefied fish (LF), were studied.
Three trials using Hubbard broilers, and Yorkshire pigs (starter
and grower phase) were conducted. The FPH was used in the broiler
trial and LF in the swine grower trial as supplemental protein...
Both liquid and solid wastes from Pacific whiting surimi manufacturing were
characterized and value-added products were recovered. A proteinase in surimi wash
water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel.
Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
The effect of washing machine separated rockfish flesh on
composition, quality and desirability was investigated.
Washing machine separated rockfish flesh resulted in a
36.88% loss of solids. The greatest reductions were found in the ash
(80.32%) and lipid (65.13%) levels in the washed flesh. Most of the
sarcoplasmic proteins were...
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...
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...
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...
A method was devised and tested for rapid and quantitative
identification of microbial flora in fresh seafoods. The rapid
identification of large numbers of isolates was made possible by
(1) a simplified identification scheme established by reference
culture studies and from the known reactions of microorganisms
reported in the literature,...
Limited resource catfish producers are seeking ways to enhance economic and financial profitability of their aquaculture enterprises. One of the recommended methods to increase profitability is to sell value added smoked catfish at niche markets. Development of value-added smoked catfish is a potential cottage industry for limited resource catfish farmers...
Published April 1973. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Reprinted April 1979. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Reprinted July 1993. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4
to 10) on surimi gels made from Pacific Whiting (Merluccius
productus) was investigated. Gel-forming ability was measured
by the torsion test. In general, surimi gels
increased in gel strength with increased pH. Breaking shear
stress increased to a...
The main purpose of this research is to provide the
commercial seafood industry of the Pacific Northwest
information on preferences of restaurateurs, retailers, and
wholesalers for whole albacore, low-value added albacore
products (chunks, medallions, and steaks), albacore loins,
and high-value added albacore products (hot smoked and lox).
All of these...
Pacific shrimp (Pandalus jordani) was washed repeatedly and the
eluted bacteria were enumerated and identified. Selected isolates
were tested for their adhesive properties.
Washing reduced the microbial load by 3.84 to 42.04%. The bacteria
which most resisted wash-off were Staphylococcus and Pseudomonas
spp. The easiest to wash off was Flavobacterium...
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...
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...
"The Pacific Northwest Seafood Association is involved in several activities. Our primary goals are to maintain the greatest long-term, sustainable harvest utilization and value-added benefits from all of our fisheries. In 1992, the state decided that commercial fisheries should be designated a key Oregon industry. That event combined with several...
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...
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...
This paper analyses what are the potential outlets on European markets for new farmed fish. In the first part, the main striking features about the structure and evolution of the European fish trade over the last decade are presented. The analysis of fish imports and exports provides comprehensive data to...
Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50-
70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15
min). This proteolytic activity results in the softening of surimi gels. Bovine plasma
protein (BPP) is the most effective of the food-grade inhibitors used to...
Reprinted January 1979. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Published April 1973. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Reprinted July 1993. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Published September 1975. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
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...
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...
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...
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)...
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...