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
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
This study examines the spatial characteristics
of the seafood processing industry on the Oregon Coast.
Three study areas are discussed: the Astoria area, the Newport
area, and the Coos Bay area. The industry is categorized
by four types of seafood processors. Types and
uses of processing and nonprocessing space are...
Published August 1988. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Hazelnuts are commonly consumed raw and are valued for their numerous health benefits and antioxidant properties. Increased foodborne illness outbreaks associated with Salmonella and Escherichia coli O157:H7 contamination of tree nuts and peanuts generate a need for improving agricultural sanitation procedures. Food-safe chemical sanitizers have shown promise for reducing pathogenic...
The past twenty years has seen the offshore outsourcing of post-harvest
fish processing gain unprecedented momentum. The growth in offshore
processing is a further stage in an increasingly globalised fisheries value
chain. Raw material is head and gutted, then frozen, and transported to
processing sites in Asia (especially China). The...
The processing industry is playing an increasingly important role in Vietnam’s overall economy. A study on the restructure in this sector across the Coastal Central South has demonstrated the dominating part that middlemen are taking in connecting the supply, represented by fishers and farmers, to demand, represented by processing enterprises....
The influence of protein adjuncts and variations in pH on the
cook-cool loss, moisture content, and texture of squid gels was
investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01)
and cook-cool loss (P [greater than or equal to]...
The objective of these studies was to develop an
analog from surimi that would resemble abalone.
Preliminary studies involved the standardization of batter
preparation conditions, such as pH adjustment, optimum
moisture content and batter mixing time. The texture of a
gelled analog prepared with different protein adjuncts
egg white, gluten...
The paper presents main achievements of the Vietnamese seafood industry in the last ten years (1998-2007) - a special period with revolutionary developments, in which seafood processing and export sector has gained breakthroughs in both quantity and quality, motivating the whole industry to take off. From a small and unknown...
In many fisheries, the harvesting pattern shows considerable intra-year variation. These fluctuations give
challenges for downstream firms in value chains where predictability and continuity in the flow of production are important. Seasonal harvesting may well be rational from an economic perspective, as migration patterns can give huge variations in catch...
Oysters are filter-feeding bivalves, which filter water for nutrients and often accumulate contaminants and human pathogens such as Vibrio parahaemolyticus and Vibrio vulnificus naturally occurring in the marine environment. These naturally occurring pathogens have been frequently isolated from raw shellfish, particularly oyster, in the United States and are recognized as...
The fish processing industry is the most important
industry in Iceland. The single most important
processing method is quickfreezing, and the major market
is in the United States. With increasing competition in
the market from countries like Canada, productivity of
fish processing plants is becoming increasingly
important.
This research focuses...
The credit crunch has had a dramatic effect within the seafood industry. Recent years saw a buoyant UK economy with increasing sales of chilled seafood material and a growing interest in sustainability. Credit tightening and declining consumer confidence has placed pressures on these trends. This is unlikely to be reversed...
Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting...