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Survival of Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus in raw yellowfin tuna during refrigerated and frozen storage

Creator:: Mou, Jing
Abstract:: The consumption of seafood in the United States has increased rapidly in recent years due to high quality protein and health benefits of seafood. Seafood can be a carrier for bacteria normally distributed in the marine environment and, in some cases, can be contaminated by human pathogens. Therefore, there is...
Resource Type:: Masters Thesis
Full Text:: ., and Staphylococcus aureus in Raw Yellowfin Tuna during Refrigerated and Frozen Storage AN ABSTRACT

Refrigerated seawater spray : its application to onboard stowage of pacific shrimp (Pandalus jordani)

Creator:: Kolbe, Edward R., Lee, Jong S., and Oregon State University. Extension Marine Advisory Program
Abstract:: Published September 1980. 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
Resource Type:: Technical Report
Full Text:: better quality product. The potential of extending storage life could also bene- fit the processor and

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

Creator:: Magnusdottir, Edda
Abstract:: Cryoprotection in stabilized mince from Pacific whiting (Merluccius productus) was investigated by monitoring changes in physical and chemical properties during 32 weeks of frozen storage. The effects of 4 different cryoprotectants were evaluated by torsion test, color analysis, extractability of salt soluble proteins, and formation of dimethylamine (DMA) and 2-thiobarbituric...
Resource Type:: Masters Thesis
Full Text:: oxidation in fish is an important factor related to quality loss in refrigerated and frozen storage (Flick

Color and pigments of packaged refrigerated beef

Creator:: El-Badawi, Ahmed Adel Ismail
Resource Type:: Masters Thesis
Full Text:: Feeding of Animals 8 Post-Mort©m Factors 9 pH 10 Fat and Fat Cover 11 Enzjjmes 11 Storage

The manufacture of butter from refrigerated cream

Creator:: Searing, Lyall DeForest
Resource Type:: Masters Thesis
Full Text:: units. Refrigerated storage, as described by 7hito (11) and nicholas ( 14) , may be either of the

Freezing fruits and vegetables [1981]

Creator:: Raab, Carolyn A., Oregon State University. Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Cooperative Extension Service, and United States. Department of Agriculture
Abstract:: Published June 1981. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: fruits such as berries, cherries, and grapes may be frozen in a single layer on cookie sheets before

Effect of initial quality on the frozen shelf-life of Pacific shrimp (Pandalus jordani)

Creator:: Madero, Carlos F.
Abstract:: The effect of round shrimp post-catch age on the frozen shelf-life characteristics of processed cooked meat was evaluated. Refrigerated shrimp, one, three, and five days post-catch, were cooked, mechanically peeled, frozen at -29°C and held for a period of twelve months at -18°C. At three month intervals, samples were subjected...
Resource Type:: Masters Thesis
Full Text:: illustrate and Table 1 lists the trimethyl- amine content in shrimp meat during frozen storage. Levels were

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Creator:: Hoffman, Justine D.
Abstract:: 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...
Resource Type:: Masters Thesis
Full Text:: . Electrophoretic patterns, however, did not show any apparent damage to the MHC due to frozen storage and/or

Processing treatments to extend the storage time of frozen pink salmon

Creator:: Mathers, John Hamilton
Resource Type:: Masters Thesis
Full Text:: case. Bovvhere are pink salmon frozen commercially on a large scale. During frozon storage there

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Creator:: Olaeta-Coscorroza, Jose A.
Abstract:: Peas (Pisum sativum) are an important constituent in the diet of many people. Peas may be cooked and eaten as green peas shortly after harvest, stored for short periods in the pods, or, after suitable treatment, stored for long periods before consumption. Many factors influence the yield and quality of...
Resource Type:: Masters Thesis
Full Text:: maturity stage on the quality of the frozen peas during processing and storage and to correlate the

ScholarsArchive@OSU

Survival of Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus in raw yellowfin tuna during refrigerated and frozen storage

Refrigerated seawater spray : its application to onboard stowage of pacific shrimp (Pandalus jordani)

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

Color and pigments of packaged refrigerated beef

The manufacture of butter from refrigerated cream

Freezing fruits and vegetables [1981]

Effect of initial quality on the frozen shelf-life of Pacific shrimp (Pandalus jordani)

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Processing treatments to extend the storage time of frozen pink salmon

Effect of maturity on the physical, chemical and sensory properties of frozen peas

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