Index Catalog // ScholarsArchive@OSU

A Broader Overview and Investigation into Seafood Traceability Developments and the Current Landscape for the US West Coast Seafood Industry

Creator:: Ahlers, Brian L.
Abstract:: Seafood is one of the most diverse and highly traded natural resources worldwide. Widespread evidence of increased seafood fraud and IUU fishing has placed enormous pressure on industry and governments to determine the authenticity, safety, and sustainability of seafood. The recently established US National Ocean Council has addressed several gaps...
Resource Type:: Masters Thesis
Full Text:: . Christina DeWitt demonstrated a willingness to contribute to the research that was critical. There are a

Comminution of Fish Frame Byproduct: Impact on Constituent Solvent-Accessibility, Alkaline Protein Extraction, and Isoelectric Precipitation

Creator:: Gaspich, Bryan
Abstract:: The seafood industry has a problem of underutilization of harvested and processed fish. Up to 60% of the weight of the fish is considered a byproduct that is typically made into fishmeal for livestock and aquaculture feed, a low-value and non-food grade product. Two species that make up major fisheries...
Resource Type:: Masters Thesis
Full Text:: was invaluable in my academic journey. Thank you to my committee members: Dr. DeWitt and Dr

Anti-inflammatory and Antioxidant Potential of Alaska Pollock Milt and Roe Hydrolysates

Creator:: Kemp, David C.
Abstract:: Ample research has demonstrated the largely untapped potential of bioactive peptides (BAPs) for treating systematic chronic inflammation (SCI). Protein hydrolysates are the mixture of peptides resulting from the hydrolytic breakdown of a protein. Numerous hydrolysates contain BAPs and exert beneficial effects in both in vitro and in vivo models. In...
Resource Type:: Masters Thesis
Full Text:: facilitated during my time in this program. Thank you to my committee members Dr. Christina DeWitt, Dr

Further Optimization of Controlled Depuration for Eliminating Vibrio parahaemolyticus from Raw Oysters for Safe Consumption

Creator:: Ming, Ziwen
Abstract:: Vibrio parahaemolyticus infections in the United Stated have been linked to consumption of raw shellfish, particularly oysters, with symptoms of headache, abdominal pain, nausea, diarrhea, vomiting. Depuration, as a post-harvest process, has a long history of being applied in shellfish industry to reduce sewage bacteria. In order to reduce the...
Resource Type:: Masters Thesis
Full Text:: , Yi-Cheng Su, Christina M. DeWitt, and Joy Waite-Cusic

Application of Antimicrobial Substance in Depuration for Decreasing Vibrio Parahaemolyticus Contamination in the Pacific Oysters (Crassostrea gigas)

Creator:: Shen, Xiaoye
Abstract:: Vibrio parahaemolyticus is the leading cause of foodborne illnesses associated with seafood consumption. Consuming raw or undercooked seafood contaminated with V. parahaemolyticus can result in development of acute gastroenteritis with symptoms of nausea, vomiting, abdominal cramping and watery diarrhea within 24 hours of infection. Illness is usually self-limited and lasts...
Resource Type:: Masters Thesis
Full Text:: gain knowledge in Food Science. I also would like to thank my committee member, Dr. Dewitt, Dr

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:: . Christopher Beaudry, Dr. Christina DeWitt, and Dr. Joy Waite-Cusic, thanks for your participation in my

The effects of differing hazelnut concentrations in hog finishing rations with respect to pork shelf-life and fatty acid composition

Creator:: Parker, Nathan B.
Abstract:: Commercial hog diets in the United States commonly contain lipid sources high in polyunsaturated fatty acids, most notably linoleic acid (18:2). This may result in greater deposits of linoleic acid in pork adipose tissue, contributing to an increased potential for lipid oxidation, high n-6/n-3 fatty acid ratio and increased fat...
Resource Type:: Masters Thesis
Full Text:: Esposito’s “You’re the Best Around”). To my other committee members: Dr. Cherian, Dr. DeWitt and Sara

Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

Creator:: Lee, Jinhwan
Abstract:: Gadoid fish, like Alaska pollock and Pacific whiting, have a high level of trimethylamine-N-oxide demethylase (TMAOase) that catalyzes the breakdown of trimethylamine-N-oxide (TMAO) to formaldehyde (FA) and dimethylamine (DMA) even during frozen storage. FA reacts with amino acid residues to promote covalent cross-links in the formation of inter- and intramolecular...
Resource Type:: Dissertation
Full Text:: . I would also like to extend my sincere appreciation to Graduate Committee members (Drs. Christina

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Creator:: Fowler, Matthew
Abstract:: The ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...
Resource Type:: Masters Thesis
Full Text:: other lab students and faculty including Dr Dewitt, Dr Su, Sue, Craig, Zatil, Tao, Angee, Dr Liu

Film-forming ability of fish proteins

Creator:: Athaillah, Zatil Afrah
Abstract:: Characteristics of films obtained from fish myofibrillar proteins extracted from various solubilization methods were investigated. In this study, we utilized three agents to solubilize fish myofibrillar proteins from surimi, which are sodium chloride, sodium tripolyphosphate, and alkaline condition. The first part of this study focused on combination of sodium chloride...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

A Broader Overview and Investigation into Seafood Traceability Developments and the Current Landscape for the US West Coast Seafood Industry

Comminution of Fish Frame Byproduct: Impact on Constituent Solvent-Accessibility, Alkaline Protein Extraction, and Isoelectric Precipitation

Anti-inflammatory and Antioxidant Potential of Alaska Pollock Milt and Roe Hydrolysates

Further Optimization of Controlled Depuration for Eliminating Vibrio parahaemolyticus from Raw Oysters for Safe Consumption

Application of Antimicrobial Substance in Depuration for Decreasing Vibrio Parahaemolyticus Contamination in the Pacific Oysters (Crassostrea gigas)

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

The effects of differing hazelnut concentrations in hog finishing rations with respect to pork shelf-life and fatty acid composition

Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Film-forming ability of fish proteins

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