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
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
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...
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
To measure temperature-dependent thermal conductivity, a line-source
probe system was used. Effects...
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.
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,...
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
Autolysates of English sole (Parophrys vetulus), true cod
(Gadus macrocephalus), Dover sole (Microstomus pacificus), and