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The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

Creator:: Harikedua, Silvana Dinaintang
Abstract:: Existing research reports the importance of brine injection technology in enhancing the quality of muscle products such as poultry, beef, and pork. In fish, the utilization of brine injection technology is well-known for delivering marinade ingredients for salted or smoked fish production. Until now, there has been limited published scientific...
Resource Type:: Masters Thesis
Full Text:: the adversity in my academic journey. My committee members: Drs. Jae Park, Yi-Cheng Su, and

Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls

Creator:: Roblero, Josef G.
Abstract:: Albacore tuna (Thunnus alalunga) rolls were developed using two albacore meat levels and three different treatment combinations. Albacore meat levels of 82 and 88% (Alb82 and Alb88) of the total weight formulation were examined. The different treatments consisted of 0.3% sodium tripolyphosphate (STPP), 0.3% STPP plus nitrites (150 ppm), and...
Resource Type:: Masters Thesis
Full Text:: McGorrin, Dr. Yi-Cheng Su and Dr. Kaichang Li. Finally, I would like to thank my friends on campus

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Creator:: Keys, Dustin R.
Abstract:: 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...
Resource Type:: Masters Thesis
Full Text:: committee members: Drs. Jae Park, Yi-Cheng Su, and David Bohnert. The Hatfield Marine Science Center

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

Evaluation of DNA recovery methods for the detection of soy in foods using real-time PCR

Creator:: Koh, Chern Lin
Abstract:: Food allergies are an important health problem and affect up to 2% of the adult population and 8% of children worldwide. Under the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004, foods that contain or derive from the "Big 8" allergens (milk, egg, finfish, crustacean shellfish, tree nuts,...
Resource Type:: Masters Thesis
Full Text:: someone I admire as a thinker and leader. For the rest of my committee member, Dr. Yi-Cheng, Su, Dr

Investigating Vibrio parahaemolyticus interactions with the Pacific oyster, Crassostrea gigas

Creator:: Aagesen, Alisha M.
Abstract:: Vibrio parahaemolyticus is a Gram-negative, halophilic, human pathogenic bacterium ubiquitous in the marine environment. Like many Vibrio species, V. parahaemolyticus commonly associates with shellfish, particularly oysters. Ingestion of a raw or under cooked oysters contaminated with V. parahaemolyticus can cause gastroenteritis, which is typically self-limiting and rarely causes death. Globally,...
Resource Type:: Dissertation
Full Text:: committee, Drs. Malcolm Lowry, Martin Schuster, Yi-Cheng Su, and Lawrence Ryan, for their guidance

Rice flour – a functional ingredient for premium crabstick

Creator:: Hur, Sungik
Abstract:: Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...
Resource Type:: Masters Thesis
Full Text:: -Cheng Su, Dr. Christina Dewitt, and Dr. James Males for taking the time to participate in my thesis

Impact of parameter variability on the food process engineering calculations required for safety, quality and shelf-life estimations

Creator:: Chotyakul, Nattaporn
Abstract:: Quantitative procedures were developed to determine the effect of variability in the model parameters required for the estimation of microbial shelflife and thermal processing time. Monte Carlo simulations combined with these predictive models were implemented in Microsoft Excel™. In the first study, predictive models were used for shelf-life predictions based...
Resource Type:: Masters Thesis
Full Text:: . I must also acknowledge all committee members Dr. Goddik Lisbeth, Dr. Yi-Cheng Su and Dr. Mary

DNA-based identification of commercially important salmon and trout species (genera Oncorhynchus and Salmo) in North America

Creator:: Rasmussen, Rosalee S.
Abstract:: There are seven commercially important species of salmon and trout (genera Oncorhynchus and Salmo) in North America, many of which are closely related but command markedly different prices. The purpose of this research was to provide improved and novel methods for the detection of salmon species substitution on the commercial...
Resource Type:: Dissertation

ScholarsArchive@OSU

The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Film-forming ability of fish proteins

Evaluation of DNA recovery methods for the detection of soy in foods using real-time PCR

Investigating Vibrio parahaemolyticus interactions with the Pacific oyster, Crassostrea gigas

Rice flour – a functional ingredient for premium crabstick

Impact of parameter variability on the food process engineering calculations required for safety, quality and shelf-life estimations

DNA-based identification of commercially important salmon and trout species (genera Oncorhynchus and Salmo) in North America

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