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The fish processing industry is actively seeking for alternative methods of shelf life preservation and marketability of fresh fish, while at the same time economizing on energy costs. Two methods which fulfill both objectives are modified atmosphere packaging (MAP) and glucose oxidase (GOX)/Glucose dipping solutions. MAP is the packaging of perishable products in an atmosphere other than that of air and is used for the shelf life extension of beef, pork, fruits, vegetables and bakery products. GOX, either alone or in conjunction with MAP has the potential for shelf life extension of fresh fish. / The objectives of this study were to determine the combined effect of glucose oxidase/glucose or gluconic acid dipping solutions and modified atmosphere packaging in conjunction with refrigeration on the shelf life extension of mackerel and cod. / This study has shown that the shelf life of fresh fish can be extended through the combined use of MAP/dipping solutions and refrigeration. This novel process of "dipping" in GOX solution in conjunction with modified atmosphere packaging (MAP) will have a significant effect in the area of fish hygiene and will minimize fish losses incurred through spoilage.

Value-added trout burgers and trout wontons were prepared from minced trout trimmings, oats, dried onion flakes, white pepper, cayenne pepper, garlic powder, soy sauce, spice mix and eggs. The trout burgers were coated with crushed cornflakes and then partially cooked (2 min at 140ºC) or frilly cooked (5 min at 140ºC) in hot oil. Similar fillings were used to prepare trout wontons by wrapping the mixture with Chinese wonton dough and 2 products were made: raw wonton (uncooked) and fried wonton (fried for 8 min at 140ºC). / Storage trials were performed on raw and fried trout wontons (a w 0.98--0.95, pH 6.5), and partially and fully cooked trout burgers (aw 0.97--0.96, pH 6.4). Products were packaged in air and under various modified atmospheres (MAP), and stored at 4 and 12ºC. A microbiological shelf-life of >28 days was possible for the cooked trout burgers and fried wontons stored at 4ºC. In general, the microbiological shelf-life preceded the sensory shelf-life. / Subsequent challenge studies were done to address the safety concerns associated with MAP food. All products were inoculated with 102 CFU/g of Listeria monocytogenes and 102 spores/g of Clostridium botulinum type E spores. Gas packaging with 80% CO2 (balance N2) inhibited the growth of L. monocytogenes in products stored at 4ºC. However, counts of L. monocytogenes increased in all other packaging conditions. In challenge studies with C. botulinum type E, toxin was not detected in any products after 28--60 days.

Lernangebote von hoher Lernqualität sind dadurch gekennzeichnet, dass sie Lernende dazu anregen, in Wissensräumen vertieftes Wissen zu erwerben und dieses effizient in praktisches Handlungswissen umzusetzen. In diesem Beitrag wird diskutiert, wie der didaktisch-methodische Ansatz Learners-as-Designers genutzt werden kann, um eine solche Lernqualität zu erreichen. Es wird gezeigt, wie Learners-as-Designers unter Nutzung computerbasierter Technologien sowohl in der universitären Lehre als auch in der betrieblichen Weiterbildung umgesetzt werden kann, und mit welchen Effekten, aber auch Herausforderungen eine solche Lehr-Lern-Konzeption verbunden ist.

Thesis (Ph.D.)--University of Minnesota, 2007. / Advisers: Roger Ruan, Jun Zhu. Includes bibliographical references.

Thesis (Ph. D.)--University of Missouri-Columbia, 1996. / Typescript. Vita. Includes bibliographical references (leaves 163-175). Also available on the Internet.

Research report (M.S.)--University of Washington, 1971. / Typescript. "BNWL-1608, Special Distribution." "August 1971." Includes bibliographical references (p. 89-91).