Thesis (M. P. H.)--University of Hong Kong, 2007.

Thesis (M. P. H.)--University of Hong Kong, 2007. / Also available in print.

Thesis (Ph. D.)--Virginia Polytechnic Institute and State University, 1994. / Vita. Abstract. Includes bibliographical references (leaves 227-244). Also available via the Internet.

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.

Thesis (M. Nursing)--Montana State University--Bozeman, 2007. / Typescript. Chairperson, Graduate Committee: Sandra Kuntz. Includes bibliographical references (leaves 63-67).

Senior Honors thesis--Regis University, Denver, Colo., 2007. / "May 2006"--T.p. Date of submission on Certification of Authorship page: 4/16/07. Title from PDF title page (viewed on June 26, 2007). Includes bibliographical references.

No description available.

No description available.

The characteristics of Northern squawfish (Ptychocheilus oregonensis) and the feasibility of utilization of this species for human consumption were investigated. In the first experimental phase, the iced storage characteristics of squawfish were determined. Quality changes were monitored over 24 days of storage by chemical, physical, microbiological and sensorial methods of analysis. The Torrymeter readings, K value, descriptive sensory evaluation and taste panel tests demonstrated that squawfish kept well in ice for 15 days. The torsion test results showed that squawfish exhibited good gel forming ability and decreased only 15% of the original value after 24 days of iced storage. The K value might provide the basis of a raw material quality control system for processing. Production of deboned fish mince could be an effective method for utilization of bony squawfish. In the second experimental phase, quality of minced flesh from squawfish was investigated. Texture properties of minced gels as determined by torsional shear stress and strain, at fracture, showed that there was no significant difference in strain value between unwashed and washed mince. No significant differences were also found in strain values of minced gels due to different temperature settings. The addition of cryoprotectants was very effective in maintaining strain value for both unwashed and washed mince during three months of frozen storage. Thiobarbituric acid (TBA) analyses showed minced flesh maintained good quality with regard to oxidation. In the third experimental phase, the suitability of squawfish (Ptychocheilus oregonensis) as a potential species for surimi processing was investigated on the basis of post harvest freshness. The yield of surimi from whole fish ranged between 15.5-21.6%. Fish freshness had a positive correlation with initial surimi quality. The quality changes of surimi during frozen storage depended upon the freshness of material and were influenced by the duration of storage. One wash cycle improved the color of surimi gel significantly. However, there were no significant differences in strain values measured by torsion test due to different wash cycles. Results of the experiment indicated that it was feasible to produce surimi from squawfish stored on ice for up to 9 days. One wash-cycle was adequate for squawfish surimi production. / Graduation date: 1994