Thesis (Ph.D.)--George Mason University, 2009. / Vita: p. 113. Thesis director: Katherine Rowan. Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Environmental Science and Public Policy. Title from PDF t.p. (viewed June 10, 2009). Includes bibliographical references (p. 108-112). Also issued in print.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1961. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--University of Wisconsin--Madison, 1981. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Chau Wing-sze. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (leaves 238-262). / Abstracts in English and Chinese. / Abstract (in English) --- p.i / Abstract (in Chinese) --- p.iv / Acknowledgement --- p.vi / Contents --- p.ix / List of Figures --- p.xv / List of Tables --- p.xvi / Chapter 1. --- Introduction --- p.1 / Chapter 1.1 --- Introduction --- p.1 / Chapter 1.2 --- Introduction of samples --- p.2 / Chapter 1.3 --- Flavor of Chinese salted-dried fish --- p.4 / Chapter 1.4 --- Objectives of the study --- p.5 / Chapter 2. --- Literature review --- p.7 / Chapter 2.1 --- Introduction --- p.7 / Chapter 2.2 --- Volatile compounds in fresh fish --- p.8 / Chapter 2.2.1 --- Groups of volatile compounds --- p.9 / Chapter 2.2.2 --- Variation in fresh fish flavor --- p.12 / Chapter 2.2.2.1 --- Intrinsic factor --- p.12 / Chapter 2.2.2.2 --- Environmental factors --- p.15 / Chapter 2.2.2.3 --- Post harvest conditions --- p.16 / Chapter 2.3 --- Fish preservation --- p.17 / Chapter 2.3.1 --- Preservation methods --- p.18 / Chapter 2.3.1.1 --- Drying --- p.19 / Chapter 2.3.1.2 --- Salting --- p.19 / Chapter 2.3.1.3 --- Fermentation --- p.21 / Chapter 2.3.2 --- Theory of drying and salting --- p.21 / Chapter 2.3.3 --- Different protocols in the world --- p.23 / Chapter 2.3.3.1 --- European methods --- p.24 / Chapter 2.3.3.2 --- Southeast Asian methods --- p.25 / Chapter 2.3.3.3 --- Thai methods --- p.27 / Chapter 2.3.3.4 --- Chinese method --- p.28 / Chapter 2.3.3.5 --- Local method --- p.29 / Chapter 2.3.4 --- Consumption procedures --- p.31 / Chapter 2.3.5 --- Advantages of drying besides preservation --- p.31 / Chapter 2.3.5.1 --- Convenience in transportation --- p.32 / Chapter 2.3.5.2 --- Flavorization --- p.32 / Chapter 2.3.5.3 --- Nutritional values --- p.33 / Chapter 2.4 --- Flavor of salted-dried fish --- p.34 / Chapter 2.4.1 --- Taste of salted-dried fish --- p.35 / Chapter 2.4.2 --- Aroma of salted-dried fish --- p.35 / Chapter 2.4.3 --- Flavor of Chinese salted-dried fish --- p.37 / Chapter 2.4.4 --- Parameters affect the flavor and quality of salted-dried fish --- p.38 / Chapter 2.4.4.1 --- Freshness --- p.38 / Chapter 2.4.4.2 --- Temperature --- p.39 / Chapter 2.4.4.3 --- Post harvest freezing and thawing --- p.40 / Chapter 2.4.4.4 --- Gutting --- p.42 / Chapter 2.4.4.5 --- Salt quality --- p.43 / Chapter 2.5 --- Biological deterioration in salted fish --- p.46 / Chapter 2.6 --- Salted-dried fish in Hong Kong --- p.47 / Chapter 3. --- Materials and methods --- p.55 / Chapter 3.1 --- Materials --- p.55 / Chapter 3.1.1 --- Abbreviation of names of samples --- p.55 / Chapter 3.1.2 --- Handling of samples --- p.56 / Chapter 3.2 --- Method --- p.58 / Chapter 3.2.1 --- Modified Simultaneous steam distillation-solvent extraction (SDE)-Steaming --- p.58 / Chapter 3.2.2 --- Concentration --- p.59 / Chapter 3.2.3 --- Gas chromatography-mass spectrometry (GC-MS) --- p.59 / Chapter 3.2.4 --- Compound identification --- p.60 / Chapter 3.2.5 --- Quantification of compounds --- p.60 / Chapter 3.2.6 --- Moisture analysis --- p.62 / Chapter 3.2.7 --- Texture analysis --- p.62 / Chapter 3.2.8 --- Statistical analysis --- p.63 / Chapter 3.2.9 --- OAV calculation --- p.64 / Chapter 4. --- Results and Discussion --- p.66 / Chapter 4.1 --- Threadfin --- p.66 / Chapter 4.1.1 --- Overall description of volatile compounds in salted-dried threadfin --- p.66 / Chapter 4.1.2 --- Characteristic compounds in delayed (D) groups of samples --- p.68 / Chapter 4.1.3 --- Characteristic compounds in regular (R) groups of samples --- p.70 / Chapter 4.1.4 --- Common compounds found in the eight groups of samples --- p.71 / Chapter 4.1.5 --- Comparison of common compounds among individual groups of salted-dried fish --- p.78 / Chapter 4.1.5.1 --- Comparison between delayed and regular salting methods --- p.78 / Chapter 4.1.5.2 --- Comparison between locations of purchase --- p.80 / Chapter 4.1.5.3 --- Comparison between samples from different years (2000 and 2001) --- p.81 / Chapter 4.1.6 --- Exclusive compounds found in delayed salted (D) or regular salted (R) fish --- p.83 / Chapter 4.1.7 --- Conclusion of threadfin --- p.84 / Chapter 4.2 --- White herring --- p.85 / Chapter 4.2.1 --- Overall description of volatile compounds in salted-dried white herring --- p.85 / Chapter 4.2.2 --- Characteristic compounds in delayed (D) groups of samples --- p.87 / Chapter 4.2.3 --- Characteristic compounds in regular (R) groups of samples --- p.88 / Chapter 4.2.4 --- Common compounds found in the eight groups of samples --- p.89 / Chapter 4.2.5 --- Comparison of common compounds among individual groups --- p.94 / Chapter 4.2.5.1 --- Comparison between delayed and regular salting methods --- p.94 / Chapter 4.2.5.2 --- Comparison between locations of purchase --- p.96 / Chapter 4.2.5.3 --- Comparison between samples from different years --- p.97 / Chapter 4.2.6 --- Conclusion of white herring --- p.98 / Chapter 4.3 --- Pawak croaker --- p.100 / Chapter 4.3.1 --- Overall description of volatile compounds in salted-dried pawak croaker --- p.100 / Chapter 4.3.2 --- Characteristic compounds in delayed (D) groups of samples --- p.102 / Chapter 4.3.3 --- Characteristic compounds in regular (R) groups of samples --- p.105 / Chapter 4.3.4 --- Common compounds found in the eight groups of samples --- p.106 / Chapter 4.3.5 --- Comparison of common compounds among individual groups of salted-dried fish --- p.111 / Chapter 4.3.5.1 --- Comparison between delayed and regular salting methods --- p.111 / Chapter 4.3.5.2 --- Comparison between locations of purchase --- p.114 / Chapter 4.3.5.3 --- Comparison between two batches of samples from different years --- p.115 / Chapter 4.3.5.4 --- Characteristic compounds of pawak croaker --- p.117 / Chapter 4.3.6 --- Conclusion of pawak croaker --- p.118 / Chapter 4.4 --- Overall comparison of compounds of the three species --- p.120 / Chapter 4.4.1 --- Introduction --- p.120 / Chapter 4.4.2 --- Comparison of three species of fishes --- p.121 / Chapter 4.4.2.1 --- Delayed- and regular- smell contributors --- p.122 / Chapter 4.4.3 --- The difference among the groups of fishes --- p.123 / Chapter 4.4.3.1 --- Effect of different body compositions of fishes --- p.124 / Chapter 4.4.3.1.1 --- Lipid originated volatile aldehydes --- p.125 / Chapter 4.4.4 --- Common compounds detected in all three species of salted-dried fishes --- p.126 / Chapter 4.4.4.1 --- Compounds with high calculated aroma values (OAV) --- p.127 / Chapter 4.4.4.2 --- Compounds with low calculated aroma values (OAV) --- p.130 / Chapter 4.4.5 --- Effect of treatment methods --- p.132 / Chapter 4.4.6 --- Effect of locations of collection of samples on the composition --- p.134 / Chapter 4.4.7 --- Effect of time of collection of samples on the composition --- p.135 / Chapter 4.4.8 --- Characteristic compounds found only in one species --- p.135 / Chapter 4.4.8.1 --- Characteristic compounds of threadfin --- p.136 / Chapter 4.4.8.2 --- Characteristic compounds of white herring --- p.136 / Chapter 4.4.8.3 --- Characteristic compounds of pawak croaker --- p.138 / Chapter 4.5 --- Texture --- p.139 / Chapter 4.5.1 --- Introduction --- p.139 / Chapter 4.5.2 --- Results and Discussion --- p.141 / Chapter 4.5.2.1 --- Comparison between regular and delayed salted-dried fishes --- p.141 / Chapter 4.5.2.1.1 --- Effects of enzymatic reaction --- p.141 / Chapter 4.5.2.1.2 --- Effects of fermentation --- p.142 / Chapter 4.5.2.1.3 --- Frozen period before regular salting --- p.143 / Chapter 4.5.2.2 --- Comparison between raw and steamed salted-dried fishes --- p.145 / Chapter 4.5.2.3 --- Moisture content of salted-dried fishes --- p.146 / Chapter 4.5.3 --- Conclusion --- p.147 / Chapter 5. --- Conclusion and Significance --- p.233 / Chapter 5.1 --- General conclusion --- p.233 / Chapter 5.2 --- Significance of the study --- p.235 / References --- p.238 / Appendix I --- p.263 / Appendix II --- p.264

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First grade and second grade Nampla, commercially produced Thai fish sauces, were analyzed for their chemical and microbiological composition. First grade commercially produced Nampla contained higher amounts of total nitrogen, formol nitrogen, free and total amino acids compared to second grade sauce. Most of the essential amino acids were present in both grades of sauces. Low microbial counts of halotolerant microorganisms were observed in both sauces. The use of trypsin and chymotrypsin to accelerate the rate of fish sauce fermentation produced from herring, one of the underutilized fish species in Quebec, was investigated. Results showed that supplementation with trypsin and chymotrypsin increased significantly the rate of proteolysis, the amounts of total nitrogen, formol nitrogen and free amino acids in the final fish sauces (p 0.05). (Abstract shortened by UMI).

Thesis(M.S.)--Auburn University, 2006. / Abstract. Vita. Includes bibliographic references.

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