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Competiton between domestic and imported farmed fish a demand system analysis /To, Hong Thi Kim. Kinnucan, Henry W., January 2008 (has links) (PDF)
Thesis (M.S.)--Auburn University, 2008. / Abstract. Vita. Includes bibliographical references (p. 28-33).
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Isolation of volatile compounds and evaluation of potential roles of selected compounds in the flavor-tainting of Upper Wisconsin River fishLane, Nancy Ann. January 1981 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1981. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Design and testing of a natural convection solar fish dryerSotocinal, Samson A. January 1992 (has links)
No description available.
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Benzoate ice in fish preservation.Simon, Philip Nelson 01 January 1938 (has links) (PDF)
No description available.
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The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimiAguilar, Ramon Pacheco 03 March 1989 (has links)
The abundance and low fat content of Pacific whiting
support Its use for the production of surimi. The
degradation of muscle proteins by myxosporidian secreted
proteinase(s) has been associated with its soft texture.
High residual activity is retained through the washing
process used in the production of surimi and precludes the
formation of a strong heat-set gel by surimi sols.
Physical, chemical and SDS-PAGE analysis defined the
reinforced oxidation of free sulfhydryl groups on
myofibrillar proteins to disulfide bonds by potassium
bromate. SDS-PAGE demonstrated myosin degradation during
heat-setting and the protection of myosin from protelnase
attack by bromate. A level of 0.075% bromate Inactivated
89.87% of the total proteinase activity in sols. It was
assumed that cysteine proteinases were Inactivated and residual activity was associated with proteinases with a
serine active site.
Major iraprovement in gel coheslveness and elasticity
was observed at bromate levels [less than or equal to] 0.075% with only a slight
improvement at higher levels. Maximum hardness was observed
at 0.150% with no (P>0.050) increase at higher levels.
Brittleness was improved (P>0.050) by bromate levels
[greater than or equal to] 0.100%; no maximum degree of brittleness was observed
within the range ([less than or equal to] 0.250%) of concentrations investigated.
An optimum folding test grade of AA was achieved by a
minimum of 0.150%
Potassium bromate improved gelling characteristics of
sols of Pacific whiting surimi through proteinase
inactivation and reinforced disulfide formation during
heat-setting. Improvement in cohesiveness and elasticity
was primarily a function of proteinase inactivation.
Maximum hardness and brittleness required additional
oxidative capacity which was not fully required for an
optimum folding test grade. / Graduation date: 1989
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Adhesive property of bacteria and its relationship to microbial spoilage of shrimpSmith, John B. 04 January 1983 (has links)
Pacific shrimp (Pandalus jordani) was washed repeatedly and the
eluted bacteria were enumerated and identified. Selected isolates
were tested for their adhesive properties.
Washing reduced the microbial load by 3.84 to 42.04%. The bacteria
which most resisted wash-off were Staphylococcus and Pseudomonas
spp. The easiest to wash off was Flavobacterium spp. In higher-count
samples, Moraxella and/or Lactobacillus spp. washed off readily, but
they still constituted large proportions of the residual bacteria on
shrimp.
Adhesiveness, measured by hydrophobic interaction with octane,
showed 43.3% change in absorbance by Staphylococcus spp., followed by
21.5% by Moraxella spp., and Arthrobacter spp. at 13.5%. Pseudomonas
spp. showed only 5.7% change in absorption.
Attachment, measured by hanging glass cover slips in broth, however,
showed Pseudomonas and Staphylococcus spp. to have the greatest
ability to adhere, with 0.47 and 0.46% attachment, respectively.
Moraxella spp. showed the least ability to adhere to glass (.02%), followed by Lactobacil lus spp. at 0.11%. Arthrobacter and Flavobacterium
spp. adhered at 0.30 and 0.37% levels, respectively.
Attachment of Pseudomonas spp. to glass was the least affected
by media composition, temperature, or presence of a surface-active
agent (sodium hexametaphosphate).
Staphylococcus spp., on the other hand, attached most strongly
under optimum growth conditions but were most affected by varying
growth conditions, temperature, and presence of a metabolic inhibitor
(sodium hexametaphosphate).
This indicates that the adhesive ability of Staphylococcus spp.
is directly related to its metabolic activity, while Pseudomonas spp.
is less sensitive to changes in metabolism and may depend on motility
for adhesion.
Bacteria that could adhere strongly on solid surfaces (Pseudomonas
and Staphylococcus spp.) tend to be found in greater proportions
and, hence, contribute more to the spoilage of shrimp. / Graduation date: 1983
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Preflavoring live channel catfishClithero, Jo Karen January 2011 (has links)
Digitized by Kansas Correctional Industries
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Demand and profitability for albacore products : a multi-attribute analysisGarcia-Martinez, Salvador 18 September 1996 (has links)
The main purpose of this research is to provide the
commercial seafood industry of the Pacific Northwest
information on preferences of restaurateurs, retailers, and
wholesalers for whole albacore, low-value added albacore
products (chunks, medallions, and steaks), albacore loins,
and high-value added albacore products (hot smoked and lox).
All of these products were categorized as non-traditional
market forms of albacore products, except whole albacore.
The empirical analysis was based on self explicated and
conjoint analysis. The demand models for albacore products
were estimated using weighted least squares. Profitability
equations for albacore products were estimated using a two-limit Tobit model. From the self explicated section, it was
found that the attributes of price, flavor, blood
spots/bruising, and bleeding of whole albacore were
considered highly important by respondents. From the
conjoint analysis section, it was found that, as expected a
priori, price had a statistical significant effect on the
demand and profitability models for all albacore products.
Other variables, such as location of the firm, type of firm,
experience with tuna species, and ranking of albacore had
statistical significant effects on the demand and
profitability equations. Wholesalers, restaurateurs, and
retailers agreed that quality is a major concern and will
influence their preferences when purchasing albacore
can products. Overall, the findings from this research
provide guidance to the commercial seafood industry of the
Pacific Northwest to enhance the markets for albacore
products. / Graduation date: 1997
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Formulation, shelf-life and safety studies on value-added seafood productsLyver, André. January 1997 (has links)
Formulation studies of value-added seafood nuggets were done using appropriate mixtures of surimi, kamaboko, broken shrimp, and shrimp broth made from shrimp processing waste. A total of 19 formulations were prepared and, on the basis of sensory analysis, two formulations (comprising of 75% surimi: 25% shrimp, and 100% surimi containing shrimp broth) were used throughout this study. / Initial storage trials of both raw and cooked battered and breaded value-added nuggets in air and under various modified atmospheres (MAP) showed that a microbiological shelf-life of 28 d was possible for cooked nuggets at 4 and 12$ sp circ$C packaged under various gas atmospheres, compared to $ sim$14 d for raw nuggets stored/packaged under similar conditions. / Growth of Listeria monocytogenes occurred in both raw and cooked nuggets at 4 and 12$ sp circ$C, irrespective of packaging conditions. However, growth of Clostridium botulinum type E was inhibited in both raw and cooked nuggets stored at 4, 12, and 25$ sp circ$C. While inhibition was suspected to be due to the decrease in pH of raw nuggets to $ sim$4.1-4.5, due to the growth of lactic acid bacteria (LAB), subsequent studies on cooked and sterilized nuggets showed that the anti-botulinum effect was due to heat resistant Bacillus species. Further challenge studies with C. botulinum type E in sterile nuggets (i.e., in the absence of LAB and Bacillus spp.) showed that toxin was produced after 14 and 28 d in nuggets stored in air, and in air with an Ageless SS oxygen absorbent at 25 and 12$ sp circ$C, respectively. Further studies have now confirmed that Bacillus isolates, specifically B. subtilis, inhibited the growth of C. botulinum type E.
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Preservation of dover sole by low-dose radiation and antimicrobial agentsShiflett, Maureen Adele 19 April 1965 (has links)
The storage life at 43°F of ground dover sole fillets (Microstomas pacificus) was determined microbiologically after treatment with
ionizing radiation and antimicrobial agents. Sodium benzoate, potassium
sorbate and the sodium salts of the methyl and propyl esters
of parahydroxybenzoic acid (MPB and PPB) all approximately doubled
the refrigerated storage life of irradiated dover sole. The dose levels
employed were 0.1, 0.3, and 0.5 Mrad. The concentration of the
agents used in each case was 0.1 percent.
The normal spoilage of dover sole is caused predominately by
the outgrowth of pseudomonads. After irradiation, however, the spoilage
is due to the outgrowth of Achromobacter and certain Gram positive
organisms. The spoilage pattern was not changed by the antimicrobial
agents tested except at the higher dose level (0.5 Mrad),
at which the spoilage was caused by yeasts.
The additives had no effect on the growth rate of the microorganisms
of dover sole. They merely prolonged the length of microbial
dormancy that followed radiation exposure. Possible mechanisms
involved in the combined effect of antimicrobial agents and irradiation
are discussed. / Graduation date: 1965
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