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.

The purpose of this study was to explore protective factors that help women resist societal pressures for thinness. The present study used a qualitative life history methodology to examine the experiences of women who identified themselves as resilient to pressures to be thin and as liking their bodies regardless of size. In-depth semi-structured interviews were conducted with 14 women, ages 18 to 25, representing diverse social and ethno-cultural backgrounds and body physiques. In the interviews, the participants were inquired about their experiences related to anything they felt was helpful for them in developing a positive body image from childhood, adolescence, and to present day. The interviews were transcribed and analyzed for themes using constructivist grounded theory methodology. Data analysis was informed by the feminist theoretical approach, with attention paid to social and contextual factors. Three core categories emerged from the analysis, which included protective factors associated with participants’ experiences of identity, ways of inhabiting their bodies, and the nature of social influences in their lives. This research highlighted the women’s active role in maintaining a resilient stance in the face of pressures for thinness as well as the importance of social factors that assist them in this process.

The combined effect of various gas packaging atmospheres (air, vacuum and gas packaging), films of different oxygen transmission rate (OTR) and storage temperature (4 and 12°C) were investigated on the shelf-life and safety of flesh rainbow trout fillets. / Preliminary studies were done to determine the optimum packaging atmospheres to maintain the bright pink color of trout packaged in a high gas barrier film. Both vacuum and gas packaging (85% CO2:15%N2) resulted in the longest shelf-life (~28 days) in terms of color at 4°C. Based on these optimum gas atmospheres for color, shelf-life studies were performed at both refrigerated and temperature abuse conditions (12°C). / Challenges studies were also done with Listeria monocytogenes and Clostridium botulinum type E, two psychrotrophic pathogens of concern in modified atmosphere packaged (MAP) fish. / Subsequent studies were done to determine the effect of various levels of headspace oxygen (0--100%, balance CO2) or film OTR on the time to toxicity in trout stored at 12°C. (Abstract shortened by UMI.)

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.

Protective coloration such as aposematism and crypsis occurs in many insects but only a few species alter their defensive strategy during the same instar. We hypothesize the adult shield bug Graphosoma lineatum with an alternating black and non-melanised longitudinal striation exhibit such a change in defensive coloration. In Sweden, the non-melanised stripes of the pre-hibernation G. lineatum are pale brown and cryptic but they change during hibernation to red and aposematic. We have tested the adaptive functions of coloration of the two G. lineatum forms against bird predators. In Paper I we used great tits as predators and measured detection time of the two forms against a background of dry grass and plants, simulating late-summer conditions. We found that the birds took longer time to find the pale than the red form. Thus, the pale form of G. lineatum is more cryptic in a dry environment than the red form. In Paper II and III we used naïve predators and measured attack rate/latency on red and pale adults and fifth-instar larvae (black and brown) to investigate avoidance and generalisation between the stages. In Paper II domestic chicks initially found the red form most intimidating, but both adult forms are more intimidating than the larva. Moreover, there was a broad generalisation among forms. In Paper III naïve great tits did not find the red form significantly more aversive than the pale adult. Neither the chicks nor the tits showed any difference in the speed of avoidance learning between the two adult colour forms. In Paper IV the shieldbugs themselves were the main focus as we compared activity levels in the different colour forms and found that G. lineatum alters behaviour in accordance to their protective strategy. Thus they were significantly less active during the cryptic phase. Taken together, these experiments suggest that the pale brown adult invests in a cryptic strategy at the cost of reduced protection from aposematism, whereas the red adult benefits from aposematism at the cost of reduced camouflage. / At the time of the doctoral defense, the following papers were unpublished and had a status as follows: Paper 3: Manuscript. Paper 4: Accepted.

Thesis (Ph.D.)--University of Tulsa, 1993. / Includes bibliographies.

Thesis (Ph.D.)--University of Western Sydney, Nepean, 1995. / Bibliography: leaves [214]-227.

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1991. / Vita. Abstract. Includes bibliographical references (leaves 68-70). Also available via the Internet.

Thesis (Ph. D.)--Ohio State University, 2008. / Title from first page of PDF file. Includes bibliographical references (p. 245-251).

Thesis (M.S.)--West Virginia University, 1998. / Title from document title page. "November 13, 1998." Document formatted into pages; contains x, 121 p. : ill. (some col.). Includes abstract. Includes bibliographical references (p. 105-110).