Thesis (M.S.)--Auburn University, 2008. / Abstract. Vita. Includes bibliographical references (p. 28-33).

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

No description available.

No description available.

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

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

Digitized by Kansas Correctional Industries

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

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.

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