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.

Thesis (M.S.)--Oregon State University, 2008. / Printout. Includes bibliographical references (leaves 44-45). Also available on the World Wide Web.

Thesis (Ph.D.) - University of Glasgow, 1994. / Ph.D. thesis submitted to the Department of Archaeology, University of Glasgow, 1994. Includes bibliographical references. Print version also available.

Diploma thesis describes the composition of fish meat and its inventions in the diet, shows the development of global fish consumption and the development of fish consumption in the country. Examines the current product portfolio and provides an overview of entities operating in the CR market. Based on the questionnaire provides a forecast likely future trends and anticipated developments.

Thermal properties of ten different seafood were measured in this research. They included bluefish (<i>Pomatomus saltatrix</i>), croaker (<i>Micropogonias undulatus</i>), spanish mackerel (<i>Scomberomorus maculatus</i>), pink salmon (<i>Oncorhynhus gorbuscha</i>), black seabass (<i>Atractoscion nobilis</i>), spot (<i>Leiostomus xanthurus</i>), shrimp(<i>Pandalus borealis</i>), tilapia (<i>Tilapia aurea</i>), grey sea trout(</i>Cynoscion regalis</i>), and yellow fin tuna (<i>Thunnus albacares</i>) (Wheaton, et al. 1985). Thermal properties measured were thermal conductivity, thermal diffusivity, and specific heat from 5 to 30^oC. Enthalpy was measured from -40 to 30^oC. Moisture and fat content were measured. Thermal conductivity and thermal diffusivity were measured by a rapid transient technique using a bead thermistor probe. Specific heat and enthalpy were measured using a differential scanning calorimeter. Moisture content and fat content were measured by the AOAC specified oven dry method and ether extraction method, respectively. The measured thermal properties agreed well with the scarcely available literature values. They were then statistically correlated with moisture and fat content. Based on statistical analysis, mathematical models relating thermal properties and composition were proposed and compared with the models available in the literature. Models for thermal conductivity and specific heat were recommended to predict these properties of meats and fish with similar composition. / Master of Science

In this study, the incidence and occurrence levels of Listeria monocytogenes in fresh blue crab (Callinectes sapidus) meat and its behavior in the presence of L. innocua and competing microflora were determined. An attempt was made to develop a process using microwave energy to destroy, or significantly decrease, naturally occurring levels of L. monocytogenes in crab meat. Data for the growth of L. monocytogenes under refrigeration conditions were fitted to the logistics and Gompertz functions, to a developed modified nonlinear Gompertz function including the temperature effect, and to a developed extended modified Gompertz function that combined temperatures in the refrigeration range used. Listeria was found in 10% of the 126 samples of fresh blue crab meat analyzed, with an 8% incidence of L. monocytogenes. The levels of occurrence were in all but one sample less than 100/g, the exception had an MPN of 1,100 /g. Growth curves were obtained for L. monocytogenes in pasteurized crab meat and generation times of 68.7, 31.4, and 21.8 h at 1.1, 2.2, and 5 °C respectively were observed. When L. monocytogenes was simultaneously inoculated with L. innocua in pasteurized crab meat, no significant effect (p > 0.05) was observed on their respective growth curves. This was observed for three mixture proportions of L. monocytogenes and L. innocua, during 15 days, at 4 and 36 °C. Fresh blue crab meat, classified according to the initial levels of microflora (APCs) into three different categories (< 15,000, 15,000-60,000 and, 60,000-100,000 cfu/g) was inoculated with L. monocytogenes at less than 50 cfu/g and incubated at 1.1, 2.2 and 5 °C for 21 days. A significant (p ≤ 0.05) inhibitory effect on the growth rate of L. monocytogenes was observed with decreasing temperatures. The effect of microflora population upon the growth of L. monocytogenes was observed after 13 days of storage, however, the levels of microflora were such that the meat was rendered inedible. Fresh crab meat (454 g) was inoculated with L. monocytogenes (less than 50 cfu/g), packed in a polyethylene bag (18 x 20 cm) or in a polypropylene tub (11 cm top diameter, 9 cm bottom diameter, 7 cm height) and microwaved (2,450 MHz) for 3 min. L. monocytogenes was not detected in the product stored at O °C, 3 h or5d after microwave application. The best fit for the growth of L. monocytogenes in fresh crab meat during refrigerated storage was obtained by the developed modified nonlinear Gompertz function. Correlation of the estimates to the experimental growth values (log₁₀ cfu/g) were between 0.82 and 0.99. An extended modified Gompertz equation was developed for the estimation of growth of L. monocytogenes in the range of storage temperatures between 1.1 to 5 °C. / Ph. D.

No description available.

This study was conducted to determine the quantities of Campylobacter jejuni, Campylobacter coli, Salmonella, fecal positive Klebsiella pneumoniae, and Escherichia coli 0157:H7 in fresh hand picked blue crab (Callinectes sapidus) meat. An attempt was made to correlate these selected pathogens and general microbial quality to processors Sanitation practices and facility size. Hand picked crabmeat samples from 12 blue crab processing facilities in the Chesapeake Bay region were collected and analyzed. Twenty samples from each of the different facilities were collected on different processing days. Facilities were chosen based on production levels and Virginia Department of Health inspection scores as an indicator of sanitation practices (excellent ≥ 94.5, acceptable < 94.5). All samples were tested between 16 h and 36 h after collection. Campylobacter jejuni was isolated from 36 (15%) of the 240 samples and Campylobacter coli was isolated from 14 (5.8%). Quantitative levels in all case were below limits of detection (<0.30 MPN/g). Klebsiella pneumoniae was isolated from a total of 51 (21%) samples. Counts ranged from less then 0.30 to 4.3 MPN/g. Aerobic plate counts ranged from 7.4x10³ to 4.6x10⁸ CFU/g with coliform counts ranging from <0.3 to 32.8 MPN/g. Fecal coliform levels were <0.3 to 2.26 MPN/g and Escherichia coli from <0.3 to 0.77 MPN/g. Salmonella and Escherichia coli 0157:H7 were not detected in any of the 240 samples analyzed. No significant differences (p<0.05) between size and inspection scores were observed for general microbial quality, the presence of Klebsiella pneumoniae, or Campylobacter species. / Master of Science

Several factors related to the proper shipping of fresh seafood by airplane were studied in this thesis. These included precooling, gel pack effectiveness, external temperatures encountered by shipping containers, and coolant placement in a shipping container. Experiments were conducted to determine cooling times of 10 and 20 pound boxes and 10 pound bags of whole fish. The ”10-pound” box was then modelled using finite element techniques. The model was found to accurately predict the temperature response of the box for a constant temperature boundary condition. Different boundary conditions were applied to the model. These were: constant temperature (such as an ice-slurry); low, medium and high velocity air (such as in a commercial refrigerator). The model was then used to predict cooling times for the other boundary conditions. The enthalpy needed to thaw the contents of different gel packs was measured and compared to that of ice. None of the gel packs had as high an enthalpy as ice. In addition, the warming characteristics of the gel packs with the highest enthalpy was compared to those of ice. It was found that the warming characteristics of the gel pack appeared to be similar to that of ice. The actual shipment of seafood to distant markets was studied by sending a data logger with several shipments to the west coast and collecting temperature data every 5 minutes during these shipments. Temperatures in 12 different locations were measured. Of particular interest were the outside temperatures which were later used in the modeling of the shipments. The shipments were sent in EQ containers. The containers experienced a wide range of temperatures. A finite element model was developed to predict the temperature of seafood under simulated transport conditions. Two boundary conditions were applied to the model; these were still air at 30°C and the approximate temperatures encountered during one of the shipments. Three different arrangements of coolant placement were studied. These were all ice on top of the product, half the ice on top and half in a layer in the middle of the product, and half of the ice on top of the product and half of the ice below the product. The latter arrangement provided the most uniform temperature distribution of the three through 18 hours of simulation. It was also found that shipments should be delivered in less than 24 hours for the amount of coolant used. / Master of Science

Microwave tempering experiments were conducted on frozen blocks of shrimp (FSB) and the results were used to help determine if microwave tempering of FSB is an improved thawing method over the current, traditional method, water immersion. Results of the microwave tempering experiments were also used to help determine which microwave tempering method amongst those explored by this study is most effective. Complete thawing of a FSB in a microwave oven was found to be impractical; however, using a combination of microwave tempering followed by water immersion can successfully thaw a FSB. After a microwave tempering experiment was conducted, the final stages of thawing were completed by using the traditional water immersion method. The amount of time to complete the thawing was recorded and is referred to as the additional thawing time. The amount of shrimp cooked during microwave tempering was also recorded and calculated as a percent. The additional thawing time and the percentage of shrimp cooked were used as criteria to compare microwave tempering experiments and also to compare microwave tempering experiments with the current method. The first set of microwave tempering experiments explored the advantages of freezing a microwave susceptive material within the FSB before microwave tempering. FSBs with susceptors and FSBs without susceptors were tempered in a microwave oven. The FSBs were tempered in a 2450 MHz microwave oven at 255 W for 35 minutes and at 406 W for 22 minutes. The results showed that the addition of susceptors does improve the microwave tempering process. The percentage of cooked shrimp and the additional thawing time was less for FSBs with susceptors than for FSBs without susceptors. The susceptors seem to help distribute the microwave energy more evenly, which reduces runaway heating and in turn reduces the amount of shrimp cooked. When compared to the current method, microwave tempering with susceptors reduced the total thawing time by 45% while microwave tempering without susceptors reduced the total thawing time by 43%. Both microwave tempering methods, with and without susceptors, are an improvement over the current method. The addition of susceptors does improve the microwave tempering process; however, the improvements are not significant enough to justify its recommendation. The second set of microwave tempering experiments explored the advantages of pulse microwave tempering. During pulsed microwave tempering the microwave oven was set to a high power level and was turned ON for a period of time and then OFF for a period of time. The ON/OFF pattern was repeated throughout the microwave tempering process. Several pulsed tempering experiments were conducted at a microwave power level of 848 W and at a microwave power level of 993 W. The results showed that there is no significant advantage to using pulsed microwave energy during tempering as opposed to continuous, fixed microwave energy. The results showed that fixed microwave tempering is more effective than pulsed microwave tempering. The percentage of cooked shrimp was lower for fixed experiments than for pulsed experiments and the additional thawing time was slightly less for fixed experiments than for pulsed experiments. A mathematical model was developed to help predict he temperature profiles of a FSB during microwave tempering. Experimental temperature data were collected at four locations within the FSB during microwave tempering by using four Luxtron Fluoroptic temperature probes and a Luxtron Fluoroptic thermometer. Overall, the temperatures predicted by the model were within 2 oC of the experimental temperatures. After the first 500 seconds or so of microwave tempering, the temperatures predicted by the model were consistently less than the experimental temperatures. From this study it was determined that the most effective microwave tempering method, amongst those conducted in this study, of a 2.2 kg (5 lb) frozen block of shrimp was accomplished by setting the power output to 255 W and the microwave cooking (tempering) time to 35 minutes. As previously mentioned, the addition of susceptors does improve the process but the improvements are not significant enough to justify its recommendation. Pulse tempering is not an improved method over fixed tempering. / Master of Science