Title page for ETD etd-10032007-171829
|Type of Document
||Enriquez-ibarra, Leopoldo Gerardo
||The use of Pulsed Energy (Flashbast) technology in the shelf life extension of selected marine and freshwater fish species stored in ice
||Food Science and Technology
|Flick, George J. Jr.
|Barbeau, William E.
|Boardman, Gregory D.
|Duncan, Susan E.
|Palmer, James K.
|Date of Defense
The use of Pulsed Energy (Flashbasttm) Technology (PET)
to extend the shelf life of fresh fish fillets was studied.
Unskinned fillets from fresh sea trout (Cynoscion regalis)
and hybrid striped bass (Morone chrysops x ~ saxatilis)
were treated with 7.45 Joules/cm2 of PET, stored individually
in sterile polyethylene bags, and kept in ice for 21 days
at 3°C. Sensory data showed no significant differences (p≤
0.05) in the appearance, odor, texture, or taste of cooked
samples from treated and control fillets, regardless of
species. Raw sea trout fillets developed "alien" odors upon
treatment which disappeared within the first week of storage
and were not detected in cooked samples. These off-odors
were significant (p≤ 0.05) in the freshwater species only
during the first three days post-treatment. Microbiological
analyses revealed that PET reduced bacteria growing on the
flesh surface and skin at significantly higher (p≤ 0.05)
rates than those in the flesh. Total coliforms were the most susceptible bacteria to PET.
|| Approximate Download Time
| 28.8 Modem
|| 56K Modem
|| ISDN (64 Kb)
|| ISDN (128 Kb)
|| Higher-speed Access
next to an author's name indicates that all
files or directories associated with their ETD
are accessible from the Virginia Tech campus network only.
If you have questions or technical
problems, please Contact DLA.