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dc.contributor.authorHayes, Briana
dc.description.abstractThe effects of non-thermal and low temperature treatments on parasite elimination and chemical and sensory quality of raw oysters were evaluated using: low temperature pasteurization, cold pasteurization, individual quick freezing, ultra-low freezing, and blast freezing. C. parvum was inactivated by all experiments. The results on the effect of treatments on C. cayetanensis were inconclusive because no sporulation was observed. Oysters ultra-low frozen for 7 days showed no significant difference from the control in the 2-thiobarbituric acid reactive substances (TBARS). Sensory testing based on appearance, aroma, and texture, showed that raw oysters treated with low temperature pasteurization were preferred to ultra low freezing, individual quick freezing, and the control, but were not significantly different from oysters which were blast frozen. Thus all treatments have the potential to be used to eliminate C. parvum, but with low temperature pasteurization having little effect on chemical and sensory quality of raw oysters.
dc.subjectCyclospora cayetanensis
dc.subjectCryptosporidium parvum
dc.subject2-thiobarbituric acid reactive substances test
dc.subjectlow temperature pasteurization
dc.subjectindividual quick freeze
dc.subjectblast freeze
dc.subjectcold pasteurization
dc.subjectultra-low freeze
dc.titleElimination of parasites using non-thermal and low temperature techniques and effect on chemical and sensory quality of raw oysters
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorYao-wen Huang
dc.description.committeeYao-wen Huang
dc.description.committeeRobert Shewfelt
dc.description.committeeYnes Ortega

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