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Inactivation of vibrio parahaemolyticus in hard clams (mercanaria mercanaria) by high hydrostatic pressure (HHP) and the influence of HHP on the physical characteristics of hard clam meat
Descriptive
TypeOfResource
Text
TitleInfo
(ID = T-1)
Title
Inactivation of vibrio parahaemolyticus in hard clams (mercanaria mercanaria) by high hydrostatic pressure (HHP) and the influence of HHP on the physical characteristics of hard clam meat
Identifier
ETD_2976
Identifier
(type = hdl)
http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000056630
Language
LanguageTerm
(authority = ISO639-2);
(type = code)
eng
Genre
(authority = marcgt)
theses
Subject
(ID = SBJ-1);
(authority = RUETD)
Topic
Food Science
Subject
(ID = SBJ-2);
(authority = ETD-LCSH)
Topic
Shellfish--Microbiology--New Jersey
Subject
(ID = SBJ-3);
(authority = ETD-LCSH)
Topic
Clams--Microbiology--New Jersey
Subject
(ID = SBJ-4);
(authority = ETD-LCSH)
Topic
Vibrio parahaemolyticus--New Jersey
Abstract
(type = abstract)
Vibrio parahaemolyticus bacterium is a leading cause of gastroenteritis associated with consumption of raw or undercooked molluscan shellfish in the US. The current post harvest treatment methods (relaying and depuration) used by the shellfish industry have been found to be ineffective in reducing naturally occurring Vibrio spp. and viral pathogens such as norovirus. The first objective of this research was to demonstrate the potential of HHP against Vibrio parahaemolyticus in littleneck New Jersey hard clams (Mercanaria mercanaria). The second objective was to identify and quantify the changes in appearance and texture of clam meat after HHP by instrumental analysis. Live clams were inoculated through bioaccumulation with approximately 8 log CFU/g of a cocktail culture of five outbreak strains of Vibrio parahaemolyticus. Inoculated clams were processed at pressures ranging from 250 to 450 MPa for hold times ranging between 2 to 6 minutes. The double layer plate method (DLPM) was used to recover pressure injured Vibrio parahaemolyticus cells. To study physical changes due to HHP, clams were exposed to pressures between 137 and 552 MPa. Volume, texture and color changes of clam meat were determined by instrumental measurements. Treatment conditions of 450 MPa and 6 minutes, 450 MPa and 4 minutes, 350 MPa and 6 minutes reduced the initial concentration of Vibrio parahaemolyticus to below the limit of detection. The volume of whole clam (processed in shell) also increased with negligible change in mass (together with shell), while drip loss reduced after HHP. The increase in volume may be due to the perfusion of clam liquor into the tissue rather than absorption of pressurizing medium (water). There was an increase in firmness of the clam meat at 276 MPa and a reduction at 552 MPa. However all HHP clams were found to be firmer compared to unprocessed clams. Lightness (L*) of the clam meat increased and redness (a*) decreased with increasing pressure. Although high pressure processed clams may pose a significantly lower risk from Vibrio parahaemolyticus, the effect of the accompanied physical changes on the consumer’s decision to purchase HHP clams remains to be determined.
PhysicalDescription
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electronic resource
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x, 68 p. : ill.
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application/pdf
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text/xml
Note
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M.S.
Note
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Includes bibliographical references
Note
(type = statement of responsibility)
by Gabriel Mootian
Name
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NamePart
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Mootian
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Gabriel
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1978-
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author
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GABRIEL MOOTIAN
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Karwe
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Mukund V
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chair
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Advisory Committee
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Mukund V Karwe
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(type = personal)
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(type = family)
Schaffner
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(type = given)
Donald W
Role
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internal member
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Advisory Committee
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Donald W Schaffner
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NamePart
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Matthews
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(type = given)
Karl R
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internal member
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Advisory Committee
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Karl R Matthews
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NamePart
Rutgers University
Role
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degree grantor
Name
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Graduate School - New Brunswick
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school
OriginInfo
DateCreated
(qualifier = exact)
2010
DateOther
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2010-10
Place
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(type = code)
xx
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TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier
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ETD
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(type = host)
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Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier
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rucore19991600001
Location
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NjNbRU
Identifier
(type = doi)
doi:10.7282/T3QF8SMQ
Genre
(authority = ExL-Esploro)
ETD graduate
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Rights
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(ID = rulibRdec0006)
The author owns the copyright to this work.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
RightsHolder
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(type = personal)
Name
FamilyName
MOOTIAN
GivenName
GABRIEL
Role
Copyright Holder
RightsEvent
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Type
Permission or license
DateTime
2010-10-01 00:14:03
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Name
GABRIEL MOOTIAN
Affiliation
Rutgers University. Graduate School - New Brunswick
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Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
RightsEvent
(ID = RE-2);
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Type
Embargo
DateTime
2010-10-31
Detail
Access to this PDF has been restricted at the author's request. It will be publicly available after October 31st, 2011.
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ETD
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application/pdf
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application/x-tar
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1556480
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