Date of Award

Winter 12-18-2019

Level of Access Assigned by Author

Open-Access Thesis

Degree Name

Doctor of Philosophy (PhD)

Department

Food Science and Human Nutrition

Advisor

Denise Skonberg

Second Committee Member

Jason Bolton

Third Committee Member

Jennifer Perry

Additional Committee Members

Balunkeswar Nayak

Brianna Hughes

Abstract

Sous-vide is the cooking of vacuum-sealed foods at precise temperatures in a water bath. Vacuum packaging and cooking at lower temperatures offer multiple benefits to maintain the nutritive and sensory value of foods in comparison to traditional cooking methods. Sea scallops are high-value products that have a very short refrigerated shelf-life (<7 >days). High pressure processing (HPP) may facilitate the development of convenient-to-use, high quality, refrigerated scallop products for sous-vide applications to be sold in retail and foodservice facilities. The objectives of this research were to evaluate the effects of HPP and subsequent sous-vide cooking on the 1) physicochemical and sensory attributes, 2) refrigerated shelf-life, and 3) protein structural modifications of sea scallops. Sous-vide cooking scallops at 55 °C for 208 min, 60 °C for 45 min, or 65 °C for 10 min revealed that consumer acceptability did not differ significantly (p

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