Life Sciences Commons^™

Effects Of Sous-Vide Processing And Acidic Marination On Physicochemical Quality, Shelf-Life, And Consumer Acceptability Of Blue Mussel (Mytilus Edulis) Meats, Sara Gundermann

Electronic Theses and Dissertations

Sous-vide cooking is a thermal processing method in which a raw food is vacuum sealed in a pouch and then placed into water below 100°C for a controlled amount of time. It is particularly good for cooking meats because of its precise control over temperature and time, which results in an ideal food texture for consumers. This method also prevents the food from coming in contact with oxygen, which can lead to spoilage that reduces product quality and shelf life. Acidification is a food preservation method that utilizes acids to lower the pH of foods, making the environment less conducive …

Chef Sensory Perspectives And Consumer Acceptance Of Fermented Green Crab Sauce, Bryson J. Mcdonough

Electronic Theses and Dissertations

The European green crab (Carcinus maenas) is an invasive species responsible for immense ecological and economic damage along the Northeastern coast of the United States. Despite multiple population control methods explored, intensive indiscriminate trapping has been the only effective approach However, this type of trapping is currently not financially viable because of the low price and demand for hard-shell green crabs due to their small size and difficult-to-extract crabmeat.

To address this issue, researchers have investigated green crab sauce, a fermented condiment inspired by fish sauce. This umami-enhancing condiment has the potential to raise hard-shell green crab value …

The Relationship Between Intuitive Eating And Body Mass Index And Diet Quality In College Students, Ashley A. Reynolds

Electronic Theses and Dissertations

Objective

The objective of this research was to explore the influence of intuitive eating (IE) on body mass index (BMI) and diet quality (DQ) among college students.

Methods

A cross-sectional convenience sample of college students completed an online survey consisting of the short-Healthy Eating Index (SHEI) and the Intuitive Eating Scale-2 (23 items). Body mass index was calculated using self-reported height and weight. Descriptive statistics were used to assess group characteristics. A linear regression was used to test if IE scores significantly predicted BMI. An independent t-test was used to compare BMIs of students with IE scores above and below …

Post-Harvest Treatment Effects On Physicochemical Quality Attributes Of North Atlantic Squid Doryteuthis Pealeii And Illex Illecebrosus, Caitlin M. Hillery

Electronic Theses and Dissertations

Doryteuthis pealeii (longfin inshore squid) and Illex illecebrosus (Northern shortfin squid) are the two most commercially important species of squid harvested in the United States. They are also the only two species of squid in the world certified sustainable by the Marine Stewardship Council. Despite their pivotal role in the U.S. seafood industry, very little research has been performed on their quality in decades. Two common methods of freezing and secondary processing applied to squid in the U.S. industry are blast-freezing either at sea or on land; and leaving the squid whole, or fully cleaning and then brining them. To …

The Rapid Enumeration Of A Mixed Culture Of S. Cerevisiae & L. Plantarum In Beer Using Image-Based Cytometry, Kevin M. Kennedy

Electronic Theses and Dissertations

Mixed cultures are prevalent in the food industry. From sour beer to sourdough bread, mix culture popularity is growing. A number of microbiological mixtures are used in these unique fermenting processes to create distinctive flavor profiles of consumers’ favorite foods. Although mixed cultures seem ubiquitous, they are often not well enumerated. The aim of this thesis was to create a novel rapid image-based cytometry method to enumerate mixed cultures in beer. Imaged-based cytometry can be used to rapidly enumerate mixed microbial cultures, as opposed to traditional plate counting methods that can take days to grow and count. A novel method …

Career Readiness Of Recently Credentialed Registered Dietitian Nutritionists, Maegan Perrault

Electronic Theses and Dissertations

This study assessed the perceptions of career preparedness of recently credentialed Registered Dietitian Nutritionists (RDNs) (< 5 years/post credential) and their experiences in undergraduate, supervised practice, and/or graduate programs. All participants were recruited from a randomized sample from the databank of the Commission on Dietetic Registration (CDR). Participants were recently credentialed RDNs (≤5 years) from the United States (U.S). A survey was designed to evaluate the RDNs perceived ability to perform the 2017 Accreditation Standards for Nutrition and Dietetics Internship Program competencies as a working RDN. Participants were also invited to share their insights by answering open-ended questions regarding their experiences as a student in undergraduate, supervised practice, and/or graduate programs. Survey responses were analyzed overall and were grouped into six domains of practice, corresponding to the Standards of Professional Practice (SOPP) domains of the Academy of Nutrition and Dietetics. The level of education, type of undergraduate degree and type of dietetic internship were evaluated for their impact on perceived career preparedness overall and within the domains of the SOPPs. Respondents agreed that they felt prepared overall to practice as an RDN in the work setting as indicated by a mean score of 2.05 (SD=0.63). Respondents felt least prepared in the competency of “analyzing quality financial and productivity data for use in planning” M= 3.16 (SD=1.66). Conversely, respondents strongly agreed that they were able to “incorporate critical thinking in overall practice” M=1.48 (SD=.60) and “practice according to the Code of Ethics” M=1.48 (SD=.64). The domain rated strongest among respondents was Domain 2: Competence and Accountability, M=1.72 (SD = 0.56). The domain with the weakest score was Domain 6: Utilization and Management of Resources M=2.93 (SD = 1.31). There were no significant differences in perceived career preparedness overall, or by domains of practice in regard to the level of education, type of undergraduate degree, and type of dietetic internship. Knowledge gaps were identified in clinical experiences and business management. In conclusion, recently credentialed RDNs in the US who have completed ACEND® programs feel ready to practice. The type of dietetic internship, level of education, and type of undergraduate degree were not significant factors in their perceived career preparedness overall or by domain of practice. The domain of management of resources and the theme of business management were consistently the areas identified as knowledge gaps. These areas should be improved upon within dietetic programs at all levels to ensure students continue to feel prepared to work in the dynamic field of healthcare.

Quantifying Spatial Heterogeneity Of Wild Blueberries And Crop Water Stress Monitoring Using Remote Sensing Technologies, Kallol Barai

Electronic Theses and Dissertations

The wild blueberry is one of the major crops of Maine, with significant economic value and potential health benefits. Due to global climate change, drought impacts have been increasing significantly in recent years in the northeast region of the USA, causing significant economic losses in the agricultural sectors. It has been predicted to increase further in the future. Changing patterns of the elevated atmospheric temperatures, increased rainfall variabilities, and more frequent drought events have made the wild blueberry industry of Maine vulnerable, suggesting the adoption of novel approaches to mitigate the negative impacts of global climate changes. Also, wild blueberry …

Prevention Of Inflammatory Bowel Disease By Broccoli-Sourced And Microbially-Produced Bioactives, Johanna M. Holman

Electronic Theses and Dissertations

Inflammatory Bowel Diseases (IBD) are chronic, reoccurring, and debilitating conditions characterized by inflammation in the gastrointestinal tract, some of which can lead to more systemic complications and can include autoimmune dysfunction, a change in the taxonomic and functional structure of microbial communities in the gut, and complicated burdens in a person’s daily life. Like many diseases based in chronic inflammation, research on IBD has pointed towards a multifactorial origin involving factors of the host’s lifestyle, immune system, associated microbial communities, and environmental conditions. Too often, research focuses on just one aspect of IBD or uses one model with a narrow …

Research Skills Combining Microbes And Social Equity (Avs 590-0980), Sue Ishaq, School Of Food And Agriculture

General University of Maine Publications

To understand a microbiome, you must learn about the bustling community of microorganisms and the complex ecosystems they live in, because one cannot exist without the other. So, too, does microbiome research rely on understanding the lives and ecology of humans, because there is no aspect of human life which does not involve microbes in some way. To become better microbiome researchers, we must understand social and environmental contexts which affect humans and, in many cases, prevent them from making choices which result in beneficial microbial exposures. This symposium will focus on developing research skills to create transformative research, including …

Sustainable Postharvest Processing And Value-Addition Of Aquacultured Seaweed, Samuel Akomea-Frempong

Electronic Theses and Dissertations

The annual growth rate of harvested edible seaweed in the United States’ developing seaweed aquaculture sector leaped from 8% in 2014 to a predicted 18 – 25% from 2019 – 2025 due to increased demand. For continuous growth of the edible seaweed market, addressing challenges in food safety, perishability, processing, and product development are vital. The specific objectives of this research were to: 1) evaluate the effect of pre-freezing blanching procedures on the qualities of frozen sugar kelp, 2) evaluate the impact of blanching, freezing and fermentation on kelp quality, 3) determine the effect of rehydration temperatures on kelp quality, …

Modification Of Cellulose Nanofibrils (Cnfs) To Develop A Hydrophobic And Anti-Oxidative Food Packaging Film, Suriyaprakaash Lakshmibalasubramaniam

Electronic Theses and Dissertations

A majority of the polymers obtained from fossil fuels are synthetic and microorganisms do not possess the enzymatic machinery to degrade them. Therefore, these materials persist and harm our environment and our ecosystems. An alternative approach to the use of synthetic polymers would be to use biodegradable materials, materials that are already found in nature. One such material, cellulose nanofibrils (CNFs), are nano scale fibers obtained from mechanical disintegration of paper pulp. Due to their physico-chemical properties, they can form strong interconnected films with good barrier properties, with the potential to replace fossil fuel based synthetic food packaging. However, being …

How Weather Affects Total Mixed Rations And Why It Is Significant To Dairy Cattle, Juliana Baranowski

Honors College

The objective of this study was to determine how weather affects the dry matter percentage of a TMR fed to dairy cattle. Daily feed samples were collected from the University of Maine’s J.F. Witter Teaching and Research Center and stored in a freezer until dry matters could be determined. The feed samples were later thawed out, then placed in an oven at 60oC for a minimum of three days. This allowed all the moisture to be evaporated so the DM could be calculated. The maximum, minimum and average temperatures, as well as the precipitation and humidity were obtained daily from …

Envisioning A Bold Food Waste Policy For Maine: A Mixed-Methods Study Into The Context Of Landfill Diversion Of Food Waste, Dominique Danielle Dispirito

Honors College

Landfilled organics waste both natural and financial resources by discarding usable materials that could bolster food security programs and composting efforts. According to the Drawdown Project, one-third of the food we produce in the United States goes to the landfill without ever reaching someone’s plate, contributing to leachate at disposal sites and accounting for more greenhouse gasses than the entire airline industry. As communities across the state struggle to support the 1 in 6 Mainers experiencing food insecurity with dwindling financial resources and limited personnel, food waste diversion provides a local solution that bolsters resilience at low cost. The absence …

The Potential Use Of Tree Leaf Silage For Livestock Nutrition, Including Willow, Drumstick, Mulberry, And Acadia Species, Jade Chin

Honors College

Leaf silage has been historically used as ruminant feed, with multiple positive attributes such as being a secure, preserved feed source that is relatively accessible. However, the digestibility, nutritive value, and potential anti-nutritive factors are not well researched or known. The goal of this review is to examine recent literature on leaf silage and its potential advantages and practical limits of being utilized as livestock feed. The scope of this study was limited to willow (Salix spp.), acacia (Acacia spp.), mulberry (Morus alba and Broussonetia papyrifera), and drumstick leaf silage (Moringa oleifera), due to …

Food Safety And Functionality Assessment Of Kombucha Systems Through Bacillus Cereus Spore And Probiotic Inoculations, Alexandria L. Bromley

Electronic Theses and Dissertations

Kombucha is a SCOBY-fermented tea beverage known for its taste, sensorial qualities, and high endogenous microbial load. In recent years, kombucha has become a popular functional food with a compound annual growth rate of 25% from 2015 to 2020 in American kombucha sales alone, and sales are predicted to keep increasing significantly over the next decade. However, kombucha is lacking in scientific research, and there is still much to be explored regarding its safety and native probiotic content. This research looked into the various routes of contamination of several kombucha systems as well as the feasibility of the producing a …

Consumer Characteristics, Acceptance And Knowledge Of, And Preferences For Kombucha, Matthew Walker

Electronic Theses and Dissertations

Consumer interest in fermented and functional foods, including kombucha, continues to grow at exponential rates. However, there is limited research on consumer demographics, preferences, beliefs, and behaviors related to kombucha consumption. The purpose of this study was to identify the characteristics of current kombucha consumers, better understand their preferences and buying habits, and identify groups that could be likely kombucha consumers in the future. These preferences and identifying factors were determined via an online consumer survey. The online survey was launched in February 2021. A total of 2,149 participants met the inclusion criteria of living in the United States, being …

Adult-Use Cannabis And State Research Agencies An Exploratory Study And Development Of A Harm-Reduction Course, Abigail Wiegand

Electronic Theses and Dissertations

The increasing demand of adult-use cannabis is outpacing the regulatory stride of the states that legalize recreational marijuana. This work is the product of two studies that focus on those states’ agencies that closely work with their constituents. They include those who are invested or reliant on cannabis businesses and those who consume cannabis for medical or recreational purposes. State agencies and resources are funded by those same constituents’ taxes, for which they have the responsibility to protect the public’s best interests as the industry grows. Chapter 2 describes an inquiry on what information and support is shared with adult-use …

Health-Related Quality Of Life (Hrqol) In Sexual Minority (Sm) College Undergraduate Students, Leigh Neptune

Electronic Theses and Dissertations

It is well documented that disparities exist in health-related quality of life (HRQOL) among sexual minority (SM) youth and adults compared to their heterosexual peers, and among college undergraduate students compared to all young adults. Yet, no studies have been conducted to date examining HRQOL, diet quality, or weight dissatisfaction at the intersection of SM and college undergraduate student status. In 2020, a cross-sectional convenience sample of college undergraduate students (N=690) from the University of Maine and Rutgers University completed an online survey consisting of items assessing demographic variables, HRQOL, diet quality, and weight dissatisfaction. Of this sample, 23.9% (n=165) …

The Impact Of Diet Quality On Health-Related Quality Of Life In College Students, Kayla Parsons

Electronic Theses and Dissertations

Objective The objective of this research was to explore the influence of diet quality on health-related quality of life among college undergraduate students. Methods A cross-sectional convenience sample of college students completed an online survey consisting of the Center for Disease Control’s Health Related Quality of Life (HRQOL) modules, shortened Perceived Stress Scale, sleep questionnaire, and the National Cancer Institute’s Fruit and Vegetable Screener. Body mass index (BMI) was calculated using self-reported height and weight. Independent t-test were used to compare HRQOL between students who consumed above/below average fruit and vegetable intake. Two multiple regression analyses were used to determine …

Enzyme-Assisted Fermentation And Chef Perspectives Of Green Crab Sauce, Holly Constance Leung

Electronic Theses and Dissertations

The European green crab (Carcinus maenas) is an invasive species which has caused considerable economic and ecological damage along U.S. coasts. Due to their small size, meat extraction from green crabs is laborious, and there is currently no well-established use for this abundant biomass. Developing a high-value, high-volume food product such as a fermented green crab sauce may stimulate the commercial harvesting of these crabs. Overall, the purpose of this research was to accelerate fermentation of green crab sauce using proteases and to gain insight into chef perspectives of fish sauce and a green crab sauce concept. The specific objectives …

To Know The Land With Hands And Minds: Negotiating Agricultural Knowledge In Late-Nineteenth-Century New England And Westphalia, Justus Hillebrand

Electronic Theses and Dissertations

Ever since the eighteenth century, experts have tried to tell farmers how to farm. The agricultural enlightenment in Europe marked the beginning of a long arc of new experts aiming to change agricultural knowledge and practice. This dissertation analyzes the pivotal period in the late nineteenth and early twentieth century in Germany and the United States when scientists, improvers, and market agents began to develop comprehensive ways to communicate agricultural innovation to farmers. In a functional approach to analyzing the negotiation of agricultural knowledge through its communication in things, words, and practices, this dissertation argues that the process of change …

Scientific Knowledge Shaping Perceptions Of Bioengineered Food Among Undergraduate Students, Kathleen Tims

Honors College

While commonplace in our grocery stores, GMO-foods have persevered through years of controversy. As the availability of bioengineered(BE) commodities grows and biotechnical industries make strides, studies have shown that the average consumers’ knowledge concerning biotechnology has not. In addition to widely held misconceptions and the general lack of knowledge regarding bioengineered commodities reported by young adults, especially students, the recent United States Department of Agriculture mandate for BE product labeling prompts further research into the consumer perspective on bioengineered products. This research looked to expand upon prior work regarding students’ individual perspective towards topics such as GMOs, knowledge of BE …

S4e4 : What Is The Future Of Maine’S Food System?, Ron Lisnet, Rob Dumas

The Maine Question

Everyone loves food. It fills our stomachs, tantalizes our taste buds, sustains us through times of strife and prosperity, fuels multiple industries and helps define cultures. How best to obtain, consume, preserve, distribute and regulate food drives aspects of health care, science and politics. As food science innovation coordinator for the University of Maine’s School of Food and Agriculture, Rob Dumas brings a unique perspective on food to the table. Managing the food science pilot plant at the school, conducting research, teaching classes and working with food companies has given Dumas morsels of insight into the future of Maine’s food …

Fuller's Fiddlehead Sustainability Research Featured In Northern Woodlands Magazine., University Of Maine Division Of Marketing And Communications

General University of Maine Publications

A study of sustainable fiddlehead harvesting practices by David Fuller, an Agriculture and Non-Timber Forest Products Professional with the University of Maine Cooperative Extension, was cited in the Spring 2021 issue of Northern Woodlands magazine.

Adsorptive Surface Modification Of Cellulose Nanocrystals To Stabilize Nutraceuticals Loaded Lipid Carriers For Food Application, Avinash S. Patel

Electronic Theses and Dissertations

Lipid carriers such as emulsions and liposomes have been widely studied as carriers for different nutraceuticals. However, lipid carriers' physicochemical instability results in the leakage of loaded nutraceuticals and the low solubility into the digestion medium, thus reducing the bioaccessibility. Cellulose nanocrystals (CNC) are nano-sized cellulose derivatives obtained after hydrolysis of cellulosic matrices that possess potential applications in functional foods and nutraceuticals. However, hydrophilicity, anionic surface potential, and poor re-dispersibility limit CNC’s applications. The primary objectives of this research were 1) to modify CNC via adsorbing polyethylene glycol (PEG) to stabilize liposomes and to study its physiochemical stability at different …

Development Of Valuable And Functional Protein-Based Food Ingredients From Invasive Green Crabs, Bouhee Kang

Electronic Theses and Dissertations

European green crabs (Carcinus maenas L.) are an invasive species unintentionally introduced from Europe to the U.S. Their predation and burrowing activities have had detrimental effects on our marine habitats, aquaculture, and commercially important fisheries. Despite the large population of green crabs, they are not commercially utilized in North America as food products. The specific objectives of my research were to: 1) determine functional properties of protein recovered from green crab by isoelectric solubilization and precipitation (ISP) for potential food application, 2) investigate the application of enzymatic hydrolysis for deriving bioactive compounds from green crab proteins and examine the …

High Pressure Processing Of Sous-Vide Lobster (Homarus Americanus) Tails, Sami Ali Humaid

Electronic Theses and Dissertations

Sous-vide and high pressure processing (HPP) are promising techniques in the development of high-quality seafood products. Lobsters are high-value seafood products that are highly susceptible to being overcooked using conventional methods, producing a tough and rubbery texture. Lobsters are usually sold either live or frozen due to their high perishability. The application of sous-vide cooking may provide evenly cooked lobster products with a succulent and juicy texture, while HPP may increase the shelf-life of lobster products without the use of additives. The objectives of this research were to: 1) evaluate the impact of three different sous-vide cooking conditions on physicochemical …

Effects Of Salt And Garlic Concentration On The Microbial Safety, Biochemical Properties, And Sensory Acceptance Of Spontaneously Fermented Beet Kvass, Abigail Hing

Electronic Theses and Dissertations

Fermentation is the process by which primarily lactic acid bacteria (LAB), an environmentally ubiquitous group of organisms, convert carbohydrates into several byproducts, including acid, ethanol and/or gas. Often these resulting byproducts create desirable foods with unique flavor attributes and an increased inherent safety due to acidification. Vegetables such as red beetroot are suitable commodities for fermentation, due to abundant nutrient sources to sustain the LAB population. However, sufficient growth of LAB may lead to the production of harmful biogenic amines, specifically histamine and tyramine which can cause an allergic reaction and poisoning at high levels. Additionally, red beetroot is grown …

Consumer Acceptability Of Gulf Of Maine Sugar Kelp Seaweed In Baked Bread, Laurel Simone

Electronic Theses and Dissertations

Although steady interest in edible seaweed cultivation continues to grow in Maine, research is lacking regarding consumer preferences and purchasing behavior of seaweed-containing products. The purpose of this study was to determine consumer acceptability of seaweed baked bread and provide insights into purchasing behavior to reveal potential consumer groups that are most likely to buy and eat baked products containing seaweed. Consumer preferences were determined by a sensory evaluation test and an online survey.

Sixty-five participants completed the central location test of freshly-baked bread containing seaweed. Participants were required to be at least 18 years of age, willing to eat …

Biogenic Amines As A Product Of The Metabolism Of Proteins In Beer, Hayden Koller

Electronic Theses and Dissertations

For many years the only beer that was commercially available in the United States were simple lagers and ales made primarily of barley (and other cereals), water, hops, and yeast. These beer varieties were simple and quick to produce with high levels of consistency. In the last 30 years the rise in craft and microbreweries have dramatically changed the landscape of brewing and beer. As smaller breweries rose in popularity so did the use of unique ingredients such as vegetables, fruits, herbs, meat, etc. along with higher gravity mashes and long barrel aging times. All these ingredients have a profound …