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Articles 1 - 7 of 7
Full-Text Articles in Other Food Science
A Meta-Analysis Of Seafood Species Mislabeling In The United States, Sarah Ahles, Christina A. Mireles Dewitt, Rosalee S. Hellberg
A Meta-Analysis Of Seafood Species Mislabeling In The United States, Sarah Ahles, Christina A. Mireles Dewitt, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Seafood is vulnerable to mislabeling due to complex global supply chains, varying prices, and the similar appearance of species. While numerous studies have been published on seafood mislabeling, the focus is often on species known to be commonly substituted. Therefore, the overall mislabeling rates of seafood sold in the U.S. remain unknown, especially for the most consumed species. The objective of the current study was to compile the results of seafood mislabeling studies into a single resource to provide informative statistics on U.S. seafood mislabeling. A meta-analysis was conducted on U.S. seafood mislabeling studies that tested commercial samples of bony …
A Meta-Analysis Of Seafood Species Mislabeling Rates In The United States, Sarah Ahles
A Meta-Analysis Of Seafood Species Mislabeling Rates In The United States, Sarah Ahles
Food Science (MS) Theses
Seafood is vulnerable to species mislabeling due to factors such as complex global supply chains, varying prices, and similar appearance of species. Numerous studies have been published reporting a range of mislabeling rates for various forms of seafood. However, these studies oftentimes focus on lesser-consumed species that are vulnerable to species mislabeling. As a result, the overall mislabeling rate of commercially sold seafood in the U.S. remains unknown, especially for the most consumed species. Thus, the objective of the current study was to compile the results of seafood mislabeling studies into a single resource to provide informative statistics on U.S. …
Evaluating Mislabeling Of Raw, Ready-To-Eat Seafood Products In Orange County, California, Courtney Kitch
Evaluating Mislabeling Of Raw, Ready-To-Eat Seafood Products In Orange County, California, Courtney Kitch
Food Science (MS) Theses
Raw, ready-to-eat (RTE) seafood products have become increasingly popular globally, but they are vulnerable to species mislabeling and substitution. DNA barcoding allows for fish species identification by extracting, amplifying, and sequencing a standardized gene target. A wide variety of fish products have been studied with DNA barcoding, but notably missing are ceviche and poke, particularly in the United States. Sushi is known to be a target of mislabeling but has not been extensively studied in Orange County, CA. The objective of this study was to investigate species labeling and use of acceptable market names for sushi, poke, and ceviche sold …
Species Substitution And Mislabeling Of Ceviche, Poke, And Sushi Dishes Sold In Orange County, California, Courtney J. Kitch, Amanda M. Tabb, Grace E. Marquis, Rosalee S. Hellberg
Species Substitution And Mislabeling Of Ceviche, Poke, And Sushi Dishes Sold In Orange County, California, Courtney J. Kitch, Amanda M. Tabb, Grace E. Marquis, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Raw, ready-to-eat (RTE) seafood products have become increasingly popular globally, but they are vulnerable to species substitution and mislabeling. DNA barcoding allows for fish species identification by extracting, amplifying, and sequencing a standardized gene target. A wide variety of fish products have been studied with DNA barcoding, but little investigation of ceviche and poke has occurred in the United States. Sushi is known to be a target of mislabeling but has not been extensively studied in Orange County, CA. The objective of this study was to investigate species substitution and mislabeling of sushi, poke, and ceviche dishes sold at restaurants …
Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard
Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard
Capstones
Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions …
Wrack Lines Spring-Summer 2018, Judy Benson, Ann Baldelli, Bill Hanrahan, Ellen Johnson
Wrack Lines Spring-Summer 2018, Judy Benson, Ann Baldelli, Bill Hanrahan, Ellen Johnson
Wrack Lines
From Sea to Table: Fish, Shellfish and sea vegetables from local waters
The Role Of Underutilized Fish In New England's Seafood System, Taylor Witkin
The Role Of Underutilized Fish In New England's Seafood System, Taylor Witkin
Honors Theses
The global fisheries crisis has led to an increasing recognition for the need to relieve pressure on overfished, popular food fish stocks. Opportunities exist to shift consumer demand toward more sustainable choices, including fish that may be locally abundant. Attempts have been made to market underused fish (sometimes termed “trash fish”) that represent more sustainable alternatives; however, it is unclear whether consumers will choose to purchase these more sustainable options, particularly if underused fish are also unfamiliar. Chapter 1 reviews existing research and current issues surrounding sustainable seafood and the recent shift toward local, abundant, undervalued species in New England’s …