Progress 10/01/16 to 09/30/17

Outputs
Target Audience:Our efforts focused primarily on the seafood processing and research communities in the U.S., with an emphasis on the northeast region. In addition, the target audience also included regional and national aquaculture communities, with presentations and informal sharing of research activities occurring at the Institute of Food Technologists annual meeting, the national Aquaculture America meeting, the TransAtlantic Fisheries Technology meeting, and regional aquaculture conferences. We also had numerous opportunities to engage those interested in Maine's growing seaweed industry, including current seaweed growers/harvesters. Increased networking and data sharing opportunities have been provided through interaction with the Aquaculture Research Institute (ARI) through participation in the Epscor SEANET research program, which was initiated in 2014. Information was also shared formally and informally through presentations and discussions with business entrepreneurs, University of Maine students, and marine-related researchers. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? This project has provided research training for 4 graduate students and 4 undergraduates this past year. All students have been trained in various aspects of seafood processing in the pilot plant, as well as in analytical techniques in the laboratory. In the pilot plant facility, students have learned how to wash, blanch and freeze different varieties of seaweed; process scallops and lobsters using sous vide technology; and utilize the meat-bone separator to process raw and cooked green crab into soft tissue (meat) and hard tissue (shell) streams. Students have been trained in laboratory analytical techniques, including methods to determine soluble protein, total carotenoid content, proximate composition, total volatile base nitrogen, aerobic plate counts, sulfhydryl content, ATPase activity, as well as instrumental texture and color analyses and sensory evaluation techniques. Graduate and undergraduate students conducted statistical analyses, wrote proposals and reports, and gave oral presentations in formal and informal venues. How have the results been disseminated to communities of interest?Results have been disseminated through oral and poster presentations at international, national, regional, and local conferences. Some of our research findings have been highlighted in trade journals (eg. Food Technology). The green crab utilization research was picked up by the national press and further disseminated to mainstream audiences through newpapers (eg. "if you can' t beat 'em, eat 'em"), news magazines, and online blogs. Information about the seaweed research was also disseminated through a University of Maine News Release ("Nutritious Sea Vegetables) and an article in UMaine today ("Delivering Fresh Sea Vegetables"). What do you plan to do during the next reporting period to accomplish the goals?During the next year we will continue to focus on the development of sustainable and healthy seafood products. 1) For the high pressure processing (HPP) project, we will conduct sensory evaluation studies to determine whether consumers can differentiate between control and HPP processed, sous-vide cooked seafood products (lobster tails and sea scallops). If participants are able to differentiate between treatments then they will be asked which samples they prefer. Data from these studies will be used to determine which high pressure processing parameters should be tested for their effects on shelf-life in future studies. 2) For the value-added seaweed research, studies will continue to focus on the development of fermented seaweed and salted seaweed products, with initial product formulations subjected to consumer acceptability testing. 3) In the green crab utilization project, next steps will investigate the effects of hydrolysis on the potential bioactive properties of green crab proteins, with the goal of developing value-added food ingredients. As time and equipment constraints allow, we will pursue the optimization of food grade accelerated solvent extraction of carotenoids from ground and demineralized green crab shell.

Impacts
What was accomplished under these goals? To develop sustainable, value-added food ingredients from crustaceans, we started with lobster processing discards, and then modified the project to include other crustacean raw products, including ground crab shell and minced crab meat sourced from the mechanical separation of raw green crabs. Our goal is to extract carotenoids from the shells using food grade methods, so that the carotenoid could be used as a "natural" pigment in salmonid feeds. Although this project is still under investigation, we optimized methods for food-grade demineralization of lobster shell, by evaluating effects of shell particle size, demineralization solution, concentration, agitation methods, and protease addition. Optimized methods using citric acid were then applied to demineralize green crab shell. Astaxanthin concentrations in green crab shell were quantified using standard methods, and accelerated solvent extraction using ethanol will proceed as time and funding allow. The protein in the crab minced meat stream was isolated by the isoelectric solubilization/precipitation (ISP) method (at pH 2, PP2; and pH 10, PP10), and effects of ISP were evaluated on the yield, compositional characteristics, and functional properties of the recovered green crab proteins. Yield of recovered protein was approximately 1.5 times higher for PP2 than for PP10. Compared to the control (23 g/100g), total ash content was reduced in PP2 (5.4 g/100g) and PP10 (2.3 g/100g) samples. In contrast with ash content, lipids were concentrated 2- to 3- times as a result of ISP. PP2 contained predominantly large-molecular-weight proteins while small-molecular-weight proteins were distributed in PP10. PP10 showed significantly higher solubility and emulsifying activity, and lower gel-forming ability than PP2. To improve quality and economic sustainability of farm-raised abalone, we evaluated the potential of high pressure processing (HPP) and papain application to tenderize collagen-rich, raw abalone muscle. Abalone were treated with HPP (300 MPa for 10 min) and different levels of enzyme addition (0.5%, 1.0%), and moisture, pH, protein contents, water holding capacity (WHC), collagen, and physical attributes were assessed. Although total collagen was not different among treatments, papain treatment increased the amount of heat soluble collagen, which influences texture of cooked meats. Most importantly, shear force values of papain-treated abalones were significantly lower than the controls, indicating successful tenderization of the enzyme-treated abalones. To develop convenient-to-use, safe, and high quality sous-vide lobster tails and sea scallops we are investigating the application of HPP technology. This work builds on the HPP research conducted on abalone, and on preliminary sous-vide research conducted on sea scallops. Sous-vide cooked foods represent a growing trend in the food service industry because of their superior textural and flavor attributes resulting from low temperature thermal processing and an oxygen free environment. However, they are not widely available due to their short shelf-life. HPP offers the potential to increase refrigerated shelf-life and safety of sous-vide ready products. We established optimized sous-vide processing parameters (65C/10min) for subsequent testing of lobster tails and sea scallops, based on consumer acceptability testing. Subsequent testing investigated the effects of different HPP pressures (250 and 350 MPa) and times (5 and 10 min) on the physicochemical properties of raw and sous-vide processed lobsters and scallops. Results are currently being analyzed, however, there were distinctly different effects of HPP and sous-vide processing on quality attributes of lobsters versus scallops. To develop sustainable, healthy, seaweed food products, our lab initiated several shelf-life, quality characterization, and product development studies. Growing interest in fresh and minimally processed foods provides an opportunity for seaweeds to be marketed as fresh vegetables, and studies were conducted to evaluate quality during refrigerated storage of select Maine seaweeds. In one project, the effects of two storage temperatures, 2C and 7C, were investigated on the quality changes of fresh red and brown seaweeds, including dulse, gracilaria, sugar kelp, and alaria. Microbial, sensory and physiochemical properties were evaluated during 2-weeks of refrigerated storage. The results indicated that the causes and rates of quality loss were dependent on species, with most species deteriorating faster at 7C compared to at 2C. In contrast, gracilaria quality was better maintained at 7C. Drip loss, sensory evaluation and instrumental color provided reliable quality results whereas instrumental texture and soluble protein did not yield consistent data. Another project evaluated the effects of minimal processing on antioxidant properties of several species of Maine farm-raised sea vegetables. Most of the research reported to date on bioactive compounds in sea vegetables has been on dried, wild harvested product; our project was unique in that focused on fresh, farm-raised seaweeds. Fresh, fresh frozen, blanched and blanched frozen samples of sugar kelp, dulse, alaria, and gracilaria underwent two types of antioxidant (DPPH & FRAP) and total phenolic content (TPC) analyses. Blanching significantly decreased TPC and the antioxidant capacity of the seaweeds, however, freezing for one month did not affect their TPC and antioxidant capacity in most cases. Overall, the brown sea vegetables had higher antioxidant capacity compared to the red seaweeds, and stipes had a higher phenolic content and antioxidant capacity compared to blades.

Publications

• Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Nayyar D, Skonberg DI. 2017. Effects of blanching and freezing on antioxidant capacity of dulse (Palmaria palamata), gracilaria (Gracilaria tikvahiae), sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta). Institute of Food Technologists (IFT) Annual Meeting, June 2017, Las Vegas, NV.
• Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Skonberg DI, Kang BH, Myracle AD. 2017. Isoelectric solubilization/precipitation to improve nutritional value of green crab (Carcinus maenas) meal for aquafeeds. Aquaculture America, February 2017, San Antonio, TX.
• Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Kang BH, Scott G, Skonberg DI, Myracle AD. 2017. Total phenolic contents and anti-hyperglycemic effects of Alaria esculenta extracted by various methods. Northeast Aquaculture Conference & Expo, January 2017, Providence, RI.

Progress 10/01/15 to 09/30/16

Outputs
Target Audience:Similar to last year, our efforts continue to focus on the seafood processing community. Results from the fresh seaweed shelf life and nutritional composition research were provided to Maine Fresh Sea Farms, who shared the information with seafood restaurants and distributors across Maine. The fresh seaweed and the sea scallop research were presented to the scientific communities at the Institute of Food Technologists Annual Meeting in the U.S. and the Transatlantic Fisheries Technologists conference in France. We also had the opportunity to engage with several food entrepreneurs interested in Maine's growing seaweed industry, with an emphasis on the development of new seaweed-based products. Information was also shared formally and informally through presentations and discussions with University of Maine students, business entrepreneurs, and marine-related researchers. Our seaweed and other seafood research was featured in an interview with Food Technology, a trade publication for members of the Institute of Food Technologists. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Nothing to report.

Publications

• Type: Journal Articles Status: Published Year Published: 2017 Citation: Galetti J, Calder BL, Skonberg DI. 2017 Mechanical separation of green crab (Carcinus maenas) meat and consumer acceptability of a value-added food product.Journal of Aquatic Food Product Technology, DOI: 10.1080/10498850.2015.1126663
• Type: Theses/Dissertations Status: Published Year Published: 2016 Citation: Dhriti Nayyar. Refrigerated shelf life evaluation and effects of minimal processing on antioxidant capacity of fresh sea vegetables from New England.
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Dhriti Nayyar, Denise Skonberg. Quality evaluation of fresh, farm raised sea vegetables during refrigerated storage.TransAtlantic Fisheries Technologists Meeting, Oct 12-16, 2016
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Jonelo Sobreguel, Jason Bolton,Denise Skonberg. Changes in physicochemical properties of sea scallop myofibrillar proteins in response to low-temperature thermal processing. TransAtlantic Fisheries Technologists Meeting, Oct 12-16, 2016
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Bouhee Kang, Angela Myracle, Denise Skonberg. Functional properties of proteins isolated from green crab by isoelectric solubilization/precipitation. Institute of Food Technologists Annual Meeting, July 16-19, 2016
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Dhriti Nayyar, Denise Skonberg. Shelf life evaluation of fresh red seaweeds, Palmaria palmata (Dulse) and Gracilaria tikvahiae, under refrigeration. Institute of Food Technologists Annual Meeting, July 16-19, 2016
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Dhriti Nayyar, Denise Skonberg. Postharvest quality of fresh farm-raised brown seaweeds, Saccharina latissima (Sugar kelp) Alaria esculenta (Winged kelp) under refrigeration. Institute of Food Technologists Annual Meeting, July 16-19, 2016

Progress 10/01/14 to 09/30/15

Outputs
Target Audience:Although our efforts continue to focus on the seafood processing community, this year the target audience also included the regional and national aquaculture communities, with presentations and informal sharing occurring at the Institute of Food Technologists annual meeting, the national Aquaculture America meeting, and regional aquaculture conferences. We also had the opportunity to engage those interested in Maine's growing seaweed industry. Information was also shared formally and informally through presentations and discussions with University of Maine students, business entrepreneurs, and marine-related researchers. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Over the past year, this project has provided numerous opportunities for pilot plant and laboratory-based training of 3 graduate, 2 undergraduate and 1 high school student. In the pilot plant facility, students learned how to wash, blanch and freeze different varieties of seaweed; process scallops using sous vide technology; and utilize the meat-bone separator to process raw and cooked green crab into soft tissue (meat) and hard tissue (shell) streams. Students also learned laboratory analytical techniques, including methods to determine soluble protein, total carotenoid content, proximate composition, total volatile base nitrogen, aerobic plate counts, sulfhydryl content, ATPase activity, as well as instrumental texture and color analyses and sensory evaluation techniques. Graduate and undergraduate students conducted statistical analyses, wrote proposals and reports, and gave oral presentations in formal and informal venues. How have the results been disseminated to communities of interest?Results have been disseminated through oral and poster presentations at national, regional, and local conferences. Our seaweed research was shared with a diverse variety of attendees at the 2nd Annual Maine Seaweed Festival in Portland, Maine. Festival participants included foodies, small business entrepreneurs, researchers, local food enthusiasts, and tourists. Information about the seaweed research was also disseminated through a University of Maine News Release ("Nutritious Sea Vegetables) and an article in UMaine today ("Delivering Fresh Sea Vegetables"). What do you plan to do during the next reporting period to accomplish the goals?During the next year we will continue to focus on the development of sustainable and healthy seafood products. 1) We will be conducting studies to determine the mineral, vitamin C, and total phenolic content of four species of sea vegetables farm-raised in Maine. The antioxidant capacity of different tissues (blade/stipe) in response to blanching, freezing, and frozen storage will also be determined. 2) We are initiating a NIFA funded project that focuses on delivering refrigeration-stable, convenient-to-use, safe, and high quality sous-vide lobster and scallops. This work builds on the high pressure processing (HPP) and sous vide processing research we reported on previously. Sous vide cooked foods represent a growing trend in the food service industry because of their superior textural and flavor attributes resulting from low temperature thermal processing and an oxygen free environment. However, they are not widely available due to their short shelf-life. HPP offers the potential to increase refrigerated shelf-life and safety of sous vide ready products. In the upcoming year we will establish sous vide processing parameters for subsequent testing of lobster, which is part one of the study. The successful combination of HPP with controlled low-temperature sous vide cooking has the potential to contribute to increased availability of high quality, minimally processed seafoods. 3) In the next step of the carotenoid project, shell material will be demineralized using citric acid according to the protocol reported on last year, and total carotenoids will be quantified in the raw and cooked green crab shell using the procedure described above. After that, we will begin the food grade extraction study which is the ultimate focus of this project. Carotenoids will be extracted from the ground shell material by pressurized fluid extraction (PFE) with a Dionex ASE 200 pressurized fluid extractor. Two food-grade solvents will be tested for efficacy in extracting carotenoids, ethanol and ethyl acetate. For each solvent, a central composite design will be used to investigate the interaction of pressure (50-70 bar), temperature (75 - 100C), and time (5-20 min) in achieving optimal reaction conditions for recovery of total carotenoids.

Impacts
What was accomplished under these goals? 1. Extract food grade astaxanthin from lobster processing discards The extraction of food grade astaxanthin from lobster processing discards shifted this year to focus on the extraction of food grade astaxanthin from green crab shells, although the methods and approach remain the same. Invasive green crabs have become more pervasive, and because of their small size they have little commercial value in the U.S. We acquired approximately 200 pounds of live green crab, froze them, and then fractionated raw & cooked biomass into shell and soft-tissue streams using a Paoli meat-bone separator (deboner). The shell stream, which was subsequently washed, consisted of shell particles ranging primarily from 1 - 5 mm in diameter with ~73% (dwb) mineral content. In order to optimize quantification of total carotenoids in the shell material, the effects of acetone:shell ratio (1:10, 1:20, 1:30), extraction time (30 min, 60 min), and single vs. double extraction were evaluated. A 1:10 double extraction proved most effective, with 60 minutes extracting significantly higher amounts of total carotenoid for the cooked shell samples only. 4. Pursue funded research opportunities leading to the development of sustainable and healthy food products in Maine Seaweed consumption in the U.S. has increased over the past decade, due in part to its nutritional benefits, including high levels of dietary fiber, minerals, and antioxidants. Only a small portion of the seaweed harvest is farmed in the U.S., however various species of seaweeds are currently being tested for their aquaculture potential in Maine. Although seaweeds are traditionally dried prior to consumption, recent interest in consuming more fresh and local foods has created opportunities to market fresh seaweeds, or « sea vegetables ». Our lab has recently initiated a collaborative project with a local seaweed grower to conduct research in support of Maine's fledgling sea vegetable industry. This work has been funded by USDA's Value Added Producer Grant program. Thus far, four species of sea vegetables have been evaluated, including sugar kelp (Saccharina latissima), dulse (Palmaria palmata), winged kelp, Alaria, and Gracilaria. Mature plants were harvested by hand, stored at 2ºC or 7ºC for 14 days, and subjected to quality evaluations every 2-3 days. Triplicate lots of sea vegetables were assessed for total plate counts, instrumental color (L*a*b*), texture (texture profile analysis), soluble protein, total volatile base nitrogen, and drip loss. A 12-member sensory panel rated aroma, texture, color, and overall quality of the samples using a 15cm line scale. Data were analysed by ANOVA for species and storage temperature effects, and linear regressions were determined between dependent variables and storage time. Basic nutritional analyses have been conducted, and additional funding has been obtained from Sustainable Agriculture Research and Education Grants to evaluate the effects of mild processing (blanching, freezing) on the bioactive compounds in the same species of sea vegetables. A series of three studies were conducted to evaluate the effects of low temperature sous vide processing (LTSV) on sea scallops. The primary objective of this research was to better understand the effects of LTSV processing on the quality, shelf-life, and protein structural changes in sea scallops. Treatments were designed to thermally process sea scallop meat to internal temperatures of 55, 60, and 65C against equivalent processing time values aimed at reducing the target food pathogen, Listeria monocytogenes. In study 1, effects of LTSV processing were evaluated on key meat quality attributes including weight loss, moisture content, water holding capacity, and instrumental color and texture. In the second study, the refrigerated shelf-life of the four treatments was evaluated over 18 days by microbiological (aerobic plate count and lactic acid bacteria), biochemical (total volatile nitrogen and pH), and physical analyses (weight loss, instrumental color, and instrumental texture). In the final study, the effects of LTSV processing on various measures of protein denaturation and oxidation were evaluated. The research was the basis of a MS thesis, and the promising results formed the basis of a proposal titled "High pressure processing of sous-vide seafood products" which will assess the combined effects of HPP and sous vide processing technology on the textural, microbial, chemical, and sensory qualities of fresh lobster and scallops.

Publications

• Type: Journal Articles Status: Published Year Published: 2016 Citation: Hughes BH, Perkins LB, Yang TC, and Skonberg DI. 2016. Impact of post?rigor high pressure processing on the physicochemical and microbial shelf?life of cultured red abalone (Haliotis rufescens). Food Chemistry, 194: 487-494.
• Type: Journal Articles Status: Published Year Published: 2015 Citation: Hughes BH, Greenberg NJ, Yang TC, and Skonberg DI. 2015. Effects of rigor status during high pressure processing on the texture and color of farm?raised abalone (Haliotis rufescens). Journal of Food Science, 80(1): C40?C48.
• Type: Theses/Dissertations Status: Published Year Published: 2015 Citation: Jonelo T. Sobreguel. 2015. Evaluating low-temperature, sous-vide processing technology for the production of shelf-life extended, high-quality sea scallop (Placopecten magellanicus). MS Thesis, University of Maine.
• Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Sobreguel JT, Bolton JC, Skonberg DI. 2015. Effects of low-temperature sous-vide processing on selected quality attributes of sea scallop. Institute of Food Technologists Annual Meeting, July 2015, Chicago, Ill.

Progress 10/23/13 to 09/30/14

Outputs
Target Audience: The seafood processing community was the primary target audience reached by our efforts this past year, through presentations at national and regional conferences. We also had the opportunity to engage nutritionists and dietitians throughout Maine at a state-wide conference, and to target fishermen, marine ecologists, and marine regulatory agencies at a regional workshop. Information was shared formally and informally through presentations and discussions with the senator’s office, the Board of Visitors, students, and business entrepreneurs. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? This project has provided numerous opportunities for pilot plant and laboratory-based training of graduate and undergraduate students. Students learned how to process seafood using high pressure processing and sous vide processing technologies. Students also learned laboratory analytical techniques, including soluble protein analyses, scanning electron microscopy, carotenoid analysis via HPLC, proximate analyses, instrumental texture and color analysis, SDS PAGE as well as statistical analyses, manuscript preparation, and oral presentation of results. How have the results been disseminated to communities of interest? Results have been disseminated through oral and poster presentations at national, regional, and local conferences. Information about the carotenoid extraction research was shared with local communities through an interview carried on Channel 7 (TV News). What do you plan to do during the next reporting period to accomplish the goals? During the next year we will continue to focus on the development of sustainable and healthy seafood products. 1) We will be conducting studies to evaluate the effects of low temperature sous vide processing on selected quality attributes of sea scallops, a high value product important to Maine’s seafood economy. We will determine the effect of low temperature and time combinations equivalent to 6D reduction process to kill Listeria monocytogenes on texture, color, water-holding capacity (WHC), cooking loss, moisture, and pH of the sous vide processed sea scallop (Placopecten magellanicus) adductor muscle. 2) We will also be working closely with the small, but growing seaweed industry to develop new products and markets for farm-raised seaweeds (sea vegetables). That research will entail conducting compositional analyses and shelf life studies of various species of fresh seaweeds. 3) We will evaluate the stability of fortified fish oil in an intermediate moisture, shelf stable food matrix. In this phase, the effects of various formulation and processing variables on omega-3 fatty acid stability (as measured by peroxide values, headspace volatiles, TBA) will be assessed.

Impacts
What was accomplished under these goals? We conducted a study to evaluate the effects of high pressure processing in conjunction with enzyme application to tenderize collagen-rich, raw abalone muscle. Post-rigor abalone were divided into four treatments: unprocessed control, HPP control (300 MPa for 10 min, no papain), or two HPP-papain treatments (300 MPa for 10 min, 0.5% or 1.0% papain), and moisture, pH, protein contents, water holding capacity (WHC), collagen, and physical attributes were assessed. There were no significant differences between treatments for moisture, pH, or protein content, however WHC was significantly lower for the papain treatments compared to the controls. Although total collagen was not different among treatments, papain treatment increased the amount of heat soluble collagen. Most importantly, shear force values of papain-treated abalones were significantly lower than the controls, indicating successful tenderization of the enzyme-treated abalones. The demineralization step of the lobster shell carotenoid extraction project was researched in a series of experiments. The objective of these experiments was to develop methods for food-grade demineralization of high-hydrostatic-pressure processed (HPP) lobster shell, a new commercial waste stream, under conditions conducive to low degradation of carotenoids. The effects of shell particle size (0.3-1.2mm and 1.2 – 2 mm), demineralizing solution (citric acid, disodium EDTA dihydrate, and sodium gluconate), concentration of demineralizing solution (0.2 and 0.5M) and volume (1:5, 1:10, 1:20, shell:solution w/v), as well as enzyme addition (bromelain and papain), and method of agitation (shaking and sonication), were considered for optimization of demineralization (measured by difference in total ash content, dwb). The most effective demineralizing solution was citric acid. Demineralization was enhanced at smaller particle sizes, and 0.5M citric acid was found to be more effective than 0.2M citric acid. 0.5M citric acid at 1:20 dilution was most effective, reducing the 0.3-1.2mm samples from 70% to 5% ash. Citric acid appears to be a low-cost, highly effective method for ash removal from lobster shell, with possible commercial significance.

Publications

• Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Beth Fulton, Denise Skonberg, Jason Bolton. Mineral removal methods for future extraction of antioxidants from lobster shell. Maine Academy of Nutrition and Dietetics Annual Conference, Nov 2013.
• Type: Theses/Dissertations Status: Published Year Published: 2014 Citation: Brianna H. Hughes. 2014. Effects of high pressure processing on the quality of farm-raised abalone (Halitotis rufescens). PhD Dissertation, University of Maine.
• Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Brianna H. Hughes, Tom C. Yang, Denise I. Skonberg. 2014. Physical quality attributes of cooked, high pressure processed abalone meat. Institute of Food Technologists Annual Meeting, June 2014, New Orleans, LA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Denise Skonberg. Green crab processing and value added product development. Green Crab Summit, Dec 2013, Orono, Maine.
• Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Brianna H. Hughes, Denise I. Skonberg, Tom C. Yang. Effects of high pressure processing on abalone meat. Maine Academy of Nutrition and Dietetics Annual Conference, Nov 2013.