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Optimizing quality and shelf-life of sturgeon caviar

Dr. Barbara Rasco- Washington State University

Peer-reviewed publications

Al-Holy MA, Rasco BA  2006.  Characterization of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar proteins.  Journal of Food Biochemistry 30: 422-428.

Al-Holy M, Wang Y, Tang J, Rasco B  2005.  Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequenciesJournal of Food Engineering 70(4): 564-570.

Al-Holy M, Lin M, Rasco A  2005.  Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar using a combination of nisin with chemical antimicrobials or moderate heatJournal of Food Protection 68(3): 512-520.

Al-Holy M, Ruiter J, Lin M, Kang DH, Rasco B  2004.  Inactivation of Listeria innocua in nisin treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar treated by radio frequency (RF)Journal of Food Protection 67(9): 1848-1854.

Al-Holy M, Quinde A, Guan D, Tang J, Rasco B  2004.  Thermal inactivation of Listeria innocua in salmon (Oncorhynchus keta) caviar using conventional glass and novel aluminum TDT tubesJournal of Food Protection 67(2): 383-386.

Bledsoe GE, Bledsoe CD, Rasco BA  2003.  Caviar and fish roe productsCritical Reviews in Science and Nutrition 43(2): 233-271.

Book chapters

Rasco BA, Bledsoe GE  2006.  Seafood Products - Science and Technology.  In: Handbook of Food Science.  New York: Marcel Dekker. pp.159-1-13

Bledsoe GE, Rasco BA  2006.  Caviar and fish roe.  In: Handbook of Food Science.  New York: Marcel Dekker. pp.161-1-20

Rasco BA, Bledsoe GE  2004. Seafood: Frozen aquatic food products.  In: Food Processing: Principles and Applications, JS Smith and YH Hui, eds.  Ames, IA: Iowa State Press.  pp 447-458.