The Seafood Lab

Publications

Peer Reviewed Publications

(* = graduate student, ** = post-doc, ^# = undergraduate)

*Akomea-Frempong S, Skonberg DI, *Arya R, Perry JJ, 2023. Survival of inoculated Vibrio spp., Shigatoxigenic Escherichia coli, Listeria monocytogenes, and Salmonella spp. on seaweed (sugar kelp) during storage. Journal of Food Protection, 86, 100096.

*Humaid S, *Nayyar D, Bolton J, Bayer RC, Skonberg DI. 2022. Physicochemical properties and consumer acceptance of sous vide cooked lobster tails. Journal of Culinary Science and Technology, DOI: 10.1080/15428052.2021.2024474.

*Akomea-Frempong S, Perry JJ, Skonberg DI. 2021. Effects of pre-freezing blanching procedures on the physicochemical properties and microbial quality of frozen sugar kelp. Journal of Applied Phycology, 60, doi:10.1007/s10811-021-02610-0.

Greiner DM, Skonberg DI, Perkins LB, Perry JJ. 2021. Use of invasive green crab Carcinus maenas for production of a fermented condiment. Foods, 10(4): 659.

*Akomea-Frempong S, Skonberg DI, Camire ME, Perry J. 2021. Impact of blanching, freezing, and fermentation on physicochemical, microbial, and sensory quality of sugar kelp (Saccharina latissima). Foods, 10, 2258, https://doi.org/10.3390/foods10102258.

Skonberg D, Fader S*, Perkins LB, Perry J. 2021. Lactic acid fermentation in the development of a seaweed sauerkraut-style product: microbiological, physicochemical, and sensory evaluation. Journal of Food Science, 86(2): 334-342.  doi: 10.1111/1750-3841.15602

*Humaid S, *Nayyar D, Bolton J, Perkins LB, Skonberg DI. 2020. Refrigerated shelf-life evaluation of high pressure processed, sous vide cooked lobster. High Pressure Research, doi:10.1080/08957959.2020.1774753

*Kang B, Skonberg DI, Myracle AD. 2020. Anti-hyperglycemic effects of green crab hydrolysates derived by commercially available enzymes. Foods, 9, 258; doi:10.3390/foods9030258

Bolton J, Skonberg DI, *Humaid S, *Nayyar D. 2020. High-pressure processing of vacuum-packaged scallops and lobster tails for sous-vide cooking. University of Maine Cooperative Extension Bulletin #4297. https://extension.umaine.edu/publications/4297e/

*Humaid S, Bolton J, *Nayyar D, Skonberg DI. 2019. Physicochemical properties and consumer acceptance of high pressure processed, sous-vide cooked lobster tails. Journal of Food Science, 84(12): 3454-3462.

Perry J, *Brodt A, Skonberg DI. 2019. Influence of dry salting on quality attributes of farmed kelp (Alaria esculenta) during long-term refrigerated storage. LWT – Food Science and Technology, 114, 108362.

*Kang B, Myracle A, Skonberg DI. 2019. Potential of recovered proteins from invasive green crabs (Carcinus maenas) as a functional food ingredient. Journal of the Science of Food and Agriculture, 99, 1748-1754.

*Nayyar D, Skonberg DI. 2019. Contrasting effects of two storage temperatures on the microbial, physicochemical, and sensory properties of two fresh red seaweeds, Palmaria palmata and Gracilaria tikvahiae. Journal of Applied Phycology, 31(1), 731-739.

*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, 26(2): 172-180.

*Hughes BH, Perkins LB, Yang TC, Skonberg DI. 2016. Impact of post-rigor high pressure processing on the shelf-life of cultured red abalone (Haliotis rufescens). Food Chemistry, 194: 487-494.

*Hughes BH, Greenberg NJ, Yang TC, 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.

Crowe KM, Skonberg DI, Bushway A, *Baxter SR. 2012. Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets. Food Control, 25: 464-468.

*Hughes BH, ^#Muzzy HM, ^#Laliberte LC, ^#Grenier HS, Perkins LB, Skonberg DI. 2012. Oxidative stability and consumer acceptance of fish oil fortified nutrition bars.  Journal of Food Science, 77(9): S329-S334.

*Hughes BH, Perkins LB, Calder BL, Skonberg DI. 2012. Fish oil fortification of soft goat cheese. Journal of Food Science, 77(2):  S128-S133.

Skonberg D, Rippen, T. 2012. Freshwater Fish. In: The Seafood Industry (RE Martin and GJ Flick, eds). Chapter 11. Van Nostrand Reinhold. 2012.

Rippen T, Skonberg D. 2012. Handling of Fresh Fish. In: The Seafood Industry (RE Martin and GJ Flick, eds). Chapter 14. Van Nostrand Reinhold.

*Hammond MD, Skonberg DI. 2012. Antioxidant properties of chitosan coatings on frozen Atlantic salmon fillet portions. Journal of Aquatic Food Product Technology, 21(4): 351-361.

*D’Souza N, Skonberg DI. 2011. Antioxidant properties of aqueous and methanolic soy extracts in minced trout muscle. Food Science and Technology, 44:1212-1217.

Calder BL, Skonberg DI, Davis-Dentici K, *Hughes BH, Bolton JC. 2011. The effectiveness of ozone and acidulant treatments in extending the refrigerated shelf life of fresh-cut potatoes.  Journal of Food Science, 76(8): S492–S498.

*Baxter SR, Skonberg DI. 2008. Gelation properties of previously cooked minced meat from Jonah crab (Cancer borealis) as affected by washing treatment and salt concentration. Food Chemistry, 109: 332-339.

Gatlin III DM, Barrows FT, Brown P, Dabrowski K, Gaylord TG., Hardy RW, Herman E, Hu G, Krogdahl A, Nelson R, Overturf K, Rust M, Sealey W, Skonberg D, Souza EJ., Stone D, Wilson R, Wurtele E. 2007.Expanding the utilization of sustainable plant products in aquafeeds: a review. Aquaculture Research, 38: 551-579.

*Baxter SR, Skonberg DI. 2006. Thermal gelation of previously cooked minced meat from Jonah crab (Cancer borealis). Journal of Food Science, 71(8): C499-C503.

*D’Souza N, Skonberg DI, Stone DAJ, Brown PB. 2006. Effect of soybean meal based diets on the product quality of rainbow trout fillets. Journal of Food Science, 71(4): S337-S342.

*D’Souza N, Skonberg DI, Camire ME, Guthrie KE, Malison J, Lima L. 2005. Influence of dietary genistein levels on tissue genistein deposition and on the physical, chemical, and sensory quality of rainbow trout, Oncorhynchus mykiss. Journal of Agricultural and Food Chemistry, 53(9): 3631-3636.

**Obatolu VA, Skonberg DI, Camire ME, Dougherty MP. 2005. Effect of moisture content and screw speed on the physical chemical properties of an extruded crab-based snack. Food Science and Technology International, 2(2): 121-127.

^#Wentworth DS, Skonberg DI,  Donahue DW, Ghanem A. 2004. Application of chitosan entrapped b-galactosidase in a packed bed reactor system. Journal of Applied Polymer Science, 91(2): 1294-1299.

*Murphy MG, Skonberg DI, Camire ME, Dougherty MP, Bayer RC, Briggs JL. 2003. Chemical composition and physical properties of extruded snacks containing crab-processing by-product. Journal of the Science of Food and Agriculture, 83: 1163-1167.

*Gillman BL, Skonberg DI. 2002. Effects of additives on quality of mechanically extracted Jonah crab (Cancer borealis) mince during refrigerated storage. Journal of Food Quality, 25(4): 265-275.

Skonberg DI, Perkins BL. 2002. Nutrient composition of green crab (Carcinus maenus) leg meat and claw meat. Food Chemistry, 77(4): 401-404.

Ghanem A, Skonberg DI.  2002. Effect of preparation method on the capture and release of biologically active molecules in chitosan gel beads. Journal of Applied Polymer Science, 84: 405-413.

Skonberg DI, Donahue DW, Bayer RC, Floreto E, Riley JG. 2001. Quality evaluation of American lobsters fed diets containing crab processing waste. Journal of Aquatic Food Product Technology, 10(2): 17-29.

Skonberg, DI, Hardy, RW, Yogev L, Dong FM. 1998.  Metabolic response to dietary phosphorus intake in rainbow trout (Oncorhynchus mykiss). Aquaculture, 157: 11-24.

Skonberg, DI, Hardy RW, Barrows FT, Dong FM. 1998.  Color and flavor analyses of fillets from farm-raised rainbow trout (Oncorhynchus mykiss) fed low-phosphorus feeds containing corn or wheat gluten. Aquaculture, 166: 269-277.

Skonberg DI, Rasco BA, Dong, FM. 1994.  Fatty acid composition of salmonid muscle changes in response to a high oleic acid diet. Journal of Nutrition, 124: 1628-1638.

Skonberg DI, Rasco BA, Dong, FM. 1993.  Effects of feeding high monounsaturated sunflower oil diets on sensory attributes of salmonid fillets.  Journal of Aquatic Food Product Technology, 2 (1): 117-133.

Graduate Theses and Dissertations

Gundermann, Sara. 2023. Effects of sous-vide processing and acidic marination on physicochemical quality, shelf-life, and consumer acceptability of blue mussel (Mytilus edulis) meats.  MS Thesis, December 2023.

Hillery, Caitlin. 2023. Post-harvest treatment effects on physicochemical quality attributes of north Atlantic squid Doryteuthis pealeii and Illex illecebrosus. MS Thesis, May 2023.

Akomea-Frempong, Samuel. 2022. Sustainable postharvest processing and value-addition of aquacultured seaweed. PhD Dissertation, May 2022.

Leung, Holly. 2021. Enzyme-assisted fermentation and chef perspectives of green crab sauce. MS Thesis, August 2021.

Kang, Bouhee. 2020. Development of valuable and multifunctional protein-based food ingredients from invasive green crabs. PhD Dissertation, August 2020.

Humaid, Sami. 2020. High pressure processing of sous-vide lobster (Homarus americanus) tails. PhD Dissertation, August 2020.

Nayyar, Dhriti. 2019. Application of high pressure processing on vacuum packaged, sous-vide sea scallops. PhD Dissertation, December 2019.

Brochu, Sarah. 2018. Development and shelf life evaluation of a novel fermented seaweed sauerkraut utilizing commercially important Maine seaweeds. MS Thesis, August 2018.

Nayyar, Dhriti. 2016. Refrigerated shelf life evaluation and effects of minimal processing on antioxidant capacity of fresh sea vegetables from New England. MS Thesis, August 2016.

Sobreguel, Jonelo. 2015. Evaluating low-temperature, sous-vide processing technology for the production of shelf-life extended, high-quality sea scallops. MS Thesis, August 2015.

Hughes, Brianna, 2014. Effects of high pressure processing the quality of farm-raised abalone (Haliotis rufescens). PhD Dissertation, May 2014.

Galetti, Joseph. 2010. Mechanical processing of European Green Crab (Carcinus maenas), the development of a value-added product and the use of restructuring additives to increase the functional properties of green crab patties. MS Thesis, August 2010.

Hughes, Brianna H. 2010. Utilization of fish oils for omega-3 fatty acid fortification of soft cheeses. MS Thesis, August 2010.

Baxter, Shari. 2007. Gelation of previously cooked Jonah crab (Cancer borealis) minced meat in new food product development. PhD Dissertation, May 2007.

D’Souza, Natasha. 2006. Effect of dietary soybean meal and its components on the quality of rainbow trout fillets: isoflavone deposition and lipid oxidative status. PhD Dissertation, May 2006.

Hammond, Melissa. 2004. The use of chitosan to extend and preserve Atlantic salmon quality. MS Thesis, May 2004.

Nicholas, Todd. 2003. Antimicrobial use of native and enzymatically degraded chitosan for seafood applications. MS Thesis, May 2003.

Gillman, Barbara. 2001. Development and characterization of pastas containing underutilized crab mince. MS Thesis, May 2001.

Murphy, Michael. 2000. Creating a calcium rich extruded snack utilizing crustacean by-product. MS Thesis, December 2000.

Undergraduate Theses

Anderson, Katherine. 2011. Fortification of blueberry fruit leather with omega-3 fatty acid-containing fish oil. Honor’s Thesis, May 2011.

Stiles, Emily. 2008. Enzymatic hydrolysis of previously cooked Jonah crab mince meat. Honor’s Thesis, May 2008.

Reiner, Sarah. 2005. Development and analysis of a sea vegetable-based (Porphyra umbilicalis) frozen food product. Senior Thesis, May 2005.

Lanyero, Lily. 2005. The effect of salt and pH on solubility of denatured crab protein. Senior Thesis, May 2005.

Corey, Mark. 2004. The extraction, degumming, and refinement of oil derived from sea cucumber byproduct. Senior Thesis, May 2004.