Oregon State University Seafood Research Laboratory,
2001 Marine Dr. Room 253, Astoria, Oregon. 97103,
Tel: (503) 325 4531, Fax: 325 2753,
Webmaster: Craig Holt
1) Research and Development
2) Extension Service to the Fishing Industry
3) Graduate Research, Training and Instruction.
The Oregon State University Seafood Laboratory (OSU-SFL) was established in Astoria, Oregon in 1940 to meet the increasing needs of the seafood industry. The principal goals of the OSU-SFL are:
Specific research projects include new methods to measure surimi quality, the use of high pressure processing in oysters and other seafood products, value-added product development, seafood safety and marketing of several seafood products including tuna and whiting in the U.S. and foreign markets. Improving textural properties of surimi through the use of protease inhibitors and gel enhancers, and a number of starch ingredients is also being investigated. The development of new processing technologies using ohmic and dielectric heating, and high pressure processing for seafood products has shown the viability of these methods. Seafood by-product utilization and water use in processing plants is another major area of research activity. Seafood safety is a growing area of research for the OSU-SFL. The reduction of
Vibrios in oysters, elimination of
Listeria in smoked salmon, and pasteurization of surimi by e-beam radiation are some of the exciting areas of research currently underway. The OSU
Surimi School is held each year in April and attracts attendees from around the world.
