B.S. 1989 - Texas A&M University, Food Science
M.S. 1994 - Oregon State University, Food Science
Ph.D. 2000 - Oregon State University, Food Science
Institute of Food Technologists (Oklahoma Section Councilor, 2004-2006; Food Chemistry Division; Muscle Foods Division; Education Division, Member-At-Large, 2005-2006; Aquatic Food Products Division, Member-At-Large, 2007-2009, Secretary 2010, Chair-Elect 2011, Chair, 2012, Past Chair, 2013; Phi Tau Sigma; Sigma Xi; Gamma Sigma Delta; North American Colleges and Teachers of Agriculture; Pacific Fisheries Technologist; American Meat Science Association.
My research interests are focused on efforts that improve seafood/muscle food quality and safety. Particularly with regard to understanding how injection/marinade and high pressure processes can be used to enhance fresh product quality while minimizing impacts on nutritional value and safety. Interests also center on enhancing utilization of co-products generated from seafood processing and minimization of processing waste.
Visit my faculty page at the Coastal Oregon Marine Experiment Station in Astoria, Oregon for more information: http://osuseafoodlab.oregonstate.edu/faculty/dr-christina-dewitt
Brown T, Kleinholz C, Shraeder K, Mireles DeWitt CA*. 2012. Evaluation of a modified pH-shift process to reduce 2-methylisoborneol and geosmin in spik ed catfish and produce a consumer acceptable fried catfish nugget-like product. JFS (accepted).
Lowder A, Goad C, Morgan JB, Mireles DeWitt CA*. 2012. Surface Response Model of sodium phosphate and NaCl with and without 5% dehydrated beef protein in brine injected select beef loins. Meat Science (submitted).
Hellberg RS, Mireles DeWitt CA, Morrissey MT. 2012. Risk-benefit analysis of seafood consumption: a review. Comp Rev Food Sci Technol (Accepted)
Lowder AC, Goad CL, Lou X, Morgan JB, Mireles DeWitt CA*. 2011. Evaluation of a dehydrated beef protein to replace sodium-based phosphates in injected beef striploins. Meat Science 89:491-499.
Cerruto-Noya CA, Goad CL, Mireles DeWitt CA*. 2011. Research Note: Antimicrobial effect of ammonium hydroxide when used as an alkaline agent in the formulation of injection brine solutions. J Food Protect 74(3):475-479.
Parsons AN, VanOverbeke DL, Goad CL, Mireles DeWitt CA*. 2011. Retail display evaluation of steaks from Select beef strip loins injected with a brine containing 1% ammonium hydroxide: Part 1: cook yield, tenderness and sensory attributes. J Food Sci.76(1):S63-71.
Parsons AN, VanOverbeke DL, Goad CL, Mireles DeWitt CA*. 2011. Retail display evaluation of steaks from Select beef strip loins injected with a brine containing 1% ammonium hydroxide: Part 2: cook yield, tenderness and sensory attributes. J Food Sci.76(1):S84-88.
Rowland S, Bower C, Patil K, Mireles DeWitt CA*. 2009. Gasification of salmon processing waste. J Food Sci. J Food Sci 74(8):E426-E431.
Cerruto-Noya CA, VanOverbeke D, Mireles DeWitt CA*. 2009. Evaluation of 0.1% Ammonium Hydroxide to Replace Sodium Tripolyphosphate in Fresh Meat Injection Brines. J Food Sci 74(7): C519-C525.
Mireles DeWitt CA*, Nabors RL, Kleinholz CW, Schrader KK. 2007. Pilot plant scale acid protein solubilization of channel catfish fillets. J Food Sci 72(6):E351-E355.
Mireles DeWitt CA*, Vann DG, Bilby CA, Thomas S, Kleinholz CW, Schrader KK. 2007. Evaluation of acid and alkaline processing to remove muddy off-flavors in channel catfish (Ictalurus punctatus). J Aquatic Food Prod 16(2):77-90.
Page updated 07/24/12