Christina DeWitt

Dr. Christina DeWitt, Assoc. Professor, Dir. Seafood Research & Education Cntr
Food Science and Technology
Associate Professor, Dir. Seafood Research Ed Cntr

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

Professional Activities
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.

Research Interests: 

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.


Representative Publications

Lowder AC, Goad C, Lou X, Morgan B, Koh CL, Deakins AP, Mireles DeWitt CA. 2013. Response surface modeling to predict fluid loss from beef strip loins and steaks injected with salt and phosphate with or without a dehydrated beef protein water binding adjunct. Meat Science 94(1):9-18.

Brown T, Kleinholz C, Shraeder K, Mireles DeWitt CA*. 2012. Evaluation of a modified pH-shift process to reduce 2-methylisoborneol and geosmin in spiked catfish and produce a consumer acceptable fried catfish nugget-like product. J Food Sci 77(10):S377-83.

Hellberg RS, Mireles DeWitt CA, Morrissey MT. 2012. Risk-benefit analysis of seafood consumption: a review. Comp Rev Food Sci Technol. 11(5): 490-517.

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.

OSU Seafood Research & Education Center
2001 Marine Dr Room 253
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