faculty listing

A Photo of  Alexandra Oliveira

Contact Information

Kodiak Seafood and Marine Science Center
128 KSMSC Owen
118 Trident Way
Kodiak, AK 99615-7401
Phone: (907) 486-1530
acoliveira@alaska.edu

Alexandra Oliveira Associate Professor

Fisheries Chemistry • Seafood Processing and Engineering • Seafood Science and Technology

Affiliations

Specialties

  • Utilization of seafood byproducts
  • Analytical methods in food chemistry
  • Nutritional value of seafood products
  • Seafood HACCP
  • Fish oils and marine lipids
  • Seafood procesing and preservation
  • Development of Novel Seafood Products

Education

  • B.S. 1990 Federal Fluminense University, Brazil (Industrial Chemistry)
  • M.Sc. 1994 Instituto Militar de Engenharia (Organic Chemistry)
  • Ph.D. 2000 University of Florida (Food Science and Human Nutrition)
  • Post.Doc. 2001 Monell Chemical Sense Center at University of Pennsylvania (Analytical Organic Chemistry)

Research Overview

I am the Alaska Sea Grant Marine Advisory Program Seafood Specialist.
My professional activities are centered around topics of interest to the Alaska seafood industry. Professional activities include teaching HACCP nd Better Process Control School, and organization and deliver of hands-on workshops in smoking and preservation of seafood products. I also provide technical support to Alaska seafood industry members in seafood quality and composition, and processing of fishery products and byproducts. My research focus is in analytical seafood chemistry, seafood quality and processing, product development, utilization of fishery byproducts, and marine lipids and fish oils.

Current Research Projects

  • Freeze-dried salmon: Omega-3 rich space food from Alaskan waters. Duration: 2012-13. Researchers: Alexandra Oliveira (UAF; PI) and Brian Himelbloom (UAF; co-PI). Alaska Space Grant Program (NASA EPSCoR).
  • Extraction of cod liver oil and purification using short-path distillation. Duration 2012-13. Researchers: Alexandra Oliveira (UAF; PI) and Peter Bechtel (USDA- co-PI). Alaska Leader Fisheries & Aleutian Spray Fisheries (Private sector).
  • Benthic lower trophic level food webs in the Chukchi and Beaufort Seas: baselines and relevance of sea ice algal production. Duration: 2012-2015. Researchers: Katrin Iken (PI), Bodil Bluhm (co- PI), Alexandra Oliveira (co-PI). North Pacific Research Board.
  • Replacing Ethoxyquin in Alaska Fishmeal: Is it possible?. Duration: June 2013- May 2014. Researchers: Alexandra Oliveira (PI) and Brennan Smith (co-PI). Pollock Conservation Cooperative Research Center

Links

Publications

PEER-REVIEWED PUBLICATIONS
• Oliveira ACM*, Himelbloom BH, Montazeri N, Davenport M, Biceroglu H, Brenner KA, Thomas SR, Crapo CA. 2013. Development and characterization of fish sausages supplemented with salmon oil. J. Food. Proc. Preserv. DOI: 10.1111/jfpp.12126 (Early Online Viewing).
• Ribeiro VA*, Oliveira ACM, Bechtel PJ, Prentice C. 2013. Evaluation of low temperature rendering of Alaska pollock (Theragra chalcogramma) liver oil. Brazilian Journal of Food Tech. 16(2):99-106.
• Himelbloom BH*, Oliveira ACM, Chantarachoti J, Crapo CA. 2013. Ethanol development in tissues of spoiling whole pink salmon (Oncorhynchus gorbuscha). J. Food Quality 36(4):263-268. DOI: 10.1111/jfq.12031.
• Montazeri N, Himelbloom BH*, Oliveira ACM, Leigh MB, Crapo CA. 2013. Refined liquid smoke: a potential antilisterial additive to cold-smoked sockeye salmon (Oncorhynchus nerka). J. Food Protection 76(5):812-819.
• Morey A, Oliveira ACM, Himelbloom BH*. 2013. Cellular fatty acid analysis for seafood bacteria identification. J. Biol. Life Sci. 4(2):139-153.
• Lapis TJ, Oliveira ACM*, Crapo CA, Himelbloom BH, Bechtel PJ and Long KA. 2013. Supplementing long-chain n-3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil. Food Science & Nutrition 1(1):15-26.
• Bechtel PJ, Oliveira ACM*, Demir N, and Smiley S. 2013. Chemical composition of the giant red sea cucumber, Parastichopus californicus, commercially harvested in Alaska. Food Science & Nutrition 1(1):63-73.
• Montazeri N, Oliveira ACM*, Himelbloom BH, Leigh MB, Crapo CA. 2013. Chemical characterization of liquid smoke products. Food Science & Nutrition 1(1):102-115.
• Rehbein H* and Oliveira ACM. 2012. Alaska flatfishes on the German market. Part 1: Identification by DNA- and protein- analytical methods. Eur. Food Res. Technol. 234(2):245–251.
• Brenner K, Oliveira ACM*, Rosenkranz G, Bechtel PJ, Crapo CA, RaLonde R. 2012. Quality of weathervane scallops (Patinopecten caurinus) from eastern and western Gulf of Alaska. J. Shellfish Res. 31(4):1123-1132.
• Oliveira ACM*, Bechtel PJ, Morey A, Lapis TJ, Brenner K. 2012. Chemical composition of spiny dogfish (Squalus acanthias) harvested in Alaska. J. Food. Proc. Preserv. Published at JFPP online ISSN 1745-4549. doi:10.1111/jfpp.12008.
• Oliveira ACM*, Bechtel PJ, Nguyen DX, Gurer L, Crapo CA, RaLonde R. 2011. Composition and texture of Pacific geoduck clams (Panopea abrupta) harvested in Alaska. J. Shellfish Res. 30(3):761–769.
• Thomas SR, Ralonde R*, Langdon C and Oliveira A. 2011. Post-Harvest quality of selected Pacific oysters (Crassostrea Gigas) cultured in Kachemak Bay, Alaska, and Puget Sound, Washington. J. Shellfish Res. 30(3):557.
• Oliveira ACM*, Bechtel PJ, Lapis TJ, Ellingson R and Brenner KA. 2011. Chemical composition of black rockfish (Sebastes melanops) fillets and byproducts. J. Food Proc. Preserv. ISSN 0145-8892; doi:10.1111/j.1745-4549.2010.00489.x
• Stone DAJ*, Oliveira ACM Plante S, Smiley S, Bechtel P, Hardy RW. 2011. Enhancing highly unsaturated omega-3 fatty acids in phase-fed rainbow trout (Oncorhynchus mykiss) using Alaskan fish oils. Aquaculture Nutrition 17(2):E501-E510.
• Stone DAJ*, Oliveira ACM, Ross CF, Plante S, Smiley S, Bechtel P, Hardy RW. 2011. The effects of phase-feeding rainbow trout (Oncorhynchus mykiss) with canola oil and Alaskan pollock fish oil on fillet fatty acid composition and sensory attributes. Aquaculture Nutrition 17(2):E521-E529.
• Crapo CA*, Oliveira ACM, Nguyen DX, Bechtel PJ, Fong Q. 2010. Development of a method to produce freeze-dried cubes from three Pacific salmon species. J. Food Sci. 75(5):E269-E275.
• Bechtel PJ*, Morey A, Oliveira ACM, Wu TH, Plante S, and Bower CK. 2010. Chemical and nutritional properties of Pacific Ocean perch (Sebastes alutus) whole fish and by-products. J. Food Proc. Preserv. 34: 55-72.
• Liu Z, Oliveira ACM and Yi-Cheng S*. 2010. Purification and characterization of pepsin-solubilized collagen from skin and connective tissue of giant red sea cucumber (Parastichopus californicus) J. Agric. Food Chem. 58: 1270-1274.
• Shin JH, Oliveira ACM and Rasco BA*. 2010. Quality attributes and microbial storage stability of caviar from cultivated white sturgeon (Acipenser transmontanus). J. Food Sci. 75(1): C43-48.
• Reppond K*, Oliveira ACM and Bechtel PJ. 2009. Enzymatic digestion of eye and brain tissues of sockeye and coho salmon, and dusky rockfish commercially harvested in Alaska. J. Aquat. Food Proc. Tech. 18(3):202:222.
• Reppond K*, Rugolo L, Oliveira ACM. 2009. Change in biochemical composition in the ovary of snow crab, Chionocetes opilio, during seasonal development. J. Crustacean Biology 29(3):393-399.
• Bower C*, Hietala K, Oliveira ACM and Wu T. 2009. Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha). J. Food Sci. 74(3): C248-C257.
• Oliveira ACM*, Bechtel PJ, Morey A, and Demir N. 2009. Chemical characterization of heads and livers of yelloweye rockfish (Sebastes ruberrimus) harvested in Alaska. J. Aquat. Food Proc. Tech. 18(1):53-66.
• Plante S*, Smiley S, Oliveira ACM, Stone D, Hardy R, and Bechtel P. 2008. Testes meals made from Alaska’s seafood processing byproducts. J. Aquat. Food Prod. Tech. 17(2): 195-211.
• Reppond K*, Rugolo L, and Oliveira ACM. 2008. Changes in biochemical composition during development of snow crab, Chionocetes opilio, embryos. J. Crustacean Biology 28(3): 519-527.
• Joaquin HJF, Tolasa S, Oliveira ACM, Lee CM*, and Lee KH. 2008. Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage. J. Agric. Food Chem. 56(1):166-172.
• Kong F, Oliveira ACM, Tang J*, Rasco B, and Crapo C. 2008. Effect of salt addition on the quality changes of salmon fillet during thermal processing. Food Chemistry. 106(3): 957-966.
• Bower CK*, Malemute CL and Oliveira ACM. 2007. Preservation methods for retaining n-3 PUFAs in salmon products. J. Aquat. Food Prod. Tech. 16(4) 45-54.
• Bechtel PJ*, Chantarachoti J, Oliveira ACM, Sathivel S. 2007. Characterization of protein fractions from immature Alaska walleye pollock (Theragra chalcogramma) roe. J. Food Sci. 72(5) S338-S343.
• Finstad G*, Wiklund E, Long K, Rinker PJ, Oliveira ACM, Bechtel PJ. 2007. Feeding soy or fish meal to Alaskan reindeer (Rangifer tarandus tarandus) – effects on animal performance and meat quality. Rengifer 27(1):59-75.
• Richards M*, Nelson NM, Kristinsson HG, Mony SSJ, Petty HT and Oliveira ACM. 2007. Effects of heme protein structure and lipid substrate composition on hemoglobin-mediated lipid oxidation. J. Agric. Food Chem. 55(9):3643-3654.
• Chantarachoti J, Oliveira ACM*, Himelbloom BH, Crapo CA and McLachlan DG. 2007. Alaska pink salmon (Oncorhynchus gorbuscha) spoilage and ethanol incidence in the canned product. J. Agric. Food Chem. 55(7):2517-2525.
• Oliveira ACM*, Himelbloom B, Crapo CA, Vorholt C, Fong Q and RaLonde R. 2006. Quality of Alaskan maricultured oysters (Crassostrea gigas): A one-year survey. J. Food Sci. 71(9):C532-C543.
• Damar S, Yagiz Y, Balaban MO*, Ural S, Oliveira, ACM and Crapo, CA. 2006. Prediction of oyster volume and weight using machine vision. J. Aquat. Food Prod. Tech. 15(4):5-17.
• Oliveira ACM*, Balaban MO and O’Keefe SF. 2006. Composition and consumer attribute analysis of smoked fillets of gulf surgeon (Ancipenser oxyrinchus desotoi) fed different commercial diets. J. Aquat. Food Prod. Tech. 15(3):33-48.
• Oliveira ACM* and Bechtel PJ. 2006. A Comparison of lipid content and composition of walleye pollock (Theragra chalcogramma) male and female livers. J. Aquat. Food Prod. Tech. 15(3):5-19.
• Bechtel PJ* and Oliveira ACM. 2006. Chemical characterization of liver lipid and protein from cold water fish species. J. Food Sci. 71(6):S480-485.
• Oliveira ACM* and Balaban MO. 2006. Comparison of a colorimeter with a computer vision system in measuring color of Gulf of Mexico sturgeon fillets. Appl. Eng. Agric. 22(4):538-587.
• Chantarachoti J, Oliveira ACM*, Himelbloom BH, Crapo CA and McLachlan DG. 2006. Portable electronic nose for detection of spoiling Alaska pink salmon (Oncorhynchus gorbuscha). J. Food Sci. 71(5):S414-S421.
• Oliveira ACM and Bechtel, PJ. 2006. Lipid analysis of fillet from Giant Grenadier (Albatrossia pectoralis), Arrow Tooth Flounder (Atherestes stomias), Pacific Cod (Gadus macrocephalus) and Walleye Pollock (Theragra chalcogramma). J. Muscle Foods 17(1):20-33.
• Oliveira ACM*, Crapo CA, Himelbloom B, Vorholt C, and Hoffert J. 2005. Headspace gas chromatography-mass spectrometry and electronic nose analysis of volatile compounds in canned Alaska pink salmon having various grades of watermarking. J. Food Sci. 70(7):S419-426.
• Oliveira ACM*, O’Keefe SF and Balaban MO. 2005. Handling guidelines, composition and processing yields of cultured Gulf of Mexico sturgeon (Ancipenser oxyrynchus desotoi). J. Aquat. Food. Prod. 14(10):5-16
• Oliveira ACM* and Becthel, PJ. 2005. Lipid composition of Alaska pink salmon (Oncorhynchus gorbuscha) and Alaska walleye pollock (Theragra chalcogramma) byproducts. J. Aquat. Food Prod. Tech. 14(1)73-91.
• Oliveira ACM*, O’Keefe SF and Balaban MO. 2004. Video analysis to monitor rigor mortis in cultured Gulf of Mexico sturgeon (Ancipenser oxyrynchus desotoi). J. Food Sci. 69(8): E392-397.
• Oliveira ACM*, O’Keefe SF, Balaban MO, Sims, C and Portier, K. 2004. Influence of commercial diets on quality aspects of cultured Gulf of Mexico surgeon (Ancipenser oxyrinchus desotoi). J. Food Sci. 69(7):S278-284.

BOOK CHAPTERS, OUTREACH AND CONFERENCE PROCEEDINGS PUBLICATIONS
• RaLonde R* and Oliveira ACM. In press. Intertidal Aquaculture of Geoduck Clams in Alaska: A Pilot Project. The Practical.
• RaLonde R*, Brenner K and Oliveira ACM. 2012. Aquaculture Potential of purple-hinge rock scallops (Crassadoma gigantea) in Alaska. Global Aquaculture Advocate. May-June Issue. p.46-48.
• Himelbloom BH*, Oliveira ACM, Shetty TS and Morey A. 2011. Chap. 19. Rapid methods for the identification of seafood microorganisms. In: Handbook of Seafood Quality, Safety, and Health Applications Part II. Seafood Safety. C. Alasalvar, K. Miyashita, F. Shahidi and U. Wanasundara (Editors). Blackwell Publishing Inc. Malden, IA. p. 226-236.
• Gonçalves AA and Oliveira ACM*. 2011. Defumação de pescado. In: Tecnologia do Pescado: Ciencia, Tecnologia, Inovação e Legislação. Gonçalves AA (Editor). Editora Ateneu, São Paulo, SP, Brasil. p. 166-180.
• Stine JJ, Wu TH, Oliveira ACM, Smiley, S and Bechtel PJ. 2010. Extraction and determination of chondroitin sulfate from fish processing byproducts. In: A Sustainable Future: Fish Processing Byproducts. P.J. Bechtel and S. Smiley (Editors). Alaska Sea Grant College, Fairbanks, AK. p.41-54.
• Oliveira ACM*, Lapis TJ, Popp T, Himelbloom B, Smiley S, Bechtel PJ and Crapo CA. 2010. The Chemical Composition and Oxidative Stability of Alaska Commercial Salmon Oils. In: A Sustainable Future: Fish Processing Byproducts. P.J. Bechtel and S. Smiley (Editors). Alaska Sea Grant College, Fairbanks, AK. p. 241-258.
• Smiley S*, Demir N, Oliveira ACM and Bechtel PJ. 2010. Characterization of dried heads from five Pacific salmon species (Oncorhynchus spp.), dried at different temperatures. In: A Sustainable Future: Fish Processing Byproducts. P.J. Bechtel and S. Smiley (Editors). Alaska Sea Grant College, Fairbanks, AK. p. 55-66.
• Plante S*, Smiley S, Oliveira ACM and Becthel PJ. Methods for drying stickwater. 2010. In: A Sustainable Future: Fish Processing Byproducts. P.J. Bechtel and S. Smiley (Editors). Alaska Sea Grant College, Fairbanks, AK. p. 133-146.
• Smiley S, Plante S, Oliveira ACM and Bechtel PJ. 2010. Composition of Hydrolysate Meals Made from Alaska Pollock, Salmon, and Flatfish Processing Byproducts: Comparisons with Traditional Alaska Fish Meals. In: A Sustainable Future: Fish Processing Byproducts. P.J. Bechtel and S. Smiley (Editors). Alaska Sea Grant College, Fairbanks, AK. p. 265-280.
• Oliveira ACM. 2008. Utilization of fishery byproducts in Alaska. Conference Proceedings III SIMCOPE. Simposio de Controle do Pescado. CRP Neiva (Editor). Instituto de Pesca. Governo do Estado de Sao Paulo. Sao Vicente, SP, Brazil. p. 1-10. ISSN 1983-1854.
• Oliveira ACM*, Crapo CA, Himelbloom BH, Morey A and Ambardekar A. 2008. Development and characterization of vacuum packaged wild pink salmon (Oncorhynchus gorbuscha) jerkies using marinades. In: International Smoked Seafood Conference Proceedings. Kramer D and Brown L (Editors). Alaska Sea Grant College, Fairbanks, AK. p. 67-74.
• RaLonde R*, Oliveira ACM, Himelbloom B, Crapo C, Vorholt C, Fong Q and RaLonde R. 2008. Oyster (Crassostrea gigas) mariculture in Alaska. World Aquaculture. June issue, p. 33-37 and 71.
• Oliveira ACM*, Stone D, Plante S, Smiley S, Bechtel PJ and Hardy R. 2008. Fish oils from Alaskan seafood processing by-products: an unexploited sustainable resource for aquaculture. World Aquaculture. June issue, p. 50-51 and 69.
• Balaban MO*, Damar S, Odabasi AZ and Oliveira ACM. 2008. Chap. 8. Quality evaluation of seafoods. In: Computer Vision Technology for Food Quality Evaluation. Da-Wen Sun (Editor). Elsevier, New York, NY. p. 189-207.
• Plante S, Oliveira ACM, Smiley S* and Bechtel PJ. 2006. Production and characterization of a sockeye salmon (Oncorhynchus nerka) liver meal and of dried powders from stickwaters. In: Seafood Research from fish to dish. J. Luten, C. Jacobsen, K. Bekaert, A. Saebo and J. Oehlenschlager (Editors). Wageninger Academic Publishers. Wageninger, The Netherlands. p. 413-418.
• Oliveira ACM*, Crapo C, Himelbloom B, Hoffert J and Vorholt C. 2004. Headspace analysis of volatiles compounds in canned wild Alaska pink salmon at various degrees of watermarking. In: Proceedings from the 34th West European Fishery Technologist Annual Meeting. German Federal Research Center for Nutrition and Food. Lubeck, Germany. p. 172-176.
• Oliveira ACM* and Bechtel, PJ. 2004. Characterization of liver lipids from Alaska fish species. In: Proceedings from the 34th West European Fishery Technologist Annual Meeting. German Federal Research Center for Nutrition and Food. Lubeck, Germany. p. 226-230.
• Smiley S*, Babbit J, Forster I, Divakaran S and Oliveira ACM. 2003. Analysis of whitefish meals made in Alaska. In: Advances in Seafood Byproducts. P.J. Bechtel (Editor). Alaska Sea Grant, Fairbanks, Alaska. p. 431-454.
• Oliveira ACM* and Bechtel PJ. 2003. Alaska Pollock byproducts: Lipid content and composition. In: Proceedings of the 1st Trans Atlantic Fisheries Technology Conference. The Icelandic Fisheries Laboratory. Reykjavik, Iceland. p. 358-360.
• Smiley S*, Oliveira ACM, Subramaniam S, Bechtel PJ and Babbitt J. 2003. Characterization of lipids from pink salmon heads and viscera hydrolysates. In: Proceedings of the 1st Trans Atlantic Fisheries Technology Conference. The Icelandic Fisheries Laboratory. Reykjavik, Iceland. p. 325-327.
• Bechtel PJ*, Subramaniam S, Oliveira ACM, Smiley S and Babbitt J. 2003. Properties of hydrolysates from Pink Salmon heads and viscera. In: Proceedings of the 1st Trans Atlantic Fisheries Technology Conference. The Icelandic Fisheries Laboratory. Reykjavik, Iceland. p. 284-285.
*Corresponding author

Professional experience & certifications

  • Feb. 10
  • Sensory Evaluation of Frozen, Canned and Pouched Salmon Workshop. Food and Drug Administration (US Dept. of Commerce) and Seafood Processors Association (Seattle, WA).
  • Nov. 08
  • Sensory Evaluation of Frozen and Canned Salmon Workshop. Food and Drug Administration (US Dept. of Commerce) and Seafood Processors Association (Seattle, WA).
  • July. 08
  • Associate Professor Seafood Chemistry. Fishery Industrial Technology Center. School of Fishery and Ocean Sciences. University of Alaska Fairbanks, AK, USA. (Tenured at UAF)
  • Mar. 08
  • Seafood HACCP Certification. Univ. of Alaska Fairbanks (Kodiak, AK).
  • Mar. 07
  • Smoked Seafood Workshop. Indian Valley Meats (Indian, AK).
  • Sept. 05
  • Seafood HACCP Certification. The US Association of Food and Drug Officials.
  • Jun. 05
  • Sherlock Microbial Identification System (MIDI) Training Certification. MIDI Inc.
  • Sept. 01
  • Assistant Professor Analytical Seafood Chemistry. Fishery Industrial Technology Center. School of Fisheries and Ocean Sciences. University of Alaska Fairbanks, AK, USA.
  • 1995/2000
  • Graduate Teaching Assistant. Department of Food Science and Human Nutrition. University of Florida, FL, USA.
  • 1995
  • Graduate Research Assistant. Department of Organic Chemistry. University of Florida, FL, USA.
  • 1993/94
  • Executive Research Assistant. Sector of Aromas, Flavors and Casings. Souza Cruz Research and Development Center, Rio de Janeiro, Brazil.
  • 1991/93
  • Graduate Research Assistant. Department of organic Chemistry. Instituto Militar de Engenharia (The Army Institute of Engineering), Rio de Janeiro, Brazil.
  • 1986/90
  • Undergraduate Research Assistant. Department of Organic Chemistry, Universidade Federal Fluminense, Rio de Janeiro, Brazil.