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Woyewoda, A.D., S.J. Shaw, P.J. Ke, and B.G. Burns. 1986. Recommended Laboratory Methods for Assessment of Fish Quality. p. 46-49. Canadian Technical Report of Fisheries and Aquatic Sciences No.1448. Fisheries and Oceans, Canada.
EVALUATION OF COOLING RATES FOR ATMOSPHERIC STEAMED BLUE CRAB MEAT David P. Green’, Mario Ferruzi 2 and Brent Fulcher 3 1NC State University Seafood Laboratory PO Box 1137 Morehead City, North Carolina 28557 2Duke University Department of Chemistry Durham, North Carolina 27708 3Craven Crab Company New Bern, NC 28560 The application of moist heat (atmospheric) to fresh (cooked) blue crab meat offers several commercial advantages and disadvantages for processors. Some of the advantages are improved microbiological (Rippen et al., 1988) and sensory (Gates, 1977) qualities for hand-picked meats. In addition, research indicates that the heat process is effective for assuring the control of the potential pathogen, Listeria monocytogenes (Rippen et al, 1993). Use of atmospheric steam when applied to crab meat was determined to provide a high margin of safety, at least a 20 D-process for Listeria monocytogenes (Scott A), when heated internally to 75°C (Hackney et al., 1991). Disadvantages in the process are reduced lump meat integrity, the need for strict controls to prevent product recontamination and overcoming regulatory concerns for its proper industry use (Fulcher, 1994). This presentation summarizes some of the experiences gained in a commercial setting with atmospheric steam for in-line quality assurance. Specific objectives of the study were to evaluate the heat process for adequacy to control Listeria monocytogenes and to evaluate the cooling process for the purpose of reducing the opportunity for post-process contamination. MATERIALS AND METHODS An atmospheric steam tunnel of approximately six feet in length was constructed of stainless steel and operated by Craven Crab Company of New Bern, N.C. The tunnel was equipped with a temperature (steam) controller, timetemperature recording thermometer and indicating thermometer. Fresh crab meat hand-picked from blue crabs cooked under pressure at 15 psig for 10 minutes was
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TABLE OF CONTENTS PAPERS & ABSTRACT
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Evaluation of On-board Handling Tec
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oduction of a Sardine Substitute Jo
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Effects of Temperature and Humidity
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Force. and the U.S. Coast Guard. Th
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for the program, showing that state
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12/18/92 such as diversion. The lat
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. Establish a formal database on th
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8. Standard reporting for seafood-b
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38. Education effort/materials on b
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egional business and industry may n
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PROJECT CODE: 95/PH/A10,13/P2 PROJE
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PROJECT CODE: 95/PH/A28/P1 PROJECT
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PROJECT CODE: 95/PH/A29/P3 PROJECT
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t PROJECT CODE: 95/PH/A37/P2 PROJEC
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investigate the problem. The ISSC w
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strategic plan for conference actio
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(4) advisory committee, and all con
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IRRADIATION TO ENSURE HYGIENIC QUAL
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food. Often, food manufacturers hav
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BACTERIA D-VALUE (kGy) E. coli 0.15
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ECONOMICS OF IRRADIATION OF FISH AN
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B. Market Testing of Irradiated Foo
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The Agreement on the Application of
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Table 1. Optimum radiation dose lev
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Loaharanu, P. 1973. Gamma irradiati
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EFFECTS OF LOW-DOSE GAMMA IRRADIATI
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diving bell and lowered into the wa
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12 1 Survival Curve for Standard Pl
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Page 64 and 65: Dvalue=O.S9kGy 3.8 a’, 3.6 . 3.4
Page 66 and 67: 8 0 . 0.1 0.2 0.3 0.4 0.S 0.6 rlrah
Page 68 and 69: Conclusion In this study, low dose
Page 70 and 71: processed and packaged product. A m
Page 72 and 73: Table l.Procedures schematic for ef
Page 74 and 75: (hydrogen peroxide) produced from t
Page 76 and 77: Johns, H.E. and Cunningham, J.R. 19
Page 78 and 79: k TBF#hoursCtime between split dose
Page 80 and 81: AUTOMATED OHMIC THAWING OF SHRIMP B
Page 82 and 83: A computer program was developed in
Page 84 and 85: RESULTS AND DISCUSSION The computer
Page 86 and 87: 78 Quadrant 1 0 20 40 60 80 100 Tim
Page 88 and 89: FUTURE WORK The ohmic system perfor
Page 90 and 91: Using Edible Film to Improve Smoked
Page 92 and 93: LOG CFU / Sq cm 0 3 6 9 12, 15 18 2
Page 94 and 95: FIG-l.5 AE SMOKE LOG CFU / Sq cm FI
Page 96 and 97: FIG-2.1 PSYCHRQT SMOKE LOG CFU / Sq
Page 98 and 99: For samples stored at l0°C, no sig
Page 100 and 101: (3) 10 oz copolymer polyethylene ca
Page 102 and 103: Total Volatile Base Components of P
Page 104 and 105: Log Anaerobic Plate Counts of Packa
Page 106 and 107: 0, 600 500 - :: 7 400 - 2 z 300 - k
Page 108 and 109: Log Aerobic Plate Counts of Package
Page 110 and 111: The variables that correlated well
Page 114 and 115: used to evaluate both heating and c
Page 116 and 117: minimize the chances for product re
Page 118 and 119: Part II Evaluation of the cooling p
Page 120 and 121: Table 1. Laboratory analyses on con
Page 122 and 123: REFERENCES APHA, 1984. Compendium o
Page 124 and 125: market and economic studies focusin
Page 126 and 127: The foreign demand for U.S. exports
Page 128 and 129: The survey of California-based seaf
Page 130 and 131: The Gulf butterfish (and harvestfis
Page 132 and 133: during the same period. The butterf
Page 134 and 135: 48,693 mt/yr in 198690. The primary
Page 136 and 137: U.S. Landings consistently increase
Page 138 and 139: Christmas, J., D. Etzold, T. McIlwa
Page 140 and 141: Perkins, G. 1977. Potential for exp
Page 142 and 143: EFFECT OF WASHING WATER pH ON COLOR
Page 144 and 145: Figure 1, Whole Fish I Dehead (M-07
Page 146 and 147: 138 Hematin concentration, expresse
Page 148 and 149: Table 1. Mean carotenoids, hematin,
Page 150 and 151: Table 2. Treatments Mean moisture v
Page 152 and 153: side). These adjustments are essent
Page 154 and 155: Siggia S. 1963. Methods for trace q
Page 156 and 157: work on combining acetates and phos
Page 158 and 159: untreated fresh fillets and treated
Page 160 and 161: Fig. 3. 10 0 m control tJ 0.1% MKP-
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negative bacteria such as Pseudomon
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concentrations up to 1% could be us
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Fey, M.S., and Regenstein, J.M. 198
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Schaack, M.M., and Marth E.H. 1988.
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MATERIALS AND METHODS Materials Liv
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. , FIGURE 1. ANAEROBIC PLATE COUNT
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il . --.-_._ 1+_- /: _- : _ _ _ _ _
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, I . ‘ r , r , c I, , -1 ’ I .
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I I ’ , ’ . I : , I ’ I 1 * :
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Reed, R. J., G. R. Ammerman, and T.
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Antioxidants can be added to increa
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Table 1. Effect of wash treatment o
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Table 2. Effect of antioxidant trea
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(1993) for whole dressed catfish. C
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Anonymous. 1992. Processing up 11%
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Sin&_&x, R. O. and Yu, T. C. 1958.
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1. Materials MATERIALS AND METHODS
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RESULTS AND DISCUSSION Aroma profil
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.z%M 5 =w B 14 29 39 4142 53 64 25
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.s CM 8 C s-t B W S' a .g CM $ C .-
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Marshall, G.A. Moody, M.W., Hackney
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AN OVERVIEW OF THE NMFS PRODUCT QUA
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STORAGE CHARACTERISTICS OF FROZEN B
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OPTIMUM CONDITIONS FOR THE PREPARAT
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3 BUILDING STRATEGIC PARTNERSHIPS F
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for aquaculture supporting developm
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problem solving of complex regional
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DESIGN OF AN AUTOMAT EVALUATION DEV
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sides of the shrimp were averaged.
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Ammonia Measurements Figure 2 shows
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REFERENCES Balaban, M. O., Yeralan,
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QUALITIES OF FRESH AND PREVIOUSLY F
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For the samples stored for six mont
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stored for six month, had lower bac
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Table 1. Psychrotrophic bacterial p
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Table 7. Juiciness of refrigerated
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Table 12. Cohesiveness of baked ref
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Table 16. Shear force and centrifti
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SAS Institute Inc. 1987. “SAS/STA
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with a color chart. In this paper,
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TABLE 1 Comparison of Histamine Tes
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11, Chassande, O., Renard, S., Barb
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FIGURE 1 Time Course for Histamine
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BACKGROUND A Rapid, Easily Used Tes
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We acknowledge with thanks the inte
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AOAC Add 1 ml Extract to 8 cm Prepa
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248 . Fig. 4 pnitroaniline in HCl N
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1 O .’ REFLECTANCE (arbitrary uni
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552 650 600 Salt Effects in the Fig
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IMMUNOLOGIC APPROACHES TO THE IDENT
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Table 1. Fish collected in Biscayne
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Based on unpublished data comparing
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2. 3. 4. Hartmann, J.X., Poyer, J.C
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irradiated foods look like. After t
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silver carp Wpophthalmichthys molit
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,$mory Analysis. Sensory data were
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Table 3. Percentage of panelists wh
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Table 5. Percent response of paneli
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McNulty, T, 1996. Personal communic
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in a stainless steel tank (SOL) wit
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Mineral Content Five macro-elements
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TBble 1 _ Yield of surimi made from
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Table 4 - Proximate composition of
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goatfish lizardfish, ponyfish, ther
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Table 7 - Amino acid composition of
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Gel Strength For surimi gels, stres
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288 &f&odan, Y., Toyohara, H., and
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CONSUMER SURVEY OF POND RAISED CATF
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Accept&i&y scores of male and femal
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-I- -T-
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100 90 80 70 60 50 40 30 20 10 0 Fi
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+ 5:
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This study evaluated the feasibilit
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1000000 100000 10000 9 1000 > 1 . T
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100000 PIs 10000 E 1000 z 8 100 UJ
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100000 10000 P 12 > 1000 10 1 � T
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THE EFFECT OF IONIZING Kvulnificus
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io Vulnificus: Past, Present, and F
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conce op on Vibrio vulnificus in 19
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LEVEL 4 L WA TEMPERATURE** TIME TO
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isregard include the education of o
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USE OF “COOL PASTEURIZATION” TO
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Survival rate of V: vuZnificus in o
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REFERENCES BAM. 1992. Bacteriologic
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0 To promote the cooperation and a
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SAFETY CONCERN IN THE USE OF MODIFI
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CONCLUSION According to some resear
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32 MATERIAL AND METHODS Product Pre
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FLOWCHART DIAGRAM FOR THE CANNING P
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Americans consume almost four pound
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pursuing such agreements and expect
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ABSTRACTS PROTECTION ACTIVPTIESOFTF
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Mildred Chaparro Food Science and T
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GENICALLY AND BLAST FROZEN PACKAGIN
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S TO ENSURE SEAFOOD SAFETY AND SEAF
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XYGEN-DE FRJZE ICALS AND LIPID PERO
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IIOTOXINS: PREVENTION, CONTROL SEAF
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ASPECTS OF CIGUATERA FIS POISONING
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BRETTANBMYCES CL-4 USSENII AS A CON
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USE OF ANTI ANTS IN FRESH AND FROZE
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INTERNATIONAL ASPECTS FOR HACCP E.
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