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minimize the chances for product recontamination. Laboratory analyses Duplicate 16 oz. samples of lump, backfii, special and claw crab meat before (control) and after atmospheric steaming (air cool only) were collected. Samples were evaluated at the NCSU Seafood Laboratory for pH, moisture, color, aerobic plate count (35°C) and sensory qualities according to methods described in Henry (1991). Meat stored on ice for 21 days was evaluated for aerobic plate counts by standard methods (APHA, 1984) in order to determine shelf life of steamed product and nontreated controls. Part I RESULTS AND DISCUSSION Evaluation of the atmospheric steam process. A representative steam distribution pattern for the atmospheric tunnel under standard operating procedures is shown in Figure 1. Positions 1 and 6 are not given due to lower temperatures near inlet and exit-positions of the tunnel. 88.5 J L!J - - -J4 7 9 11 13 15 17 19 21 23 25 27 29 31 33 35 37 39 Time (min) Two significant observations were made. First, temperatures inside the tunnel fluctuated as a result of the steam controller. And secondly, temperatures recorded were higher (88.6 to 91.4°C) than the indicating thermometer (87.8°C). Reasons for the fluctuations and higher temperatures observed may be explained by the relative heat sensitivity of the potentiometer compared to the less sensitive steam controller
and indicating thermometer. In addition to steam distribution patterns, a series of heat penetration profiles were obtained for the various product types in order to establish standard operating procedures and a process schedule. It was determined that a process schedule of 4 minutes and 15 seconds at 87.8°C would deliver sufficient heat to all four product types. Figure 2 shows the slowest heating curves from nine observations for each of the four product types studied. Internal meat temperatures reached 79.4°C in 3 minutes and 45 seconds. Final temperatures exceeded 85°C for all product types at 4 minutes. 80 20 0 Figure 2. Heat Penetration Profiles 0 30 60 90 120 150 180 210 240 Time (sec) * Jumbo * Bad&n + Special 8 Claw Harrison and Huang (1990) first determined decimal point reduction times (Dvalues) for inactivation of Listeria monocytogenes (Scott A) in blue crab meat. Dvalues of 40.43, 12.00 and 2.61 minutes at 50, 55 and 60°C were found. Hackney et aI. (1991) found similar D-values of 12.4 and 2.4 at 55 and 60°C for Listeria in blue crab meat. Based on an inoculated pack study with Listeria monocytogenes, a process achieving an internal temperature of 75°C was adequate to achieve at least a 7D process (Hackney et al., 1991). The heat penetration profiles shown in this study (85°C) would be sufficient to provide a D-value for L. monocytogenes of several hundred fold.
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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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6 D value = 0.05 kGy ‘A. 0 / I I
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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 112 and 113: Woyewoda, A.D., S.J. Shaw, P.J. Ke,
Page 114 and 115: used to evaluate both heating and c
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-
Page 162 and 163: negative bacteria such as Pseudomon
Page 164 and 165: 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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