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Christmas, J., D. Etzold, T. McIlwain, and L. Simpson (eds.). 1985. Marine Fisheries Initiative: Gulf of Mexico Phase. Gulf States Marine Fisheries Commission, Ocean Springs, Mississippi. Dewees, C. M., G. Guagnano, and E. M. Strange. 1987. Increasing the Use of Underutilized Recreational Fish and Fishing Opportunities in California. Final Report. Saltonstall-Kennedy Project NA-86-ABH-00029. Dufrene, R. 1988. The Retrofit and Butterfish Fishing of the Mister Jug. Final Report. Gulf and South Atlantic Fisheries Development Foundation, Inc., Tampa, Florida. Emani, A, L. E. Queirolo, and R. S. Johnston. 1994. Trade restrictions and trade reversal: lessons from the US-Canada herring dispute. Mar. Res. Econ., 9(l): 31-45. Ernst, R. , C. and J. W. Brown. 1982. Engineering and economics of refrigerated and chilled sea water systems for semi-tropical waters, including an annotated bibliography. NOAA Tech. Memo. NMFS-SEFC- 102. FAO 1980-90a. Yearbook of Fishery Statistics: Catches and Landings. Food and Agriculture Organization of the United Nations, Rome, Italy. FAO, 1980-90b. Yearbook of Fishery Statistics: Commodities. Food and Agriculture Organization of the United Nations, Rome, Italy. FCA 1988. Mackerel Marketing Project: Final Report. Cooperative Agreement NA-84-ABH-00045. Fishermen’s Cooperative Association, San Pedro, California. Finucane, J. H., and R. N. Vaught. 1986. Species Profile of Atlantic thread herring isthonema oglinum (Lesueur 1818). NOAA Tech. Memo. NMFS-SEFC- 182. Harrell, M. R. 1982. Results of Exploratory Drum Seining Efforts. Final Report. Gulf and South Atlantic Fisheries Development Foundation, Inc., Tampa, Florida. Houde, E. D. 1977. Abundance and potential yield of the round herring, Etrumeus teres, and aspects of its early life history in the eastern Gulf of Mexico. FisheryBulletin, 75( 1): 6 l-89. INFOPECHE. 1991. West African Markets for Small Pelagics. FAO/GLOBEFISH Research Programme Vol. 7.
Leet, W. S., C. M. Dewees, and C. W. Haugen (eds.). 1992. California’s Living Marine Resources and Their Utilization. California Sea Grant Extension Publication UCSGEP-92- 12, Davis, California. JCEDD. 1989. Retrofit of Five Mississippi Shrimp Trawlers for Fishing Gulf Butterfish. Final Report. Gulf and South Atlantic Fisheries Development Foundation, Inc., Tampa, Florida. Johnson, A., and R. Vaught. 1986. Species profile of Spanish sardine (Sardinella aurita). NOAA Tech. Memo. NMFS-SEFC- 187. MacPherson, N. J. 1990, European Markets for Small Pelagics from Developing Countries. FAO/GLOBEFISH Research Programme, Vol. 6. MAFMC. 1991. 1992 Allowable Biological Catch, Optimum Yield, Domestic Annual Harvest, Domestic Annual Processing, Joint Venture Processing, and Total Allowable Level of Foreign Fishing Recommendations for Atlantic Mackerel, Lolieo, Illex and Butterfish. Final Report. Mid-Atlantic Fishery Management Council, Dover, Delaware. Martin, R. E., and G. F. Flick. (eds.). 1989. The Seafood Industry. Van Nostrand Reinhold, New York, New York. NMFS. 1991-93. Fisheries Market News Reports. Umer Barry Publications, Inc., Toms River, New Jersey. NMFS. 1980-92. Fisheries of the United States. U.S. Department of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, Washington, D. C. NMFS. 1988-89. Processed Fishery Products Annual Summary. U.S. Department of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, Washington, D. C. NMFS. 1987-9 1. Foreign Fishery Information Releases. National Marine Fisheries Service, Terminal Island, California Nishioka, F. 1993. Frozen surimi from sardine. Infofish International, 1: 31-34. NYSDS. 1989. New York State Fish & Seafood Suppliers Directory. New York State Department of State Division of Coastal Resources and Waterfront Revitalization, New York. OECD. 1985. Problems of Trade in Fishery Products. Organization for Economic Co-operation and Development, Paris, France.
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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
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8 0 . 0.1 0.2 0.3 0.4 0.S 0.6 rlrah
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Conclusion In this study, low dose
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processed and packaged product. A m
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Table l.Procedures schematic for ef
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(hydrogen peroxide) produced from t
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Johns, H.E. and Cunningham, J.R. 19
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k TBF#hoursCtime between split dose
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AUTOMATED OHMIC THAWING OF SHRIMP B
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A computer program was developed in
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RESULTS AND DISCUSSION The computer
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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 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 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
Page 166 and 167: Fey, M.S., and Regenstein, J.M. 198
Page 168 and 169: Schaack, M.M., and Marth E.H. 1988.
Page 170 and 171: MATERIALS AND METHODS Materials Liv
Page 172 and 173: . , FIGURE 1. ANAEROBIC PLATE COUNT
Page 174 and 175: il . --.-_._ 1+_- /: _- : _ _ _ _ _
Page 176 and 177: , I . ‘ r , r , c I, , -1 ’ I .
Page 178: I I ’ , ’ . I : , I ’ I 1 * :
Page 181 and 182: Reed, R. J., G. R. Ammerman, and T.
Page 183 and 184: Antioxidants can be added to increa
Page 185 and 186: Table 1. Effect of wash treatment o
Page 187 and 188: 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
Page 339 and 340:
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
Page 347 and 348:
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
Page 365 and 366:
INTERNATIONAL ASPECTS FOR HACCP E.
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