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Figure 1, Whole Fish I Dehead (M-072 Lapine) I Eviscerate (M-o 17 Lapine) I Debone (NDX13 Bidun, 5mm) I Freeze Mince (-30°C) I Thaw (4°C, 48 h) I Wash, 3 Cycles 1 I Dewater (YS200 Bidun) Cryoprotectants (4% Sucrose, 4% sorbitol, 0.25% I Freeze Surimi (-17°C) I Thaw I Salt (2%) I Chop, 3 min. (VCM 40 Hobart) I Adjust H 2O to 78% I Chop, 6 min. I Stuff Cdok (40 min., 90°C) STPP) Gel Menhaden Mince and Surimi Processing Flowchart.
washed with four liters of phosphate buffer at different pHs at 4°C. The mixture was manually stirred for 3 min, allowed to settle for 15 min and filtered through a double layer of fine cheese cloth. The water was pressed out by hand and floating particles of fat were removed. - Second and third cycles (5 parts of water to 1 part of mince): The fish paste from the first cycle was washed with five liters of potable water at 4°C. In the 3rd cycle, 0.15% (w/w) of NaCl was added. After each cycle, the mixture was hand stirred for 3 min, allowed to settle for 5 mm and then filtered through a double layer of fine cheese cloth. The fish paste was further pressed using a Model YS200 Screw Dehydrator (Bidun Machine Construction Co., Ltd., Japan) to reduce the moisture content. Washed meat was weighed to separate samples used for different chemical analyses from the one used for the preparation of the gels. Preparation of Surimi Gels The fish paste was mixed with 4% sucrose (commercial granulated refmed sugar), 4% sorbitol (Neosorb 20/60, Roqueete Corporation, Gurnee, IL) and 0.25% sodium tripolyphosphate (BK-Landenburg, Corp., Cresskill, NJ) on a w/w basis in a household mixer (Kitchenaid, Hobart Manufacturing Company, Troy, OH) (Fig. 1). The total mixing time was 3 min at speed 4; subsequently, the surimi was stored in a 0.076-mm polyethylene bag at -20°C until used. The surimi was thawed overnight in a refrigerator then chopped with 2% (w/w) NaCl in a silent cutter (Model VCM40, Hobart Manufacutring Company, Troy, OH) for 3 min. An additional 6 min of chopping was performed with a sufficient amount of ice-chilled water (2 ± 1 “C) to adjust the moisture content to 78%. The chopped paste was stuffed into 3cm diameter cellulose casings, and cooked at 90°C for 40 min in a water bath. The heat induced surimi gels were cooled in running tap water for 20 min. The prepared gels were allowed to equilibrate to room temperature overnight and then cut into 3 cm dia. and 2 cm long cylindrical shapes for color measurements_ Chemical Analvsis The fish paste saved for chemical studies was stored for 24 h at 4°C prior to analysis. Total carotenoid pigments were determined calorimetrically (OD,) after extraction on 25g of fish paste, as described by Saito and Regier (1970). The OD at 460 nm was multiplied by a factor of 2 to express the results as µg carotenoids/g sample. The concentration of the carotenoids were determined at pH 5.0, 6.0,7-0, 8.0, 9-0, 10.0 and control. The hematin content of the menhaden fish was determined on 5g of fish paste by the alkaline hematin method as described by Karlsson and Lundstrom (1991).
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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
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FUTURE WORK The ohmic system perfor
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Using Edible Film to Improve Smoked
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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 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 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
Page 189 and 190: (1993) for whole dressed catfish. C
Page 191 and 192: Anonymous. 1992. Processing up 11%
Page 193 and 194: 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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