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Fey, M.S., and Regenstein, J.M. 1982. Extending shelf-life of fresh wet red hake and salmon using CO2-O2 modified atmosphere and potassium sorbate ice at 1°C. J. Food Sci. 47:1048. Gilliland, S.E., and Ewell, H.R. 1983. Influence of combinations of Lactobacillus lacti s and potassium sorbate on growth of psychrotrophs in raw milk. J. Dairy Sci. 66:974. Gilliland, S.E., and Speck, M.L. 1975. Inhibition of psychrotrophic bacteria, Jactobacilli, and pediococci in nonfermented refrigerated foods. J. Food Sci. 40:903. Harrison, M.A., Huang, Y.-W., Chao, C.-H., and Shineman, T. 1991. Fate of Listeria monocytogenes on packaged, refrigerated, and frozen seafood. J. Food Prot. 54:524. Herbert, R.A., and Shewan, J.M. 1976. Roles played by bacterial and autolytic enzymes in the production of volatile sulphides in spoiling North Cod (Gadus morhua). J. Sci. Food Agri. 27:89. Herbert, R.A., Hendrie, M.S., Gilson, D.M., and Shewan, J.M. 197 1. Bacteria active in the spoilage of sea foods. J. Appl. Bacteriol. 34:41. Hughes, D.B., and Hoover, D.G. 1991. Bifidobacteria and their potential for use in American dairy products. Food Technol. 45(4):74. Ingham, S.C. 1989. Lactic acid dipping for inhibiting microbial spoilage of refrigerated catfish fillet pieces. J. Food Quality 12:433. Josephson, D.B., Lindsay, R.C., and Stuiber, D.A. 1985. Effect of handling and packaging on the quality of frozen whitefish. J. Food Sci. 50: 1. Kim, CR., and Hearnsberger, J.O. 1994. Gram negative bacteria inhibition by lactic acid culture and food preservatives on catfish fillets during refrigerated storage. J. Food Sci. 59:513. Laroia, S., and Martin, J.H. 1990. Bifidobacteria as possible dietary adjuncts in cultured dairy products - A review. Cult. Dairy Prod. J. 25(4): 18. Laroia, S., and Martin, J.H. 1991. Methods for enumeration and propagating bifidobacteria. Cult. Dairy Prod. J. 26(2):32. Lindgren, S.E., and Dobrogosz, W.J. 1989. Antagonistic activities of lactic acid bacteria in food and feed fermentations. FEMS Microbiol. Rev. 87: 149.
Marshall D.L., and Schmidt, R.H. 1988. Growth of Listeria monocytogenes at 10°C in milk preincubated with selected pseudomonads. J. Food Prot. 51:277. Mendonca, A.F., Molins, R.A., Kraft, A.A., and Walker, H.W. 1989, Effects of potassium sorbate, sodium acetate, phosphates and sodium chloride alone or in combination on shelf life of vacuum-packaged pork chops. J. Food Sci. 54:302. Miller, AR., Scanlan, R.A., Lee, J.S., and Libbey, L.M. 1973. Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas parolens. Appl. Microbiol. 25:257. Modler, H.W., McKellar, R.C., Goff, H.D., and Mackie, D.A. 1990. Using ice cream as a mechanism to incorporate bifidobacteria and fructooligosaccharides into the human diet Cult. Dairy Prod. J. 25(3):4. Molins, R.A. 1991. Antimicrobial Uses of Food Preservatives. In Phosphates in Food, 207-234. CRC Press, Inc., Boca Raton, FL. Raccach, M., and Baker, R.C. 1978. Lactic acid bacteria as an antispoilage and safety factor in cooked, mechanically deboned poultry meat. J. Food Prot. 41:703. Raccach, M., Baker, R.C, Regenstein, J.M., and Mulnix E.J. 1979. Potential application of microbial antagonism to extended storage stability of a flesh type food. J. Food Sci. 44:43. Ray, B. 1992. Cells of Lactic Acid Bacteria as Food Preservatives. In Food Biopreservatives of Microbial Origin . B. Ray and M. Daeschel (Ed.), 81- 101. CRC Press, Inc., Boca Raton, FL. Reddy, S.G., Henrickson, R.L., and Olson, H.C. 1970. The influence of lactic cultures on ground beef quality. J. Food Sci. 35:787. Reddy, G.V., Shahani, K.M., Friend, B.A., and Chandan, R.C. 1983. Natural antibiotic activity of Lactobacillus acidophilus and bulgaricus. III. Production and partial purification of bulgarican from Lactobacillus bulgaricus. Cult. Dairy Prod. J. 18(2): 15, Reineccius, G.A. 1977. Symposium on meat flavor. Off-flavors in meat and fish. A review. J. Food Sci. 44:12. SAS. 1992. SAS User’s Guide: Statistics. SAS Institute Inc., Cary, NC.
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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
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FIG-l.5 AE SMOKE LOG CFU / Sq cm FI
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FIG-2.1 PSYCHRQT SMOKE LOG CFU / Sq
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For samples stored at l0°C, no sig
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(3) 10 oz copolymer polyethylene ca
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Total Volatile Base Components of P
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Log Anaerobic Plate Counts of Packa
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0, 600 500 - :: 7 400 - 2 z 300 - k
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Log Aerobic Plate Counts of Package
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The variables that correlated well
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Woyewoda, A.D., S.J. Shaw, P.J. Ke,
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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-
Page 162 and 163: negative bacteria such as Pseudomon
Page 164 and 165: concentrations up to 1% could be us
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.
Page 195 and 196: 1. Materials MATERIALS AND METHODS
Page 197: RESULTS AND DISCUSSION Aroma profil
Page 200 and 201: .z%M 5 =w B 14 29 39 4142 53 64 25
Page 202 and 203: .s CM 8 C s-t B W S' a .g CM $ C .-
Page 204 and 205: Marshall, G.A. Moody, M.W., Hackney
Page 206 and 207: AN OVERVIEW OF THE NMFS PRODUCT QUA
Page 208 and 209: STORAGE CHARACTERISTICS OF FROZEN B
Page 210 and 211: OPTIMUM CONDITIONS FOR THE PREPARAT
Page 212 and 213: 3 BUILDING STRATEGIC PARTNERSHIPS F
Page 214 and 215: 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
Page 288 and 289:
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
Page 298 and 299:
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
Page 317 and 318:
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
Page 335 and 336:
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
Page 349 and 350:
Mildred Chaparro Food Science and T
Page 351 and 352:
GENICALLY AND BLAST FROZEN PACKAGIN
Page 353 and 354:
S TO ENSURE SEAFOOD SAFETY AND SEAF
Page 355 and 356:
XYGEN-DE FRJZE ICALS AND LIPID PERO
Page 357 and 358:
IIOTOXINS: PREVENTION, CONTROL SEAF
Page 359 and 360:
ASPECTS OF CIGUATERA FIS POISONING
Page 361 and 362:
BRETTANBMYCES CL-4 USSENII AS A CON
Page 363 and 364:
USE OF ANTI ANTS IN FRESH AND FROZE
Page 365 and 366:
INTERNATIONAL ASPECTS FOR HACCP E.
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