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Schaack, M.M., and Marth E.H. 1988. Behavior of Listeria monocytogenes in skim milk during fermentation with mesophilic lactic starter cultures. J. Food Prot. 5 1:600. Scott, D.N., Fletcher, G.C., and Hogg, M.G. 1986. Storage of snapper fillets in modified atmospheres at -1°C. Food Technol. Aust. 38:234. Swanson, K.M.J., Busta, F.F., Peterson, E.H., and Johnson, M.G. 1992. Colony Count Methods. In Compendium of Methods for the Microbiological Examination of Foods, 3rd ed. C. Vanderzant and D.F. Splittstoesser (Eds.), 75-95. Am. Publ. Hlth. Assoc., Washington, DC. Synder, L.D., and Maxcy, R.B. 1979. Effect of A w of meat products on growth of radiation resistant Moraxella-Acinetobacter. J. Food Sci. 44:33. Teraguchi, S., Uehara, M., Ogasa, K., and Mitsuoka, T. 1978. Enumeration of bifidobacteria in dairy products. Jpn. J. Bacterial. 33:753. Villemure, G., Simard, R.E., and Picard, G. 1986. BuIk storage of cod fillets and gutted cod (Gadus morhua) under carbon dioxide atmosphere. J. Food Sci. 51:317.
Effect of Tray Design and Packaging Type on Microbial Growth, Surface pH and Sensory Ratings of Refrigerated Channel Catfish Fillets J. L. Silva a , B. Wannapee, C. Handumrongkul and J. Koo Department of Food Science and Technology Mississippi State University Mississippi State, MS 39762 INTRODUCTION Gram negative spoilage bacteria such as Pseudomonas, Moraxella, Acinetobacter, Flavobacterium, and Cytophaga species are the major contributors to deterioration of fish and seafood products (Farber, 1991). Modified atmosphere packaging (MAP) using mixtures of carbon dioxide, oxygen, nitrogen, or other gases has been studied extensively to prolong shelf-life of fishery products (Silva et al, 1993; Wang and Ogrydziak, 1986; Stenstrom, 1985; Gray et al., 1983; Parkin et al., 1981; Wolfe, 1980) and thus, extend marketable life of the products. Studies by Gray et al. (1983) in fish products and Sander and Soo (1978) in chicken products, showed that MAP systems were better in extending shelf-life than ice or vacuum packaging systems. Carbon dioxide is the major gas used in MAP because of its effectiveness in retarding microbial growth in refrigerated, perishable foods. It is especially effective against gram negative spoilage microorganisms by extending lag phase and decreasing growth rate during log phase (Farber, 1991). To achieve the greatest extension of shelf-life, low temperature, close to 0°C (Farber, 1991; Gray et al, 1983), low initial microbial load (Lannelongue, 1982), and high concentrations of carbon dioxide (Blickstad and Molin, 1983) are necessary. Shelf-life and keeping quality of raw channel catfish fillets have been reported to be 19 d for tray packed/chilled (2°C) products, 7 d for ice-packe d fillets (Reed et al., 1983), up to 28 d under 80% CO 2 in barrier bags at 2°C (Silva and White, 1994), and about 16 d for fillets exposed to CO2 for 6 d and transfered to trays wrapped with HDPE and held at 2°C (Silva et al., 1993). Initial counts on fish for those studies were 3.9 log CFU/cm 2 , 3.9 log CFU/cm 2 , 6 log CFU/g, and 5.8 log CFU/g, respectively. One MAP technology is the Master-Pack System. It consists of placing small product units (prepackaged or not) into a larger package units (Brody, 1989) which could then be evacuated and backflushed with a gas mixture. The products remain in this system until strict temperature control is not feasible or until ready for consumer display or use. The objective of the present study was to compare storage life of channel catfish fillets held in different environments (air, vacuum and MAP - Master-Pack) and tray types (single or double-bed) at 2°C by measuring anaerobic, psychrotrophic, and Lactobacilli plate counts, pH, moisture and sensory scores (odor and appearance rating) every 4 d for 28 d.
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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
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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 166 and 167: Fey, M.S., and Regenstein, J.M. 198
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
Page 216 and 217: 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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