4 °C - the National Sea Grant Library
4 °C - the National Sea Grant Library 4 °C - the National Sea Grant Library
ACKNOWLEDGMENTS The authors would like to express their sincere appreciation to America’s Catch (Itta Bena, MS) for providing the fish, trays, wrapping labor and technical assistance (especially Mr. Terry Young and Mr. Phil Craft); to CRYOVAC Corp., a division of W. R. Grace and Company for providing the barrier bags and technical assistance (especially Mr. Mitchell Coats), and to Ms. Donna Bland for the typing and editing of the manuscript. REFERENCES Anonymous. 1992. Is our fish fit to eat? Consumer reports, Vol. Pp. 102-l l4.AOAC. 1990. Official Methods of Analysis, 15th ed. Association of Official Analytical Chemists, Washington, DC. Blickstad, E., and G. Molin. 1983. Carbon dioxide as a controller of the spoilage flora of pork, with special reference to temperature and sodium chloride. J. Food Prot. 46:756-763. Brody, A L. 1989. Controlled/modified atmosphere/vacuum packaging of foods. Food and Nutr. Press, TrumbulI, CT. Daniels, J. A., R. Krishnamurthi, and S. S. Rizvi. 1985. A review of effects of carbon dioxide on microbial growth and food quality. J. Food Prot. 48:532-537. Farber, J, M. 199 1. Microbiological aspects of modified atmosphere packaging technology: A review. J. Food Prot. 54:58-70. FDA. 1992. Bacteriological Analytical Methods. 7th ed. AOAC, Washington, DC. Gray, R. J. H., D. G. Hoover, and A M. Muir. 1983. Attenuation of microbial growth on modified atmosphere-packaged fish. J. Food Prot. 46:610-613. Handumrongkul, C., and J. L. Silva. 1993. Aerobic counts, color and adenine nucleotide changes in CO 2 -packed refrigerated striped bass strips. J. Food Sci. 59:67-69. Lannelongue, M., M. 0. Hanna, G. Finne, R. Nickelson, II, and C. Vanderzant. 1982. Storage characteristics of fish fillets (Archosargus probatocephalus) packaged in modified gas atmospheres containing carbon dioxide. J. Food Prot. 45:440-444. Martin, J., and J. 0. Heamsberger. 1994. Evaluation of impedance microbiology for rapid assessment of shelf-life and quality of processed channel catfish, Ictalurus punctatus. J. Appl. Aquac. 3:353-362. Parkin, K L., M. J. Wells, and W. D. Brown. J. Food Sci. 47:181-184. 1981. Modified atmosphere storage of rockfiih fillets.
Reed, R. J., G. R. Ammerman, and T. C. Chen. 1983. Chillpack studies on farm-raised channel catfish. J. Food Sci. 48:311-312. Sander, E. H., and H. Soo. 1978. Increasing shelf-life by carbon dioxide treatment and low temperature storage of bulk pack fresh chickens packaged in nylon/surlyn film. J. Food Sci. 43:1519-1527. Silva, J. L., and T. D. White. 1994. Bacteriological and color changes in modified atmosphere packaged refrigerated channel catfish. J. Food Prot. 57:7 15-7 19. Silva, J. L., E. Harkness, and T. D. White. 1993. Residual effect of CO 2 on bacterial counts and surface pH of channel catfish. J. Food Prot. 56: 105 l-1053. Stenstrom, I .1985. Microbial flora of cod fillets (Gadus morhua) stored at 2°C in different mixtures of carbon dioxide and nitrogen/oxygen. J. Food Prot. 48:585-589. Wang, M. Y., and.D . M. Ogrydziak . 1986. Residual effect of storage in an elevated carbon dioxide atmosphere on the microbial flora of rock cod (Sebastes spp.) . Appl. Environ. Microbial. 52:727-732. Wolfe, S. K1980. Use of CO- and CO 2 , enriched atmospheres for meats, fish, and produce. Food Technol. 34(3):55-58,63. 173
- 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 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
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- 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
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- 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
- Page 218 and 219: DESIGN OF AN AUTOMAT EVALUATION DEV
- Page 220 and 221: sides of the shrimp were averaged.
- Page 222 and 223: Ammonia Measurements Figure 2 shows
- Page 224 and 225: REFERENCES Balaban, M. O., Yeralan,
- Page 226 and 227: QUALITIES OF FRESH AND PREVIOUSLY F
- Page 228 and 229: For the samples stored for six mont
Reed, R. J., G. R. Ammerman, and T. C. Chen. 1983. Chillpack studies on farm-raised channel<br />
catfish. J. Food Sci. 48:311-312.<br />
Sander, E. H., and H. Soo. 1978. Increasing shelf-life by carbon dioxide treatment and low<br />
temperature storage of bulk pack fresh chickens packaged in nylon/surlyn film. J. Food Sci.<br />
43:1519-1527.<br />
Silva, J. L., and T. D. White. 1994. Bacteriological and color changes in modified atmosphere<br />
packaged refrigerated channel catfish. J. Food Prot. 57:7 15-7 19.<br />
Silva, J. L., E. Harkness, and T. D. White. 1993. Residual effect of CO 2 on bacterial counts and<br />
surface pH of channel catfish. J. Food Prot. 56: 105 l-1053.<br />
Stenstrom, I .1985. Microbial flora of cod fillets (Gadus morhua) stored at 2<strong>°C</strong> in different<br />
mixtures of carbon dioxide and nitrogen/oxygen. J. Food Prot. 48:585-589.<br />
Wang, M. Y., and.D . M. Ogrydziak . 1986. Residual effect of storage in an elevated carbon dioxide<br />
atmosphere on <strong>the</strong> microbial flora of rock cod (Sebastes spp.) . Appl. Environ. Microbial.<br />
52:727-732.<br />
Wolfe, S. K1980. Use of CO- and CO 2 , enriched atmospheres for meats, fish, and produce. Food<br />
Technol. 34(3):55-58,63.<br />
173
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