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LicciardeJlo, J. J., Ravesi, E. M. and Allsup, M. G. 1980. Extending the shelf life of frozen Argentine hake. J. Food Sci. 45:1312. Licciardello, J. J., Ravesi, E. M. and Allsup, M. G. 1982. Stabilization of the flavor of frozen minced whiting. I. Effect of various antioxidants. Marine Fish Rev. 44(8): 15. Mcalpin, C. R., II, Dillard, J. G., Kim, J. M. and Montanez, J. L. 1994. An economic analysis of producing surimi from catfish byproducts. Mississippi Agric. For. Exp. Sta. Bull. 1013, Mississippi State U., MS. June 1994. Miyauchi, D., and Steinberg, M. 1970. Machine separation of edible flesh from fish. Fish Ind. Res. 6(4): 165. Moledina K. H., Regenstein, J. M., Baker, R. C. and Steinkraus, K. H. 1977. Effects of antioxidants and chelators on the stability of frozen storage mechanically deboned flounder meat from racks after filleting. J. Food Sci. 42:759. Nakayama, T. and Yamamoto, M. 1977. Physical, chemical and sensory evaluation of frozen-stored deboned (minced) fish flesh. J. Food Sci. 42:900. Nawar, W. W. 1985. Lipids. Ch. 4 In Food Chemistry, 2nd ed. 0. R. Fennema (Ed.) p. 139. Marcel Dekker, Inc., New York. Nguessan, F. 1992. Unpublished data Department of Food Science and Technology, Mississippi State University, Miss. State, MS. S.M. 1985. SAS® User’s Guide: Statistics. SAS Institute, Inc., Cary, N. C. Santos, E. E. M. and Regenstein, J. M. 1990. Effects of vacuum packaging, glazing, and erythorbic acid on the shelf-life of frozen white hake and mackerel. J. Food Sci. 5564. Shenouda S. Y. K, Monteealvo, J. Jr., Jhaveri, S. and Constantinides, S. M. 1979. Technological studies on ocean pout, an unexploited fish species, for direct human consumption. J. Food Sci. 44:164. Silberstein D. A. and Lillard, D. A. 1978. Factors affecting the autoxidation of lipids in mechanically deboned fish, J. Food Sci. 43:764. Silva P. L., Hearnsberger, J. O. and J. L. Silva. 1993. Effect of enhanced protein levels of feed on yield and storage stability of channel catfish fillets. Miss. Agric. For. Exp. Sta. Res. Report, Vol. 18, No. 5, Mississippi State U., MS. Sept. 1993. Silva,J.L.and Amme rman G. R 1993. Composition, lipid changes, and sensory evaluation of two sizes of Channel catfish during frozen storage. J. Appl. Aquac. 2(2):39-49.
Sin&_&x, R. O. and Yu, T. C. 1958. 2-thiobarbituric acid method for the measurement of rancidity in fishery products. 2. Quantitative determination of malonaldehyde. Food Technol. 12( 1):9. Steel, R. G. D. and Torrie, J. H. 1980. Principles and Procedures of Statistics, 2nd ed. McGraw- Hill Book Co., New York. Strohecker, R. and Henning, H. M. 1966. Vitamin Assay - Tested Methods. The Chemical Rubber Co., Cleveland, OH. Tarladgis, B. G., Watts, B. M., Younathan, M. T. and Dugan, L., Jr. 1960. A distillation method for the quantitative determination of rnalonaldehyde in rancid foods.J. Amer. Oil Chem. Soc. 37:44. Woodruff, V. C. 1984. Processing trends in the U.S. catfish industry. Unpublished Paper. Mississippi State Univ., MS. Woodruff, V. C. III. 1987. Effect of storage time, storage temperature, and season of harvest on farm-raised channel catfish (Ictalurus punctatus) fillets in the development of frozen storage off-flavor. Ph.D. Dissertation. Mississippi State University, Miss. State, MS. Worthington, R. E., Boggess, T. S. Jr. and Heaton, Z. K. 1972. Fatty acids of channel catfish (Ictalurus punctatus) J. Fish Res. Bd. Can. 29: 113. Woyewoda, A D., Shaw, S. J., Ke, P. J. and Burns, B. G. 1986. Recommended laboratory methods for assessment of fish quality Canadian Technical Report of Fisheries and Aquatic Sciences. No. 1448. Department of Fisheries and Oceans, Halifax, Nova Scotia. . .
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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
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Part II Evaluation of the cooling p
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Table 1. Laboratory analyses on con
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REFERENCES APHA, 1984. Compendium o
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market and economic studies focusin
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The foreign demand for U.S. exports
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The survey of California-based seaf
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The Gulf butterfish (and harvestfis
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during the same period. The butterf
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48,693 mt/yr in 198690. The primary
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U.S. Landings consistently increase
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Christmas, J., D. Etzold, T. McIlwa
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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
Page 189 and 190: (1993) for whole dressed catfish. C
Page 191: Anonymous. 1992. Processing up 11%
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
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
Page 230 and 231: stored for six month, had lower bac
Page 232 and 233: Table 1. Psychrotrophic bacterial p
Page 234 and 235: Table 7. Juiciness of refrigerated
Page 236 and 237: Table 12. Cohesiveness of baked ref
Page 238 and 239: Table 16. Shear force and centrifti
Page 240 and 241: 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
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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
Page 345 and 346:
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
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XYGEN-DE FRJZE ICALS AND LIPID PERO
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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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