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S >M .C gB =W S-- -l---t- 4 : B 12 14 ~ 0 s 8 to Retention index Retention Index Figure 1. Aromagrams of volatile flavor components in PBs control (A) and PBs hydrolysate (B) before concentration (Peak numbers correspond to those in Table 1, S: Strong, M: Medium, W: Weak). b? i
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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
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EFFECT OF WASHING WATER pH ON COLOR
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Figure 1, Whole Fish I Dehead (M-07
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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.
Page 195 and 196: 1. Materials MATERIALS AND METHODS
Page 197: RESULTS AND DISCUSSION Aroma profil
Page 201 and 202: S . ..g M E m E -W 1 1-. :c B Reten
Page 203 and 204: hydrolysates than non-enzyme treate
Page 205 and 206: ABSTRACTS CAN A ARD BE BOTH SAFETY
Page 207 and 208: CENT C GES IN OYSTER CONSUMPTION AM
Page 209 and 210: SEAFOOD CCP ALLIANCE FOR EDUCATION
Page 211 and 212: PACU - AN AQUACULTURE ALTERNATE Lee
Page 213 and 214: RESULTS AND DISCUSSIONS The U. S .
Page 215 and 216: Implementation will require a learn
Page 217 and 218: Food and Fiber Center, Mississippi
Page 219 and 220: measurements. Two methods that coul
Page 221 and 222: Tail off Melanosis and Color Experi
Page 223 and 224: Measurement of elasticity of peeled
Page 225 and 226: Ruiter, A. and Weseman, J.M. 1976.
Page 227 and 228: Experimental Design Fresh (iced) sh
Page 229 and 230: Moisture Content Moisture contents
Page 231 and 232: Textural Properties and Water-Holdi
Page 233 and 234: Table 4. Mesophilic bacterial popul
Page 235 and 236: Table 10. Springiness of refrigerat
Page 237 and 238: Table 15. Free fatty acid and fat c
Page 239 and 240: REFERENCES Ahmed, E.M., Mender&all,
Page 241 and 242: DIPSTICK TESTS FOR BIOGENIC AMINES
Page 243 and 244: performed with each experiment usin
Page 245 and 246: It is probable that a similar proto
Page 247 and 248: 0.20 0.15 0.05 0.00 FIGURE 2 Linear
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Comparison 0.35 0.25 0.20 8 cn” 2
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Third - detection of histamine in t
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Fig. 1 Homogenize Sample (AOAC 937.
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Separating From Dowex - 1 Transfer
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Table 1 515 f 40 Range 475 - 555 5
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70 60 Fig. 6 Comparison of the Aler
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Table 2 using AOAC amine Test: 6 10
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of reestablishing and enhancing red
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Red drum fingerlings were fed to bo
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A dot-blot assay with the specific
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HOW CONSUMER EDUCATION AFFECTS ATTI
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BIGHEAD CARP: ASSESSMENT OF TWO POT
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firming, the flesh was separated in
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LikinglAccentability Hedonic sensor
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Table 4. Percentage of panelists wi
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appearance similar to albacore (whi
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PROPERTIES OF SURIMI MADE FROM TILA
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I Minced fish I I I I I At a ratio
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a torsion fixture attached and twis
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Table 2 - Yield of surimi made from
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Table 5 - Change of Tilapia and Gra
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Samples Tilapia surimi Tilapia Came
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Table 8 Macro-elements (Na, Ca, Mg,
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REFERENCES Alvaerz, C., Couso, I.,
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Samples Surimi fillet* 86.81a ±8.9
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SENSORY EVALUATION Using a randomiz
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REFERENCES Br0wn.S.W. and C.E. Boyd
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0 4 0\0 90 80 70 ,... 60 50 40 30 2
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Fig. 4 Catfish Acceptabilitvd by Or
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Nicholls State University Ev&atjon
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RESuLTS Live Shellstock Irradiated
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18.00% 3 16.00% .II, co t: 14.00% %
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70.00% D 60.00% r, ’ ? 50.00% ! 8
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Lil LIL ELI w W r I-
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1000000 100000 10000 CJ) 3 > 1000 2
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Grover Starling (1988) quotes John
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314 on it’s charges. As a result
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Performance measures to judge the s
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- REFERENCES CITE Blake, P. M.D., M
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Survival rate of Y: vuZi2ifku.s in
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throughout the iced storage. (Table
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SATISFYING PUERTO RICO DEMAND FOR S
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Domestic aquaculture production of
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mainly responsible for the bacterio
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UTILIZATION OF WASTE TILAPIA IN THE
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5. Suarez, J. A. y Caabro, J. 1979.
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FDA’S SEAFOOD HACCP INITIATIVE Mi
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Under our HACCP system, U.S. proces
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An example of a record that would b
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REPORT ON THE TECISNICAL COOPERATIO
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CHAFWCTERISTICS OF BREADED POPCO Ke
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MMuNoANALYsIs OF Michel Delaage Imm
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APPLICATION OF CELL-BASED ASSAYS F
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TESTING FISH AND SHELLFISH: PRACTXC
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WHAT YOU SEE IS WHAT YOU GET Charle
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DEVELOPMENT OF FOR THE DETECTION OF
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EF’FECTS OF TEMPERATURE AND OF MX
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HACCP FOR MULTINATIONAL CORPORA Sol
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SEAFOOD HACCP ALLIANCE ITMINING PRO
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