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AN OVERVIEW OF THE NMFS PRODUCT QUAL TU PR Michael L. Jahncke, E. Spencer Garrett, and John M. Tennyson NMFS National Seafood Inspection Laboratory PO Drawer 1207 Pascagoula, MS 39568 NMFS has four major laboratories concerned with seafood product quality and safety. These facilities are located in Gloucester, MA, Charleston, SC, Pascagoula, MS and Seattle, WA. With the exception of the NSIL facility in Pascagoula, MS which is solely dedicated to the National NMFS Inspection Program, the other facilities are fully integrated in the NMFS Fishery System of Habitat Protection, Environmental Contaminant Monitoring, Biotoxins, New Methods Development;Population Dynamics, and Aquaculture. Such Product Quality and Safety Laboratories bring an integrated fishery system approach to consumer protection and serve as available resource base to NSIL and the NMFS Inspection Program. The programs of each facility are integrated into supporting seafood inspection needs. To insure program integration, a National Seafood Product Quality and Safety “Tiger Team” coordinating is composed of each Product Quality and Safety Laboratory Director and the Directors of the Environmental Conservation Division and Inspection Services Division. The purpose of the “Tiger Team” is to annually plan, update, and implement a coordinated program of scientific research and services to meet both short and long term needs to the NMFS Inspection Program. All NSIL activities are integrated into this Product Quality Safety fishery support system. An overview of this program will be presented. NATIONAL MARINE FISHERIES SERVICE AQUACULTURE RESEARCH PLANS Thomas C. Siewicki NMFS PO Box 12607 Charleston, SC 29412-0607 The National Marine Fisheries Service (NMFS) is preparing plans for new research on marine aquaculture at both the national and southern regional levels. Increases in research are dependent upon policy decisions and allocation of resources by the Agency. Within the region, impediment to aquaculture development have been identified by three mechanisms: (1) review on recently published analyses of the industry; (2) informal discussions with researchers and entrepreneurs in all southeastern states and the U.S. Caribbean; and (3) a workshop that included representatives from throughout the region covering a broad range of technical disciplines and experiences. Workshop participants described a progressive industry and identified major obstacles to full realization of industry goals within ten years. Recommendations for NMFS involvement have been prepared that consider priority needs for the industry, the strengths and mission of the Agency, and close coordination with other agencies and industry.
CENT C GES IN OYSTER CONSUMPTION AMONG FLORIDA RESIDENTS Charles M. Adams and Robert L. Degner Univ. of Florida & FL Sea Grant College Program Gainesville, FL 32611 A telephone survey was conducted during May and June of 1994 to determine current consumption levels of oysters and to ascertain changes in consumption behavior. The survey included 1,012 adults in seven metropolitan areas in north and central Florida. The study documents a continuing erosion of public confidence in the safety of oysters, largely fueled by adverse media publicity and consumption advisory notices. EVALUATION OF ON-BOARD HANDLING TECHNIQUES ON THE QUALITY OF VARIOUS COASTAL HERRING SPECIES Janet A. Gooch’, Michael Jahncke*, Benedict C. Posadas3 and C. David Veal3 1 National Marine Fisheries Service ZNational Marine Fisheries Service MSU/NMFS Experimental Seafood Processing Lab National Seafood Inspection Lab 3411 Frederic Street 3209 Frederic Street Pascagoula, MS 39567 Pascagoula, MS 39567 3 Mississippi State University Coastal Research and Extension Center 2710 Beach Blvd., Suite 1E Biloxi, MS 39531 The Gulf of Mexico contains one of the two major latent fishery resources in the U.S. This resource includes many species of fish which are small in size and have not been readily accessible by traditional fish locating and harvesting methods. As a result, very little information is available concerning proper methods to handle, hold, and process these fish. Information is also lacking on the effect of season and capture site on yield, sensory characteristics, proximate and fatty acid compositions. Data are presented on the effects of on-board storage on the quality of rough scad stored in ice, refrigerated seawater (RSW), or a 3% salt-ice mixture.The results of proximate, chemical and fatty acid analyses are also shown for rough scad, round scad, chub mackerel, silver rag, round herring, and harvest fish that were collected during two different seasons over a three-year period. This information supports development of expanded fisheries and valueadded products utilizing the coastal herrings and associated species complex.
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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
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Table 1. Mean carotenoids, hematin,
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Table 2. Treatments Mean moisture v
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side). These adjustments are essent
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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 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 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
Page 242 and 243: with a color chart. In this paper,
Page 244 and 245: TABLE 1 Comparison of Histamine Tes
Page 246 and 247: 11, Chassande, O., Renard, S., Barb
Page 248 and 249: FIGURE 1 Time Course for Histamine
Page 250 and 251: BACKGROUND A Rapid, Easily Used Tes
Page 252 and 253: We acknowledge with thanks the inte
Page 254 and 255: 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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