4 °C - the National Sea Grant Library
4 °C - the National Sea Grant Library 4 °C - the National Sea Grant Library
problem solving of complex regional and national issues should be supported by those who can contribute to identifying priorities and developing effective strategic, collaborative action plans. The accomplishments of each coalition initiative demonstrate clearly the advantages of viable public-private sector partnerships. There is a growing body of information and knowledge being developed to aid processors of various aquaculture products. These materials linked to educational programs at the state and local levels should prove helpful in facilitating HACCP compliance requirements of processors. The next challenge is further integrating and coordinating food safety and quality issues at the aquaculture producer-processor interface. The linkage of producer-based quality assurance programs to processor HACCP plans is a logical action and should be encouraged by all stakeholders. This will require an interdisciplinary approach and thoughtful development of educational programs of mutual benefit to both producers and processors and ultimately the consumer public. REFERENCES JOINT SUBCOMMITTEE ON AQUACULTURE. 1992. Federal Regulation of Drugs, Biologicals, and Chemicals Used in Aquaculture Production. USDA National Agricultural Library, Beltsville, MD, p. 123. JOINT SUBCOMMITTEE ON AQUACULTURE. 1994. Guide to Drug, Pesticide and Vaccine US in Aquaculture. Texas A&M University, Texas Agricultural Extension Service, B-5085, p. 68. BRUNSON, M. (ed.). 1993. Catfish Quality Assurance. Catfish Farmers of America, Indianola MS, p. 14. UNITED STATES TROUT FARMERS ASSOCIATION, 1994. Trout Producer Quality Assurance Program. Harpers Ferry, WV, p.28. FORNSHELL, G. 1996. Fish Producer Quality Assurance Program. National Aquaculture Association, WV, p. 32. CANZONIER, W.J. 1996. Shellfish Producer Quality Assurance Program. National Aquaculture Association, WV, p. 32. ANIMAL HEALTH INSTITUTE. 1994. Gaining the Advantage: Quality Assurance for Safe, Efficient Food Production. Alexandria, VA, p. 22. UNIVERSITY OF FLORIDA. 1995. Aquatic Pesticides Food Residue Avoidance Databank, User Guide Version 5.10. College of Veterinary Medicine, Physiological Sciences, Gainesville, FL, p. 57. HOOD. A-F. AND G.J. FLICK. 1995. Total Quality Assurance and Hazard Analysis Critical Control Point Manual for the Cat&h Processing Industry. Cooperative Extension Service,
Food and Fiber Center, Mississippi State University, MS. OTWELL, S. W., M. W. MOODY AND V.M. GARRIDO. 1995. Total Quality (TQA) and Hazard Analysis and Critical Control Point (HACCP) Mat=lhO@er and Clam Processing. Food Science and Human Nutrition, University of Florida, FL, p. 164. OTWELL, S.W. AND V.M. GARRIDO. 1995. Total Quality Assurance (TQA) and Hazard Analysis Critical Control Point (HACCP) Manual for Clam Production and Processing. Florida Sea Grant, University of Florida, FL, p. 43. PRICE, R.J. AND D.E. KRAMER. 1996. Implementation of Total Quality Management (TQM) and Hazard Analysis Critical Control Point (HACCP) Concepts for l+==k Aquacultured Mussels. Food Science and Technology, University of (23&l+- Davis, CA. PRICE, R.J., D.E KRAMER AND P.D. TOM. 1996. Processing Mussels - The HACCP Way. California Sea Grant College Program, University of California-Davis, CA, p. 43. FLICK, G.J., A.F. HOOD AND D. R. WARD. 1996. Total Quality Assurance and Hazard Analysis Critical Control Point Manual for Trout Processors. Department of Food Science and Technology, Virginia Tech University, VA. MOODY, M.W., S.W. OTWELL AND L. DOUGLAS. 1996. Total Quality Assurance and Hazard Analysis Critical Control Point Manual for Crawfish Processors. Louisiana Cooperative Extension Service/Sea Grant College Program, Louisiana State University, LA.
- 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+_- /: _- : _ _ _ _ _
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- 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
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- 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 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
- Page 256 and 257: 248 . Fig. 4 pnitroaniline in HCl N
- Page 258 and 259: 1 O .’ REFLECTANCE (arbitrary uni
- Page 260 and 261: 552 650 600 Salt Effects in the Fig
- Page 262 and 263: IMMUNOLOGIC APPROACHES TO THE IDENT
- Page 264 and 265: Table 1. Fish collected in Biscayne
Food and Fiber Center, Mississippi State University, MS.<br />
OTWELL, S. W., M. W. MOODY AND V.M. GARRIDO. 1995. Total Quality<br />
(TQA) and Hazard Analysis and Critical Control Point (HACCP) Mat=lhO@er<br />
and Clam Processing. Food Science and Human Nutrition, University of<br />
Florida, FL, p. 164.<br />
OTWELL, S.W. AND V.M. GARRIDO. 1995. Total Quality Assurance (TQA) and Hazard<br />
Analysis Critical Control Point (HACCP) Manual for Clam Production and Processing.<br />
Florida <strong>Sea</strong> <strong>Grant</strong>, University of Florida, FL, p. 43.<br />
PRICE, R.J. AND D.E. KRAMER. 1996. Implementation of Total Quality Management (TQM)<br />
and Hazard Analysis Critical Control Point (HACCP) Concepts for l+==k<br />
Aquacultured Mussels. Food Science and Technology, University of (23&l+-<br />
Davis, CA.<br />
PRICE, R.J., D.E KRAMER AND P.D. TOM. 1996. Processing Mussels - The HACCP Way.<br />
California <strong>Sea</strong> <strong>Grant</strong> College Program, University of California-Davis, CA, p. 43.<br />
FLICK, G.J., A.F. HOOD AND D. R. WARD. 1996. Total Quality Assurance and Hazard Analysis<br />
Critical Control Point Manual for Trout Processors. Department of Food Science and<br />
Technology, Virginia Tech University, VA.<br />
MOODY, M.W., S.W. OTWELL AND L. DOUGLAS. 1996. Total Quality Assurance and Hazard<br />
Analysis Critical Control Point Manual for Crawfish Processors. Louisiana Cooperative<br />
Extension Service/<strong>Sea</strong> <strong>Grant</strong> College Program, Louisiana State University, LA.
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