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Table 16. Shear force and centriftiged tissue fluid of baked shrimp treatment** unmarinated shrimp marihated shrimp frozen(6) fresh fro20 froz3 froz6 fresh fro20 fro23 froz6 marinated Moisture (%) before baked 76.8b" 76.3b 76.6b 77.0b 80.i)a 80.5a 79.6a 79.3a 79.8a Baking loss 29,la 28.0a 26.6a 28.5a 23.2b 23.0b 22.813 22.9b 23.lb Moisture (%) after baked 65.6b 66.lb 67.5b 66.9b 72.0a 70.5a 71.3a 73.0a 72.7a Shear force (Kgf) 1.51a 1.55a 1.49a 1.50a 0.96b 0:81b 0.79b 0.84b 0.82b Centrifuged fluid (%) 16.lb 17.4b 16.8b 17.3b 25.6a 25.4a 25.9a 26.0a 26.la *: (1) n=lO. (2) means with same letter in the same row have no difference (~0.05). **: fresh: means fresh shrimp; froz0, froz3, or froz6: means frozen stored at -27 Oc for 0, 3, or 6 months respectively; frozen(6) & marinated: means unmarinated shrimp frozen stored 6 month, thawed, peeled and deveined, then marinated.
REFERENCES Ahmed, E.M., Mender&all, T.T. and Koburger, J.A. 1973. Modification of cocktail shrimp texture. J. Food Sci. 38: 356-357. AOAC. 1992.“Official Method of Analysis.” 16th ed. Association of Official Analytical Chemists, Washington, DC. Cobb III, B.F., Vanderzant, C., Thompson, Jr.C.A., and Custer, C.S. 1973. Chemical characteristics,bacterial counts, and potential shelf life of shrimp fi-om various locations on the northwestern Gulf of Mexico. J. Milk Food Technol. 36: 463-468. Cobb III, BIF., Yeh, C.S., Christopher, F., and Vanderzant, C. 1977. Organoleptic, bacterial, and chemical haracteristics of Penaeid shrimp subjected to short-term hightemperature holding. J. Food Prot.40:256-260. Fatima, R., Farooqui, B., and Qadri, R.B. 198 1. Inosine monophosphate and hypoxanthine as indices of quality of shrimp (Penaeus merguiensis). J. Food Sci. 46: 1125-1127, 1131. Fatima., R., Khan, M.A., and Qaclri, R.B. 1988. Shelf life of shrimp (Penaeus merguiensis) stored in ice (O”) and partial frozen (-3°C). J. Sci. Fd & Agric. 42: 235-247. Foegeding, E.A. and Ramsey, S.R. 1987. Rheological and water-holding properties of gelled meat batter containing lota carrageenan, kappa carrageenan or xanthm gum. J. Food Sci. 52: 549--553. Hackney, C.R., Rippen, T.E., and Sanders, L.K. 1987. Proc. of Twelfth Annual Conference of the Tropical and Subtropical Fisheries Technological Society of the Americas. Nov. 9-l 1, 1987, Orlando. FL. pp 421-428. Love, R.M. and Abel, G. 1966. The effects of phosphate solution on the denaturation of frozen cod muscle. J. Food Technol. 1: 323-333. Love, R.M. 1968. Histological observations on the texture of fish muscle. In “Rheology and Texture of Foodstuffs,” pp. 120-126. S.C.I. Monograph No. 27, London. Meilgaard, M., Civille, G.V., and Carr, B.T. 1987. Sensory Evaluation Techniques Vol. II, pp. 19-23. Novak, A.F. 1973. Microbiological considerations in the handling and processing of crustacean shellfish. In C. 0. Chichester and H.D.Graham (ed.), Microbial safety of Fishery products. Academic Press, New York and London. 231
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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
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work on combining acetates and phos
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untreated fresh fillets and treated
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Fig. 3. 10 0 m control tJ 0.1% MKP-
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negative bacteria such as Pseudomon
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concentrations up to 1% could be us
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Fey, M.S., and Regenstein, J.M. 198
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Schaack, M.M., and Marth E.H. 1988.
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MATERIALS AND METHODS Materials Liv
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. , FIGURE 1. ANAEROBIC PLATE COUNT
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il . --.-_._ 1+_- /: _- : _ _ _ _ _
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, I . ‘ r , r , c I, , -1 ’ I .
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I I ’ , ’ . I : , I ’ I 1 * :
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Reed, R. J., G. R. Ammerman, and T.
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Antioxidants can be added to increa
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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 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 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
Page 266 and 267: Based on unpublished data comparing
Page 268 and 269: 2. 3. 4. Hartmann, J.X., Poyer, J.C
Page 270 and 271: irradiated foods look like. After t
Page 272 and 273: silver carp Wpophthalmichthys molit
Page 274 and 275: ,$mory Analysis. Sensory data were
Page 276 and 277: Table 3. Percentage of panelists wh
Page 278 and 279: Table 5. Percent response of paneli
Page 280 and 281: McNulty, T, 1996. Personal communic
Page 282 and 283: in a stainless steel tank (SOL) wit
Page 284 and 285: Mineral Content Five macro-elements
Page 286 and 287: 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
Page 347 and 348:
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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