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TABLE 1 Comparison of Histamine Test Methods in Deco ose a Iles. Reference Modified # AOAC AOAC 043%) P @g%) 3.3 z!z 1.1 4 6.7 f 1.2 6 8.5 + 1.3 4 10.3 + 0.4 4 15.2 r: 1.5 6 20.9 f: 1.6 6 20.4 + 1.6 6 22.7 f 0.8 4 56.0 r: 3.4 4 n 2.7 + 0.7 10 4.5 r 0.5 8 8.3 k 0.8 8 13.2 + 4.5 14 14.4 + 2.0 14 20.7 2 2.1 13 20.5 + 0.6 13 22.9 YL 2.8 9 56.0 + 4.3 8 2.7 + l-7 4.8 2 2.4 5.9 ,+ l-2 11.7 z! 2-8 5.9 + 3.3 20.2 + 4.3 11.5 2 2.6 23.6 + 2.9 47.4 + 11.2 Direct Testing of Decomposed Tuna Loin In an effort to determine the suitability of using the dipstick test directly on the tuna, dipsticks were rubbed at various places on the outside of decomposed tuna loins and inserted into slits cut in the fish (one location/dipstick). The tuna loins had a dry pasty consistency and in both cases there was no color development. In one case the tuna loin was cut into chunks and the dipstick rubbed over the cut flesh with slight color development. Next tuna loins were slit at various places and the slits were filled with potassium phosphate buffer (0.1 M, pH 6.5). Dipsticks were then dipped into the buffer at various time intervals and increasing color development was observed. Chunks of tuna flesh were also placed in 5 volumes of buffer, incubated for 15 minutes, and the dipsticks were dipped into this solution with subsequent color development. In an effort to determine if the degree of decomposition was reflected by the color development, tuna loins with minimal, moderate, and advanced decomposition were tested by the addition of buffer to cut slits and then tested with the dipsticks because the fish proved too dry to obtain sufficient fluid for testing when rubbing the sticks directly on the fish. However, when chunks of tuna were incubated in phosphate buffer, or buffer was added to a crevice sliced in a loin and then subsequently tested with the dipstick, there was slow (approximately 30 minutes) blue-green color formation. Repeated measurements on a single small chunk gave consistent results but measurements taken on different chunks from the same fish did not. There appeared to be “ho@pots” in the tuna loins where the histamine levels were 2-3 fold higher than in other meaS of the same loin Thus it was impossible to determine a single value for the decomposed loin regardless of the degree of decomposition. These findings are similar to those reported by Lerke (1) who postulated that histamine formation is not uniform throughout the fish. Future improvements to the current histamine assay should include improvements in ewe preparation to increase assay sensitivity and stability, possibly producing DAO by recombinant techniques (11) or substituting a more stable histamine-oxidizing enzyme for DAO such as the fungal amine oxidase used in a recently published histamine electrode (12). A more complete description of the histamine dipstick has been published (13). 9 9 9 9 20 20 20 9 9
It is probable that a similar protocol may be useful for producing dipsticks reactive solely with either putrescine or cadaverine. Preliminary results in our laboratory using partially purified bacterial putrescine oxidase in place of the diamine oxidase resulted in a stick that was reactive with putrescine, but not histamine or cadaverine. ACKNOWLEDGEMENTS This work was supported by grants from the US Department of Commerce, NOAA, NMFS (NA16FDO153 & NA36FD0171). REFERENCES 1. Lerke, P.A., Werner, S.B., Taylor, S.L., and Guthertz, L.S. 1978. Scombroid poisoning: report of an outbreak. The Western J. of Med. 129: 381-386. 2. Staruszkiwiez Jr, W.F., and Bond, J-F. 1981. Gas chromatographic determination of cadaverine, putrescine, and histamine in foods. J. Assoc. Off. Anal. Chem. 64 (3): 584-591. 3. Henion, J.D., Nosanchuk, J.S., and Bilder, B.M. 1981. Capillary gas chromatographic mass spectrometric determination of histamine in tunafish causing scombroid poisoning. J. Chromatogr. 213: 475480. 4. Bateman Jr., R.C., Eldridge, D-B., Wade, S., McCoy-Messer, J., Jester, E.L.E., and Mowdy, D.E. 1994. Copper chelation assay for histamine in tuna. J. Food Sci. 59 (3): 517- 518 and 543. 5. Lerkei-P.A., Porcuna M.N., and Chin, H.B. 1983. Screening for histamine in fish. J. Food Sci. 48: 155-157. 6. Lopez-Sabater, E.I., Rodriguez-Jerez, J-J., Roig-Sagues, A.X., and Mora-Ventura, M.T. 1993. Determination of histamine in fish using an enzymic method. Food Addit. Contam. 10: 593-602. 7. Marks, V., and Dawson, A. 1965. Rapid stick method for determining blood glucose concentration. Brit. Med. J. 1: 293-301. 8. Bruschi, B.J. 1978. Compositions for the detection of hydrogen peroxide. United States Patent # 4,089,747. 9. Rinaldi, A., Vecchim, P., and Floris, G. 1982. Diamine oxidase from pig kidney: new purification method and amino acid composition. Prep. Biochem. 12: 11-28. 10. AOAC Official Methods of Analysis, 15th edition. 1990Association of Official Analytical Chemists, Washington DC. pgs. 876-877.
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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
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Table 2. Effect of antioxidant trea
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(1993) for whole dressed catfish. C
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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 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 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
Page 288 and 289: Table 4 - Proximate composition of
Page 290 and 291: goatfish lizardfish, ponyfish, ther
Page 292 and 293: 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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