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FIGURE 1 Time Course for Histamine in Buffer, Raw Tuna Extract, and Meat-Treated Tuna Extract. 0*30 0.25 0.20 8 ce 0.15 2 0.10 0.05 0.00 0 --A-- 0.8 mM histamine in buffer +--- 0.8 mM histamine in heat-treated tuna +-- 0.8 mM histamine in raw tuna extract 15 20 Time (minutes) 35
Comparison 0.35 0.25 0.20 8 cn” 2 0.15 0.10 0.05 0.00 FIGURE 3 @stick Test with Putrescine, Cadaverine, and Histidine with Histamine. 2 4 6 8 10 Amine concentration (mM) -#- Histamine in buffer -)- Putrescine in buffer + Cadaverine in buffer + Histidine in buffer 12
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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%
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Sin&_&x, R. O. and Yu, T. C. 1958.
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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 244 and 245: TABLE 1 Comparison of Histamine Tes
Page 246 and 247: 11, Chassande, O., Renard, S., Barb
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
Page 294 and 295: Gel Strength For surimi gels, stres
Page 296 and 297: 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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