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2. 3. 4. Hartmann, J.X., Poyer, J.C., Rossi, E.A., et al. 1994. Summary of activities involving the development of antibody-based field identification kits for Atlantic Blue Marlin, White Marlin, and Atlantic Sailfish. Intl. Commn. Cons. Atl. Tunas, Coll. Vol. Sci. Paps. 45:5 16-526. Hawkes, R., Niday, and E. Gordon, J. 1982. A dot immunobinding assay for monoclonal and other antibodies. Anal. Biochem. 119: 142- 147. Huang, T., Marshall, M.R., Kao, K. et al. 1995. Development of monoclonal antibodies for red snapper (Luqanus campechanus) identification using enzyme-linked immunosorbent assay. J. Agric. Food Chem. 43:2301-2307. 5. Ikegami, S., Mitsuno, T., Kataoka, M., et al. 1991. Immunological survey of planktonic embryos and larvae of the starfish Asterinapectinzj2ra, obtained from the sea, using a monoclonal antibody directed against egg polypeptides. Biol. Bull. 18 1:95- 103. 6. Manson, M.M. (Ed.). 1992. Methods in Molecular Bioloev: Immunochemical protocols. Vol. 10, Humana Press, Totowa, NJ. 7. 8. 9. 10. Il. Miller, K.M., Jones, P., and Roughgarden, J. 199 1. Monoclonal antibodies as speciesspecific probes in oceanographic research: examples with intertidal barnacle larvae. Mol. Marine Biol. Biotech. 1:35-47. Richards, W.J., Lindeman, K.C., L.-Shultz, J., et al. 1994. Preliminary guide to the identification of the early life history stages of lutjanid fishes of the western central atlantic. NOAA Tech. Mem. NMFS-SEFSC-345,49p. Robins, C.R. and Ray, G.C. 1986. A field guide to Atlantic Coast Fishes of North America. Houghton Mifflin Co., Boston, 354 p. Sarver, SK., Freshwater, D.W., and Walsh, P.J. 1995. Phylogenetic relationships of western atlantic snappers (Family Lutjanidae) based on mitochondrial DNA sequences. Copeia, in press. Schultz, D.R. and Clarke, M.E. 1995. An immunological study of predation on hatcheryreared, juvenile red drum (Sciaenops ocellatw): preparation and assays of a “red drumspecific” protein for predator-prey experiments. J. Exp. Marine Biol. Ecol. 189:233-249. 12. Ward, B.B. 1990. Immunology in biological oceanography and marine ecology. Oceanography (April), 30-35.
HOW CONSUMER EDUCATION AFFECTS ATTITUDES TOWARD FOOD IRRADIATION L.S. Andrews, R.M. Grodner, R.A. Hinson, and A. Key Department of Food Science Louisiana Agricultural Experiment Station Louisiana State University Baton Rouge, LA 70803 A major obstacle facing the food irradiation industry is the lack of understanding by consumers as to the purpose for irradiation processing of perishable food items. Consumers have been exposed to much misinformation as to the saf?ety and wholesomeness of irradiated food products. Research work over the past 50 years has proven low dose gamma irradiation (~10 kGY) to be effective in reducing pathogenic bacteria and extending shelf-life of such perishable food items as seafood, spices, fruits, vegetables, meat, and poultry. Extensive studies have shown that low dose gamma irradiation does not alter the wholesomeness of fresh products any more than thermal processing. Another misconception is that food producers will try to use irradiation to extend shelflife of partially spoiled foods. This is exactly opposite of the irradiation processors purpose, in that they only submit the freshest products to irradiation. Another misconception is that irradiated products become radioactive. The effective gamma rays emitted from radiation sources in fact are much the same as X-rays. The rays pass through the food and dissipate into harmless lower energy particles. The purpose of this study was to determine the effect of food irradiation education on attitudes of a group of teens and young adults. MATERIALS AND METHODS Students, aged 16-24, were evaluated for their attitudes about food irradiation. Students aged 16- 17 were from a local public parish high school enrolled in second semester chemistry. Students aged 18-24 were University students, non food science majors enrolled in either basic Food Science or Food and Drug Law course. Students were given an attitudinal PreTest in which they were asked general questions about the purpose and safety of food irradiation. After a period of 2-3 weeks, students were presented a general lecture and video, prepared by the Purdue Cooperative Extension Service, (1994). In this lecture, students were given general information about all food processes and where irradiation processing fit into the overall picture of food processing. The video also in picture form presented the general topic of food irradiation, showing how an irradiation plant is designed and what
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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
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RESULTS AND DISCUSSION Aroma profil
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.z%M 5 =w B 14 29 39 4142 53 64 25
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.s CM 8 C s-t B W S' a .g CM $ C .-
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Marshall, G.A. Moody, M.W., Hackney
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AN OVERVIEW OF THE NMFS PRODUCT QUA
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STORAGE CHARACTERISTICS OF FROZEN B
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OPTIMUM CONDITIONS FOR THE PREPARAT
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3 BUILDING STRATEGIC PARTNERSHIPS F
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for aquaculture supporting developm
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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
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 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
Page 298 and 299: CONSUMER SURVEY OF POND RAISED CATF
Page 300 and 301: Accept&i&y scores of male and femal
Page 303 and 304: -I- -T-
Page 305 and 306: 100 90 80 70 60 50 40 30 20 10 0 Fi
Page 307 and 308: + 5:
Page 309 and 310: This study evaluated the feasibilit
Page 311 and 312: 1000000 100000 10000 9 1000 > 1 . T
Page 313 and 314: 100000 PIs 10000 E 1000 z 8 100 UJ
Page 315 and 316: 100000 10000 P 12 > 1000 10 1 � T
Page 317 and 318: 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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