4 °C - the National Sea Grant Library

More documents

Recommendations

Info

McNulty, T, 1996. Personal communication. State of Arkansas, Aquaculture Coordinator, Little Rock, AR. Parks, W. W., P. J. Donley and S. F. Herrick. 1990. U. S. trade in canning. Mar. Fish. Rev. 52: 14-22. Regenstein, J. M. and C. E. Regenstein. 1991. Other forms of fish preservation and packaging. In Ipttroduction to Fish Technology, J.M. Regenstein (Ed.), 120-138, Van Nostrand Reinhold, New York, NY. Thomas, M. and C. R. Engle. 1995. Consumer acceptance of canned bighead carp: a new freshwater fish product. Arkansas Agricultural Experiment Station Report Series 328. USDA. 1995. Aquaculture - situation and outlook report. Economic Research Service, AQUA- 13, Washington, DC. Woodruff, V. C. 1978. Marketability of canned silver carp. MS. Thesis, Auburn University, Auburn, AL.
PROPERTIES OF SURIMI MADE FROM TILAPIA Yao-wen Huang Center for Food Safety and Quality Enhancement Department of Food Science and Technology University of Georgia Athens, GA 30602 Hussein A. Abdel-Aal and Awad H. Awad Department of Food Science and Dairy Technology El Minia University El Minia, Egypt INTRODUCTION Surimi is a Japanese Term for mechanically deboned fish meat washed with water and mixed with cryoprotectants. Washing step removes water-soluble proteins, fats and undesirable materials such as blood, pigments, and odorous substances, enzymes, and trimethylamine oxide (TMAO). It increases the concentration of myofibrilla proteins (actomyosin), which improve gel-forming ability and elasticity (Lee, 1984; Okada, 1985). Surimi is an intermediate product for further production of fabricated seafood products such as imitation crab legs, scallops, and shrimp. It can be substituted for a variety of traditional animal and vegetable proteins (Lee, 1984; Wu, 1992). The overall amino acid score of surimi is similar to those of beef and turkey (AFDF, 1987). At present time, 90% surimi is made from Alaska pollack with small amounts made from croakers and sharks (Piggot, 1986). Little efforts have been made to produce surimi from freshwater species. Tilapia is the most important freshwater aquaculture species worldwide. In Egypt, this fish is abundant and low market value. Consumption of fish in Egypt is not very high. Processed fish products are very limited. To use these species, the objectives of this study were (1) to determine the yield and chemical quality and (2) to exam the functional properties of smimi made from tilapia. Preparation of tilapia surimi MATERIALS AND METHODS Forty-five kg of life tilapia (Oreochromis niloticus), averaging 30.85 cm in length and 4564.008 in weight, were obtained from Dekalb Farmers Market, Atlanta, Georgia. Fish were removed from a water tank and filleted. Both fillets and fi-ames were packed on ice and transported to Department of Food Science and Technology, University of Georgia, Athens, GA. Surimi was prepared from fillets and frames using the method of Park et al(l990) with some modification (Figs. 1 and 3). Minced meat was recovered from fillets and frames using a deboner (Yanagiya Machinery Works, Ltd. Japan) with a 4-mm hole drum. The minced fish were immediately washed four times
Page 4 and 5:
TABLE OF CONTENTS PAPERS & ABSTRACT
Page 6 and 7:
Evaluation of On-board Handling Tec
Page 8 and 9:
oduction of a Sardine Substitute Jo
Page 10 and 11:
Effects of Temperature and Humidity
Page 12 and 13:
Force. and the U.S. Coast Guard. Th
Page 14 and 15:
for the program, showing that state
Page 16 and 17:
12/18/92 such as diversion. The lat
Page 18 and 19:
. Establish a formal database on th
Page 20 and 21:
8. Standard reporting for seafood-b
Page 22 and 23:
38. Education effort/materials on b
Page 24 and 25:
egional business and industry may n
Page 26 and 27:
PROJECT CODE: 95/PH/A10,13/P2 PROJE
Page 28 and 29:
PROJECT CODE: 95/PH/A28/P1 PROJECT
Page 30 and 31:
PROJECT CODE: 95/PH/A29/P3 PROJECT
Page 32 and 33:
t PROJECT CODE: 95/PH/A37/P2 PROJEC
Page 34 and 35:
investigate the problem. The ISSC w
Page 36 and 37:
strategic plan for conference actio
Page 38 and 39:
(4) advisory committee, and all con
Page 40 and 41:
IRRADIATION TO ENSURE HYGIENIC QUAL
Page 42 and 43:
food. Often, food manufacturers hav
Page 44 and 45:
BACTERIA D-VALUE (kGy) E. coli 0.15
Page 46 and 47:
ECONOMICS OF IRRADIATION OF FISH AN
Page 48 and 49:
B. Market Testing of Irradiated Foo
Page 50 and 51:
The Agreement on the Application of
Page 52 and 53:
Table 1. Optimum radiation dose lev
Page 54 and 55:
Loaharanu, P. 1973. Gamma irradiati
Page 56 and 57:
EFFECTS OF LOW-DOSE GAMMA IRRADIATI
Page 58 and 59:
diving bell and lowered into the wa
Page 60 and 61:
12 1 Survival Curve for Standard Pl
Page 62 and 63:
6 D value = 0.05 kGy ‘A. 0 / I I
Page 64 and 65:
Dvalue=O.S9kGy 3.8 a’, 3.6 . 3.4
Page 66 and 67:
8 0 . 0.1 0.2 0.3 0.4 0.S 0.6 rlrah
Page 68 and 69:
Conclusion In this study, low dose
Page 70 and 71:
processed and packaged product. A m
Page 72 and 73:
Table l.Procedures schematic for ef
Page 74 and 75:
(hydrogen peroxide) produced from t
Page 76 and 77:
Johns, H.E. and Cunningham, J.R. 19
Page 78 and 79:
k TBF#hoursCtime between split dose
Page 80 and 81:
AUTOMATED OHMIC THAWING OF SHRIMP B
Page 82 and 83:
A computer program was developed in
Page 84 and 85:
RESULTS AND DISCUSSION The computer
Page 86 and 87:
78 Quadrant 1 0 20 40 60 80 100 Tim
Page 88 and 89:
FUTURE WORK The ohmic system perfor
Page 90 and 91:
Using Edible Film to Improve Smoked
Page 92 and 93:
LOG CFU / Sq cm 0 3 6 9 12, 15 18 2
Page 94 and 95:
FIG-l.5 AE SMOKE LOG CFU / Sq cm FI
Page 96 and 97:
FIG-2.1 PSYCHRQT SMOKE LOG CFU / Sq
Page 98 and 99:
For samples stored at l0°C, no sig
Page 100 and 101:
(3) 10 oz copolymer polyethylene ca
Page 102 and 103:
Total Volatile Base Components of P
Page 104 and 105:
Log Anaerobic Plate Counts of Packa
Page 106 and 107:
0, 600 500 - :: 7 400 - 2 z 300 - k
Page 108 and 109:
Log Aerobic Plate Counts of Package
Page 110 and 111:
The variables that correlated well
Page 112 and 113:
Woyewoda, A.D., S.J. Shaw, P.J. Ke,
Page 114 and 115:
used to evaluate both heating and c
Page 116 and 117:
minimize the chances for product re
Page 118 and 119:
Part II Evaluation of the cooling p
Page 120 and 121:
Table 1. Laboratory analyses on con
Page 122 and 123:
REFERENCES APHA, 1984. Compendium o
Page 124 and 125:
market and economic studies focusin
Page 126 and 127:
The foreign demand for U.S. exports
Page 128 and 129:
The survey of California-based seaf
Page 130 and 131:
The Gulf butterfish (and harvestfis
Page 132 and 133:
during the same period. The butterf
Page 134 and 135:
48,693 mt/yr in 198690. The primary
Page 136 and 137:
U.S. Landings consistently increase
Page 138 and 139:
Christmas, J., D. Etzold, T. McIlwa
Page 140 and 141:
Perkins, G. 1977. Potential for exp
Page 142 and 143:
EFFECT OF WASHING WATER pH ON COLOR
Page 144 and 145:
Figure 1, Whole Fish I Dehead (M-07
Page 146 and 147:
138 Hematin concentration, expresse
Page 148 and 149:
Table 1. Mean carotenoids, hematin,
Page 150 and 151:
Table 2. Treatments Mean moisture v
Page 152 and 153:
side). These adjustments are essent
Page 154 and 155:
Siggia S. 1963. Methods for trace q
Page 156 and 157:
work on combining acetates and phos
Page 158 and 159:
untreated fresh fillets and treated
Page 160 and 161:
Fig. 3. 10 0 m control tJ 0.1% MKP-
Page 162 and 163:
negative bacteria such as Pseudomon
Page 164 and 165:
concentrations up to 1% could be us
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+_- /: _- : _ _ _ _ _
Page 176 and 177:
, I . ‘ r , r , c I, , -1 ’ I .
Page 178:
I I ’ , ’ . I : , I ’ I 1 * :
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
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 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 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
Page 319 and 320: io Vulnificus: Past, Present, and F
Page 321 and 322: conce op on Vibrio vulnificus in 19
Page 323 and 324: LEVEL 4 L WA TEMPERATURE** TIME TO
Page 325 and 326: isregard include the education of o
Page 327 and 328: USE OF “COOL PASTEURIZATION” TO
Page 329 and 330: Survival rate of V: vuZnificus in o
Page 331 and 332:
REFERENCES BAM. 1992. Bacteriologic
Page 333 and 334:
0 To promote the cooperation and a
Page 335 and 336:
SAFETY CONCERN IN THE USE OF MODIFI
Page 337 and 338:
CONCLUSION According to some resear
Page 339 and 340:
32 MATERIAL AND METHODS Product Pre
Page 341 and 342:
FLOWCHART DIAGRAM FOR THE CANNING P
Page 343 and 344:
Americans consume almost four pound
Page 345 and 346:
pursuing such agreements and expect
Page 347 and 348:
ABSTRACTS PROTECTION ACTIVPTIESOFTF
Page 349 and 350:
Mildred Chaparro Food Science and T
Page 351 and 352:
GENICALLY AND BLAST FROZEN PACKAGIN
Page 353 and 354:
S TO ENSURE SEAFOOD SAFETY AND SEAF
Page 355 and 356:
XYGEN-DE FRJZE ICALS AND LIPID PERO
Page 357 and 358:
IIOTOXINS: PREVENTION, CONTROL SEAF
Page 359 and 360:
ASPECTS OF CIGUATERA FIS POISONING
Page 361 and 362:
BRETTANBMYCES CL-4 USSENII AS A CON
Page 363 and 364:
USE OF ANTI ANTS IN FRESH AND FROZE
Page 365 and 366:
INTERNATIONAL ASPECTS FOR HACCP E.
show all

4 °C - the National Sea Grant Library

Create successful ePaper yourself

Delete template?

Save as template?