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Table 4 - Proximate composition of tilapia and grass carp surimi Samples Minced 77.87d f-ilkt* kIo.18 Minced frame* Washed meat Surimi fillet* Moisture % Protein % 79.5lc *a.23 81.08b ±0.52 73.91f ztO.89 Surimi 72.948 frame* kto.76 Carp meat 74.68f ±0.18 Washed 82&a mince *to.19 carp 76.63e surimi fO.15 AhSb 76.00 pollack SuriIni” 16.23ab ia. 14.32cd *a.39 16.27ab *a.79 14.81cd rta.54 15.36cb ±0.92 17.33a rt1.13 14.84cd io.59 13.45d 20.07 16.00 Fat % Ash % Carboh- Express - ydrate ible water % % 3.87~ ± 0.34 5.15b Ita. 2.56d kO.06 2.31d ± 0.27 2.46d fa.19 6.60a ± 0.25 1.18e ka.12 0.78f ko.04 0.20 1.20a ka.03 0.99b lto.03 0.58~ ka.04 a.55c lta.02 0.53c kO.02 1.07b *IO.03 0.23d ka.02 0.56~ kO.19 0.34 a from AFDF, (1987). n=3 * Samples prepared from tilapia. abcdefg Means in a column with different letters are different ( p < 0.05). a.00 a.00 0.00 8.00 8.00 a.00 a.00 8.00 7.50 31.95b -10.66 42.69a kO.87 26.50~ ±0.20 20.64d kt1.20 14.54e ±1.46 31.37b *I.87 27.07c ±2.27 20.63d k2.44 NA
Table 5 - Change of Tilapia and Grass Carp meat color during surimi processing Samples minced fillet* Minced 5205a flesh *to.29 First wash 59.09b *1.57 Second 61.13b wash 61.34 Third wash 61.73b hl.09 Fourth 64.12b wash ltO.68 Surimi 70.68a *1.27 “L” minced frame* 49.11b AO.65 54.5oc *0.39 55.87~ ~1~1.18 58.24~ *1.47 65.78b ~1~1.48 70.46a &1.99 minced minced carp fillet* 52.62a ±l.44 62.29a *1.08 66.18a LtO.65 66.20a *IO.77 70.27a hl.77 71.40a ho.83 +2.3 lc ho.52 +0.69c z!co.19 -0.70b rtO.25 -0.99a *0.20 -0.62a kO.17 -0.83a -+O.ll I, II a minced frame* +7.33b ±0.91 +1.45b *0.13 -0.29a kO.09 -0.87a kO.41 -0.82a *to.24 -0.68a *0.15 n=3 * Samples prepared from tilapia abc Means in a row for each group of L, a, and b with different letters are different (p < 0.05). minced carp +9.36a *0.69 2.31a *0.18 -0.88b *to.13 -1.23a ±0.19 -1.07a ±0.46 -1.24b &to.12 minced fillet* +2.89b rtO.58 +1.53c ±0.38 -1.21b *0.63 -1.40a rto.93 +1.44a *to.86 +2.68a &0.54 “b” minced frame* +5.52a *0.38 +2.81b *0.41+ -0.28a rtO.18 - 1.62a rtO.32 -1.86b *to.57 +3.07a *0.94 minced carp +6.03a rt1.07 +4.05a AO.71 +0.33a kO.12 -0.53a ~tO.42 +1.56a *to.60 +2.41a ±0.48
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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
Page 48 and 49:
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
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DESIGN OF AN AUTOMAT EVALUATION DEV
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sides of the shrimp were averaged.
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Ammonia Measurements Figure 2 shows
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REFERENCES Balaban, M. O., Yeralan,
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QUALITIES OF FRESH AND PREVIOUSLY F
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For the samples stored for six mont
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stored for six month, had lower bac
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Table 1. Psychrotrophic bacterial p
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Table 7. Juiciness of refrigerated
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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 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 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
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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
Page 359 and 360:
ASPECTS OF CIGUATERA FIS POISONING
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BRETTANBMYCES CL-4 USSENII AS A CON
Page 363 and 364:
USE OF ANTI ANTS IN FRESH AND FROZE
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INTERNATIONAL ASPECTS FOR HACCP E.
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