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Accept&i&y scores of male and female panelists showed differences in preference for level of off-flavor (Fig.21, Male panelists preferred some off-flavor, rating the threshold, level 1, and level 2 off-flavor higher in ~r.xpt&ility than the samples with no off-flavor. The female panel however, showed a preference for samples with level 1 or less off-flavor. men t& panel was divided among professions it was interesting to note that the food service personnel rated the threshold off-flavor at 100% acceptability (Fig.3). The professional and academic panelists preferred some off flavor to no-off-flavor. Classified employees preferred samples with level 2 off flavor with level 1 and threshold coming in second and third in preference. Acceptability scores based on region of food preference origin were somewhat different (Fig.4). However, several of the groups were of small sample size(midwest and foreign countries).Panelists f&m the Southeast and South Central areas rated the acceptability quite similarly with greater than 60% acceptability for catfish with no, threshold, level 1, and level 2 off-flavor. Panelists f?om the midwest preferred all the samples with off-flavor to samples with no off-flavor. Panelists from the northeast prefmed the no or low off-flavor with complete rejection of samples at level 3 off-flavor. Southwest panelists had the lowest acceptability rating of any group with 50% acceptability of catfish with no to level 2 off-flavor. When the panelists were divided by age (Fig.5), there was little difference in ratings of fish with no,thmshold, and level 1 off flavor. However, samples of level 2 catfish off-flavor rated with a h&b. acceptability by the two older groups of panelists. The oldest group of panelists even rated the kmd3 Off flavor sample with a near 60% acceptability. This could be explained first by the lolown facl: that a& reduces sensitivity to flavor intensities with this group not perceiving the very sQWI#J off-flavor or secondlythat the older panelist prefer the wild catfish flavor over the pond raised @XE’ky flavor ShC@ the wild flavor is likely the way they expect catfish to taste. Probability histograms were constructed to predict consumer acceptability for varying levels of catfish off-flavor. The histograms with the largest sample base included the overall panel, the professional, tire academic, South Central region and the 30-50 yr. All of these panels showed similar histogram patterns with a density curve peaked at the threshold of off-flavor. From the results of this experiment, it was evident that the current standards of this pro~essor's taste-testers were much more stringent than the consumer panel required or even preferred. The results of this study indicated that what has recently been rated as threshold and level 1 Off-fk~m WZE definitely acceptable by this consumer panel and could presumed to be acceptable for process&. Catfish with level 2 off-flavor were nearly as well received but may be considered bor&&ke at &is time. Level 3 off-flavor was definitely not acceptable to most of the panelist.
REFERENCES Br0wn.S.W. and C.E. Boyd. 1982. Off-flavor in channel catfish from commercial ponds. Transactions of Amer. Fisheries Soc. 111:379-383. Gerber,N.N. and H.A. Lechevalier. 1965. Geosmin, an earthy-smelling substance isolated from Actinomycetes. Appl. Microbiol.l1:935-937. Johnsen,P.B., G.V. Civille, and J.R. Vercellotti. 1987. A lexicon of pondpraised catfish flavor descriptors. J. Sensory Stud. 2:85-91. Lovell, R.T., I.Y. Lelana, C.E. Boyd, and M.S. Armstrong. 1986. Geosmin and musty-muddy flavors in pond raised channel catfish.Transactions of Amer. Fisheries Soc. 115:485-489. Prell, P.A. and R.M. Sawyer. 1988. Flavor profiles of 17 species of North Atlantic fish. J. Food Sci. 53(4):1036-1042. Sawyer, R.M., A.V. Cardello, and P.A. Prell. 1988. Consumer evaluation of the sensory properties of fish. J. Food Sci. 53( 1): 12-24:
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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
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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
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Table 16. Shear force and centrifti
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SAS Institute Inc. 1987. “SAS/STA
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with a color chart. In this paper,
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TABLE 1 Comparison of Histamine Tes
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11, Chassande, O., Renard, S., Barb
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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
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 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
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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
Page 363 and 364:
USE OF ANTI ANTS IN FRESH AND FROZE
Page 365 and 366:
INTERNATIONAL ASPECTS FOR HACCP E.
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