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Survival rate of Y: vuZi2ifku.s in aouarium water RESULTS AND DISCUSSION The percent growth and survival of l? vuZnzjG~~ in aquariums rose by 15% to 36% during the 48 hours inoculation period and then began to drop(Fig. 1). The cell density of K vulnifcus in the aquariums showed a slight increase during the initial inoculation period (2 days) and was then followed by a decrease. Since the growth rate of V. vuZnzj&s during the inoculation period was slow, the change of cell density was not significant. Survival of V. vulnificus in heat treated ovsters The results of the 50” C water heat treatment of inoculated shellstock oysters are presented in Table 1 and Table 2. The treatment was very effective in the reduction of K vuhificus in both 1.5 x lo5 MPN/g (high level) and 2.4 x lo3 MPN/g (low level). Time exposure of 5 min was sufficiently effective to reduce the numbers of the pathogen by 99.9% Preliminary work on shucked oysters, which lead to our study was reported by Cook and Ruple (1992). They reported death of l?vuZnificus at temperature above 45OC and that 50° C was sufficient to reduce the bacterium to undetectable levels. Table 1. Effect of 50” C internal temperature heat treatment on the survival of V: vuZnzJ?cus in the shellstock oysters treated with high level of contamination Heating time J? vulnzj?cus MPN/g of oyster meat from high % Reduction concentration level 0 min 1.5 x 10 5 0% 5mi.n 1omi.n
Survival rate of V: vuZnificus in oysters during storage The survival of inoculated V. vulnzjkus in non-heated oysters stored on ice is presented in Fig. 2. The data demonstrates the sensitivity of this bacterium to temperatures below 5°C with a significant decrease in the nurnber of V: vulnzfkus during the first 7 days and a further slow decrease in numbers from day 7 to 14. Vibrio vulnzjkus was not recovered from oysters stored at -20” C after 30 days. Environmental Contamination Naturally incurred Z vuZrzzj?cus was found to exist in the shellstock oysters harvested from Adam bay, Louisiana from June through September.Results of heat treatment of these oysters gave similar results to the first experiment with no V. vulnzfkus detected after heat treatment (Table 3). The numbers of aerobic plate count of heat treated shellstock oysters were also significantly reduced (Table 4). Table 3. Number of K vuZnzj?cus in both heat treated and control shellstock oysters. Heating time I? vulnzjicus MPNlg of % Reduction oyster meat 0 min 8.9 x lo4 0% 3min 9 99.9% 5 min
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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
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BACKGROUND A Rapid, Easily Used Tes
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We acknowledge with thanks the inte
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AOAC Add 1 ml Extract to 8 cm Prepa
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248 . Fig. 4 pnitroaniline in HCl N
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1 O .’ REFLECTANCE (arbitrary uni
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552 650 600 Salt Effects in the Fig
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IMMUNOLOGIC APPROACHES TO THE IDENT
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Table 1. Fish collected in Biscayne
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Based on unpublished data comparing
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2. 3. 4. Hartmann, J.X., Poyer, J.C
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irradiated foods look like. After t
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silver carp Wpophthalmichthys molit
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,$mory Analysis. Sensory data were
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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
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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: USE OF “COOL PASTEURIZATION” TO
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.
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