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CHAFWCTERISTICS OF BREADED POPCO Keith W. Gates’ , H.A.P. Theta’ , L. Moore’, Y.W. Huang, S.R. Shetty2, A.H. Parker’, and T. Rogers’ ’ University of Georgia Marine Extension Service 715 Bay Street Brunswick, GA 3 1520 * Rich-SeaPak Corporation PO Box 20670 St. Simons Island, GA 3 1522 3 Dept. of Food Science & Technology University of Georgia Athens, GA 30602 This study investigated the effects of modified atmosphere packaging on the quality and shelf life offrozRn breaded popcorn shrimp held in an upright retail display freezer for seven months. Popcorn shrimp were packaged in the following containers: (1) the current retail pack, a 2-mil polyethylene bag placed in a ‘/ mil polyethylene-coated paper carton; (2) a medium barrier clear nylon-polyethylene thermoformed container under air, (3) a high barrier clear nylon-saran-polyethylene thermoformed container under air; (4) a medium barrier container under CO*; and (5) a high barrier container under CO 2 . The following analyses were completed: (1) percent 0, and CO2 (2) Hunter L, a, b; (3) aerobic plate counts; (4) TBA; (5) FFA, and (6) odor, taste and appearance sensory analyses. The CO 2 MAP high and medium barrier thermoformed packages reduced moisture loss when compared to control polyethylene-coated cartons and polyethylene bags. Shrimp packaged under a CO 2 atmosphere in both high and medium barrier thermoformed packages maintained significantly elevated CO 2 levels during five months of frozen storage. Oxygen levels remained low in CO 2 packaged shrimp. Fresh control moisture levels were not significantly different from percent moisture in CO 2 packaged shrimp at the end of five months. The FFA correlation coefficients for CO, packaged shrimp were lower than those found for shrimp held under air in high and medium barrier films, and the industry standard poly-bag/poly-box. FFA production maybe reduced by MAP packaging. All packaged shrimp except shrimp held under CO2 in high barrier thermoformed packages produced a strong correlation relationship between time and increasing TBA values. The high barrier CO 2 package reduced the rate of rancidity development as defined by the TBA value. Thermoformed packages with CO2 atmospheres appeared to reduce moisture changes in popcorn shrimp and slow rancidity development as measured by TBA levels. An ammonia electrode was connected to a computer through an analog-to-digital converter. The electrode quantified ammonia in the headspace of intact shrimp kept in an air-tight box. No sample preparation was required except for NaOH to be sprayed in the shrimp. Less than two minutes were needed to obtain results. The measurement of ammonia in the headspace was comparable to that of wet chemical methods. Ammonia levels increased during storage time, and were correlated with a sensory panel, who determined that the level of ammonia at which the shrimp should be rejected is 230 ppm.This procedure could be used as a fast, simple and objective method in the evaluation of shrimp quality.
GENICALLY AND BLAST FROZEN PACKAGING FOR TEN MONTHS REPORT - Keith W. Gates 1 , A.H. Parker 1 , D.P. Green 2 , Y.W. Huang3, and L.R. Love& 1 University of Georgia, Marine Extension Service 7 15 Bay Street Univ. of Georgia Brunswick, GA 3 1520 North Carolina State University Seafood Laboratory PO Box 1137 Morehead City, NC 28557 3 Department of Food Science and Technology University of Georgia Athens, GA 30602-7610 Cryogenic and blast freezing of special blue crab meat held in improved packaging materials were investigated. The experimental packages were (1) vacuum packaged Cryovac boil-in-bags, (2) Dynopack trays with an air atmosphere, and (3) Dynopack trays with a nitrogen atmosphere. Packaged meat was either frozen in a commercial carbon dioxide tunnel maintained at -54°C or in a commercial blast freezer held at -19°C. Crab meat packed into Crown, Cork, and Seal Co., Inc. 307 x 401 steel-tin cans and pasteurized at 85°C for 2 hours to an F’6,85 40.3 minutes served as the control for the study. Frozen crab meat was transferred from the commercial blast freezer to a walk-in freezer and held at -12°C for ten months. Pasteurized control meat was kept on ice in s walk-in cooler for the duration of the study.The following analyses were completed at 1, 2, 4, 6, 8 and 10 months of storage: headspace oxygen and CO 2 levels, ammonia concentrations, pH, aerobic plate counts, percent moisture, and Hunter L, a, b color appearances, odor, taste, and texture profiles for the meat. The profiles used a continuous scale from zero to ten with zero being none detected and ten representing the strongest possible response. Visual attributes evaluated by the panel included: color, general appearance, pearlescence, and wet/dry appearance. Meat odor attributes were: ammonia, cooked crab odor, cereal odor, freezer odor, musty odor, and off odors. The panel evaluated several flavors: crab flavor, astringent taste, sour taste, stale/freezer taste, old seafood taste, cereal taste, sweet taste, and off-flavors. Texture analyses included: moistness, chewiness, fibrousness, adhesiveness, and particle size. BIOGENIC AMINES IN SEAFOOD Walter F. Staruszkiewicz FDA Seafood Laboratory Washington, DC 20204 The presence of certain biogenic amines in seafood have been used as indicators that decomposition of the product has occurred. These compounds, which include histamine, cadaverine and putrescence, can be retained in the product even after volatile organoleptically detectable compounds have been removed by processing or masked by processing aids. These compounds have also been used as markers of fish that may cause a clinical toxic syndrome which includes such signs and symptoms as erythema, facial flushing, headache, nausea, abdominal cramps, diarrhea, vomiting and dizziness. Such fish are also thought to be involved in episodes of toxicity and weight loss in poultry. As one result of the move to formalized HACCP plans, the development of rapid tests has accelerated, especially for histamine. The formation and levels of those compounds in seafood and their advantages and limitations as components in quality control programs will be discussed.
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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
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Table 5. Percent response of paneli
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McNulty, T, 1996. Personal communic
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in a stainless steel tank (SOL) wit
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Mineral Content Five macro-elements
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TBble 1 _ Yield of surimi made from
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Table 4 - Proximate composition of
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goatfish lizardfish, ponyfish, ther
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Table 7 - Amino acid composition of
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Gel Strength For surimi gels, stres
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288 &f&odan, Y., Toyohara, H., and
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CONSUMER SURVEY OF POND RAISED CATF
Page 300 and 301: Accept&i&y scores of male and femal
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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
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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: Mildred Chaparro Food Science and T
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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