Technological Conference of the Americas
December 2-5, 1990 Orlando, Florida
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Technological Conference of the Americas |
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December 2-5, 1990 Orlando, Florida |
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You can either download the Adobe PDF files
and view them on your computer, or get the plug-in to view them right
in your web browser from: |
|
|
|
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| Challenges for Seafood Technology in the 1990’s | page 1 |
| Evaluation of Fishery Food Product Safety | page 5 |
| FDA/NMFS Joint Seafood Initiative: Status | page 15 |
| Seafood Safety Concerns and Frequencies of Seafood Purchases and Consumption | page 18 |
| A Study of Consumer Perception of Health Risks from Oysters | page 28 |
| A Survey to Determine the Prevalence of Raw Oyster Consumption in High Risk Individuals | page 39 |
| Relative Prevalence of Economic Fraud in the Seafood Industry | page 46 |
| Processing Strategies to Reduce the Number of Vibrio vulnificus in Oyster | page 55 |
| Survival and Culturability of Vibrio vulnificus in Artificial Seawater Microcosms | page 61 |
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Gamma Irradiation of Vibrio parahaemolyticus in the Blue Crab, Callinectes sapidus |
page 67 |
| Comparative Effects of Ionizing Radiation and High Energy Electron Beams on Molluscan Shellfish | page 73 |
| Internal Dosimeter for Irradiated Seafoods | page 80 |
| Comparison of Different Extraction Methods on the Purification of Shrimp Polypenoloxidase | page 97 |
| Characterization of Alkaline Metalloproteinases with Collagenase Activity from the Muscle of Pacific Rockfish (Sebastes) | page 105 |
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Use of Alumina Rods for Quantitative Analysis of Cholesterol with the TLC/FIA Iatroscan System |
page 126 |
| Factors Affecting Solvent Extraction Efficiency in Fish Lipid Analysis | page 134 |
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Kojic Acid – A Bisulfite Alternative? |
page 141 |
| A New Processing Aid for the Inhibition of Shrimp Melanosis | page 147 |
| Phosphate Use on Mid-Atlantic Sea Scallops, Placopecten magellancius | page 154 |
| Use of Bicarbonate Dip to Improve Water Binding Capacity in Fresh Shrimp | page 163 |
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Effects of Ice and Chilled Seawater Storage on Pink Salmon Quality |
page 169 |
| Ozone Application in Catfish Processing | page 180 |
| Determination of Ozone Produced Oxidants in Artificial Seawater | page 188 |
| Methods for Improving the Quality and Refrigerated Shelflife of Dogfish | page 193 |
| Report on Emerging Problems in Food-borne Parasitic Zoonoses | page 213 |
| Development of Value-added Salmon Products | page 226 |
| Alabama Roe Mullet Industry Socioeconomics | page 232 |
| Determinants of Imported Shrimp and their Role in the Southeast Seafood Processing Sector | page 240 |
| Measuring Value Added to Gulf of Mexico Shrimp by Processing Companies | page 252 |
| North Atlantic Swordfish Fishery: Problems, Trends and Management | page 262 |
| Relation of Water-Solubility of Fish Muscle Proteins to Gel Formation in the Absence of Salt | page 275 |
| Protection of Mackeral Mince from Rancidity during Frozen Storage (-7°C) using Antioxidants, Barrier Bags and Vacuum | page 285 |
| Thermal Aggregation of Myofibrillar Proteins from Cod, Herring and Silver Hake | page 293 |
| Effects of Deck Treatments and Thermal Abuse on Weight Changes in Shucked Sea Scallops (Placopecten magellanicus) during Storage | page 312 |
| Blue Crab Processing Waste Management: In-plant Methods | page 327 |
| Nutrient and Chemical Composition of Atlantic Snow Crab Offals | page 334 |
| Effectiveness of Recommended Fat-trimming Techniques on Fat, PCB and Mirex Levels in Lake Ontario Brown Trout (Salmo trutta) | page 340 |
| Evaluation of Freezing Treatment on Salmonella and Vibrio Present in Shellstock Oysters and Clams | page 353 |
| Seasonal Flavor Variations in Rangia Clams | page 358 |
| Effect of Packaging on Storage Quality of Iced Catfish (Ictalurus punctatus) | page 362 |
| Inhibiting Melanosis in Trawled and Pond-reared Shrimp Species | page 369 |
| Inhibitory Effect of Kojic Acid on Some Crustacean Polyphenoloxidase | page 373 |
| Application of Computer Vision to Seafood Quality Evaluation | page 383 |
| The Antimicrobial Effects of Lactic Acid and Acetic Acid on Fresh Deheaded Shrimp, and Fresh Grouper Fillets Stored Under Retail Conditions | page 392 |
| An Economic Review of the Southeastern Shrimp Processing Sector | page 398 |
| Comparison of Surimi Gel Strength Measurement Techniques | page 408 |
| Consumer Acceptance on Pasta Supplemented with Surimi | page 418 |
| Flesh Recovery from Filleted Fish Frames | page 425 |
| The Effect of Salt and pH on Red Hake Surimi | page 430 |
| Silver Hake Surimi Trials on Board the “Shinkai Maru” | page 435 |
| Seal Meat: The Ultimate Test of Surimi Technology | page 444 |
| Whole Marine Shrimp Usage and Preferences in the U.S. Wholesale Sector | page 449 |
| Mutagenicity Studies of Kojic Acid | page 464 |
| Comparison of Kojic Acid and Production in Three Culture Media | page 471 |
| A Technology Analysis of the U.S. Atlantic Blue Crab (Callinectes sapidus) Processing Industry | page 476 |
| Heat Tolerance of Spoilage Organisms in Pasteurized Crabmeat | page 500 |
| The Sea Scallop Fishery: A Case for Freezing at Sea | page 505 |
| The Effect of Stocking Procedure and Product Safety on Consumption of Shelf Life in Refrigerated Seafoods Displayed in Refrigerated Display Cases and Ice-only Freestanding Gondolas | page 509 |
| Experimental Seafood Processing Laboratory | page 522 |
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Abstracts The following abstracts represent conference presentations not submitted as full length papers. The Tropical/Subtropical Fisheries Technological Society encourages publication of all presentations, but publication is an author’s option. |
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| Retail Overview of the FDA/NOAA Fish and Fisheries Product Inspection Program | page 526 |
| Status: Gulf and South Atlantic Fisheries Development Foundation | page 526 |
| Toxic Fractions of Mullet (Mugil cephalus) Viscera | page 526 |
| Recent Advances in Ciguatera Fish Poisoning Research | page 527 |
| Gas Chromatographic Determination of the Volatile Amines DMA and TMA in Seafood Products: Problems and Solutions | page 527 |
| Use and Potential Use of Lactic Acid and Lactates in Fishery Products | page 528 |
| Comparison of Nutrients in Farmed and Wild Fish and Shellfish | page 528 |
| Inhibition of Fish Heat-stable Protease by Alphalin | page 528 |
| Use of Carrageenan Based Stabilizers for Storage, Structure and Improvement of Surimi and Fabricated Seafood Products | page 529 |
| Preliminary Evaluation of Bacterial Spoilage of Processed at Sea Scallop Meat, Plactopecten magellanticus | page 529 |
| Principles of Pasteurization, Minimal Thermal Processing and Status of Sous Vide | page 530 |
| Description of a Microprocessor Controller and Reporting System for Thermal Processing | page 530 |
| Survival of Pathogens in Minimally Processed and Pasteurized, Refrigerated Seafoods | page 531 |
| Factors Limiting the Shelflife of Pasteurized Crabmeat | page 531 |
| Freezing of Blue Crab Meat | page 531 |
| Preliminary Assessment of Frozen Blue Crab Meat With and Without Cryoprotectants | page 532 |
| Enzymatic Hydrolysis of k Carrageenan | page 532 |
| Quality Assessment of Hybrid Striped Bass Following Frozen Storage | page 532 |
| Important Considerations in Developing High w-3 Fatty Acid Canned Mackeral | page 533 |
| Processing Effects on PSP Toxicity in Surf Clams | page 533 |
| Automated Elisa System for Cross-reaction Testing of Monoclonal Antibodies to Commercial Seafood Products | page 533 |
| Use of an Acid Protease for Hydrolysis of Ground Cod Frames | page 534 |
| Suppression of Meloidognye javanica in Soil Amended with Blue Crab Scrap Compost | page 534 |
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Copyright: 2000 Seafood Science and Technology Society of the Americas
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All presentations found on this website are property of the Seafood Science and Technology Society (SST) and the respective authors. Any direct use of or incorporation of visuals and details from the presentations are prohibited without the consent of the SST and the respective authors. All information should be cited for appropriate credits for the respective authors. |