Technological Conference of the Americas
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Technological Conference of the Americas |
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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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| Environmental Quality and Fisheries | page 1 |
| Uptake and Resuscitation of Viable but Non-culturable Vibrio vulnificus by Mercenaria campechiensis | page 6 |
| Distribution of Vibrio vulnificus in Oysters (Crassostera Virginica) | page 13 |
| Low Dose Gamma Irradiation of Vibrio Parahaemolyticus in Crayfish Tail Meat | page 23 |
| Peruvian Cholera Epidemic: Role of Seafood | page 28 |
| Seafood Safety and Inspection – An FDA Perspective | page 34 |
| Spectropolarimetric Properties and Immunological Characteristics of Crustacean Polyphenol Oxidase | page 39 |
| Inactivation of Crustacean Polyphenol Oxidase by High Pressure Carbon Dioxide | page 49 |
| Comparison of Blue Crab Protein Patterns by Isoelectric Focusing | page 60 |
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Purification and Characterization of a Trypsin-like Enzyme from the Hepatopancreas of Crayfish |
page 71 |
| Measurement of Lactate Residuals on Treated Shrimp Using a YSI Lactate Analyzer | page 83 |
| Determination of Fish Quality Using a Microfresh Biosensor | page 88 |
| Seasonal Variations in Fatty Acids of 34 Species of Finfish | page 94 |
| Fatty Acid Alterations Due to Biochemical Changes During the Life Cycle of Gulf of Mexico Finfish | page 104 |
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Flavor and Texture Comparison of Hybrid Striped Bass (Morone saxatilis/chrysops) and Red Snapper (Lutjanus campechanus) |
page 116 |
| Quality Changes of Aquacultured Hybrid Striped Bass Fillet Meat Resulting from Post-harvest Cooling or CO2 Treatments | page 120 |
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Storage Stability of Tilapia in Relation to Lipid and Tocopherol Composition |
page 129 |
| Antioxidant Properties of Phospholipids in a Salmon Oil Model System | page 138 |
| Evaluation of Packaging Alternatives for Fresh and Pasteurized Crab Meat | page 148 |
| Application and Effects of Lactic Acid and Cryoprotectants on the Storage Stability of Frozen Crab Cores and Crab Meat | page 160 |
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Use of Compostitional Ratios for the Determination of Phosphate-treated Shrimp |
page 170 |
| Product Development: Cownose Ray (Rhinoptera bonasus) | page 175 |
| Evaluation of Catfish Surimi Prepared from Fames after Filleting | page 197 |
| Relative Importance of Environmental Factors Among Impediments to Seafood and Other Food Processing in New Jersey | page 203 |
| Management Considerations for By-catch in the North Carolina and Southeast Shrimp Fishery | page 213 |
| Improved Valuation of Changes in Fishery Harvest: Measuring Effects on Consumer and Seafood Supply Firms | page 223 |
| An Economic Assessment of Changes in the Southeast Finfish Processing Industry | page 232 |
| Sea Clam Solid Waste Generation in New Jersey | page 241 |
| Implementing Fishery-based Composting Applications: The Next Step | page 249 |
| Characterization of Wastes from Blue Crab Processing Facilities | page 256 |
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Comparison of Manual and Automated Brine Systems for Blue Crab Meat Recovery |
page 273 |
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Abstracts |
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| Fishery Diseases, Environmental Quality and Human Health | page 286 |
| Pathogenic Vibrios and Shellfish | page 286 |
| Phagocytic Interaction of Clam and Oyster Homocytes with Vibrio vulnificus | page 287 |
| The Effects of Ionizing Radiation and High Energy Electron Beams on Molluscan Shellfish with Respect to Vibrio vulnificus | page 287 |
| The Detection and Interpretation of Cadaverine and Putrescine Levels in Fishery Products as Indicators of Decomposition | page 288 |
| Modification of GLC Method: Rapid Screening Test for Putrescine and Cadaverine | page 288 |
| Inhibition of Heat Stable Proteases in Intact Fish Fillets | page 289 |
| The Use of Ozone to Degrade Red Tide Toxins | page 289 |
| Distinguishing Wild from Cultured Fish Using Differences in Fatty Acid Profiles | page 290 |
| Accleration of Lipid Oxidation During Cooking of Refrigerated Mince Channel Catfish Muscle | page 291 |
| Considerations for the Development of Crab Pasteurization Processes | page 291 |
| Elimination of Listeria monocytogenes and Extension of Shelflife in Fresh Crabmeat by Atmospheric Steam | page 292 |
| Function of and Uses for Phosphates in the Seafood Industry | page 292 |
| On-Board Cryogenic Freezing of Sea Scallops | page 293 |
| Interactions of Zinc Ions and Sucrose for Cryoprotection of Surimi | page 293 |
| Waste Reduction in Mechanical Blue Crab Claw Processing Operations | page 294 |
| Recovery and Food Utilization of Surimi Leachwater Proteins | page 294 |
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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. |