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Technological Conference of the Americas |
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August 29 - September 1, 1993 Williamsburg, Virginia |
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You can either download the Adobe PDF files
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| FDA Seafood HACCP Inspection | page 1 |
| The Canadian Department of Fisheries and Oceans’ Quality Management Program | page 7 |
| Polyphosphates: Rationale for Use and Functionality in Seafood and Seafood Products | page 13 |
| Functionality of Polyphosphates | page 21 |
| Moisture Content of Scallop Meat: Effect of Species, Time of Season and Method of Determining “Added Water” | page 43 |
| Functional, Microbiological and Sensory Changes in Sea Scallops (Placopecten magellanicus) Treated with Sodium Tripolyphosphated During Iced Storage | page 51 |
| The Application of Phosphates in the Processing of Pacific Shrimp or What’s So Different About the Use? | page 72 |
| Use of Phosphates With Southern Penaeid Shrimp | page 78 |
| Determination of Tripolyphosphate and Related Hydrolysis Products in Processed Shrimp | page 92 |
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Consumer Evaluations of Phosphated Shrimp And Scallops |
page 101 |
| Computer-based Pathogen Control | page 107 |
| Rapid Test Kits for Detection of Listeria monocytogenes: A Review | page 110 |
| Listeria In Shellfish Plant Environments: Prevalence and Control in Virginia | page 117 |
| Survival of Listeria monocytogenes in Lobster Meat During Selected Heat Treatment Conditions | page 127 |
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Listeria monocytogenes and Salmonella ssp. in Modified Atmosphere Packaged Channel Catfish |
page 136 |
| Nonculturable Vibrio parahaemolyticus | page 145 |
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Low Dose Gamma Irradiation of Plesiomonas shigelloides in Shrimp (Penaeus setiferus) |
page 161 |
| Control of Listeria monocytogenes in Blue Crab Meat Using Lactic Acid Bacteria Fermentates | page 173 |
| Relationship Between Paralytic Shellfish Toxin Producing Dinoflagellate Algae and Associated Bacteria | page 180 |
| Vibrio vulnificus in Shellfish: An Examination of Public Health Risks and Public Health Policy Recommendations | page 191 |
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Properties of Fish Gelatin |
page 203 |
| Storage Stability of Hydrogenated Menhaden Oil Shortening in Cookies, Crackers and Snacks | page 216 |
| Effects of Sodium Lactate and Potassium Lactate on Color, pH, and Bacteria Counts of Tilapia Held in Overwrapping, Vacuum Skin Packaging, and Modified Atmospheres | page 228 |
| Effects of Tannic Acid, Gallic Acid, and Propyl Gallate on Storage Life of Catfish | page 234 |
| Extending Shelflife of Seafood with Acetic Acid | page 240 |
| Preservation of Gurry Hydrolysates with the Propionic Acid Fermentation | page 249 |
| Capillary Zone Electrophoresis of Freshwater Whitefish (Coregonus clupeaformis) Sacoplasmic Proteins during Modified Atmosphere Packaging | page 260 |
| Protein Hydrolyzates from Aquatic Species | page 272 |
| An Economic Analysis of the Southeast U.S. Seafood Processing Industry, 1973-90 | page 278 |
| Some Quality Characteristics of Farmed Cod, (Gadus morhua) | page 290 |
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Management of Blue Crab Processing Wastes |
page 296 |
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Preventive Maintenance and Parts Inventory Control Programs |
page 318 |
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Oxidation and Lipolysis of Lipids in Channel Catfish during Frozen Storage |
page 329 |
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A Simple, Rapid Solvent Extraction Method for Determination of Total Lipids in Fish Tissue |
page 337 |
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Moisture Content of North Carolina Bay, Calico and Sea Scallop Meats at Harvest, Processing and Retail |
page 344 |
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Exopeptidases as By-products from Shellfish Viscera |
page 352 |
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Oxidative Stability of Various Oils as Determined by Rancumit Method |
page 368 |
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Correlation of Sensory Decisions with Chemical Indicators of Seafood Acceptability |
page 374 |
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Effect of Different Lipid Levels on the Uptake and Depuration of Petroleum Hydrocarbons by Atlantic Salmon |
page 388 |
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Quantitative Descriptive Analysis of Amphipod Broths |
page 398 |
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U.S. Department of Agriculture Programs Supporting Aquacultural Products Safety and Quality |
page 408 |
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Abstracts These abstracts represent presentations provided during the conference, yet the authors did not submit a formal paper. |
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| FDA Certification Program for Seafood Exported to the EC | page 416 |
| Status of the U. S. Department of Commerce Inspection Program | page 416 |
| USDC Certification Program for Seafood Exported to the EC | page 416 |
| Mandatory Nutrition Labeling Update | page 417 |
| Overview of Phosphate Use in Sea Scallop Processing | page 418 |
| Regulatory Perspective on the Use of Phosphates in the Seafood Industry with Emphasis on Scallops | page 418 |
| Detection of Added Phosphates in Seafoods | page 419 |
| Food Safety and Sanitation in the Seafood Industry | page 419 |
| A New Look at Regulatory Microbiological Standards Specifications and Guidelines for Seafood Products | page 420 |
| HACCP for Microbiological Hazard Control in Seafood Processing Plants | page 420 |
| The Revised Fish List | page 421 |
| HACCP Curriculum in a College Program | page 422 |
| Temperature Mediated Multiplication of Vibrio vulnificus in Shellstock Oysters | page 422 |
| Improved Enrichment Broth for Recovery of Vibrio vulnificus | page 423 |
| Preparation of Monoclonal Antibodies to Sanitoxin Using Recombiant Phage Antibody System | page 423 |
| Biochemical, Serological and Molecular Characteristic of Environmental and Clinical Vibrio vulnificus Strains | page 424 |
| Detection of Ciguatera Toxins in Finfish Using Ciguatect Test Kits | page 424 |
| An Intermediate Moisture Product from Mackerel Using Salting, Fermentation and Drying | page 425 |
| Rheology of Fish Gels | page 425 |
| Effect of Exposure to Low pH on the Solubility of Fish Myofibrilla Proteins in Water | page 426 |
| Physical Properties of Atlantic Mackerel Surimi | page 426 |
| Important Considerations in Development of Value-added Fish Mince-based Products | page 427 |
| Pacific Whiting Product Development | page 427 |
| The Effects of Frozen Storage Temperature on the High Quality Shelflife of Selected Seafoods | page 427 |
| Use of Electrical Stimulation to Control Seafood Quality | page 428 |
| Handling Fresh Tuna in Distribution | page 428 |
| Biological Processing of Sardine Plant Wastewater and Application of Agriculture | page 429 |
| Fatty Acid and Proximate Compositions of Wild and Cultured Gulf of Mexico Sturgeon, Acipenser oxythynchus destotoi | page 429 |
| Antimicrobial Activity of Chitosan | page 430 |
| Sensory Analysis Applications to Harmonize Expert Assessors of Fish Products | page 430 |
| Development of Off-flavor in Hybrid Striped Bass Grown in Recirculating Aquaculture Systems | page 431 |
| Modelled Interactions with Fish Muscle | page 431 |
| Use of Gras Compounds to Eliminate Vibrio vulnificus from Oysters | page 431 |
| Pilot Plant Production of Mackerel Surimi | page 431 |
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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. |
