Technological Conference of the Americas
September 11-13, 1994 New Orleans, Louisiana
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Technological Conference of the Americas |
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September 11-13, 1994 New Orleans, Louisiana |
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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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| An Overview of the Gulf of Mexico Program Initiatives in Relation to Seafood | page 1 |
| Interstate Shellfish Sanitation Conference Update | page 23 |
| Irradiation to Ensure Hygienic Quality of Fresh and Frozen Seafood | page 30 |
| Effects of Low-dose Gamma Irradiation on the Bacterial Microflora of Freshly Picked Crabmeat | page 46 |
| Effect of Split Dose Application on the Radiosensitivity of Listeria monocytogenes | page 59 |
| Automated Ohmic Thawing of Shrimp Blocks | page 72 |
| Using Edible Film to Improve Smoked Fish Quality | page 82 |
| Microbiological and Sensory Characteristics of Fresh Blue Crab Meat Held in Tamper-evident Containers | page 91 |
| Evaluation of Cooling Rates for Atmospheric Steamed Blue Crab Meat | page 105 |
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An Economic Analysis of the Domestic and Foreign Markets of Various Coastal Herring and Associated Species |
page 115 |
| Effect of Washing Water pH on Color and Lipid Oxidation of Mince and Surimi Made from Gulf Menhaden | page 134 |
| Extended Shelf-Life of Catfish Fillets Treated with of Sodium Acetate, Monopotassium Phosphate, and Bifidobacteria | page 147 |
| Effect of Tray Design and Packaging Type on Microbial Growth, Surface pH and Sensory Ratings of Refrigerated Channel Catfish Fillets | page 161 |
| Stability of Frozen Mince from Channel Catfish Frames | page 174 |
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Gas Chromatographic/Olfactometric Evaluation of Flavor Extracts Produced from Crawfish Processing By-products |
page 186 |
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Abstracts |
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| Can a Hazard be Both Safety and Non-safety in a HACCP Plan? | page 197 |
| FDA’s Gulf Coast Seafood Laboratory: History, Mission & Current Research | page 197 |
| Overview of NMFS Product Quality and Safety Program | page 198 |
| NMFS Aquaculture Research Plans | page 198 |
| Recent Changes in Oyster Consumption among Florida Residents | page 199 |
| Evaluation of On-board Handling Techniques on the Quality of Various Coastal Herring Species | page 199 |
| Storage Characteristics of Frozen Breaded Popcorn Shrimp Packaged in Modified Atmospheric Thermoformed Containers and Held on an Upright Display Case—A Preliminary Report | page 200 |
| Seafood HACCP Alliance for Education and Training | page 201 |
| Pilot-testing HACCP for Oyster Processing | page 201 |
| Optimum Conditions for the Preparation of Dehydrated Quick Salted Fish Cake (DQSFC) | page 202 |
| Use of Chlorine Dioxide, Peroxides, Alkaline Agents and Organic Acids on a Channel Catfish Product | page 202 |
| Pacu - Aquaculture Alternative | page 203 |
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Copyright: 2000 Seafood Science and Technology Society of the Americas
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