Technological Conference of the Americas
November 5-8, 1995 Humacao, Puerto Rico
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Technological Conference of the Americas |
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November 5-8, 1995 Humacao, Puerto Rico |
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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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| Building Strategic Partnerships for Aquatic Foods Initiatives | page 204 |
| Design of an Automated Quality Evaluation Device for Shrimp | page 210 |
| Qualities of Fresh and Previously Marinated Shrimp | page 218 |
| Dipstick Tests for Biogenic Amines | page 233 |
| A Rapid, Easily Used Test Kit to Determine Histamine Concentrations in Fish | page 242 |
| Immunologic Approaches to the Identification of Fish Proteins: Towards Species-specific 'Field-Kits' for Studies in Ecology and Seafood Technology | page 254 |
| How Consumer Education Affects Attitudes Towards Food Irradiation | page 261 |
| Bighead Carp: Assessment of Two Potential Canned Products | page 263 |
| Properties of Surimi Made from Tilapia | page 273 |
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Consumer Survey of Pond Raised Catfish to Establish Standard Level of Flavor Acceptability |
page 290 |
| Evaluation of Commercial Irradiation and Other Processing Methods for Vibrio vulnificus Control in Louisiana Oysters | page 300 |
| Vibrio vulnificus: Past, Present, and Future Control Strategies | page 311 |
| Use of “Cool Pasteurization” to Control Vibrio vulnificus in Raw Shell-stock Oysters | page 319 |
| Satisfying Puerto Rico’s Demand for Seafood with a Vision of the Future Using Food Sciences and Related Technology: University of Puerto Rico Initiatives | page 324 |
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Safety Concerns in the Use of Modified Atmosphere Packaging in Seafood Products: A Review |
page 327 |
| Utilization of Waste Tilapia in the Production of a Sardine Substitute | page 334 |
| FDA Seafood HACCP Initiative | page 338 |
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Abstracts |
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| Report on Food Protection Activities of the Pan American Health Organization | page 343 |
| FDA’s Regional Programs | page 343 |
| Report on the Technical Cooperation Activities of the Pan American Health Organization on Ciguatera and Other Marine Toxins | page 344 |
| Yeasts: Microorganisms with the Competitive Edge in Preserved Seafood | page 345 |
| Characteristics of Breaded Popcorn Shrimp Packaged in Modified Atmosphere Thermoformed Containers during Seven Months of Frozen Storage | page 346 |
| Storage Characteristics of Cryogenically and Blast Frozen Blue Crab Meat Held in Improved Packaging for Ten Months of Storage (Preliminary) | page 347 |
| Biogenic Amines in Seafood | page 347 |
| Immunoanalysis of Histamine | page 348 |
| Per Capita Fish and Shellfish Consumption in Florida | page 348 |
| Analytical Methods to Ensure Seafood Safety and Seafood Quality | page 349 |
| Application of Microplate Receptor Assays to the Detection of Biotoxins in Seafoods | page 349 |
| Application of Cell-Based Assays for Detection of Ciguatoxins and Related Toxins | page 350 |
| Methods for the Determination of Ciguatoxins | page 350 |
| Oxygen-derived Free Radicals and Lipid Peroxidation as Potential Cellular Mechanisms Involved in Ciguatera Fish Poisoning | page 351 |
| Testing Fish and Shellfish: Practicality, Technicality, and Reality | page 352 |
| Aquatic Biotoxins: Prevention, Control and Seafood Monitoring Programs | page 353 |
| What You See is What You Get | page 354 |
| Legal Aspects of Ciguatera Fish Poisoning in Puerto Rico | page 355 |
| Vibrio vulnificus Research at the Gulf Coast Seafood Laboratory | page 355 |
| Development of New Methods for the Detection of Pathogens in Oyster Tissues | page 356 |
| HACCP & 3M Petrifilm Plates in the Seafood Industry | page 356 |
| Brettanomyces claussenii as a Contributor in Yellowfin Tuna Spoilage | page 357 |
| Effects of Temperature and Humidity on Survival of Macrobrachium rosenbergii Transported in a Non-water Environment | page 358 |
| Use of Antioxidants in Fresh and Frozen Seafood Products | page 359 |
| Continuous Improvement of a HACCP Program
An Update of the NMFSHACCP-Based Inspection Program |
page 359 |
| NFI Perspective on HACCP | page 359 |
| HACCP for Multinational Corporations | page 360 |
| The HACCP System at Darden Restaurants, Inc. | page 360 |
| International Aspects for HACCP | page 361 |
| Laboratory Role in a HACCP-Based Program | page 361 |
| Seafood HACCP Alliance Training and Education Program: An Update | page 362 |
| Problems on Implementing HACCP in the Food Industry | page 362 |
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Copyright: 2000 Seafood Science and Technology Society of the Americas
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