Proceedings of the 21st Annual Tropical and Subtropical Fisheries Technological Conference


Proceedings of the 21st Annual Tropical and Subtropical Fisheries Technological Conference of the Americas
November 3-6, 1996 Clearwater Beach, Florida

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Cooling Rate of Shucked Oyster Meats in One-gallon Plastic Containers	page 1
Survival of Florida Aquacultured Clams in Refrigerated Storage	page 8
The Characterization of the Proteolytic Enzyme(s) Responsible for the Post Mortem Softening of Silver Hake (Merluccius bilinearis)	page 13
The Voluntary Nutrition Labeling of Raw Produce and Fish: FDA's Policy on Data Base Review	page 28
Extractability of Myofibrillar Protein from Cod (Gadus morhua) Frozen Stored at Different Temperatures and Muscle Integrity	page 36
Baro- and Cryo-protection of Proteins in Pressure-assisted Freezing of Seafoods	page 46
The National Marine Fisheries Service's Voluntary Fish Meal Inspection Program: Past, Present, and Future	page 51
Development of a Sanitation Training Video for the Fish Meal Industry	page 56
Aquaculture Potential for the Florida Bay Scallop, Argopecten Irradians concentricus, on the West Coast of Florida	page 60
The Southeast U.S. Shrimp Processing Sector: An Economic Analysis of Structure and Changes Therein	page 70
Does Seafood Science Have a Role in Fisheries Management: A Case Study of the Pacific Whiting Fishery	page 98
The Impacts of Federal Food Safety Initiatives on the Aquaculture Producer-processor HACCP Juncture	page 110
Preliminary Design of a Seafood HACCP Monitoring System	page 150
The Quality Assessment of Seafood Products Sold in Florida by Organoleptic, Chemical, And Microbiological Methods	page 161
Compositional Characteristics and Lipid Classes of Grey Seal	page 173
Abstracts
Sensory Evaluation and Temperature Abuse Study of “Ameripure” Processed Oyster	page 179
Microbial Load and Profile of Channel Catfish Fillets	page 180
Microbial Loads in Catfish Process Machinery, Products And Environment during One Day Operations	page 180
Storage Characteristics of Pasteurized Blue Crab Meat and Cryogenically and Blast Frozen Crab Meat Held in Vacuum and Modified Atmosphere Packages	page 181
Physicochemical and Sensory Changes in Frozen Hybrid-striped Bass Fillets	page 182
Cryoprotective Mechanism of Maltodextrin in Frozen Surimi	page 182
Production and Characteristics of Flavoring from Squid By-product Hydrolysate	page 183
Status of the Cuban Seafood Industry and Implications for Florida of Renewed Trade	page 183
HACCP Implications of Microbial Levels in Seafood Batter Operations	page 184
Important Considerations for the Quality and Workmanship of Seafood Products	page 184
Seafood Quality and Safety Management Systems in Retail Seafood Departments	page 185
Designing Standard Operating Procedures for Full Service Retail Seafood Departments in Supermarkets	page 185
Quick Tips for Food Handlers	page 186
Preliminary Observations on a Haplosporidan Parasite in the Catarina Scallop Argopecten circularis Harvested from Baja California Sur, Mexico	page 186
Automation of Quality Evaluation of Salmon: A Preliminary Study	page 187
Cooking of Tiger Shrimp: Modeling Quality and Safety	page 188
Florida's Approach to the Interim Control Plan (Icp) for Reducing the Risk of Vibrio vulnificus Infection and the Use of Time-temperature Recorders and Integrator	page 189
The Effects of Sodium Lactate on Cold Smoked Salmon in Terms of Bacterial Reduction, Including Listeria monocytogenes	page 190

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