Proceedings of the 4th Annual Tropical and Subtropical Fisheries Technological Conference


Proceedings of the 4th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas
April 22-25, 1979 St. Petersburg, Florida

	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:

The International Fisheries Scene—Changing Directions and New Priorities	page 1
Product Quality and Safety Research Activities of the National Marine Fisheries Service	page 6
Shrimp Boat Sanitation	page 12
Free Liquid Content of Oysters Harvested from Apalachicola Bay during the Month of March	page 38
Bacteriological Survey of Iced Commercial Oysters at the Retail Level	page 50
A Micorbiological Survey of Coastal Georgia Commercial Ice Plants	page 58
“Dip Stick” Method for Monitoring Fecal Coliform Levels in Shellfish	page 71
Planococcus Citreus: Its Potential for Shrimp Spoilage	page 79
Quality Acceptance Inspection of Sexually Mature Frozen Female Mullet	page 91
Fluid Separation of Fish by Shape	page 97
The Economic Freezing of Fish in a Plate Freezer	page 111
The Centrifumatic Crab Machine	page 115
Solar Drying of Seafood Products: Mullet Roe	page 118
Some Observations on the Brining of Mullet	page 128
Extension of Flounder Shelf Life by Poly (Hexamethylenebiguanide Hydrochloride)	page 137
Freezer Storage of Blue Crabs for Use in Picking Plants	page 150
Quality and Chemical Stability of Yu-sone made from Different Species of Underutilized Fish	page 158
Deboned Fish Flesh from Non-traditional Gulf of Mexico Finfish Species: Production Yields and Composition	page 168
Deboned Fish Flesh from Non-traditional Gulf of Mexico Finfish Species: Microbiology	page 173
Present Thinking in Washington about Fisheries Development	page 178
Seafoods—What Additional Information is Needed to Fully Appreciate this Nutritive Value?	page 184
Fish Flakes Offer Expanded Finfish Processing and Improved Seafood Uses	page 188
The Determination of Optimal Cooking Time and Temperature of Shrimp in Microwave Cookery and Consumer Orientation on the Subject	page 196
The Biology and Fishery of the Queen Conch (Strombus gigas): A Review	page 203
The Stability of Adenosine Deaminase and Adenosine Monophosphate (AMP) Deaminase During Ice Storage of Pink and Brown Shrimp	page 211
The Effect of Salt, Tripolyphosphate and Sodium Alginate on the Texture Quality of Fish Patties	page 218
The Spoilage Mechanism of Gulf of Mexico Finfish Stored in a Modified CO₂ Atmosphere	page 234
Possible Hazards from Use of Chlorine by the Food Industry	page 242
A Review of the Louisiana Cholera Outbreak	page 249

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.