Technological Conference of the Americas
April 20-23, 1981 San Antonio, Texas
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Technological Conference of the Americas |
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April 20-23, 1981 San Antonio, Texas |
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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: |
|
|
|
|
| Situation of the Fisheries in Guatemala | page 1 |
| Factors that Influence the Quality of Shrimp from Asia | page 5 |
| Fishes of the Bolinoa (Philippines) Fish Market | page 7 |
| Present Status of Seafood Technology in Venezuela | page 10 |
| Aquaculture in Mexico | page 15 |
| Aquaculture in Marine Organisms: A Renewable Bio-Resource | page 17 |
| Shrimp Mariculture General Information and Commercial Status | page 20 |
| Market
Development in the Midwestern U.S. for Gulf and South Atlantic Seafoods
from 1977 to 1980 |
page 25 |
| The Marketability of Prawns (Macrobrachium rosenbergii) in Restaurants in South Carolina: A Preliminary Analysis | page 38 |
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Economic Assessment of a Potential Sardine Fishery in the Northern Gulf of Mexico |
page 42 |
| Developing Export Markets for Gulf of Mexico and South Atlantic Seafood Products | page 47 |
| Economics of Seafood Processing in Mississippi | page 60 |
| Torry Meter Readings versus Subjective Evaluations of Five Gulf Coast Finfish | page 66 |
| The Effect of Water, Bisulfite and Hypochlorite Rinses on the Microbial Flora of Shrimp | page 70 |
| Rapid Method for Determining Shrimp Decomposition | page 75 |
| Indole Formation in Shrimp | page 91 |
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Differentiation of Frozen-Thawed and Fresh Shrimp |
page 102 |
| A Progress Report on the Purification of Phenoloxidase | page 111 |
| Quality Changes during Iced Storage of Whole Freshwater Prawns (Macrobrachium rosenbergii) | page 116 |
| Development of an Enzyme Affinity Assay for Seafood Products | page 128 |
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Quantitation of Histamine in Tuna Using an Enzyme Affinity Assay |
page 137 |
| Review of Waste Management Regulations Affecting the Southern Seafood Industries | page 146 |
| The Crawfish Industry of Louisiana: A Review | page 155 |
| Alligator Meat: An Evaluation of a New Seafood | page 158 |
| The Bacteriological Quality and Safety of Pasteurized Langostino Tails | page 161 |
| Improvement of Seafood Quality | page 169 |
| Optimization of Drying Conditions for Stockfish Produced from Underutilized Fish: Application of Explosion Puffing on Dehydration of Fish | page 175 |
| Prototype Cookers for Investigating Aqueous Cooking of Dressed or Whole Finfish | page 189 |
| Processing Variables Affecting Color Development on Smoked Mullet | page 202 |
| Brown
Shrimp (Penaeus aztecus) Packed in Modified Atmospheres Containing
Carbon Dioxide |
page 206 |
| On-Board Quality Considerations in Developing New Fisheries | page 215 |
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Copyright: 2000 Seafood Science and Technology Society of the Americas
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