Proceedings of the 7th Annual Tropical and Subtropical Fisheries Technological Conference


Proceedings of the 7th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas
January 11-14, 1982 New Orleans, Louisiana

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Longline Shark Production During a Trial Cruise in the Gulf of Mexico	page 1
Effect of On-Board Handling on the Quality of Sharks from the Gulf of Mexico	page 7
Seafood Technology and Sport Fishing	page 20
Verifying “Freshness” of Tournament Fish	page 24
Evaluation of the Textural Attributes of Minced Fish Patties Made from Fish (Turbot and Pollock), Soy Flour, Soy Protein Concentrate and Sodium Alginate	page 36
Suitability of Seafoods to Retort Pouch Processing	page 48
A Comparison of the Edibility Characteristics and Chemical Composition of Sixteen Species of Southeastern Finfish	page 58
Glycogen and Cholesteral Content of the Venezuelan Scallop Pecten papyraceau (Mollusca, Bivalva), at the Consumer Level	page 72
Trimethylamine Formation in Dried Fish	page 82
Fabrication of Structured Foods from Underutilized Fish	page 92
A Morphological Study of Muscle Proteolysis in the Tails of Macrobrachium rosenbergii	page 105
Forecasting Exvessel Shrimp Prices for the Northern Gulf	page 113
Economic, Market, and Technical Considerations for Prawn Farming in South Carolina	page 139
Fao Marketing Information and Advisory Services for Fish Products	page 143
Trends in Export of Federally Inspected Fish	page 146
Problems Regarding Extension of Fisheries Technology in Developing Countntries	page 154
Fao Regional Cooperative Programs on Fish Utilization in Latin America	page 163
Biological Treatment of Fish Processing Wastes in the Tropics	page 171
Spiny Dogfish for Yu-sone, Surimi, or Kamaboka: An Extension Report	page 180
Optimization of Drying Conditions for Stockfish Produced from Underutilized Fish—Design of a Fish Dryer Multistaged by a Programmable Controller	page 191
The Bacteriology of Fresh and Spoiling Tropical Freshwater Fish	page 202
The Effect of Packing on the Microbiology of Seafoods in Transit	page 216
Effects of Surface Association and Osmolarity on Vibrio cholerae	page 224
Survival of Vibrio cholerae 01 in Seafood During Frozen and Refrigerated Storage	page 239
Determination of Thermal Death Time of Vibrio cholerae in Oyster Meat Homogenates (Crassostrea virginica)	page 250
Studies on the Ecology of Vibrio cholerae	page 259
Microbial Quality of Ready-to-eat Seafood Items at Retail	page 283
Isolation of Organisms of Public Health Significance from Clams and Oysters	page 286
Preliminary Report on a Rapid Method for the Detection and Confirmation of Fecal Coliforms (E. coli) from Seafoods	page 290
Evaluation of Various Media for the Recovery of Enterococci in Fresh and Frozen Seafood from the Gulf of Mexico	page 300
Validity of Bacteriological Standards for Shellfish Harvesting Waters	page 311
Hydrocarbon Analysis of Shrimp from Oil Polluted Waters	page 321
Properties of Phenoloxidase Isolated from Gulf Shrimp	page 328
Controlled Atmosphere Packaging of Swordfish Steaks (Flow Through System)	page 340
Spoilage Characteristics of Fresh Shrimp Stored in Vacuum and Atmospheres Containing CO₂	page 351
Ice Consumption During Fish Storage	page 358
Bacteria Detection in Seafood Through Nucleic Acid Hybridization	page 370
The Postlarval Ocean Management Study: Habitat Based Fishery Management—An Alternative	page 380

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