SST 12th Annual Conference

Proceedings of the 12th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas.

November 9-11, 1987
Orlando, Florida

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Purification and Characterization of Phenoloxidases in Crustaceans: Shrimp and Lobster Page 1
A Comprehensive Overview of the Use and Testing of Sodium Bisulfite on Shrimp Page 13
The Quantitative Determination of EDTA in Frozen Crawfish Page 23
Intramuscular Collagen of Fresh and Fozen Atlantic Cod Page 32
In Vitro Lipid Oxidation of Sarcoplasmic Reticulum by in Situ Concentrations of Fe and Cu Page 53
Effect of CO2-O2 Modified Atmosphere with Pressurization on the Keeping Quality of Cod Fiillets at 2°C Page 64
Purification of Omega-3 Fatty Acids from Fish Oils Using HPLC: An Overview Page 74
Health Messages About Seafood Page 78
Nomenclature and Labeling of Fishery Products: A Marketing Dilemma Page 85
The Golden Crab (Geryon fenneri) Fishery of Southeast Florida Page 95
Development of a Swimming Crab Fishery in Ecuador Page 107
Effects of Processing on the Quality and Tenderness of the Flesh of the Common Whelk (Buccinu undatum L.) Page 121
Evaluation of a Containerized System for the Relaying of Polluted Clams (Mercenaria mercenaria) Page 135
Effect of Shipping Shucked Oysters Long Distance on Drain Weight and Free Liquor Content Page 144
Liquid Loss in Shucked East and Gulf Coast Oysters during Storage Page 151
An Economic Analysis of the Gulf of Mexico Shellfish Processing Industry Page 163
Important Considerations in Optimizing the Formulation of Surimi-Based Products Page 176
Modification of Functional Properties of Surimi by Changes in Protein Composition Page 181
The Production of Surimi from Pacific Whiting (Merluccius productus) Page 190
Studies on Flow and Gel Forming Behavior of Squid Surimi in Relation to Formulation Page 194
U.S. Fishery Byproducts: A Selective Update and Review Page 213
Recovery of Protein from Mechanical Shrimp Peeler Effluents: Microbiological Quality of Effluent and Recovered Protein Page 222
Freeze-Thaw Concentration of Shellfish Extract and Its Flavor Profile Page 240
Characterization of Minced Meat Recovered from Blue Crab By-Products Page 252
The Menhaden Surimi Demonstration Plant: A Progress Report Page 270
Interaction of Frozen Storage Temperature and Food Additives with Cod Fillet and Frame Mince Page 279
The Benefits of Carrageenan as a Seafood Processing Aid Page 294
Mechanical Properties of Fish Gels Made from Mixed Species Without Added Sodium Chloride Page 298
National Marine Fisheries Service Saltonstall-Kennedy (S-K) Funding: Technical Peer Review of National Priority Proposals Page 306
Quality Changes Occuring in Hybrid Striped Bass Skinless Fillets and in Headed and Gutted Hybrids During Iced Storage Page 309
Thermal Processing Studies of Pacific Hake Page 321
On Board Fish Handling Systems for Offshore Wetfish Trawlers: “Work Smarter, Not Harder” Page 332
Polyphosphate Determination in Shrimp Using High Performance Liquid Chromatography Page 343
Enzymes of Commercial and Scientific Importance from Cold Water Fish Intestines Page 351
Biochemical Fish Quality Evaluation with Recommended Methods Page 359
Determination and Minimal Temperatures for Histamine Production by Five Bacteria Page 365
Xenobiotic Residues in Crawfish (Procambarus clarkii) Edible Tissue Page 377
Properties and Potential Uses of Oyster Shucking Waste Water Page 392
Preliminary Assessments of Mullet Carcas Byproducts Generated by the Holloway Process Page 405
Quality of Previously Frozen Oysters Repacked for the Fresh Market Page 421
Gamma Irradiation of Vibrio cholerae in Crayfish (Procambarus clarkii Gerard) Page 429
A Statistical Review of the Interstate Shellfish Sanitation Conference’s Sampling Protocol for Satisfactory Shipping Conditions Page 442
Controlled Fresh Well-water Closed Soft Crab Shedding System Page 450
An Economic Analysis of the 1986 Alabama Mullet Roe Industry Page 459
Harvest and Preservation of a Shrimp By-catch: Cannonball Jellyfish (Stomolophus meleagris) Page 466
Development and Evaluation of Skinless, Boneless Pink Salmon Products Page 475
Developments in Engineered Seafoods Page 485
Texture and Freeze-thaw Stability of Surimi Gels Prepared with a Combination of Atlantic Pollock and White Hake Page 505
Effect of Powdered Cellulose on the Texture and Water Binding Properties of Surimi-based Products Page 516
Texture-modifying Effect of Nonfish Protein in Surimi Gel Page 525
Changes in the Fatty Acid and Amino Acid Profiles of Fish Mince During Surimi Processing Page 535
Sensory Analysis of Edible Fish Oils Page 541
Electrophoretic Identification of Shrimp Using Various Protein Extraction Systems Page 554
Species Identification of Isoelectric Focusing Page 564
Avoidance Costs Due to Public Awareness of Ciguatera Fish Poisonings Page 567
Enhanced Isolation of Plesiomonas shigelloides Using an Enrichment Technique and Factors Influencing Its Recovery from Raw Oysters Page 583
The Effect of Lactic Acid Starter Cultures on Fish Spoilage Bacteria Page 596
Nucleoside Phosphorylase and Its Role in Fish Spoilage Page 604
A Rapid Color Test Strip for Estimating Fish Freshness Page 620
Performance Characteristics of FDA’s Sampling Plans for Decompostion of Fish and Seafood Page 627
Model Seafood Surveillance Program Page 653
Contribution of Cathepsin C to the Fermentation of Fish Sauce Prepared from Capelin (Mallotus villosus) and Squid Hepatopancreas Page 658

Abstracts

The following abstracts represent conference presentations not submitted as full length papers. The Tropical/Subtropical Fisheries Technological Society encourages publication of all presentations, but publication is an author’s option.

 
Fractionation of Fatty Acid Ethyl Esters Using Supercritical Fluid Carbon Dioxide Page 671
Spatial Patterns of Abundance for Deep-water Golden Crab (Geryon fenneri) and Red Crab (G. quinquedens) in the Eastern Gulf of Mexico Page 671
Feasibility of Using Stress/Strain Measurements for Least-cost Formulation of Surimi-based Foods Page 672
Surimi Studies on White Hake Page 672
Effect of Washing on Soluble Protein Content in Dark and Ordinary Muscle Tissues Obtained from Atlantic Menhaden Page 672
The Effects of Various Salts on the Textural and Chemical Changes in Frozen Gadoid and Non-gadoid Fish Minces Page 673
Recent Progress in the Development of a Receptor Based Biosensor for Detection of Marine Toxins Page 673
Extending Storage Life of Fresh Tropical Fish by Blanching Combined with Storage in Ice/Salt Mixtures Page 674
Effects of Phosphates, NaCl, Water Content, and Process Temperatures on Texture of Surimi Gels Page 674
Effect of Redfeed Content Upon the Frequency of Degradation of Spawning Female Caplin during Storage Prior to Freezing, during Frozen Storage, during Thawing Page 674
Production of Fish Hydrolysates for Agricultural Applications Page 675
Effects of Fish Hydrolysate on Greenhouse Grown Capsicum frutescens “Jalapeno” Page 675
Preliminary Report on Applicability of Commercial Micro Kits in Detecting Fecal Coliforms in Seafoods Page 676
Microflora Changes in Post-Harvest Shellstock Oysters Page 676
Skate (Raja spp.) Handling, Processing and Storage Characteristics Page 676
Calorimetric Denaturation Kinetics of Surimi as Affected by Sugar and/or Salt Page 677
Biomedical Test Materials from Menhaden Oil Page 677
Fishfax: A Computerized Information System Page 677
Progress in the Development of Monocional Antibodies to Semi-Purified Maitotoxin Extracts from Gambierdiscus taxicus Page 678
Illumination Studies for Improved Inspection Systems for Detection of Phocanema Page 678
 


Copyright: 2000 Seafood Science and Technology Society of the Americas

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.

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