SST 18th Annual Conference

Proceedings of the 18th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas.

August 29 - September 1, 1993
Williamsburg, Virginia

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FDA Seafood HACCP Inspection Page 1
The Canadian Department of Fisheries and Oceans’ Quality Management Program Page 7
Polyphosphates: Rationale for Use and Functionality in Seafood and Seafood Products Page 13
Functionality of Polyphosphates Page 21
Moisture Content of Scallop Meat: Effect of Species, Time of Season and Method of Determining “Added Water” Page 43
Functional, Microbiological and Sensory Changes in Sea Scallops (Placopecten magellanicus) Treated with Sodium Tripolyphosphated During Iced Storage Page 51
The Application of Phosphates in the Processing of Pacific Shrimp or What’s So Different About the Use? Page 72
Use of Phosphates With Southern Penaeid Shrimp Page 78
Determination of Tripolyphosphate and Related Hydrolysis Products in Processed Shrimp Page 92

Consumer Evaluations of Phosphated Shrimp And Scallops

Page 101
Computer-based Pathogen Control Page 107
Rapid Test Kits for Detection of Listeria monocytogenes: A Review Page 110
Listeria In Shellfish Plant Environments: Prevalence and Control in Virginia Page 117
Survival of Listeria monocytogenes in Lobster Meat During Selected Heat Treatment Conditions Page 127

Listeria monocytogenes and Salmonella ssp. in Modified Atmosphere Packaged Channel Catfish

Page 136
Nonculturable Vibrio parahaemolyticus Page 145

Low Dose Gamma Irradiation of Plesiomonas shigelloides in Shrimp (Penaeus setiferus)

Page 161
Control of Listeria monocytogenes in Blue Crab Meat Using Lactic Acid Bacteria Fermentates Page 173
Relationship Between Paralytic Shellfish Toxin Producing Dinoflagellate Algae and Associated Bacteria Page 180
Vibrio vulnificus in Shellfish: An Examination of Public Health Risks and Public Health Policy Recommendations Page 191

Properties of Fish Gelatin

Page 203
Storage Stability of Hydrogenated Menhaden Oil Shortening in Cookies, Crackers and Snacks Page 216
Effects of Sodium Lactate and Potassium Lactate on Color, pH, and Bacteria Counts of Tilapia Held in Overwrapping, Vacuum Skin Packaging, and Modified Atmospheres Page 228
Effects of Tannic Acid, Gallic Acid, and Propyl Gallate on Storage Life of Catfish Page 234
Extending Shelflife of Seafood with Acetic Acid Page 240
Preservation of Gurry Hydrolysates with the Propionic Acid Fermentation Page 249
Capillary Zone Electrophoresis of Freshwater Whitefish (Coregonus clupeaformis) Sacoplasmic Proteins during Modified Atmosphere Packaging Page 260
Protein Hydrolyzates from Aquatic Species Page 272
An Economic Analysis of the Southeast U.S. Seafood Processing Industry, 1973-90 Page 278
Some Quality Characteristics of Farmed Cod, (Gadus morhua) Page 290

Management of Blue Crab Processing Wastes

Page 296

Preventive Maintenance and Parts Inventory Control Programs

Page 318

Oxidation and Lipolysis of Lipids in Channel Catfish during Frozen Storage

Page 329

A Simple, Rapid Solvent Extraction Method for Determination of Total Lipids in Fish Tissue

Page 337

Moisture Content of North Carolina Bay, Calico and Sea Scallop Meats at Harvest, Processing and Retail

Page 344

Exopeptidases as By-products from Shellfish Viscera

Page 352

Oxidative Stability of Various Oils as Determined by Rancumit Method

Page 368

Correlation of Sensory Decisions with Chemical Indicators of Seafood Acceptability

Page 374

Effect of Different Lipid Levels on the Uptake and Depuration of Petroleum Hydrocarbons by Atlantic Salmon

Page 388

Quantitative Descriptive Analysis of Amphipod Broths

Page 398

U.S. Department of Agriculture Programs Supporting Aquacultural Products Safety and Quality

Page 408


These abstracts represent presentations provided during the conference, yet the authors did not submit a formal paper.

FDA Certification Program for Seafood Exported to the EC Page 416
Status of the U. S. Department of Commerce Inspection Program Page 416
USDC Certification Program for Seafood Exported to the EC Page 416
Mandatory Nutrition Labeling Update Page 417
Overview of Phosphate Use in Sea Scallop Processing Page 418
Regulatory Perspective on the Use of Phosphates in the Seafood Industry with Emphasis on Scallops Page 418
Detection of Added Phosphates in Seafoods Page 419
Food Safety and Sanitation in the Seafood Industry Page 419
A New Look at Regulatory Microbiological Standards Specifications and Guidelines for Seafood Products Page 420
HACCP for Microbiological Hazard Control in Seafood Processing Plants Page 420
The Revised Fish List Page 421
HACCP Curriculum in a College Program Page 422
Temperature Mediated Multiplication of Vibrio vulnificus in Shellstock Oysters Page 422
Improved Enrichment Broth for Recovery of Vibrio vulnificus Page 423
Preparation of Monoclonal Antibodies to Sanitoxin Using Recombiant Phage Antibody System Page 423
Biochemical, Serological and Molecular Characteristic of Environmental and Clinical Vibrio vulnificus Strains Page 424
Detection of Ciguatera Toxins in Finfish Using Ciguatect Test Kits Page 424
An Intermediate Moisture Product from Mackerel Using Salting, Fermentation and Drying Page 425
Rheology of Fish Gels Page 425
Effect of Exposure to Low pH on the Solubility of Fish Myofibrilla Proteins in Water Page 426
Physical Properties of Atlantic Mackerel Surimi Page 426
Important Considerations in Development of Value-added Fish Mince-based Products Page 427
Pacific Whiting Product Development Page 427
The Effects of Frozen Storage Temperature on the High Quality Shelflife of Selected Seafoods Page 427
Use of Electrical Stimulation to Control Seafood Quality Page 428
Handling Fresh Tuna in Distribution Page 428
Biological Processing of Sardine Plant Wastewater and Application of Agriculture Page 429
Fatty Acid and Proximate Compositions of Wild and Cultured Gulf of Mexico Sturgeon, Acipenser oxythynchus destotoi Page 429
Antimicrobial Activity of Chitosan Page 430
Sensory Analysis Applications to Harmonize Expert Assessors of Fish Products Page 430
Development of Off-flavor in Hybrid Striped Bass Grown in Recirculating Aquaculture Systems Page 431
Modelled Interactions with Fish Muscle Page 431
Use of Gras Compounds to Eliminate Vibrio vulnificus from Oysters Page 431
Pilot Plant Production of Mackerel Surimi Page 431

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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