SST 19th Annual Conference

Proceedings of the 19th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas.

September 11-13, 1994
New Orleans, Louisiana

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An Overview of the Gulf of Mexico Program Initiatives in Relation to Seafood Page 1
Interstate Shellfish Sanitation Conference Update Page 23
Irradiation to Ensure Hygienic Quality of Fresh and Frozen Seafood Page 30
Effects of Low-dose Gamma Irradiation on the Bacterial Microflora of Freshly Picked Crabmeat Page 46
Effect of Split Dose Application on the Radiosensitivity of Listeria monocytogenes Page 59
Automated Ohmic Thawing of Shrimp Blocks Page 72
Using Edible Film to Improve Smoked Fish Quality Page 82
Microbiological and Sensory Characteristics of Fresh Blue Crab Meat Held in Tamper-evident Containers Page 91
Evaluation of Cooling Rates for Atmospheric Steamed Blue Crab Meat Page 105
An Economic Analysis of the Domestic and Foreign Markets of Various Coastal Herring and Associated Species

Page 115
Effect of Washing Water pH on Color and Lipid Oxidation of Mince and Surimi Made from Gulf Menhaden Page 134
Extended Shelf-Life of Catfish Fillets Treated with of Sodium Acetate, Monopotassium Phosphate, and Bifidobacteria Page 147
Effect of Tray Design and Packaging Type on Microbial Growth, Surface pH and Sensory Ratings of Refrigerated Channel Catfish Fillets Page 161
Stability of Frozen Mince from Channel Catfish Frames Page 174
Gas Chromatographic/Olfactometric Evaluation of Flavor Extracts Produced from Crawfish Processing By-products

Page 186
Abstracts  
Can a Hazard be Both Safety and Non-safety in a HACCP Plan? Page 197
FDA’s Gulf Coast Seafood Laboratory: History, Mission & Current Research Page 197
Overview of NMFS Product Quality and Safety Program Page 198
NMFS Aquaculture Research Plans Page 198
Recent Changes in Oyster Consumption among Florida Residents Page 199
Evaluation of On-board Handling Techniques on the Quality of Various Coastal Herring Species Page 199
Storage Characteristics of Frozen Breaded Popcorn Shrimp Packaged in Modified Atmospheric Thermoformed Containers and Held on an Upright Display Case—A Preliminary Report Page 200
Seafood HACCP Alliance for Education and Training Page 201
Pilot-testing HACCP for Oyster Processing Page 201
Optimum Conditions for the Preparation of Dehydrated Quick Salted Fish Cake (DQSFC) Page 202
Use of Chlorine Dioxide, Peroxides, Alkaline Agents and Organic Acids on a Channel Catfish Product Page 202
Pacu - Aquaculture Alternative Page 203
 


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