SST 24th Annual Conference

Proceedings of the 24th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas.

November 10-14, 1999
Atlantic Beach, Florida

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Opening Session

Overview of the Atlantic Fisheries Technology Conference
David Green, 1999 AFTC Chair, Seafood Laboratory, North Carolina State University
Morehead City, NC

Overview of the Tropical and Subtropical Seafood Science and Technology Society of the Americas
W. Steven Otwell, SST Executive Director, Aquatic Food Products Lab, University of Florida
Gainesville, FL

Presentation of the Activities of Western European Fish Technologits' Association
Torger Berresen, Danish Institute for Fisheries Research, Department of Seafood Research
Technical, University of Denmark, Lyngby, Denmark

 

Sustainable Fisheries and Aquaculture

North Carolina Marine Fisheries Address
Preston Pate, North Carolina Division of Marine Fisheries, Morehead City, NC

Environmental Stewardship and Eco-Labeling of Seafood Products
Thor J. Lassen, Ocean Trust, Arlington, VA

NOAA Priorities and Directions in Sustainable Fisheries
Gary C. Matlock, Office of Sustainable Fisheries, National Marine Fisheries Service, National
Oceanic and Atmospheric Administration, Silver Springs, MD

Trends and Challenges of Aquaculture Development in the United States
Gary L. Jensen, U.S. Department of Agriculture, Cooperative State Research, Education and
Extension Service, Washington, DC

Sustaining our Fisheries and our Industries: An Industry Response
Jerry Schill, North Carolina Fisheries Association, Inc., New Bern, NC

 

Fisheries and Economics

Trends in the Seafood Market
James L. Anderson, Department of Environmental & Natural Resource Economics, University of
Rhode Island, Kingston, RI

Asian Crabmeat Imports: Can the Domestic Industry Compete?
Douglas Lipton and Xiaoyu Tang, Department of Agricultural & Resource Economics, University
of Maryland, College Park, MD

The Impact of Warning Labels and Associated Negative Publicity on the Demand for Oysters Harvested from the Gulf of Mexico and Chesapeak Regions
Walter R. Keithly, Jr. and Hamady Diop, Center for Coastal Energy and Environmental
Resources, Louisiana State University, Baton Rouge, LA

The Application of Acoustical Tools in Monitoring and Assessing the Impacts of Fishing and Aquaculture Activities on the Marine Environment
1Nigel V. Allen, C. J. Bridger, T. J. McKeever, and G. Rose, 1Centre-Aquaculture and Seafood
Development, Marine Institute of Memorial University of Newfoundland, St. John's
Newfoundland, Canada

Resource Enhancement and Access Program: A National Fisheries Institute Initiative
Dan Herman, National Fisheries Institute, Arlington, VA

 

Seafood HACCP

The Challenges of implementing a HACCP System: An Update on the Canadian Experience
Susan Shaw, Canadian Food Inspection Agency, Dartmouth, Nova Scotia, Canada

HACCP - Its Importance. Can it Work? Case Study on the Commonwealth of Dominica, West Indies
Riviere D. Sebastian, Fisheries Division, Ministry of Agriculture & the Environment
Commonwealth of Dominica

New York Seafood HACCP Implementation Survey Results
Ken Gall, New York Sea Grant and Cornell University, Stony Brook, NY

Status of the Use of Rapid Test Kits in Seafood HACCP Programs
LeeAnn Applewhite, APL Sciences, Inc., Gainesville, FL

Sanitation Control Procedures - A New Alliance Course for 2000
W. Steven Otwell, Aquatic Food Products Lab, University of Florida, Gainesville, FL

 

Seafood Safety & Quality I

Shellfish and Marine Vibrios
Mark L. Tamplin, Water Examination Technologies, Inc., Gainesville, FL

Shellfish and Viral Foodborne Disease
Lee-Ann Jaykus, Department of Food Science, NorthCarolina State University, Raleigh, NC

It Was a Brave Man (or Woman) Who Ate the First Oyster
Michael T. Morrissey, Oregon State University Seafood Laboratory, Astoria, OR

Variation of Chemical Characteristics and Organoleptic Quality in Surf Clam (Spisula Solidissima) According to Fishing Season
1Lucien Tevi Adambounou, 2James R. Wilson and 3Marcel Frechette, 1Departement de biologie
et des sciences de la sante. Universite du Quebec a Rimouski, Rimouski, Quebec, Canada,
2Departement d'economie et de gestion. Universite du Quebec it Rimouski, Rimouski, Quebec,
Canada, 3Institut Maurice Lamontagne. Ministere des Peches et Oceans, Mont-Joli, Quebec),
Canada

The Effect of Thermal Processing Schedules and Unit Operations on the Quality of Blue Crab (Callinectes sapidus) Meat
Jennifer L. Smith, Robert Lane, Michael Jahncke, and George Flick, Food Science and
Technology, Virginia Tech, Blacksburg, VA

 

Seafood Safety & Quality II

Seafood and Marine Biotoxins
Daniel G. Baden, Marine Sciences Institute, University of North Carolina, Wilmington, NC

Current PCR Techniques for Detection and Monitoring  Foodborne Pathogens
Wayne Litaker and Bryan Yonish, Department of Molecular Biology, University of North
Carolina, Chapel Hill, NC

Isoelectric Focusing of Patagonian Toothfish (Dissostichus Eleginoides)
Kenneth E. Powell and John M. Tennyson, National Marine Fisheries Service, National Seafood
Inspection Laboratory, Pascagoula, MS

Optimization of Infusion of Low Molecular Weight Cryoprotectants Into Intact Fish Muscle
Lia M. Goeller and Tyre C. Lanier, Food Science Department, North Carolina State University,
Raleigh, NC

Fresh TAG™: Present Status and Future 
1Frank Conn, 2Dwight Miller, and 2Jon Wilkes, 1COX Technologies, Belmont, NC, 2National
Center for Toxicological Research, Jefferson, AR

Food Allergens and Seafoods
Steve L. Taylor, Food Allergy Research & Resource Program, University of Nebraska
Lincoln, NE

 

Technical Poster Session

Consumer Acceptability of Value-Added Seafood Nibblets Developed from Catfish Frame Mince
Voranuch Suvanich and Witoon Prinyawiwatkul, Department of Food Science, Louisiana State
University-Agricultural Center, Baton Rouge, LA

Testing the Bacterial Inhibition of Chemically Modified Protamine Sulfate
Ross Potter, Gulnihal Ozbay, Lisbeth Truelstrup Hansen and Tom Gill, Department of Food
Science and Technology, DalTech, Halifax, Nova Scotia, Canada

Verification of Atlantic Blue Crab Retort Operations: A North Carolina Survey
Greg E. Bolton, J. Barry Nash and David P. Green, Department of Food Science Seafood
Laboratory, North Carolina State University, Morehead City, NC

Molecular Design and Characterization of a Streptavidin-Transglutaminase Fusion Protein 
lDebra A. Clare, 2V. W. Valentine, and lH. E. Swaisgood, lDepartment of Food Science, North
Carolina State University, Raleigh, NC, 2Southeast Dairy Foods Research Center, Raleigh, NC

 

Seafood Processing

Recovery of Functional Protein Isolates from Fatty Fish 
Herbert O. Hultin, Stephen D. Kelleher and Yuming Feng, Department of Food Science,
University of Massachusetts/Amherst, Gloucester, MA

Inhibition of Proteinases in Fish Minces and Fillets
Tyre C. Lanier and Ik S. Kang, Food Science Department, North Carolina State University,
Raleigh, NC

Freeze-induced Texture Hardening of Red Hake (Urophycis Chuss) Mince: Mechanisms and Control
Peizhi Lian and Chong M. Lee, Department of Food Science & Nutrition, University of Rhode
Island, Kingston, RI

Using Antioxidants for Extending the Shelf Life of Frozen Nile Karmout (Claries lazera) Fish Mince 
Hussein A. Abdel-aal, Food Science Department, Faculty of Agriculture, Minia University,
EI-Minia, Egypt

Microwave Heating of Surimi Test Gels to Better Predict Commercial Performance
Alex E. Riemann and Tyre C. Lanier, Food Science Department, North Carolina State
University, Raleigh, NC

Marine Lipids: Characteristics and Food Applications
Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland, St
John's, Newfoundland, Canada

 

Value-added Seafood

Effects of Selected Sources of Omega-3 Fatty Acids on the Flavor, Quality and Overall Acceptability of a Restructured Seafood Product
Ruth Watkins, Leon Boyd, Elizabeth Fog, and Michele Keziah, Department of Food Science,
North Carolina State University, Raleigh, NC

Mineral Contents and Proximate Composition of Fresh, Deep-fat Fried and Microwave Cooked Edible Muscle of Six Nile Fish Species
lHussein A. Abdel-aal, R. M. Badawy, and M. N. El-Ghazali, lFood Science Department,
Faculty of Agriculture, Minia University, Minia, Egypt

Optimization of Durability and Attractivity of a Crab Bait Made from Poultry Carcasses
Penny Amato and Tyre C. Lanier, Food Science Department, North Carolina State University,
Raleigh, NC

Certified Organic Wild Catch Products Offer Challenges and Opportunities in a Dynamic Global Marketplace
Thomas B. Harding, Jr., AgriSystems International, Wind Gap, PA

 

The Starkist/National Sea Grant Tuna Research Project, A Report

Overview of the Joint Starkist/USDA/NC State/Sea Grant Partnership on Development of Thermal Processing Techniques to Optimize Tuna Quality and Yield
1Brian E. Farkas, 2S. Andrew Hale, and 1Tyre C. Lanier, 1Department of Food Science, North
Carolina State University, Raleigh, NC, 2Department of Biological and Agricultural Engineering,
North Carolina State University, Raleigh, NC

Precooking and Cooling of Skipjack Tuna (Katsuwonas pelamis): A Numerical Simulation
1Jianrong Zhang, 2Brian E. Farkas, and 1S. Andrew Hale, 1Department of Biological and
Agricultural Engineering, North Carolina State University, Raleigh, NC, 2Department of Food
Science, North Carolina State University, Raleigh, NC

Thermal Effects on Moisture Transport during Steam Cooking of Skipjack Tuna (Katsuwonas pelamis) Muscle 
1Jon W. Bell, 2Brian E. Farkas, and 1S. Andrew Hale, 1Department of Biological and
Agricultural Engineering, North Carolina State University, Raleigh, NC, 2Department of Food
Science, North Carolina State University, Raleigh, NC

Effects of Processing and Prior Handling Conditions on the Textural Quality of Canned Skipjack Tuna (Katsuwonas pelamis)
Nicola Stagg and Tyre C. Lanier, Department of Food Science, North Carolina State University,
Raleigh, NC

The Effects of Thermal Treatment on Moisture Content, Mass Loss, Piece Size Distribution and Friability of Skipjack Tuna (Katsuwonas pelamis) Muscle Tissue
1Elizabeth Webb, 1S. Andrew Hale, and 2Brian E. Farkas, 1Department of Biological and
Agricultural Engineering, North Carolina State University, Raleigh, NC, 2Department of Food
Science, North Carolina State University, Raleigh, NC


Copyright: 2000 Seafood Science and Technology Society of the Americas

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