Session 51A |
Monday PM
Seafood
|
| Sponsor: | Seafood Products Division |
| Time: | 1:00 PM- 4:30 PM |
| 51A-1 | Quality and microbial safety of shrimp thawed using a constant temperature thawing chamber
C. S. LIN, Y. -. C. Hung, C. -. M. Park |
| 51A-2 | Hydrolyzed fish muscle as a modifier of extrudate attributes
G. S. CHOUDHURY, A. GAUTAM |
| 51A-3 | Post-pasteurization color and texture models for surimi seafood
J. JACZYNSKI, J. W. Park |
| 51A-4 | Feasibility study of new acid-aided surimi processing methods for enzyme-laden Pacific whiting
Y. J. CHOI, J. W. Park |
| 51A-5 | Rheological characterization of Pacific whiting surimi based on fracture and non-fracture gel analysis
O. ESTURK, J. W. Park, B. Y. Kim |
| 51A-6 | Torsion gel testing with improved accuracy and less labor
J. HOFFMAN, J. W. Park |
| 51A-7 | Optimum levels of phosphate to improve the frozen shelf life of Pacific whiting surimi
A. HUNT, J. W. Park, K. Linck |
| 51A-8 | Validation of liquid chromatography analysis of ATP related compounds in sardine (Sardinella aurita), tilapia (Oreochromis spp) and palometa (Milossoma spp).
J. E. VALLS, M. Kodaira, E. G. Tome |
| 51A-9 | Physicochemical and microstructural changes in frozen red hake (Urophycis chuss) and Alaska pollock (Thergra chaleogramma) mince as affected by cryoprotective ingredients
P. LIAN, C. M. Lee |
| 51A-10 | Effects of time/temperature on bacteria and pathogen growth and survival in fresh crabmeat products
J. KOO, M. L. JAHNCKE, R. M. Lane, G. J. Flick |
| 51A-11 | Histamine, cadaverine and putrescine formation in skipjack and bigeye tuna
S. E. ROSSI, L. PIVARNIK, C. M. Lee, P. C. Ellis |
| 51A-12 | Cooking-related yield loss of cultured white (Penaeus vannamei) and wild brown (Penaeus californiensis) shrimp treated with phosphates
F. ERDOGDU, M. O. Balaban, W. S. Otwell, L. Garrido |
| 51A-13 | Use of polyphosphates to maintain quality of cryogenically frozen fully cooked lobsters (Homarus americanus)
B. L. BUSSELL, A. A. Bushway, R. Bayer, K. Davis-Dentici, D. I. Skonberg, M. E. Camire |
| 51A-14 | Pilot plant recovery of protease from surimi wash water.
C. A. MIRELES DEWITT, M. T. Morrissey |
| 51A-15 | Development of a time-temperature integrator for smoked salmon
R. SIMPSON, F. Cisternas, L. Carvajal, S. Fuentes, M. Dondero |
| 51A-16 | The use of high hydrostatic pressure to shuck oysters and extend shelf-life
H. HE, R. M. Adams, M. T. Morrissey |
| 51A-17 | High Hydrostatic Pressure Effect on Vibrio parahaemolyticus in Oysters
H. CALIK, H. An |
| 51A-18 | Quality evaluation of fresh mullet fillets stored under modified atmosphere at different temperatures
S. Metin, F. KOREL, M. O. BALABAN |
| 51A-19 | Category Appraisal and Product Opportunity of New Formulated Seafood Fingers Prepared from Shredded Cooked Catfish Surimi and Frame Mince
V. SUVANICH, W. Prinyawiwatkul |
| 51A-20 | Inhibition of Listeria by liquid smoke in a laboratory medium and in cold-smoked salmon
S. M. Vitt, B. H. HIMELBLOOM |
| 51A-21 | Fatty acid compositions of lipids in whole body and flesh of catfish
K. T. HWANG, J. S. Hong, S. T. Jung |
| 51A-22 | Microbial Transglutaminase improves surimi gels from striped mullet (Mugil cephalus)
J. A. RAMíREZ, R. Rodríguez-Sosa, O. G. Morales, M. VáZQUEZ |
| 51A-23 | Sea bass shelf life by storage in crushed ice at -1°C with some additives
K. WALISZEWSKI |
| 51A-24 | Tilapia shelf life by storage in crushed ice at -1°C with some additives
K. WALISZEWSKI |
| 51A-25 | Evaluation of an extruded snack containing crab processing by-product
M. G. MURPHY, D. I. Skonberg, K. T. Davis-Dentici, J. Briggs, M. P. Dougherty, M. E. Camire |
| 51A-26 | Protein quality evaluation of hagfish meats
E. Y. HWANG, H. S. RYU, J. H. LEE, S. S. CHUN |
| 51A-27 | Physico-Chemical and Microbial Properties of Value-Added Seafood Sausages Containing Functional Protein Binders
K. PACHECO, W. Prinyawiwatkul, V. Suvanich, W. J. Lyon, I. Maciel-Pedrote |
| 51A-28 | Muscle characteristics of channel catfish fillets after holding beheaded on ice
J. L. SILVA, J. E. Figueroa |
| 51A-29 | Effect of xanthan and locust bean on mechanical properties of surimi gels from silver carp
A. M. Barrera-Guillén, J. A. RAMíREZ, O. G. Morales, M. Vázquez |
| 51A-30 | Extending shelf life of fresh fish fillets with a chitosan coating
D. I. Skonberg, B. L. GILLMAN |
| 51A-31 | Correlation of TVB-N with APC, sensory evaluation and Aroma Scan of mahi-mahi (Coryphaenae hippurus) during storage at refrigeration temperature.
F. R. ANTOINE, C. I. Wei, W. S. Otwell, C. A. Sims, A. D. Hogle, R. C. Littell, M. R. Marshall |
| 51A-32 | Shelf life of fresh hake fillets packaged in high barrier film with modified atmospheres.
C. Neiva, R. BROMBERG, L. Miyagusku, A. M. Pupin |
| 51A-33 | Effect of film permeability on growth and toxin production by Clostridium botulinum type E in vacuum packaged cold and hot smoked rainbow trout fillets
I. DUFRESNE, J. P. Smith, J. N. Liu, J. W. Austin, B. Blanchfield |
| 51A-34 | Quality improvement and shelf-life extension of fish fillets and deboned fish meat from three aquaculture species
K. N. TOZER, Y. Yakuda, R. Moccia, M. Marcone |
| 51A-35 | Survival of Anisakis simplexin freeze-processed Arrowtooth flounder (Atheresthes stomias)
F. M. DONG, M. N. Ton, A. M. Adams, A. P. MacKenzie, M. M. WEKELL |
| 51A-36 | Proliferation of histamine-producing bacteria and histamine production in Pacific mackerel during storage
S. H. KIM, R. J. Price, D. S. Chang, H. An |
| 51A-37 | Histamine production by Morganella morganii in various fish muscles
S. H. KIM, R. J. Price, D. S. Chang, H. An |
| 51A-38 | Microbiological safety of raw fish served at Japanese sushi restaurants and antibacterial effects of vinegar and wasabi
M. SUGANO, H. C. Lee, E. S. Tjong |
| 51A-39 | Optimization of surimi gel properties from silver carp employing microbial transglutaminase
J. A. RAMíREZ, I. A. Santos-Sánchez, O. G. Morales, M. T. MORRISSEY, M. VáZQUEZ |
| 51A-40 | The Effect of Rosemary (Rosmarinus officialis) on Inhibiting Rancidity in Shelf Stable Channel Catfish
D. Lemerise, A. SENECAL, S. Constantinides |
| 51A-41 | Control of oxidation of cooked herring by chitosan
Y. V. A. Janak Kamil, Y. J. Jeon, F. Shahidi |
| 51A-42 | Transglutaminase effects on gelation capacity of Chilean Jack mackerel surimi.
M. L. DONDERO, V. A. Figueroa, E. C. Curotto |