Session 73F |
Tuesday AM
Seafood Technology
|
| Sponsor: | Seafood Technology Division |
| Time: | 8:30 AM- 12:00 PM |
| 73F-1 | Effectiveness of ozone on Listeria monocytogenes and Acinetobacter baumannii in chiller water
M. REED, R. S. Chamul, J. L. Silva |
| 73F-2 | Presence of Escherichia coli O157:H7 in raw channel catfish and processed fish products at farmer's markets
R. SUHALIM, Y. W. Huang, G. Burtle |
| 73F-3 | Reduction of bacteria numbers on whole croaker dipped in acidified sodium chlorite (ASC) solution
J. B. EUN, J. Koo, M. L. Jahncke |
| 73F-4 | Evaluation of combined effects of irradiation and refrigeration on shelf life and nutrients of tilapia (Oreochromis niloticus)
A. A. Z. COZZO-SIQUEIRA, M. Oetterer, C. R. Gallo, M. F. Spotto |
| 73F-5 | Technology for utilization of arrowtooth flounder
G. S. CHOUDHURY |
| 73F-6 | Preparation, characterization and frozen storage stability of minced nile tilapia (Oreochromis niloticus) and red tilapia (Oreochromis spp)
S. F. BISCALCHIN-GRYSCHEK, M. Oetterer, C. R. Gallo, A. Espindola Filho, C. R. P. Neiva |
| 73F-7 | Use of pH adjustment and centrifugation for surimi processing from Pacific whiting
Y. S. KIM, J. W. Park, B. J. Kim, Y. J. Choi |
| 73F-8 | Protein quality evaluation of raw and cooked monkfish (Lophiomus setigerus) meats
H. S. Ryu, Y. A. Jeung, S. S. Chun, J. S. Choi |
| 73F-9 | Physicochemical characteristics of surimi seafood under electron beam.
J. JACZYNSKI, J. W. Park, C. Zinn |
| 73F-10 | Rheological characterization of Pacific whiting surimi based on fracture and non-fracture gel analysis as affected by pH, setting and salt content
O. ESTURK, J. W. Park, B. Y. Kim |
| 73F-11 | Formulation screening for surimi-based squid analog products using fuzzy multifactorial evaluation
P. LIAN, C. M. Lee |
| 73F-12 | Chemical characterization of surimi from Brazilian southeast coast fishes
N. V. M. DE MIRA, U. M. Lanfer Marquez |
| 73F-13 | Adding fresh shrimp heads as a proteolytic enzyme source accelerated the fermentation process used to manufacture fish sauce
J. FENG, K. W. Gates |
| 73F-14 | Biochemical properties of fish sauce made from Pacific whiting and its mixture with surimi by-product
S. TUNGKAWACHARA, J. W. Park, Y. J. Choi, J. D. Park |
| 73F-15 | Fish sauce from capelin (Mallotus villotus) as affected by harvest season
G. H. HJáLMARSSON, K. Kristbergsson, J. W. Park, S. Arason |
| 73F-16 | Aroma indices of Southeast Asian fish sauces
V. SUVANICH, I. Maciel-Pedrote, K. R. Cadwallader, E. B. Moser, C. Thongthai, W. Prinyawiwatkul |
| 73F-17 | Nutrient analyses of fresh green crab (Carcinus maenus) leg and claw meat
D. I. SKONBERG |
| 73F-18 | Structural and textural changes in Giant squid (Dosidicus gigas) during storage in refrigeration
O. DUBLAN-GARCíA, J. Sepulveda, L. Pérez-Chabela, I. Guerrero-Legarreta, E. Ponce-Alquicira |
| 73F-19 | Identification and characterization of sour and bitter flavor compounds in the mantle muscle of jumbo squid Dosidicus gigas
G. Y. SáNCHEZ-BRAMBILA, G. Alvarez Manilla, P. Azadi, N. Haard, R. Pacheco-Aguilar |
| 73F-20 | Product quality and growth of rainbow trout (Oncorhynchus mykiss) fed diets containing either soybean/corn lecithin or poultry fat.
K. K. M. LIU, S. Chaiyapechara, F. T. Barrows, R. W. Hardy, F. M. Dong |
| 73F-21 | Effect of desalinization of oyster cooking effluent with electrodialyzer on flavor and sensory
T. S. SHIN, C. B. Ahn, H. R. Kim |
| 73F-22 | Comparison of sensory characteristics among boiled squid, prawn and scallop aromas and investigating factors influencing them using experimental design
K. MORITA, K. Kubota, T. Aishima |
| 73F-23 | Sensory characteristics, proximate composition, and lipid oxidation of fillets from rainbow trout (Oncorhynchus mykiss) fed 15% or 30% lipid diets.
S. CHAIYAPECHARA, K. K. M. Liu, F. T. Barrows, R. W. Hardy, F. M. Dong |
| 73F-24 | Effects of storage temperature on biochemical, microbiological and sensory changes in cold-smoked salmon
M. L. DONDERO, F. I. Cisternas, L. C. Carvajal, R. Simpson |
| 73F-25 | Use of additives to extend shelf life of mechanically separated crab mince
B. L. GILLMAN, D. I. Skonberg, J. Rollins |
| 73F-26 | Use of residue of fish in carnivores' feeding
M. OETTERER, L. Ferraz de Arruda, R. Borghesi, J. E. Possebon Cyrino, L. Portz |
| 73F-27 | Characterization of fatty acid profiles of oil recovered from whole and various parts of catfish (Ictalurus punctatus) viscera
S. SATHIVEL, W. Prinyawiwatkul, C. C. Grimm, S. Lloyd |
| 73F-28 | Effects of storage temperature on the onset of rigor mortis and stability of cultured tilapia (Oreochromis spp)
E. G. TOMé, M. Iglesias, M. Kodaira, A. González |
| 73F-29 | Evaluation of putrescine, cadaverine, and indole as chemical indicators of decomposition in aquacultured Penaeid shrimp
R. A. BENNER, JR., W. F. Staruszkiewicz, P. L. Rogers, L. R. Garrido, W. S. Otwell |
| 73F-30 | Studies on the effect of temperature, light and antioxidant on photooxidation of fish liver oil
W. SANG, Z. Jin |
| 73F-31 | Development of a calcium rich snack utilizing crab processing by-product
D. I. SKONBERG, M. G. Murphy, M. P. Dougherty, M. E. Camire, J. L. Briggs |
| 73F-32 | Use of polyphosphates to maintain quality of crygenically frozen fully cooked lobsters (Homarus americanus)
B. L. CALDER, A. A. Bushway, R. Bayer, K. Davis-Dentici, M. E. Camire |