Session 42: Room 386 | ||
Monday AMSeafood Technology: Safety, Processing | ||
| Sponsor: | Seafood Technology Division | |
| Moderator(s): | M. O. Balaban, Univ. of Florida M. T. Morrissey, Oregon State Univ. | |
| Time: | 9:00 AM | |
| 9:00 AM | Introductory Remarks | |
| 9:05 AM | 42-1 | Effects of high pressure process on Vibrio parahaemolyticus in pure culture and in Pacific oysters H. CALIK, M. T. Morrissey, P. W. Reno, H. An |
| 9:20 AM | 42-2 | Resistance of albacore to histamine formation and distribution and prevalence of histamine-producing bacteria in albacore S. H. KIM, T. P. Pitta, C. I. Wei, H. An |
| 9:35 AM | 42-3 | Intrinsic factors of seafood products affecting histamine formation of Morganella morganii and Proteus vulgaris S. H. KIM, R. J. Price, M. T. Morrissey, H. An |
| 9:50 AM | 42-4 | Histamine levels in fresh fish, a quality index R. B. MORENO, E. A. Torres |
| 10:05 AM | 42-5 | Changes in biogenic amines in herring stored under modified atmosphere and vacuum pack F. ÖZOGUL, K. D. A. Taylor, P. Quantick, Y. Özogul |
| 10:20 AM | 42-6 | Thermal inactivation of Listeria innocua in salmon caviar by RF B. A. RASCO, K. A. Starkweather, J. Tang, B. G. Swanson |
| 10:35 AM | 42-7 | Inactivation kinetics of Staphylococcus aureus in surimi seafood under electron beam J. JACZYNSKI, J. W. Park, C. Zinn |
| 10:50 AM | 42-8 | A master-pack system for channel catfish fillets J. L. SILVA, B. Wannapee, C. Handumrongkul |
| 11:05 AM | 42-9 | Starches and protein additives cooked under ohmic and conventional heating methods. P. PONGVIRATCHAI, J. W. Park |
| 11:20 AM | Seafood Technology Division Business Meeting | |