Session 76E |
Tuesday AM
Seafood Technology: Processing, Quality, Safety, Products
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| Sponsor: | Seafood Technology Division |
| Time: | 8:30 AM- 12:00 PM |
| 76E-1 | Electron beam penetration in seafood
J. JACZYNSKI, J. W. Park, C. A. Zinn |
| 76E-2 | High pressure processing effects on fresh shrimp
L. G. VANN, M. R. Marshall, M. O. Balaban |
| 76E-3 | Novel nonthermal methods to reduce Vibrio vulnificus in raw oysters
A. BORAZJANI, L. S. Andrews, C. D. Veal |
| 76E-4 | Effect of high hydrostatic pressure on Vibrio parahaemolyticus and Vibrio vulnificus in pure cultures and whole eastern oysters (Crassostrea virginica)
J. KOO, X. Hu, M. L. Jahncke, K. Mallikarjunan, P. Reno |
| 76E-5 | Portable ATP luminometry for evaluating salmon roe processing facilities
B. H. HIMELBLOOM, S. M. Vitt, C. A. Crapo |
| 76E-6 | Farm technology for utilization of trout processing by-products
S. S. MAGHAYDAH, G. S. Choudhury |
| 76E-7 | Handling guidelines and processing yields of cultured Gulf of Mexico sturgeon (Ancipenser oxyrynchus desotoi)
A. C. M. OLIVEIRA, M. O. Balaban, F. Chapman, S. F. O'Keefe |
| 76E-8 | The Lactobacillus casei ATCC 393 effects in reduction of bitter taste from skipjack tuna (Katsuwonus pelanis) dark meat
L. H. BEIRãO, F. Bertoldi, C. Damian, M. Espirito Santo, E. Teixeira, E. S. Sant'Anna |
| 76E-9 | Utilization of Lactobacillus sakei 2a in a salted and fermented sardines (Sardinella brasiliensis)
E. S. SANT'ANNA, M. Espirito Santo, L. H. Beirão, C. Damian |
| 76E-10 | Quantification and distribution of lipid, moisture, and fatty acids within six body zones of albacore tuna (Thunnus alalunga) caught off the Oregon Coast
S. C. WHEELER, M. T. Morrissey |
| 76E-11 | Effect of muscle calcium content on physicochemical properties of frozen fish minces from gadoid species
P. Z. LIAN, C. M. Lee |
| 76E-12 | Reduction of ionic strength in fish proteins and its effect on gel characteristics
M. R. CHOI, J. W. Park, Y. Feng, H. O. Hultin |
| 76E-13 | Removal of free fatty acids from crude catfish visceral oil by batch adsorption
S. SATHIVEL, W. Prinyawiwatkul, C. C. Grimm, J. M. King |
| 76E-14 | Paper Withdrawn
|
| 76E-15 | Carotenoid pigment extraction from blue crab (Canallectus sapidus) wastes using organic solvent systems and lactic fermentation
C. DE DIOS-NARANJO, E. Ponce-Alquicira, F. Cruz-Sosa, I. Guerrero-Legarreta |
| 76E-16 | Thermal degradation of fatty acids and catfish visceral oils
S. SATHIVEL, W. Prinyawiwatkul, I. I. Negulescu |
| 76E-17 | Effect of fat content and soy isolate protein on texture of fish emulsified type sausage
R. T. Moreira, A. L. D. S. C. LEMOS, M. Cristianini |
| 76E-18 | A design for a fixed-bed adsorption column for removal of free fatty acids and oxidized compounds from crude catfish visceral oil
S. SATHIVEL, W. Prinyawiwatkul, R. R. Bansode |
| 76E-19 | Effect of vacuum tumbling with direct salting or brining on smoked trout fillets
P. B. KENNEY, J. S. Mathias, R. Kiser |
| 76E-20 | Quality evaluation of seafood flavors by Maillard reactions of several precursors
M. C. Kim, E. J. Jung, Y. B. LEE, S. B. Kim |
| 76E-21 | Use of sorbitol and tocopherol to maintain quality of cryogenically frozen whole cooked crab
B. L. CALDER, A. A. Bushway, R. Bayer, K. Davis-Dentici, R. A. Hazen |
| 76E-22 | Shelf life extension of sea bass fillet stored in crushed ice with additives
K. WALISZEWSKI, V. Pardio, P. Zúñiga |
| 76E-23 | Correlation of odor and color profiles of oyster with electronic nose and color machine vision
O. TOKUSOGLU, M. O. Balaban |
| 76E-24 | Quality characteristics of West African dried smoked catfish during 6-week storage
L. V. A. SILVA, W. Prinyawiwatkul, M. W. Moody, J. D. Bankston, Jr., J. M. King |
| 76E-25 | Quality profile of untreated and tasteless-smoke treated yellowfin tuna steaks
S. E. ROSSI, P. C. Ellis, T. Reilly, L. F. Pivarnik |
| 76E-26 | Oxidative stability of Menhaden oil blended with oryzanol from rice bran oil
N. R. PAVON, S. Y. Tan, Z. M. Xu, J. S. Godber, W. Prinyawiwatkul |
| 76E-27 | Shelf-life stability of crawfish mince during 6-month frozen storage
K. NADARAJAH, W. Prinyawiwatkul, M. W. Moody, J. M. King, F. Chen |
| 76E-28 | Shelf-life and quality of high-moisture extrusion processed arrowtooth flounder muscle extrudate
G. S. CHOUDHURY |
| 76E-29 | The fate of Escherichia coli O157:H7 inoculated on channel catfish fillets as affected by modified atmosphere packaging
R. R. SUHALIM, Y. W. Huang |
| 76E-30 | Hot-smoked catfish fillets: salt, moisture distribution, and Listeria monocytogenes survival after post-process inoculation
T. KIM, J. L. Silva, A. Shuwaish |
| 76E-31 | Paper Withdrawn
|
| 76E-32 | Antimicrobial efficacy of chitosan in fresh Atlantic salmon products
T. A. NICHOLAS, D. I. Skonberg, B. Gillman |
| 76E-33 | Protein solubility of Pacific whiting at various pH and ionic strengths and its effect on gelation characteristics
S. THAWORNCHINSOMBUT, J. W. Park |
| 76E-34 | Application of low-methoxyl amidated pectin to improve mechanical and functional properties of restructured fish products
R. M. URESTI-MARíN, N. López-Arias, J. A. Ramírez, M. Vázquez |
| 76E-35 | Effect of low-methoxyl pectins and microbial transglutaminase on mechanical and functional properties of restructured fish products
R. M. Uresti-Marín, J. A. RAMíREZ, J. J. González-Cabriales, M. Vázquez |
| 76E-36 | Application of dairy proteins and microbial transglutaminase in restructured fish products
S. J. Téllez-Luis, R. M. Uresti-Marín, J. A. RAMíREZ, M. Vázquez |
| 76E-37 | Optimal setting conditions in surimi from silver carp using calcium chloride
R. Rodríguez-Sosa, O. G. MORALES-GONZáLEZ, J. A. Ramírez, M. Vázquez |
| 76E-38 | Setting effects on the texture and sensory characteristics of Alaska pollock roe gels
S. M. KIM, J. H. Park |
| 76E-39 | Recovery of proteins from surimi wash-water
T. BOURTOOM, P. Juntawat, R. Sanguandeekul, M. S. Chinnan |
| 76E-40 | Proteolytic degradation of frozen Alaska pollock mince and surimi as affected by the freezing method and storage
M. MOOSAVI-NASAB, I. Alli |
| 76E-41 | Optimization of the conditions for the enzyme hydrolysis of shrimp residue, using response surface methodology (RSM)
H. D. Holanda, F. M. NETTO |
| 76E-42 | Extraction and its partial characterization of pigments from shrimp shell
W. SANG, H. Li, B. Liu, X. Zhou, Z. Jin |