Welcome to the 55th Annual Meeting of
the Pacific Fisheries Technologists! 2004 PFT Meeting
The purpose of the Pacific Fisheries Technologists
organization is to provide a medium of exchange for technical and scientific
information among fisheries technologists, and those interested in fisheries
technology, by holding meetings for the presentation of papers and discussions
of technical scientific matters relating to the fisheries industries and to
collaborate with research institutes, universities, and governmental agencies
engaged in fisheries work.
For this years meeting, the paper and poster presentations
that have been selected reflect this year’s theme: “Fish is Delicious and
Nutritious”
This year, we are
doing something a little different, we have brought together academia
& industry members (from fishermen to Marketers) as panelists to share and
discuss what they are doing in research and “in practice” to help produce
products that people will want to eat…again and again…and will benefit their
health.
We are very pleased to announce that we have 15 student
presentations! This should lead to an
exciting contest. Good luck to all of
you Students!
For our banquet, Tuesday evening, we will have a speaker
from Alaska Airlines Cargo division that we hope you will find informative as
well as entertaining!
Contributions from the below sponsors
helped make this event possible:
Alaska Seafood Marketing
Institute, John West Foods, Clover Leaf
/ Bumble Bee Seafoods, Crowley Marine, Crown Cork and Seal, Labeling Services Inc., Mr. Charlie Baggs, The National Food Processors
Association, North Pacific
Processors, Ocean Beauty Seafoods, Pacific Seafoods Group, Peter Pan
Seafoods, Roquette
and Zep
Chemicals.
SPONSORS, THANK YOU FOR YOUR SUPPORT!
Also, please help us thank Hart Schwarzenbach of Peter Pan
Seafoods for dedicating his time and effort to get these sponsors for PFT!
DOOR PRIZE DRAWINGS
We will be handing out
tickets as you enter the meeting room on Monday,
Tuesday and Wednesday morning for door prize drawings. Only
one ticket per day will be given to each person and you must be present to
win. GOOD LUCK!
Federal Way High
School
JAZZ Band
The Banquet this year will feature Jazz Combo music
presented by the Federal Way High School Band.
This Band has been selected to perform in a four-day “Tribute to a
Generation” dedication celebration planned by the American Battle Monuments
Commission in Washington
DC!
During the performance, the band will be accepting
cash donations to help sponsor this trip.
A donation jar will be provided.
Any donation you can give would be most appreciated.
Thank you for taking the time to read
the above information!
2004 PFT
Meeting Schedule
(casual
dress for all events please)
Sunday,
February 29th, 2004
|
CHAPS LOBBY
|
6pm – 7 pm
|
Registration, Hosted
by NFPA NW Laboratory
|
|
FLIGHT ROOM
|
6:30 – 7 pm
|
PFT Executive Committee Meeting
|
|
CHAPS ROOM
|
7 pm – 9 pm
|
PFT Presidents Reception
|
|
|
|
Welcome
|
|
BRING MONEY,
NO HOST BAR!
|
George Berkompas, NFPA, PFT President
|
|
|
|
Opening
Remarks
|
|
|
|
Dr. Rhona Applebaum, NFPA
|
|
FLIGHT ROOM
|
9 pm - ??
|
PFT HOSPITALITY SUITE
|
|
|
|
|
|
|
|
|
Monday, March 1st, 2004 There
will be one break mid-morning and mid-afternoon.
|
CHAPS LOBBY
|
Open all day
|
Registration,
Hosted by NFPA NW Laboratory
|
|
CHAPS ROOM
|
7 am - 8 am
|
Full Breakfast
(provided with full registration)
|
|
SATELLITE ROOM
|
8:30 am
|
Welcome
|
|
|
|
George Berkompas, NFPA,
PFT President
|
|
|
|
Opening
Remarks
|
|
|
|
Ed Kolbe, OSU Food Innovation Center
|
|
|
|
Door Prize
Drawing
|
|
|
|
Hart
Schwarzenbach, PPSF
|
|
|
9 am - Noon
|
Resource/Utilization
Presentations
|
|
|
|
Pete
Nicklason - Introductions, PFT
Treasurer
|
|
|
|
Presentation
|
|
|
|
Wally Pereyra,
Chairman, Arctic Storm Management Group. LLC
|
|
|
|
Trypsin activity regulation and expression
in penaeids
|
|
|
|
Andriana Nuhlia-Almazan, CIBNOR
- Student
|
|
|
|
Value added
through QC of longline catch.
|
|
|
|
S. Fredrik Sverre,
M.Sc., R.P.Bio
|
|
|
|
Feces as a source
of enzymes and a tool for biochemical…
|
|
|
|
Fernando García-Carreño, CIBNOR
|
|
|
|
Partial
characterization of digestive proteases in bluefin...
|
|
|
|
Z. Essed, CIBNOR - Student
|
|
|
|
Characterization
and in vitro protein hydrolysis by stomach...
|
|
|
|
Carmen M. de Ona
Baquero, Almeria University (Spain) - Student
|
|
|
|
Occurrence of Vibrio parahaemolyticus in Oregon and Washington…
|
|
|
|
Jingyun Duan, OSU Seafood Lab
- Student
|
|
|
|
Resource/Utilization
Panel
|
|
|
|
Pete
Nicklason - Chair, PFT Treasurer
|
|
CHAPS ROOM
|
Noon - 1 pm
|
Lunch
(provided with full registration)
|
|
Musical
Entertainment provided by John "van Am" van Amerongen
|
|
SATELLITE ROOM
|
1 pm - 5 pm
|
Door Prize
Drawing
|
|
|
|
Hart
Schwarzenbach, PPSF
|
|
|
|
Harvesting
through Processing Presentations
|
|
|
|
Liz Brown - Introductions, U of Alaska, Marine
Advisory Program
|
|
|
|
Electrolyzed oxidizing
water as a sanitizer for inactivating LM…
|
|
|
|
Chengchu Liu, College
of F.S.&T., Shanghai
Fisheries University China
|
Monday, March 1st, 2004 There will be one break mid-morning and mid-afternoon.
|
|
|
Filth in
shrimp
|
|
|
|
Hans K. Loechelt-Yoshioka,
FDA
|
|
|
|
Investigation
of protein structural changes in alkali-treated fish...
|
|
|
|
Supawan Thawornchinsombut
OSU Seafood Lab - Doctoral student
|
|
|
|
'Time and
Temperature and What They Do To Fish'
|
|
|
|
Jim Barnett, FDA
|
|
|
|
Use of high
temperature resistant packaging on frozen red…
|
|
|
|
Ezquerra-Brauer Josafat Marina Universidad
de Sonora - Student
|
|
|
|
Evaluation of a
chromogenic medium for detecting Vibrio parahaemolyticus
|
|
|
|
Yi-Cheng Su, OSU
Seafood Lab
|
|
|
|
Inactivation of Listeria inoculate in Minced
Trout Using High Hy…
|
|
|
|
Nese Basaran Washington State University - PhD Student
|
|
|
|
Harvesting
through Processing Panel
|
|
|
|
Liz Brown- Chair, University of Alaska Marine
Advisory Program
|
|
|
|
SPECIAL POSTER
- The Community Seafood Initiative (CSI)
|
|
|
|
Diane Moody, Shorebank
Enterprise Pacific
|
|
MEET IN LOBBY
|
10 am - 3 pm
|
(Guest
Program)
|
|
FLIGHT ROOM
|
6 pm - ??
|
PFT HOSPITALITY SUITE
|
|
|
|
|
Tuesday, March 2nd, 2004 There will be one break mid-morning and
mid-afternoon.
|
CHAPS LOBBY
|
Open all day
|
Registration, Hosted
by NFPA NW Laboratory
|
|
CHAPS ROOM
|
7 am – 8 am
|
Full Breakfast
(provided with full registration)
|
|
SATELLITE ROOM
|
8:30 am – Noon
|
Door Prize
Drawing
|
|
|
|
Hart
Schwarzenbach, PPSF
|
|
|
|
Retail/Marketing
Presentations
|
|
|
|
Lucina Lampila – Introductions, Albright & Wilson Americas
|
|
|
|
A survey on
the seafood consumption and marketing in Turkey
|
|
|
|
Sevim KOSE, Black Sea Tech. University
|
|
|
|
Seafood
Information for Consumers…
|
|
|
|
Pete Granger, Washington Sea Grant
|
|
|
|
Seafood
Allergens
|
|
|
|
Jupiter Yeung,
NFPA
|
|
|
|
Progress
report on the AQS program
|
|
|
|
Stephen T. (Steve) Grabacki
AQSP
|
|
|
|
Listeria contamination patterns and control
strategies in smoke…
|
|
|
|
Ken Gall, AFDO Cornell University
|
|
|
|
Retail/Marketing
Panel
|
|
|
|
Lucina Lampila – Chair, Albright & Wilson Americas
|
|
CHAPS ROOM
|
Noon – 1 pm
|
Lunch
(provided with full registration)
|
|
SATELLITE ROOM
|
1 pm – 5 pm
|
Door Prize
Drawing
|
|
|
|
Hart
Schwarzenbach, PPSF
|
|
|
|
Nutrition/Chefs
Presentations
|
|
|
|
Sandra Stark – Introductions, QA
Manager AquaStar
|
|
|
|
Omega-3s: Are
they all created equal?
|
|
|
|
Cindy Snyder, MPH, RD, National
Nutrition Services
|
|
|
|
Advances in
omega-3 fatty acids and heart health
|
|
|
|
Joyce Nettleton, ScienceVoice
Consulting & ASMI
|
Tuesday, March 2nd, 2004 There will be one break mid-morning and
mid-afternoon.
|
|
|
Seafood &
Helpful Diets: The future looks bright for claims and dietary…
|
|
|
|
Robert Earl, NFPA
|
|
|
|
Carbs – they’re not all bad!
|
|
|
|
Pam Vaillancourt,
Director of Technical Sales, TIC Gums, Inc
|
|
|
|
What it takes
to build a quality product
|
|
|
|
Bret Lynch, Corporate Executive Chef,
Charlie Baggs, Inc
|
|
|
|
Differences in
omega 3 fatty acids in Alaska chum and
sockeye
|
|
|
|
Chuck Crapo, University of Alaska, FITC
|
|
|
|
Nutrition/Chefs
Panel
|
|
|
|
Sandra Stark – Chair, QA Manager AquaStar
|
|
MEET IN LOBBY
|
10 am – 3 pm
|
(Guest
Program)
|
|
SATELLITE ROOM
|
5 pm – 5:30 pm
|
PFT Business Meeting
|
|
SATELLITE ROOM
|
5:30 pm – 6:30 pm
|
Poster Session
|
|
|
|
Isolation and
Characterization of Trypsin…
|
|
|
|
Francisco Javier Castillo Yañez. Univer de Sonora,Ph.D.
Student
|
|
|
|
Frozen storage
of fish proteins as affected by…..
|
|
|
|
Angee
Hunt OSU
Seafood Lab – Student
|
|
|
|
The effect of
processing techniques…to its quality
|
|
|
|
Sevim KOSE, Black Sea Tech. University
|
|
|
|
Fatty Acid
Composition and Differential Scanning Calorimetry…
|
|
|
|
Ezquerra-Brauer Josafat Marina, Universidad de Sonora – Student
|
|
|
|
Omega-3
polyunsaturated fatty acid concentrate from sardine…
|
|
|
|
Tomoko Okada, OSU
Seafood Lab – Doctoral Student
|
|
|
|
The Culinology® Framework for food product development…
|
|
|
|
Sergio F. Almonacid,
OSU Seafood Lab – Ph.D. graduate student
|
|
|
|
Effects of
freezing-thawing in melanization, composition of…
|
|
|
|
Díaz-Tenorio
LM, CIBNOR – Student
|
|
|
|
On-Board
Handling Techniques for Albacore Tuna…
|
|
|
|
Michael Thompson, OSU
– Master graduate student
|
|
|
|
Properties of
Protein Powders from Pollock Byproducts
|
|
|
|
Subramaniam Sathivel, University of Alaska FITC
|
|
|
|
Physical,
Texture and mictrostructural ..
|
|
|
|
Ana Isabel Beltran Lugo, CIBNOR – Doctoral Student
|
|
|
|
Mercury
Content in West Coast Troll-Caught Albacore Tuna…
|
|
|
|
Michael T. Morrissey, OSU Seafood Lab
|
|
|
|
Characterization
of Acidic Proteolytic Enzymes…
|
|
|
|
Francisco Javier Castillo Yañez, Univer de
Sonora – Ph.D. Student
|
|
CHAPS ROOM
|
6:30 pm – 7 pm
|
Reception
|
|
BRING MONEY TO
DONATE TO THE BAND!
|
Jazz Combo
Music – Presented by Federal Way High School
|
|
CHAPS ROOM
|
7 pm – 9 pm
|
PFT Banquet
|
|
|
|
Alaska Airlines
|
|
FLIGHT ROOM
|
9 pm - ??
|
PFT HOSPITALITY SUITE
|
|
|
|
|
Wednesday, March
3rd, 2004
There will be one break mid-morning.
|
CHAPS LOBBY
|
Open till Noon
|
Registration, Hosted
by NFPA NW Laboratory
|
|
CHAPS ROOM
|
7 am - 8 am
|
Continental
Breakfast (provided with full registration)
|
|
SATELLITE ROOM
|
8:30 am - 11:30 am
|
Door Prize
Drawing
|
|
|
|
Hart
Schwarzenbach, PPSF
|
|
|
|
Regulatory
Updates
|
|
|
|
John Clemence
- Chair, FDA
|
|
|
|
America Charles Breen, FDA
|
|
|
|
Canada Richard Grant, CFIA
|
|
|
|
Mexico
|
|
|
|
USDC Update Mr. Roxy Triplett, WIB
|
|
|
|
Washington State Will Satak, WA Department of
Agriculture
|
|
|
|
Oregon State Bob Gerding, Oregon Department of
Agriculture
|
|
|
|
Common
Mistakes in HACCP
|
|
|
|
Liz Brown, University of Alaska Marine
Advisory Program
|
|
|
|
FDA Prior
Notice Update Panel
|
|
|
|
Regulatory
Panel
|
|
|
|
John Clemence
- Chair, FDA
|
|
|
11:30 am - Noon
|
2004
scholarship awards
|
|
|
|
Don Kramer, University of Alaska MAP
|
|
|
|
PFT Closing Remarks
|
|
|
|
George Berkompas, NFPA,
PFT President
|
|
|
Noon - 1 pm
|
Lunch (not
provided)
|
|
MEET IN LOBBY
|
1 pm - 3 pm
|
PFT Field Trip
|
|
|
|
Hart
Schwarzenbach, PPSF
|
Resource / Utilization Presentations
Pete
Nicklason – Chair
Presentation
Wally Pereyra
Trypsin activity regulation and
expression in penaeids
*Muhlia-Almazán A. Sainz JC. Navarrete del
Toro MA. García-Carreño FL. CIBNOR.
PO Box 128, La Paz,
B.C.S. 23000,
Mexico. Fax +52 612 125
3625. [email protected]
Trypsin activity in the digestive
gland of penaeids is composed of three isotrypsins. All trypsin activity
is influenced by several variables, including molting stage, nutritional
status, and feed composition. We found that organisms fed feed containing 30%
protein had the highest trypsin and chymotrypsin activity when compared with organisms fed feed
containing 15 or 50% protein. A correlation between trypsin
activity and concentration of mRNA for trypsin was found. This information suggests that trypsin enzymes in penaeids are
regulated during transcription. Also, we found that the three isotrypsins segregate according to Mendelian
rules. Isotrypsins A, B, and C form three phenotypes
that are dependent on two loci: locus α, which is homozygous and yields isoform C, and locus β, yielding isoforms
A and B. External or internal stimuli does not affect the phenotype and
differences in trypsin activity among groups fed
different feed regimes are related to changes in the relative proportion of the
three isotrypsins.
Value added through quality control of longline
catch
Author: S. F. Sverre*,
M.Sc., R.P.Bio., President,
ENTECH CONSULTANTS CORP., West
Vancouver, BC
The objective of the oral presentation is to give an example
of how quality control from the time the fish is caught, contained, and
transported to the fish processing plant and to it reaches the
retailer/consumer can lead to greater value and appreciation by customers.
An overview will be provided of the many steps needed to
ensure highest quality and customer satisfaction that leads to strong demand
and increased value. The power point presentation will provide factual
information that will be of value for everybody involved from the fishing
vessel owners, crew and processors and the people involved in the distribution
network.
We will give an example of how our clients achieve repayment
of capital costs in the short term including consulting fees and increased
profit.
Our hope is that the fishing industry will continue to be
innovative and invest in the future to ensure a healthy profit and a secure
future for the people involved in our industry.
Feces as a source of enzymes and a tool for biochemical, physiological,
ecological, and aquafarming studies
*García-Carreño FL.
Navarrete del Toro MA. Córdova Murueta J.
CIBNOR. APO Box 128, La Paz, B.C.S. 23000, Mexico.
Fax +52 612 125 3625. [email protected]
Feces from shrimp, Penaeus vannamei, were analyzed as a source of digestive enzymes. A
perfect match between the composition of enzymes from the digestive gland and
from feces was found. Trypsin and chymotrypsin
paralogues were identified by substrate
electrophoresis.
Organisms were challenged by feeding them with one of three
feed regimes. Changes in the activity and composition of proteases in the
digestive gland were mirrored in samples of feces, although enzyme activities
were always higher in the digestive gland than in feces. However, when enzymes
from feces were used to digest a standard protein, this source yielded a higher
degree of hydrolysis than enzymes from the digestive gland.
Enzymes secreted by digestive gland cells into the lumen of
the organ mix with food and transported with the digested remains of the food
through the intestine. The enzymes found in feces are fully active. Therefore,
feces are a suitable way to sample digestive proteases in marine organisms to
evaluate biochemical, physiological, ecological, and aquafarming
studies.
Partial
characterization of digestive proteases in bluefin
tuna (Thunnus thynnus)
Essed, Z., Alarcón, F.J., Díaz, M., Moyano, F.J and García-Carreño, F.L.
Dpto. Biología Aplicada,
Universidad de Almería, 04120, Almería, Spain.
1Centro de Investigaciones Biológicas del
Noroeste (CIBNOR), Apartado Postal 128, B.C.S. 23000 La Paz, México.
ABSTRACT
The digestive proteases of bluefin
tuna were studied. Protease activity in stomach extracts showed two peaks at pH
2,0 and 3,5. Optimun
activity for intestinal proteases was found at pH 10,0
and 12,0. Protease activity in stomach extracts were stable at several pH,
except for pH 12,0. Alkaline protease activity of
intestine extracts was found highly sensitive to acidic pH. Temperature
optimums were found at 50 ºC and 60ºC for acid and alkaline proteases. The use
of specific protease inhibitors confirmed the presence of acid proteases in
stomach extracts and serine proteases in intestine extracts. SDS-PAGE allowed identification of active fractions in
extracts.
Characterization and in vitro protein hydrolysis
by stomach proteases of common dentex (Dentex dentex), red porgy (Pagrus pagrus) and the hybrid Dentex x Pagrus.
De Oña, C.M., Alarcón, F.J., Díaz, M.E.
Abellán1 y García-Carreño, F.L2.
Dpto. Biología Aplicada,
CITE II-B, Universidad de Almería,
La Cañada de San Urbano
04120, Almería, España. e-mail: [email protected]
1 Instituto Español de Oceanografía, Ctra. de la Azohía s/n, Puerto de Mazarrón, Murcia.
2 Centro de Investigaciones Biológicas del
Noroeste (CIBNOR), Apartado Postal 128, B.C.S. 23000
La Paz, México.
ABSTRACT
Characterization and comparison of acid proteases in stomach
extracts of common dentex (Dentex
dentex), red porgy (Pagrus pagrus) and the hybrid of both species (Dentex
(female) x Pagrus (male)) was carried out using
biochemical and electrophoretical techniques. Acid
proteases showed their peak of activity between pHs of
2.0 and 3.5. The temperature optimum for the three extracts was 37 ºC. The
inhibition of acid protease activity by Pepstatin A
confirmed the presence of aspartics proteases in the
stomach secretions of the three sparids. Zymograms showed a combination of parental enzymes in
hybrid stomach extracts, yet with predominance of Dentex
dentex isoforms. Results
indicate that the hybrid Dentex x Pagrus
shows a more complex stomach proteases than its
parental species. The degree of hydrolysis of four proteins by acid enzymes of
the three organisms was also compared. This comparative study was carried out
by the determination of the following parameters of protein hydrolysis; the
degree of hydrolysis by the pH-stat system, the quantification of amino acids
released along the hydrolysis and a sequential study of the products by SDS-PAGE.
Occurrence of Vibrio parahaemolyticus
in Oregon and Washington
oyster farms
Jingyun Duan*
and Yi-Cheng Su
OSU Seafood Lab, Oregon State University
Student presenter: Jingyun Duan (PhD student)
Address: OSU Seafood Lab., 2001 Marine Dr., Rm. 253, Astoria, OR 97103
Phone: 503-325-4531
Fax: 503-325-2753
E-mail:
[email protected]
Abstract
The occurrence of Vibrio
parahaemolyticus in Oregon and Washington oyster farms was investigated to provide
microbial risk assessment on consuming oysters produced in the region.
Seawater, sediment, and oyster were collected from three oyster farms in Oregon and Washington between November 2002 and October 2003.
Densities of V. parahaemolyticus in samples
were determined by most probable number (MPN) method
and multiplex polymerase chain reaction (PCR) targeting tl,
tdh, and trh
genes.
Among the 252 samples
tested, 26.2% were positive for V. parahaemolyticus.
However, only 13.5% of total samples were contaminated with pathogenic V. parahaemolyticus at low levels of < 43 MPN/g. The occurrence of V. parahaemolyticus
appeared to be related to water temperatures. Approximate 73% of Vibrio-containing samples were collected when water
temperatures were higher than 15°C. There was no apparent correlation between
the occurrence of V. parahaemolyticus and
water salinity.
This study showed a low risk of consuming
raw oysters produced in Oregon and Washington. However, the risk may
increase when water temperature arises especially during summer months. Freshly
harvested oysters should be cooled down rapidly and stored at refrigeration
temperatures until consumption.
Resource / Utilization PANEL
Pete
Nicklason - Chair
Wally Pereyra
S. Fredrik Sverre, M.Sc., R.P.Bio
Linda Nageotte-Food Lifeline
Harold Barnett
PANEL SUMMARY
Utilization
is money. Marine and aquatic products
are protein, oil, and minerals.
Processing to value add and efficient methods
to maximize yield and reduce costs are just as important in the seafood
industry as any other processing business.
To maximize the value of marine proteins, oils, and minerals requires
not only good science but, marketing, business and finance, and
regulation. Regulation can be standards
and safety of new products to harvesting seasons, methods, and catch limits. The Eastern Pacific is the last developed
fishing frontier. How can innovation be
applied to Pacific fisheries to increase value and maintain economic health for
this industry?
Harvesting through Processing
Presentations
Liz Brown - Chair
Electrolyzed oxidizing water as a sanitizer for inactivating
Listeria monocytogenes
on seafood processing surfaces
Chengchu Liu1*, Jingyun
Duan2 and Yi-Cheng Su2
1 College of Food Science and Technology, Shanghai
Fisheries University,
334 Jungong Road,
Shanghai, 200090, P.R.China
2 OSU Seafood
Laboratory, Oregon State University, 2001 Marine Drive, Room 253, Astoria, OR
97103, U.S.A.
Presence of Listeria
monocytogenes in seafood processing plants is a
main source of contamination for ready-to-eat seafood products. This study
investigated the efficacy of electrolyzed water (EO
water) as a sanitizer for inactivating L. monocytogenes
cells on seafood processing surfaces. Stainless steel chips (5×5 cm2)
with or without crabmeat residue (clean or dirty) were contaminated with L. monocytogenes culture cocktail (106 cells/chip)
and allowed to dry at room temperature for 1 hr. Inoculated chips were soaked
individually in tap water or EO water for 5 min
followed by rinsing in phosphate buffered solution for 1 min. Listeria populations on chips were determined before
and after treatments. Dipping contaminated chips in tap water resulted in about
1.0-log reduction of L. monocytogenes on both
clean and dirty chips. However, treatments with EO
water (pH2.4, ORP of 1150mv, chlorine concentration
of 50 mg/L) yielded > 4.0-log reduction on the clean chips and near 3.0-log
reduction on the dirty chips. A treatment of EO water
with increased chlorine content (90 mg/L) increased the reduction (3.5-log
reduction) of L. monocytogenes cells on the
dirty chips. This study showed that EO water was very
effective in inactivating L. monocytogenes and
could be used as a sanitizer for reducing L. monocytogenes
contamination on seafood processing surfaces.
Filth in Shrimp
Hans Loechelt-Yoshioka
U.S.Food and Drug Admin. (FDA)
PRL/NW
Abstract
This presentation
will address Sec. 402(A)(3) defined as “Foods are deemed to be
adulterated if they consist in whole or in part of any filthy, putrid, or
decomposed substance”.
As Import Alert 16-21
or
“Filth in Imported Fresh or Frozen Raw Shrimp” demonstrates, FDA has clearly
defined methods for filth analysis.
These FDA methods for filth analysis and how they relate to
Shrimp will be presented in this power point presentation.
Investigation of protein structural changes in alkali-treated fish proteins
using Raman spectroscopy
S.
Thawornchinsombut1*, J.W. Park1, G. Meng2, and E.C.Y.
Li-Chan2
1 OSU
Seafood Lab & Dept. of Food Science and Technology, Oregon State
University, 2001 Marine Drive, Suite #253, Astoria, OR 97103.
2
Food, Nutrition and Health program, The University of British
Columbia, 6650 NW Marine Drive, Vancouver,
BC, CANADA V6T
1Z4
Relationships between Raman spectra and protein structures
have been used in the spectral analysis.
Changes in protein functionalities, which cannot be differentiated by
other methods due to the opaque or solid nature of many foods, are amenable to
Raman spectroscopy.
Our objective was to measure the stability of alkali-treated
proteins and conventional surimi (CS) at various
storage conditions using Raman spectroscopy.
Rockfish mince were solubilized at
pH 11 and subsequently recovered at pH 5.5.
Two pH levels (5.5 and 7.0) were applied to this recovered pellet, which
were further subdivided into two cryoprotectant
treatments (0 and 8%). Samples were
subjected to 3 freeze-thaw cycles including the conventional rockfish surimi (CS). One set
of samples containing cryoprotectants was stored
(–80°C) without freeze/thaw. All samples
were adjusted to maintain equal pH (7) and cryoprotectants
before gel preparation (78.5% moisture, 0% salt except for the CS (2%)). Raman spectral and texture analysis were
performed.
No significant textural difference was noted between samples
stored at pH 5.5 and 7.0. Highest
texture was found for samples frozen at pH 5.5 and 7 with cryoprotectants
and CS, while lowest texture was observed for those frozen/thawed without cryoprotectants.
Raman spectral analysis demonstrated that refolding of alkali-treated
proteins by pH adjustment to 7.0 was achieved, but not completely. CS showed higher –helix content (~50%) than alkali-treated
proteins (~20-30%) after frozen storage.
Alkali-treated proteins were slightly less stable than CS
during frozen storage. Chemically unfolded proteins, if frozen without cryoprotectants, were not fully refolded. Raman spectroscopy is a potential tool to
study protein structural changes under various storage conditions.
'Time and Temperature and What
They Do To Fish'
Jim Barnett
U.S.Food and Drug Admin. (FDA)
PRL/NW
Use of high temperature resistant packaging
on frozen red snapper fillets.
Dorado-Rodelo José Angel (1), Ezquerra-Brauer Josafat Marina(1) and Soto-Valdez
Herlinda (2)
(1) Universidad de Sonora. Departamento de Investigación y Posgrado en Alimentos.
Blvd. Rosales y Encinas s/n. Tel: 01-662 259 22 08. Hermosillo,
Sonora. México.
(2) Centro de Investigación
en Alimentación y Desarrollo-Hermosillo, Sonora. México.
Presentation: oral
Topic: Processing/Storage
Two high temperature resistant plastics were evaluated as
frozen red snapper packaging. Fillets of red snapper placed in the two
different kinds of plastics, PA and PE, were kept at –20°C. Bacteriological
counts, chemical, surface pH, water retention capacity (WRC)
and trimethilamyne (TMA),
texture (shear force), and sensorial analysis were carried out after 30, 60, 90
and 120 days of storage. The pH, TMA and WRC in both products packed were kept between acceptance
limits. Fillets packed on PE lost more firmness and were below the limit of
acceptability at the 30 days of storage. PA fillets were not rejected
until the 90 days of the storage. The best product was obtained using PA as
packaging.
Evaluation of a chromogenic medium for
detecting Vibrio parahaemolyticus
Jingyun Duan
and Yi-Cheng Su*
OSU Seafood Lab, Oregon
State University
2001 Marine Dr.,
Rm. 253, Astoria, OR 97103
Phone: 503-325-4531
Fax: 503-325-2753
E-mail: [email protected]
Abstract
The thiosulfate-citrate-bilesalts–sucrose
(TCBS) medium commonly used in detecting Vibrio parahaemolyticus cannot
differentiate V. parahaemolyticus from other Vibrio species such as V. vulnificus,
V. mimicus, and V. harveyi.
Suspicious colonies grown on TCBS plates need to be
analyzed with lengthy biochemical tests and results may not be available for 5
to 8 days. This study evaluated a new chromogenic
medium (Bio-Chrome Vibrio medium) for detecting V. parahaemolyticus based on purple colony formation on the
medium. A total of 221 bacteria including several Vibrio
species were tested. Enriched cultures were streaked onto both Bio-Chrome Vibrio medium (BCVM) and TCBS plates and examined for color production after 20-24
hr of incubation at 37oC. Among the 148 V. parahaemolyticus
strains tested, 145 strains produced purple colonies on BCVM.
No purple colonies were produced by growth of other Vibrio
species including V. vulnificus, V. mimicus, V. cholerae, V. hollisae, V. alginolyticus, and
V. furnissii. Growth of Salmonella, Shigella, Escherichia coli, and Yersinia was inhibited
by both BCVM and TCBS.
These results indicated that BCVM was able to
differentiate growth of V. parahaemolyticus from
other species and could be used with TCBS for V. parahaemolyticus detection to reduce biochemical
confirmation tests.
Inactivation of Listeria innocua
in Minced Trout Using High Hydrostatic Pressure
N. BASARAN*, M. Mousavi-Hasery
and B. Rasco
Department of Food Science and Human Nutrition, Washington
State University,
Pullman, WA
99164
The topic is related to Seafood Safety and also Seafood
Processing Technology.
Abstract:
Listeria monocytogenes is an
important human pathogen that has emerged as a major foodborne
pathogen starting in the 1980s. It continuously poses a serious threat to food
safety. The bacterium is the etiologic agent of listeriosis,
a deadly disease, with 20-30% mortality, in-spite of antibacterial therapy,
that affect mostly immunocompromised
patients and pregnant women. The foods most commonly implicated in listeriosis, are soft cheeses, dairy products, fish
products, salads and many other refrigerated ‘ready-to-eat’ products.
The objective of this study was to determine the
effectiveness of high hydrostatic pressure (HHP) for
the inactivation of Listeria monocytogenes
in studies with the surrogate, Listeria innocua, in minced trout containing 0, 1, 3% salt. Fish
samples were prepared and inoculated with three different strains of Listeria monocytogenes at 108
-109 CFU/ml. Listeria spp inoculated fish samples were treated at 150, 207, 296,
345, 400, 414, 448, 517 MPa at ambient temperature.
The log reduction for each treatment and strain of pathogen was determined. The
HHP death kinetics was determined for each of the
three strains. HHP treatment at 414 MPa achieved greater than a 4-log reduction for all three Listeria innocua strains tested
in minced trout. There was no significant difference in the level of reduction
as a function of salt concentration. This study indicates that high hydrostatic
pressure treatment of minced trout could be an effective nonthermal
processing method for fish and may be a suitable treatment for ready-to-eat
products.
Harvesting through Processing
PANEL
Liz Brown – Chair
Kate Abraham
Lisa Goche
Chuck Crapo
Jermaine from Red Lobster
PANEL SUMMARY
Repeat
seafood consumers expect quality and safety.
Supplying “delicious and nutritious” fish requires more effort than many
other foods to maintain freshness, safety, and shelf life. The low temperature environment from which many
Pacific species are harvested greatly influences the chemical and spoilage
processes important to quality. The
harvesting and processing section presents interesting topics that illustrate the diverse
technologies needed to understand and produce safe and valuable seafood.
SPECIAL POSTER PRESENTATION - value-added
products, economic development
The
Community Seafood Initiative (CSI)
Diane
Moody, Shorebank
Enterprise Pacific, Ilwaco, WA and Michael T.
Morrissey, Oregon State University Seafood Laboratory, Astoria, OR
The Community Seafood Initiative (CSI) is a
joint project between Oregon State University Seafood Laboratory, Shorebank Enterprise Pacific, (a non-profit Pacific
Northwest Development Bank), and the Consumer Seafood Center. Its mission is to
foster successful entrepreneurship and coastal community development in the Pacific Northwest. This unique partnership mergers research, extension, and business
and community development in order to strategically "bridge the
divide" between coastal communities and knowledge-based institutions. The specific focus of the CSI project is to
help coastal communities develop new seafood products and markets while
developing and promoting sustainable aquaculture and fishing management
practices. CSI has numerous sub projects and activities including developing
new value-added seafood products, "virtually" integrating marketing,
processing, and fishing activities, developing systems to optimally manage
product quality, designing digital-based "traceability"
systems for market and business development, and helping fishermen use and
record environmental information to improve sustainable fishing practices.
Besides conducting applied research in food science, marketing, and economics,
the project sponsors numerous workshops and conferences, and works one-on-one
with individual fishermen, processors, and marketers.
Retail /
Marketing Presentations
Lucina Lampila – Chair
A survey on the seafood
consumption and marketing in Turkey
Sevim KOSE Hamdi Ogut
In Turkey, seafood consumption is carried out mainly
as fresh and also consumption is very low as around 8 kg/year/person. Although
seafood marketing for export has been carried out in high standards for the
past five years due to strict EU regulations or other
legislations for exports, marketing for domestic consumption is not up to
acceptable standards yet. In this research, a marketing survey was carried out
mainly based on Northeast of Black sea region in comparison with other regions
in order to analyze consumer preferences. The questions were related to amount
and the frequency of seafood consumption, the type of seafood preferred, health
benefits of seafood and the effect of advertising on buying. The reasons for low seafood consumption as
well as consumer opinion on the quality and price of marketed products were
also investigated. Collected data was
analyzed and discussed according to region, age, income and the education of
people.
"Seafood Information for Consumers: is it time for a neutral body to provide science-based information on seafood for U.S. consumers"
Pete Granger
Program Leader
Marine Advisory Services
Washington Sea Grant Program
Seattle
This presentation will give an overview of the current state of seafood consumer education as it relates to health and environmental issues.
Who supplies what information? How information is skewed to present a certain viewpoint. Both the seafood industry and consumer advocate groups are guilty of this. Both entities are asking for science-based research that presents accurate data and conclusions with which consumers can make intelligent choices. The retail and food service sectors find themselves caught in between environmental and health issues. They would welcome a neutral, non-biased, science-based body that could provide consumer information on seafood in terms consumers can understand. How to deal with perception versus reality on consumer issues. Examples such as mercury in seafood and shrimp and salmon aquaculture will be discussed. Audience discussion will be encouraged.
Seafood Allergens
Jupiter M. Yeung, Ph.D.
National Food Processors Association
Washington, DC
Abstract
Americans are consuming more fish and
seafood than ever. Seafood is high in
protein and low in fat. It is hard to
imagine that eating something so nutritious and tasty can cause a major health
problem for some people. Unfortunately,
for a small percentage of people consuming even minute amount of seafood, no
matter how it is prepared, can trigger allergic reactions. For those with exquisite sensitivity,
anaphylaxis may occur. Severe anaphylactic
shock can be fatal if not treated immediately.
As seafood becomes more popular, there have
been increasing reports of "adverse reactions" to these foods. Adverse reactions following exposure to
seafood can result, not only from the seafood allergen itself, but it can also
derive from naturally occurring seafood toxins, scombroid
fish poisoning, bacterial or viral contamination, and chemical additives. Unfortunately, many of the symptoms arising
from these multiple causes are very similar; hence many uninformed consumers
perceive any adverse reaction as a food "allergy." Further complicating the issue, true
allergic reactions may occur from parasites in contaminated seafood.
Food allergy is an abnormal reaction of the
body’s immune system, in that it recognizes and attacks something in a food or
food ingredient that it perceives as a threat.
In people with food allergies, the body reacts to harmless food
substances, such as fish or crustacean, by producing an antibody called immunoglobulin E (IgE). When sensitized people are exposed to a food
to which they are allergic, the immune system rallies its defenses, launching
its chemical weapons to attack and destroy the perceived enemy. The reaction can manifest from hives to life
threatening anaphylaxis. This
presentation will discuss the health impact of seafood allergy and strategies
for the management of seafood allergens in food processing establishments.
Progress
report on the ALASKA QUALITY SEAFOOD® PROGRAM
Stephen T. (Steve) Grabacki,
FP-C
Program
Manager, ALASKA QUALITY SEAFOOD®
PROGRAM
Suite
406, 3201 “C” Street, Anchorage,
Alaska, 99503 USA
ph: 907-565-5655, fx:
907-565-5646 [email protected], www.alaskaqualityseafood.com
The
Alaska Quality Seafood® Program is based on modern manufacturing methods, such
as ISO 9000 and the Plan-Do-Check-Act cycle of W. Edwards Deming. Most seafood starts with good intrinsic
quality (taste, color, nutrition, purity, etc.). But its extrinsic quality, measured as
shelf-life (texture, odor) and appearance (gaping, bruising), is degraded by
poor quality handling practices, fishery management techniques, and
time-temperature abuse. Seafood markets
are often reluctant to buy wild-caught Alaska
seafood, because of its inconsistent quality.
Our Program is a “voluntary-mandatory” program of quality assurance, resembling
the Good Housekeeping Seal of Approval.
The Program has four essential elements: (1) strict quality handling
practices on the boat and in the plant, (2) well-known product grade standards,
(3) independent verification of the handling practices and inspection of the
product quality, and (4) marketing the value of AQS-Certified
seafood. We operated in five Alaska
salmon fishing regions in 2003.
Participation by the fishing and processing industry is growing, and the
seafood markets clearly pay higher prices for seafood of Certified
quality. So far, the Program has
centered on salmon, but we expect to expand it to halibut and/or crab.
Listeria monocytogenes
Contamination Patterns and Control Strategies in Smoked Seafood Processing
Plants
Ken Gall, Martin Wiedmann,
Jenny Scott, Vicki Lappi, Joanne Thimothe
& Kendra Nightingale
Four
smoked fish processing plants were used as a model system to characterize Listeria
contamination patterns and the effectiveness of targeted intervention
strategies. Twelve to 14 environmental samples, 6 raw material, and 6 finished
product samples were collected in each plant monthly over a two year period and
tested for Listeria
spp. and L. monocytogenes.
Dupont Qualicon EcoRI
ribotyping was used to subtype L. monocytogenes isolates. Control strategies based on
data from Year 1 were developed for each plant and implemented over a 3 to 4
month period in Year 2. These controls included employee training, plant
specific upgrades, and new sanitation and cross contamination prevention
procedures. Overall prevalence of environmental Listeria contamination showed
significant reductions for non-food contact surfaces and overall core
environmental samples after control strategies were implemented. Molecular subtyping showed that different L. monocytogenes
subtypes persisted in 3 of the 4 plants throughout the study period and that
these persistent subtypes were associated with finished product contamination
events. This study suggests that controlling Listeria in ready-to-eat seafood
processing plants is a long-term commitment that requires consistent management
of the food processing environment and employee practices. Identification and
elimination of L. monocytogenes subtypes that have
colonized niches in the plant and persist over long periods of time is a
primary goal for smoked seafood processors as well as processors of other
ready-to-eat foods to minimize the potential for finished product
contamination.
Retail / Marketing PANEL
Lucina Lampila – Chair
Stephen
T. (Steve) Grabacki
Sevim KOSE
Pete Granger Washington Sea
Grant
Rich
Springer
Larry
Andrews ASMI
PANEL SUMMARY
Members of the Pacific
Fisheries Technologists have the technical skills to make many products from
the harvest of the sea. What does the
market want? Where is the most
value? How is technology applied to
increase profit? Does technology create
markets or markets create technology?
The relation of good science and good business is key
to success. How can this be
accomplished?
Nutrition / Chefs Presentations
Sandra
Stark – Chair
“Omega-3s: Are They All Created Equal?”
Cindy Snyder, MPH, RD
National
Nutrition Services
In
the past decade, there has been an escalating interest in the health benefits
of omega-3 fatty acids. Research has
established a link between intake of omega-3 (n-3) fatty acids and numerous
chronic diseases such as heart disease, Alzheimer’s disease and
inflammation-related disorders. These
fatty acids are also considered essential nutrients during pregnancy and early
infancy for optimal brain and retinal development. Despite an exploding interest in n-3s, the
public is frequently confused by information available through the media. The typical consumer does not understand that
omega-3 fatty acids represent a family of polyunsaturated fats. The two most biologically active omega-3s are
the long-chain fatty acids (LCFA), elcosapentaenoic acid (EPA) and docosahexaenoic
acid (DHA).
EPA and DHA are found predominantly in
seafood. Terrestrial sources of n-3
contain a shorter chain fatty acid, alpha-linolenic
acid (ALA). The primary purpose of ALA
is to serve as a precursor to the longer-chained fatty acids. Unfortunately, the human body does not
efficiently convert ALA to
longer-chained omega-3s. Conversion is
influenced by a number of dietary factors, including the presence of other
polyunsaturated fatty acids in the diet.
Currently,
the media, policy makers and health professionals fail to distinguish between
members of the omega-3 family. All
omega-3s are treated equally when it comes to nutrition guidelines and policy
in the U.S. In 2002, the U.S. National Academy of
Sciences published recommendations on n-3 intake in its report on Dietary
Reference Intakes for Macronutrients.
Adequate Intake (AI) levels were established for only one of the omega-3
fatty acids. No recommendations were
made for EPA and DHA.
This stands in sharp contrast to governing bodies in most of the
developed world. Many developed
countries have established clear dietary recommendations for total omega-3
fatty acids and the long-chain omega-3 fatty acids, EPA and DHA. The seafood industry needs to promote the
unique health benefits of marine omega-3s to educators and policy-makers in
order to generate the most accurate public information of omega-3 fatty acids
and health.
Learning Objectives: At the end of this presentation, the
participant will be able to:
1) Identify
the metabolic pathway for omega-3 fatty acids;
2) Recognize
the distinction between short-chain and long-chain omega-3 fatty acids;
3) And
understand the need to educate the media, policy makers, health professionals
and the public concerning the unique health benefits of marine omega-3s.
Advances in omega-3 fatty acids
and heart health.
Joyce A. Nettleton*, ScienceVoice Consulting, and Randy Rice, Alaska Seafood Marketing
Institute.
Seventy years ago it was observed that
people who consumed large amounts of fish and marine mammals did not develop
heart disease. In the 1970s this benefit was linked to the content of
long-chain omega-3 fatty acids (n-3 LC-PUFAs)
abundant in fatty fish and marine mammals. Since then, thousands of research
papers have documented the protective effects of n-3 LC-PUFAs
in cardiovascular disease (CVD) and elucidated myriad
mechanisms by which these fatty acids operate. Not until 2002 did the American
Heart Association declare that people should consume fish, preferably fatty
fish, twice a week to reduce risk of heart disease and mortality. Those with
heart disease should consume even more. Scientific evidence continues to affirm
and extend the health benefits of n-3 LC-PUFAs, yet CVD remains the leading cause of death.
The
regular consumption of n-3 LC-PUFAs from fish reduces
the risk of cardiac arrhythmias and the chance of sudden cardiac death by
40%-50% or more. Risks of a first heart attack, stroke, and many CVD risk factors are significantly lower among those who
consume fish regularly. n-3 LC-PUFAs
exert their beneficial effects in several ways: reducing the tendency for blood
clotting, improving vascular function, modestly lowering blood pressure,
improving the profile of blood lipids, reducing subclinical
inflammation, and most recently, probably by stabilizing arterial plaques. No pharmacologic agent has such diverse and powerful effects.
We review the evidence linking n-3 LC-PUFAs with
reduced risk of CVD and discuss some of barriers to
increased fish consumption by Americans.
Seafood & Helpful Diets: The future looks
bright for claims and dietary guidance
Robert Earl, MPH, RD Senior
Director for Nutrition Policy, National Food Processors Association
Fish is nutritious
and part of a healthful diet. In recent years
there has been substantial advancement in knowledge about nutrient requirements
and diet and health relationships. In an
era where attention to diet and health is at an all-time high, the food
industry must deliver to consumers a wide variety of foods designed to meet
their dietary needs for a healthful lifestyle, as well as their specific,
individual demands for products that taste good; are safe, nutritious, and
convenient; and provide value. This
presentation will provide information about the nutrition qualities of seafood
related to diet and health, and current nutrient requirements and implications
for seafood. How seafood fits in dietary guidance, food guides, nutrient
content and health claims will be discussed in detail. There are numerous opportunities for seafood
to be promoted as part of a healthful diet.
Carbs - they're not all
bad!
Pam
Vaillancourt, Director of Technical Sales, TIC Gums, Inc
Consumers has always known the importance of seafood in a
heart healthy diet and the seafood industry has enjoyed the benefits of
including seafood in many weight control and healthy diet programs. Now, as Americans have seen waistlines
increasing, have heard buttons popping, and have felt more
unhealthy than ever…the "low carb"
diet has busted onto the scene in a very big way. An estimated 15 million to 30 million
Americans are following some form of high protein, low carb
weight loss program, such as the Atkins Nutritional Approach and this number is
growing daily.
Low-carb diets are
forcing the food industry as a whole to adapt.
To provide low carb products, it will be
important for seafood processors and manufacturers to review any value added
items in the effort to reduce or eliminate carbohydrates. Carbohydrates including flour, in the form of
roux, and starch in general are the most common ingredients to thicken many
foods. Most soups, sauces, gravies and even many seafood products, use roux,
starch or a combination of the two to get just the right texture and mouthfeel. These ingredients change the way a food looks,
the way it feels on the tongue, and the overall acceptability of the
product. They are also the ingredients
formulators are looking to replace; there are ingredients such as soluble dietary
fiber that will work for the current highly promoted high protein, low
carbohydrate diets.
This presentation is to provide information on
the current low carbohydrate market, and to provide assistance for changes that
are needed to make a low carbohydrate value added seafood product.
What it Takes to
Build a Quality Product
Bret Lynch
The focus of “What
it Takes to Build a Quality Product”. This will cover
the path from sustainable fisheries and the education necessary for the
consumer to trust in the industry. Harvesting quality through
the new product R & D process to the food service chef and to the consumer.
There will be undertones on the trend for value added and course Low
carbohydrate. Pam Vallancourte
and I have coordinated our efforts. She will be on the trend of starch substitutes
and low carb and my will be more of the focus of the
seafood protein as the great source.
Differences
in omega 3 fatty acids in Alaska chum
and sockeye
Chuck Crapo
Bob Pfutzenreuter
University of Alaska
Fishery Industrial
Technology Center
Kodiak, Alaska
Ocean run chum and sockeye salmon were collected from Alaska’s
major commercial fisheries and analyzed for proximate composition and omega-3
fatty acid content. Significant differences existed between fishing
areas. Yukon and Kuskokwim chum salmon had the highest fat and
omega-3 fatty acid contents of all chum salmon. Copper River
sockeye had twice the fat and omega-3 fatty acid content of any other red
salmon. While the sample size was small, it provided a baseline for
comparing equivalent quality fish from different regions.
Nutrition / Chefs PANEL
Sandra
Stark – Chair
Joyce
Nettleton
Bob
Earl, NFPA
Pam
Vaillancourt
Bret
Lynch
Cindy
Snyder
Radisson
chef
PANEL SUMMARY
“Fish is delicious and
nutritious”. When properly handled and
prepared fish can provide a vast range of pleasing flavors and textures. Fortunate consumers that experience good fish
can become life long customers. Easy
digestibility, excellent protein, and the health benefits of omega 3 oils are
all clear selling points. Is the
industry ready to capture a new consumer when the resolution to eat healthy
brings them to seafood?
POSTER
PRESENTATIONS
Pete Nicklason – Chair
“Isolation
and Characterization of Trypsin from Pyloric Caeca of Monterey
Sardine (Sardinops sagax caerulea)”
Francisco Javier
Castillo-Yáñez1*, Ramón Pacheco-Aguilar1, Fernando Luis García-Carreño2,
and María de los Ángeles Navarrete-Del Toro2.
ABSTRACT
Trypsin from pyloric caeca of Monterrey
sardine was purified by fractionation with ammonium sulfate, gel filtration,
affinity, and ionic exchange chromatography. Fraction 102, obtained from ionic
exchange chromatography, generated one band in SDS-PAGE
with isoelectric focusing. The molecular weight of
the isolated trypsin was 25,000 Da
and showed esterase specific activity on TAME 4.5 times greater than amidase specific activity on BAPNA.
The purified enzyme was inhibited partially by the serine-protease fenyl-methyl-sulfonyl-fluoride (PMSF)
inhibitor, and entirely by the soybean trypsin
inhibitor (SBTI) and benzamidine,
but it was not inhibited by the metalloprotease inactivator EDTA, nor by the quimotrypsin inhibitor tosyl-L-phenylalanine chloromethyl
ketone (TPCK). The optimum
pH for activity was 8.0 and maximum stability was observed between pH 7 and 8.
A marked loss in stability was observed below pH 4 and above pH 11. Activity
was optimum at 50 °C, and labile at higher temperatures. Kinetic trypsin constants Km and Kcat
were 0.051mM and 2.12 sec-1 respectively, while the catalytic efficiency (Kcat./Km) was 41 sec-1 mM-1.
Biochemical characteristics of trypsin extracted from
Monterey sardine make this enzyme a
possible biotechnological tool for the food industry.
1Centro de Investigación en Alimentación y Desarrollo.
A.C. Hermosillo, Sonora. MEXICO.
83000.
2 Centro de Investigaciones Biológicas del
Noroeste, S.C. La Paz, BCS. MEXICO
Frozen
storage of fish proteins as affected by various phosphate blends
A. HUNT*, J.S.
Kim2, J. W. Park1, and R. Schnee3.
(1)
OSU Seafood Lab & Dept. of Food Science and
Technology, Oregon State University, 2001 Marine Drive, Room 253, Astoria, OR
97103-3420, phone: 503-325-4531, fax: 503-325-2753, [email protected] (2)
Division of Marine Bioscience, Gyeongsang National
Univ., Institute of Marine Industry, 445 Inpyoung-Dong,
Tongyeong, 650-160, South Korea, (3) Chemische Fabrik Budenheim KG, Rheinstrasse 27, 55257 Budenheim,
Germany.
POSTER PRESENTATION
Fish
protein is a highly functional and healthy source of protein for human
consumption. However, due to inherent
freeze-induced protein denaturation, phosphate,
sugar, and sorbitol have been used to cryoprotect fish proteins during frozen storage. Phosphate
is used to raise muscle pH and chelate metal ions in
the muscle. Specific phosphate
functionality depends on its biochemical properties and various phosphate
blends could be utilized to combine specific functions provided by different
phosphates. The effects of various
phosphate blends, though on the biochemical properties of fish protein have
seldom been investigated. Objectives
were to investigate the effect of various blends of phosphates on fish proteins
during repeated freezing/thawing and to determine an adequate phosphate blend
for use as a cryoprotectant of fish proteins.
Raw
Pacific whiting surimi (fish protein) was mixed with
4% sugar, 5% sorbitol, and phosphate (0 or
0.3%). Seven phosphate blends were used:
conventional phosphate (CP), P1, P2, P3, P4, P5, and P6.
Buffering
capacity of the new blends was similar (P1 and P2) or inferior (P3, P4, P5, and
P6) to CP. According to the dynamic test, P1, P2, P3, and P4 suppressed protein
denaturation more effectively than CP. Water retention ability and gel texture of
P1, P2, P3, and P4 were superior, whereas, P5 and P6 were similar to CP. P1, P2, P3, and P4 phosphate blends were
superior to CP as a cryoprotectant for fish proteins
and therefore could be effectively used in commercial practice.
The
effect of processing techniques used on whiting burgers stored at refrigerated
conditions in relation to its quality
Sevim KOSE,
Muhammet BORAN, Gokhan BORAN
Whiting
is commonly sold as fresh in Turkish market although it is processed in surimi or other products for human consumption around the
world. In this study, a new product was produced from whiting (Merlangius merlangus) as burgers
or fish balls using three different techniques by adding similar ingredients as
is used in making meat balls, which is a Turkish food speciality.
The commonly used method in Turkey
for producing fish burgers or fish balls is to mince fish after cleaning and
gutting, then adding other ingredients and shaping it. Therefore this method
was chosen as the first method as we described it as plain mincing technique. Surimi, which is not commonly used in this country, was the
second method. Thirdly, a local home make cooking technique applied as we
described it as pre-cooked method. In this method, the headed and gutted fish
is firstly kept very shortly in boiled water in order to remove flesh from the
bones. Then other ingredients were added all the products, mixed and shaped.
They were all stored at the refrigerated conditions to analyse
their shelf life. Sensory, chemical and bacteriological analyses were carried
out to test their quality changes during storage. The precooked samples showed
best quality according to its shelf life, taste and chemical and
bacteriological results. The plain minced method showed the worst quality in
relation to the quality. Surimi products had better
quality to form a shape but its whiteness was not as good as the pre-cooked
ones. The plain minced burgers were difficult to shape and required more flour
to have right thickness unless it was kept to drain. It is concluded that
pre-cooked method for processing whiting into burgers or other ready made
products might be an alternative technique to surimi
in future around the world. In this research work, difficulties in testing the
quality of mixed fish products were also discussed.
Fatty
Acid Composition and Differential Scanning Calorimetry
of Aquacultured White Shrimp as Affected by Dietary
Fatty Acids
Ezquerra-Brauer Josafat Marina(1), Arredondo-Vega Bertha Olivia
(2), Rouzaud-Sández Ofelia(1) and Civera-Cerecedo
Roberto(2).
(1)
Universidad de Sonora. Departamento de Investigación
y Posgrado en Alimentos.
Blvd.
Rosales y Encinas s/n. Tel: 01-662
259 22 08
(2)
Centro de Investigaciones Biológicas
del Noroeste.
Presentation:
poster
Topic: Aquaculture and feeds
Three
groups of white shrimp (Litopenaeus vannamei) were fed isocaloric
diets containing varying concentrations of eicosapentaenoic
acid (EPA) and docosahexaenoic acid (DHA). The rate of growth, fatty acid composition and thermal
denaturation of muscle protein were determined.
Shrimp fed diets containing
0.6 % of EPA or DHA showed a better
growth rate than those fed diets containing 0.4% EPA and 0.4% DHA. Fatty acid composition of the edible muscle tissue did
not reflected stastistical differences among diets.
Differential scanning calorimetric analysis produced three transition peaks for
shrimp whole muscle corresponding to myosin (I) and actin
(III) denaturation. Peak II could be attribbuted to myosin, sarcoplasmic
proteins, and connective tissue. The enthalpy of peak I for shrimp fed diets
containing 0.4% of DHA and EPA was quite low compared
to those fed diets containing 0.6 % DHA or EPA. Whole
muscle from shrimp fed diets containing 0.6% EPA showed the highest enthalpy of
transition in the myosin peak (I) and sarcoplasmatic
peak or connective tissue (II).
Considering that enthalpy is an indirect indicator of the muscle
proteins content, feed shrimps with 0.6% EPA would give a best growth and with
best myosin synthesis.
Omega-3
polyunsaturated fatty acid concentrate from sardine oil by means of lipase
assisted hydrolysis.
Tomoko Okada* and Michael T. Morrissey
Oregon
State University
Seafood Laboratory, 2001 Marine Drive,
Rm 253, Astoria, OR,
97103
Abstract
Sardines
(Sardinops sagax) are a
relatively new fishery for the Oregon-Washington coastal area. The fishery is
concentrated at the mouth of the Columbia River and the
catch volume has increased from 1.7 million pounds in 1999 to over 60 million
pounds in 2003. Most of the fish are 3-5 year olds having an average weight of
183.1 gm and length of 222 mm. The majority of the sardines are sent
whole-frozen to Asian markets and used as bait for the long-line tuna
fisheries. To expand market opportunities, research of sardine utilization is
in progress, and the recovery of oil from sardines will be one of the options
due to its high omega-3 PUFAs content. A study was
conducted on production of omega-3 PUFA concentrate
from oil from sardines by lipase-catalyzed hydrolysis method and the optimal
parameters were determined. Sardines
were obtained from local fish plant in Astoria,
OR, and the oil was extracted and refined.
Commercially available microbial lipases, from Candida
Rugosa, Candida cylindracea, Aspergillus niger, Mucor javanicus,
were used in this study, and enzymatic hydrolysis were maintained at 37℃ with constant stirring for 1.5,3,6 and 9
hr. The highest degree of hydrolysis (75.64%) was shown by treatment with lipase
from 500U Candida Rugosa
after 9 hr. Fatty acids composition analysis by gas chromatography showed the
original oil contained 19.44% of EPA and 7.62% of DHA
(area %). Treatment with lipase from Candida cylindracea for 9 hr with 500U per gm oil yielded the
highest omega-3 PUFAs content (35.08% of EPA and
19.23% of DHA). Treatment with 250U Candida Rugosa for 6 hr also
yielded high levels of omega-3 PUFAs (29.75% of EPA
and 14.85% of DHA). Lipase-catalyzed hydrolysis is a
viable method to concentrate omega-3 PUFAs from
sardine oil and has potential different uses.
The Culinology® Framework for food product development:
Application to seafood products.
Sergio F. Almonacid*
and Michael T. Morrissey
Oregon
State University
Seafood Laboratory & Dept of Food Science and Technology
Today’s
technological changes coupled with heightened domestic and international
competition require companies to develop new products to respond to changing
markets. A new trend in new food product development is the blending of the
culinary arts with food science to design creative successful products. This
organizational framework is known as Culinology®,
which consists of four steps from Concept Design/Specification, to Detailed
Design/Prototype.
This
study describes the research efforts to develop products based on Hispanic
recipes with high perishable ingredients like seafood and vegetables by
applying a Culinology® framework to manage the
development process. Five prototype products were developed as starting points,
then, they were reduced to three, which were subjected to shelf-life tests. The
formulated products were subjected to mild thermal and High Hydrostatic
Pressure processes, then, they were stored under refrigeration conditions at
4-5ºC and maintained at a pH value of 4.2. Microbiological results showed lag
phase periods from 3.6 to 7.8 days and an expected shelf-life of 25 to 45 days,
when APC reached a value of 106 cfu/g.
Results led to the elimination of one
product, while two products were chosen for the final stages of product
refining and marketing. The Culinology® framework
proved to be an efficient link approach to product development as assessed by
the 7 Ss McKinsey´s framework, opening new
opportunities for small and mid-size companies.
Effects
of freezing-thawing in melanization, composition of
muscle proteins, and texture of Pacific white shrimp
*Díaz-Tenorio LM. Pacheco-Aguilar R1. García-Carreño
FL.
CIBNOR. PO
Box 128, La Paz, B.C.S. 23000,
Mexico. Fax +52 612 125
3625. [email protected]. 1CIAD. Hermosillo, Son. México.
Penaeus vannamei is a shrimp
farmed and harvested in Mexico
along the Pacific coast. The main commercial packaging is in the
beheaded-frozen style. Thawing for consumption affects sensorial
characteristics of the product. We evaluated the effects of freezing and thawing
on melanosis, composition of muscle proteins, and
texture attributes, such as: water holding capacity, shear stress, and
hardness. We used whole specimens (27.75 ± 2.81 g) with tail muscles weighing
14.51 ± 1.70 g. Two types of freezing were evaluated, cryogenic (liquid
nitrogen) and fast (-20 °C), and two thawings rates,
“adequate” (0 °C) and “inadequate” (25 °C). No differences were found among
specimens of either gender or the molting stage,
hence, this was not considered a factor in the observed differences in
freeze-thaw procedures. During thawing, shrimp developed black spots in the
gills, digestive gland, and abdomen, while control organisms showed spots only
after 2 or 3 days of storage at 0 °C. Changes in myofibril
protein composition was observed. Water holding capacity was also
affected by freeze-thaw procedures.
On-Board Handling Techniques for Albacore Tuna (Thunnus
alalunga) with Electronic Data Capture for the
Northwest Albacore Fishery.
*Michael Thompson- Oregon Sate
University
Gil
Sylvia- Coastal Oregon Marine
Experimental Station, Newport, Oregon
Michael
Morrissey- OSU Seafood Laboratory, Astoria,
Oregon
Albacore
Tuna (Thunnus alalunga), as
members of the Scrombroid family, are capable of,
through the use of a counter-current heat exchange mechanism, thermo-regulation
and can exhibit internal temperatures after landing of more than 20 C above ambient sea-surface
temperatures. These high internal
temperatures, which can stimulate bacterial growth, make the time immediately after
landing vital in preserving quality.
This study was designed to investigate which on-board handling
methods are crucial in maintaining a high level of quality. One-hundred and thirty-two albacore were
collected off the coast of Oregon
during the summer of 2003. These were
put through thirty-two experimental procedures with five parameters including
bleeding method, time, position, cooling and immobilization. Each fish will be analyzed by computer for
visual appearance and tissue samples will be analyzed for hemoglobin
content. The results of this study will
be used to test a complete on-board handling system, capable of linking to
electronic data capture devices, during the 2004 albacore season.
Properties of
Soluble Protein Powders from Pollock Byproducts
Subramaniam
Sathivel1 and Peter J. Bechtel2
1Fishery
Industrial Technology Center, Univ. of Alaska Fairbanks, School of Fisheries
& Ocean Sciences, 118 Trident Way, Kodiak, AK 99615-7401, phone:
907-486-1535, fax: 907-486-1540, [email protected]
and 2 Subarctic Agricultural Research
Unit, USDA-ARS-Pacific West Area, Univ. of Alaska
Fairbanks, 245 O'Neill Bldg., Fairbanks, AK 99775-7220.
More than one million metric tons of
Pollock (Theragra chalcogramma)
is harvested annually from Alaska waters. The yield of byproducts from Pollock fish
filleting processes is approximately 66%.
Many Pollock byproducts can be used for further processing to make food
ingredients. In addition, proteins can
be extracted and powders made from byproducts.
The objectives of this study were to isolate protein fraction from
different Pollock byproducts and evaluate protein, lipid, ash, amino acid and
mineral contents, and functional properties included fat absorption,
emulsifying capacity, water absorption capacity, and color.
Byproducts used for extracting
protein included Pollock viscera, heads, frames, trimmings, gonads, and livers.
The samples were separately minced, and water was added (water:mince=1:1, V/W). The mixtures were heated at 85 C
for 60 minutes and after centrifugation the soluble proteins fractions were
recovered and freeze dried.
The soluble protein powders prepared
from viscera, liver, head, frame, trimming, and gonads contained 59.8%, 63.5%,
59.1, 75%, 81.3 and 78.2% protein, respectively. The emulsifying stability was
71.2, 77, 72, 72, 89.6, and 52.8% for viscera, liver, head, frame, trimming,
and gonads, respectively. Highest (12.8 mL of oil/g
protein) and lowest fat absorption (1.5 mL of oil/g
protein) values were observed for Pollock trimmings and liver, respectively.
Water absorption capacity (mL/g) of Pollock head and
frame protein powders were different from other protein powders. All soluble protein powders had desirable
essential amino acid profiles.
There were some differences detected
between chemical and functional properties of soluble protein powders from
Pollock byproducts. The soluble protein powders from Pollock byproducts could
have potential uses as functional food and feed ingredients.
Physical,
textural and microstructural properties of
restructured adductor muscles of two scallop species using two cold-binding
systems
A.I. Beltrán-Lugo*
1, A.N. Maeda-Martínez1, R. Pacheco-Aguilar2,
H.G., Nolasco-Soria1
and V.M. Ocaño-Higuera2.* Doctoral student.
1 Centro de Investigaciones Biológicas del
Noroeste (CIBNOR), La Paz, Baja California Sur,
México. 2. Centro de Investigación en Alimentación y Desarrollo (CIAD)
Hermosillo, Sonora, México.
ABSTRACT
The
objective for this work was to evaluate the effect of fibrinogen-thrombin (FT)
and caseinate-transglutaminase (CT) cold-set binding
systems on the physical, textural and microstructural
properties of restructured adductor muscles of two commercially important scallop
species of Mexico; the catarina scallop (Argopecten ventricosus)
and the lion’s paw scallop (Nodipecten subnodosus). Surface pH was measured for unrestructured muscles. Color, water holding capacity (WHC) and texture, including Warner-Bratzler
(WB) shear test and texture profile analysis (TPA:
hardness, cohesiveness, springiness, gumminess and adhesiveness) were determined for both restructured and unrestructured samples. The binding regions between pieces
of muscle and binder matrix were analyzed
by light microscopy. pH, cohesiveness and springiness
of unrestructured meats was significantly (P<0.05) higher in the lion’s paw while WB-shear, hardness and
adhesiveness were higher in the catarina scallop.
Redness (a*) was only affected in adductors of lion’s paw scallop (P < 0.05) treated with FT, which also produced a drop in Hue
angle (Hab)) and an increase in
yellowness (b*). CT did not affect color of
restructured samples of both species (P
> 0.05). There was no effect of cold-set binding systems on WHC of the
muscles. Binders affected in different way cohesiveness and springiness. By
comparing the effect of species and binding system on textural features,
significant (P < 0.05)
interactions were observed for WB shear test, hardness, cohesiveness and gumminess. Differences in microstructure of binder
matrices were observed. CT matrix exhibited a solid continuous phase, whereas
FT system presented a non-continuous matrix whit different level in aggregation
of the material. This could be related with the lower values (P<0.05) in cohesiveness, springiness
and gumminess observed for restructured with FT system. Results indicate that
not only the restructuring system but also the species have an influence on
characteristics on restructured scallop’s meats since texture was more affected
by the binder in catarina whereas color was in lion’s
paw.
Mercury Content in West Coast Troll-Caught Albacore Tuna (Thunnus alalunga)
Michael T. Morrissey*, Tomoko Okada and Rosalee
Rasmussen
Oregon State University Seafood Laboratory, 2001 Marine Drive, Astoria, OR 97103
Ninety-one albacore tuna (Thunnus alalunga) captured during the 2003 commercial fishing
season were tested for mercury content in the fish muscle. Additional information such as location,
weight, length, lipid and moisture content were also collected. The fish were harvested between 32.72 degrees
north (off Southern
California) and
48.30 degrees north (off the coast of British Columbia, Canada) from a period of July to November. Fish weight ranged from 3.14 to 11.62 kg and
length of 50.8 - 86.4 cm. Mercury
content was found to range from a low of 0.027 ug/g (ppm) to a high of 0.26 ug/g in the samples tested. The average mercury content was 0.14 ug/g which is well below the US FDA and Canadian standards
(1.0 ug/g and 0.50 ug/g respectively).
There was a positive correlation of length and weight of albacore with
mercury content. There was no
correlation with date of capture.
Results indicate that West Coast troll-caught albacore has low levels of
mercury in the edible flesh and fall below international standards for mercury
levels in fish.
“Characterization of Acidic Proteolytic Enzymes from Monterey Sardine (Sardinops
sagax caerulea) Viscera”
Francisco Javier Castillo-Yáñez1*, Ramón Pacheco-Aguilar1,
Fernando Luis García-Carreño2, and
María de los Ángeles Navarrete-Del Toro2.
ABSTRACT
Total enzyme
activity of whole viscera, and partial characterization of acidic proteases
from Monterey sardine
viscera are presented. Major proteolytic activity in
alkali (pH 10) and minor activity in acid (pH 3) were detected. From purified
acidic proteases, 6 fractions with high activity were selected. One fraction
(42) showed one band on SDS-PAGE and two bands on isoelectrofocusing, with pI close
to 4.0 and 4.5, respectively. The optimal pH for acidic protease activity was
2.5, with high stability in the acid range and marked loss of activity at
neutral and alkaline pH. The optimum temperature
was 45ºC, and activity was high at 10ºC, whereas denaturation
occurred above 55ºC. Activity was inhibited by Pepstatin
A but not by SBTI or EDTA.
The general characteristics of these enzymes resemble those of the digestive
enzymes of other fish. Because Monterey sardine is
abundant in Mexico, it is a
potential source for biological
reagent production.
1Centro de Investigación
en Alimentación y Desarrollo. A.C. Hermosillo, Sonora. MEXICO. 83000.
2 Centro de Investigaciones
Biológicas del Noroeste, S.C. La Paz, BCS. MEXICO
Poster presentation by: Francisco Javier
Castillo Yañez. Ph.D. Student.
To be considered in the Graduate Student
Paper Presentation Contest
Regulatory Updates
Cindy Wu, Chair
America Charles Breen, FDA
Canada Richard Grant, CFIA
Mexico
USDC Update Mr. Roxy Triplett,
WIB
Washington State Will Satak, WA
Department of Agriculture
Oregon State Bob Gerding, Oregon Department of Agriculture
Common Mistakes in HACCP
Liz Brown, Marine Advisory Program
All seafood processors in the United States are required to perform a hazard analysis
on each of their products and a Hazard Analysis and Critical Control Point plan
is required to address any hazards identified as reasonably likely to
occur. The FDA contracts with the Alaska Department of Environmental
Conservation to perform HACCP audits on many of the
seafood processors throughout the state. These audits resulted in an awareness
of mistakes repeated from processor to processor in hazard analyses and HACCP plans. This list is intended to assist processors in
avoiding common mistakes when complying with the Seafood HACCP
rule.
FDA Prior Notice & Regulatory Update Panel
John Clemence –
Chair
U.P.S. Representative
George Long
Steve McQueary
Kenny Lum
2004 Pacific Fisheries Technologists Officers
PRESIDENT
George
Berkompas, National Food Processors Association, Center for Northwest Seafood
SECRETARY & PFT Web Master
Elizabeth
Best, Alaska General Seafoods
TREASURER
Pete
Nicklason, National Marine Fisheries Service
KEEPER
OF THE CHECKBOOK
Michael
Morrissey, Oregon State Univ.
STANDING
MEMBERSHIP CHAIR:
Denise
DeLeebeeck, BC Institute of Technology
ALASKA
Geri
Culwell, Icicle Seafoods
BRITISH
COLUMBIA
Lynette
Walsh, Calkins and Burke
CALIFORNIA
Jenny
Hansen, The National Food Lab
MEXICO
Marina
Ezquerra-Brauer, Universidad de Sonora
OREGON
Tien M. (John) Lin, Pacific Seafood Group
WASHINGTON
Barbara
Rasco, Washington
State University
AT-LARGE
Gregg
Small, Food and Drug Administration, Office of Seafood, College
Park, MD
2004 PFT Meeting