Tag George J. Flick

Fish protein hydrolysates have been used in the food industry for the development of antioxidants, emulsifiers, flavoring agents, anti-bacterial agents and feed. As natural products, they have a growing acceptance, since natural products are preferred by some consumers over industrial products. 

Overall costs for hand filleting tilapia relate primarily to labor and the throughput of fish to be filleted. Labor is the largest expense. Salaries vary, and cutters’ yield efficiencies increase with practice. 

An analysis of tilapia processing in which the cost of the fish was not included found that automated cutting of fillets was significantly less expensive than hand cutting. 

A survey of major market sectors to identify further market potential for fresh tilapia found that both big-box retailers and traditional grocery stores offered little room for achieving premium prices for tilapia fillet products. 

Shrimp exposed to high concentrations of nitrate exhibit shorter antennae, gill abnormalities and hepatopancreas lesions. Nitrate toxicity is more of an issue for shrimp raised in lower-salinity waters. 

Off-flavors in seafood can stem from a variety of sources. Industrial effluents can at least secondarily contribute to off-flavors in fish. Off-flavor oxidative carbonyl compounds increase during cold storage of some farmed fish. 

Off-flavor compounds produced by low-molecular-weight amine compounds present in fish are degraded into ammonia or other nitrogenous compounds during storage. 

Off-flavors in pond and recirculating aquaculture systems have occurred through the biological production of geosmin and 2-methylisoborneol. The compounds are rapidly absorbed through the gills of fish, but depuration can require days or weeks. 

Single-celled proteins in bioflocs can provide protein and other nutrients in shrimp feed, but what makes them enhance growth performance in shrimp? 

Freshwater shrimp can contain pathogenic bacteria that cause illness unless care is exercised by producers, retailers and consumers. Many of the human pathogens can survive frozen storage, but are killed or inactivated by thermal processes. 

Spoilage in freshwater prawns is endogenous rather than exogenous and results from proteolytic enzymes in the cephalothorax. 

Seafood was one of the first U.S. commodities to be placed under the FDA's mandatory Hazard Analysis Critical Control Point (HACCP) regulations. 

Some substances can migrate from plastics and other seafood packaging materials into the product. Even if the substances are not harmful, they can affect the flavor and acceptability of the food. 

Pasteurization of crustaceans, which can extend shelf life to years, preserves many of the chemical and physical characteristics of the original seafood and destroys most spoilage and many pathogenic bacteria. 

Recent research is demonstrating that biofloc-based proteins are suitable replacements for fishmeal in aquaculture diets. Since bioflocs can be produced while treating aquaculture effluents, a waste product can be converted into a valuable resource.