Intelligence
Smoked fish, part 1
The objectives of the smoking process are to uniformly impart the desired sensory characteristics to the product, extend shelf life and avoid the deposition of harmful compounds.
Intelligence
Smoked fish, part 2
An important step in preparing smoked fish is obtaining uniform distribution of salt in the finished product. Dry salt curing is effective but requires experimentation and experience for best results.
Intelligence
Smoked fish, part 3
Primarily used for salmon, cold smoking does not cook fish but adds flavor and increases shelf life by reducing moisture content. Hot smoking is used for the majority of smoked fish products.
Responsibility
Suspended-growth biological processes clean RAS wastewater
In pilot-scale research, researchers found that both sequencing and membrane batch reactors removed ammonia, nitrite and suspended solids with great efficacy.
Aquafeeds
Feeds affect lipid body composition, quality
The substitution of plant proteins and oils for fishmeal and fish oil can result in minimal changes to proximate compositions in various fish. However, the muscle fatty acid composition usually reflects that of the diet.
Intelligence
Enzymes in seafood, part 3
Digestive enzymes in fish can cause post-harvest tissue degradation, an effect that is most pronounced when connective tissue is affected. Some parasites produce enzymes that make seafood appear unsuitable for human consumption.
Intelligence
Enzymes in seafood, part 2
The most important factors in the loss of quality in seafood are nucleotide catabolism and glycolysis. The rates and pathways of nucleotide degradation vary with species and muscle type.
Intelligence
Enzymes in seafood, part 1
Enzymes are responsible for postharvest changes in seafood that impact product characteristics and reduce value. The odor of seafood is a direct result of enzyme activity.
Intelligence
Superchilling extends shelf life, raises yields
Superchilling is the refrigeration of fish in which the flesh temperature is reduced several degrees below the freezing point, forming ice in the outer few millimeters of the fish.
Intelligence
Seafood packaging, part 1
Seafood packaging must protect against dehydration, oxidation and contamination. Laminated materials allow a single film to provide gas permeability, heat sealing and flexibility at cold temperatures.
Intelligence
Seafood packaging, part 2
Ongoing research on seafood packaging systems is identifying the most effective packaging methods for different products. Some have longer shelf life while others do well with only basic wraps.
Intelligence
Solutions to microbiological challenges in crawfish processing
Each stage of crawfish processing contains potential human health hazards that must be addressed. Bacteria flourish under elevated temperatures but replication can be halted in cold storage.
Intelligence
Purging, processing freshwater crawfish
In crawfish production, purging systems can improve water quality, reduce contaminants and improve the physical factors of the product valued by consumers.
Health & Welfare
Bacterial, chemical residues impact tilapia quality
Both bacterial pathogens and chemical residues can affect the quality of farmed tilapia products. In production systems, Vibrio bacteria quickly proliferate following disease outbreaks.
Health & Welfare
Pathogenic Vibrios in shellfish
It is important to understand the distribution of pathogenic bacteria in the marine environment to predict potential health concerns transmitted by seafood.
Health & Welfare
Quality parameters in farmed Atlantic salmon
Studies have identified changes in the quality parameters of farmed Atlantic salmon and wild salmon that reflect changes in the animals’ life cycles, diets and environments.