Search

Increasing globalization of our food supply combined with recent outbreaks of foodborne disease has heightened concerns over food safety issues around the globe. In response to these growing concerns, both by government and consumers, many nations are looking at food traceability as a means to restore confidence in the food supply and limit damages incurred by the sale and distribution of unsafe products. Traceability, which allows for the tracking of food products through all steps of production, distribution, and sales, can provide information on the nature, origin, and quality of a product; allowing consumers to make more informed purchasing decisions while providing the mechanisms for quick and thorough product recall procedures. Implementing traceablity systems will require improved vertical intergration between entities and the development of standars for the collection and dissemination of traceability data. Fortunately, rapid advances in information technology have made it possible to implement traceability systems within the food industry. This review will explore the current trends toward tracebility in the U.S. seafood industry. Current legislation, both here and abroad, and its effects on the seafood industry will be explored, and the design of a traceability system will be discussed.

Quality parameters for surimi from Pacific Whiting were detennined. Three different computer analyses were used: these included a traditional multiple linear regression, a model that documents the quality issues in a non-linear neural network framework, and an induction-type machine learning system to establish relationships of the on-board handling, physical characteristics and dockside storage condition on product quality. The strengths and weaknesses of each model are discussed.

There have been tremendous changes in aquatic food products over the past 25 years based on seafood research. The future of seafood research over the next 25 years is difficult to predict, but the ...

A procedure for analyzing categorical purchase intent data from consumer tests is demonstrated using data from a test of fresh market specialty potato varieties. Due to the probabilistic nature of purchase intent a fractional model is based, just as a binary choice analysis using probit or logit would be, on a non-linear cumulative distribution function. The results from a fractional model are compared to an ordinal model. Participants in the consumer test evaluated six unreleased varieties and one commonly available variety of potato, the Yukon Gold. Four of the new varieties had colored red or purple flesh rated highly for antioxidant content. The effect of antioxidant information and other variables on the probability of purchase for red and purple potatoes was compared to the effect on the yellow potatoes using a fractional model and an ordinal model. Other variables include liking, price, gender, age, education, income, potato usage frequency, health interest, and food interest. As expected hedonic ratings and price had significant positive and negative effects respectively on purchase intent for both categories of potatoes. Antioxidant information, whether simple or detailed, increased purchase intent for the colorful potato varieties. Interactive variables between health interest and antioxidant information level demonstrate the impact of personal health interest in conjunction with the information.

ObjectiveBread is the largest contributor of Na to the American diet and excess Na consumption contributes to premature death and disability. We sought to determine the Na level at which consumers could detect a difference between reduced-Na bread and bread with typical Na content, and to determine if consumer sensory acceptability and purchase intent differed between reduced-Na bread and bread with typical Na content.DesignDifference testing measured ability to detect differences in control bread and reduced-Na bread using two-alternative forced choice testing. Acceptability was measured using a nine-point hedonic scale and purchase intent was measured using a five-point purchase intent scale.SettingDifference and acceptability testing were conducted in Portland, OR, USA in January 2013.SubjectsEighty-two consumers participated in difference testing and 109 consumers participated in acceptability testing.ResultsConsumers did not detect a difference in saltiness between the control bread and the 10 % reduced-Na bread, but did detect a difference between the control bread and bread reduced in Na content by 20 % and 30 %. Na reductions had no effect on consumer acceptability of sensory characteristics, including overall liking, appearance, aroma, flavour, sweetness, salt level and texture, or purchase intent.ConclusionsReducing Na levels by up to 30 % in the sandwich bread tested did not affect consumer liking or purchase intent of the product. These results support national recommendations for small, incremental Na reductions in the food supply over time and assure bread manufacturers that sensory characteristics and consumer purchase intent of their products will be preserved after Na reductions occur.

Recent foodborne disease outbreaks involving minimally processed tree nuts have generated a need for improved sanitation procedures. Chemical sprays and dips have shown promise for reducing pathogens on fresh produce, but little research has been conducted for in-shell hazelnuts. This study analyzed the effectiveness of 3 chemical sanitizers for reducing Salmonella on in-shell hazelnuts. Treatments of water, sodium hypochlorite (NaOCl; 25 and 50 ppm), peroxyacetic acid (PAA; 80 and 120 ppm), and acidified sodium chlorite (ASC; 450, 830, and 1013 ppm) were sprayed onto hazelnut samples inoculated with Salmonella enterica serovar Panama. Hazelnut samples were immersed in liquid cultures of S. Panama for 24 h, air-dried, and then sprayed with water and chemical treatments. Inoculation achieved S. Panama populations of approximately 8.04 log CFU/hazelnut. Surviving S. panama populations were evaluated using a nonselective medium (tryptic soy agar), incubated 3 h, and then overlaid with selective media (xylose lysine deoxycholate agar). All of the chemical treatments significantly reduced S. Panama populations (P ≤ 0.0001). The most effective concentrations of ASC, PAA, and NaOCl treatments reduced populations by 2.65, 1.46, and 0.66 log units, respectively. ASC showed the greatest potential for use as a postharvest sanitation treatment.

An online needs assessment survey of healthcare providers was developed and implemented to determine knowledge and attitudes about the benefits and risks of consuming seafood along with how this might impact patient/clientele counseling. Only 6 of the 45 knowledge items queried (13%) met the 80% subject mastery or proficiency with a total knowledge score of 56 ± 18%. Based on this survey, it was found that healthcare providers were less than proficient regarding all knowledge areas for seafood. Understanding of seafood safety and contaminants was low. In addition, while the majority (76%) of healthcare respondents knew the correct recommendation for seafood meals per week, they failed to identify the groups that were targeted by the Food and Drug Administration/Environmental Protection Agency (FDA/EPA) advisory about seafood and mercury and therefore could be providing inaccurate information. Attitudinal responses for 18 items resulted in an overall average score of 3.28 ± 0.47 meaning slightly agree (based on a 5-point Likert scale strongly disagree—strongly agree). While trends showed that it was important to the respondents to provide accurate information (3.78 ± 1.06) about seafood to their patients, they felt more comfortable recommending that their patients follow government advice (3.52 ± 0.91) about both seafood safety and which seafood to eat over other sources. Combined with a low knowledge base, attitudinal responses indicate that there could be a barrier to both outreach education to these healthcare providers and to their patient counseling regarding seafood consumption. Results also showed that a combination of online, science-based, easy to access information with the capability to provide brochure-formatted information would appear to be the best way to communicate seafood safety, nutrition, and health information.

Seafood, defined here as marine and freshwater fish and shellfish, is recognized as a healthy food choice because it is a low-fat protein source that provides long-chain omega-3 fatty acids important for early development along with eye and heart health. However, seafood is also known to contain certain contaminants, such as methylmercury and persistent organic pollutants, which can have harmful effects on human health and development. In order to limit exposure to contaminants while maximizing the benefits of seafood consumption, a number of quantitative and qualitative risk-benefit analyses have been conducted for seafood consumption. This review paper provides a brief background on risk-benefit analysis of foods, followed by a discussion of the risks and benefits associated with fish consumption. Next, risk-benefit analyses are reviewed in an historical context. While risk-benefit analysis consists of three main elements (that is, assessment, management, and communication), this review will primarily focus on risk-benefit assessments. Overall, most studies have found that the benefits far outweigh the risks among the general population, especially when a variety of fish is consumed at least twice per week. However, for certain populations (for example, pregnant women and young children) a more targeted approach is warranted in order to ensure that these groups consume fish that are low in contaminants but high in omega-3 fatty acids. The potentially harmful unintended consequences of risk-benefit communication on the general population and certain groups are also discussed.

Sugar infusion is a widely used osmotic treatment for fruit preservation, but the process is inherently slow and the waxy skins of some fruits hinder mass transfer during the process. This work examined the utility of perforation by a carbon dioxide (CO2) laser as a novel skin treatment to improve the infusion process. In 2 experiments, individually quick frozen (IQF) blueberries were subjected to varying degrees of laser perforation (3 levels of perforation density × 3 levels of perforation depth), and then infused stepwise with high fructose corn syrup (HFCS) to a final °Brix of 70 using varying solution concentration increment (5, 10, 20, and 30 °Brix/d). At each concentration, increasing perforation density and depth promoted solute migration into the fruit with increased fruit weight (P < 0.05; up to 24.15%, 37.23%, 52.89%, 65.34% wt. increase at 5, 10, 20, and 30 °Brix/d compared to the controls). Laser-treated blueberries maintained the original shape without excessive shrinkage and texture hardening due to enhanced solute incorporation, while the controls and mechanically treated samples were ruptured and wrinkled at the end of the process. Increasing solution concentrations shortened the process duration but decreased final fruit weight due to greater osmotic gradients. However, negative effects of using higher solution concentrations on final fruit weight were significantly alleviated with moderate-to-high doses of laser perforation (P < 0.001). Overall, the results demonstrate that laser perforation can be a viable skin pretreatment technique, offering marked improvement on final process yield, process efficiency, and product quality. Practical Application: CO2 laser perforation as a novel skin pretreatment for sugar infusion of individually quick frozen (IQF) blueberries is presented. The technique markedly improves the product yield and quality. Although further investigation is needed, the method may potentially be used for other waxy skin fruits such as cranberries and cherries.

This interlaboratory study evaluated a real-time multiplex polymerase chain reaction (PCR) method for identification of salmon and trout species in a range of commercial products in North America. Eighty salmon and trout products were tested with this method by three independent laboratories. Samples were collected in the United States and Canada, and only the collecting institution was aware of the species declaration. Following analysis with real-time PCR, all three laboratories were able to identify species in 79 of the 80 products, with 100% agreement on species assignment. A low level of fraud was detected, with only four products (5%) found to be substituted or mixtures of two species. The results for two of the fraudulent products were confirmed with alternate methods, but the other two products were heavily processed and could not be verified with methods other than real-time PCR. Overall, the results of this study show the usefulness and versatility of this real-time PCR method for the identification of commercial salmon and trout species.

The purpose of this study was to develop a species-specific multiplex polymerase chain reaction (PCR) method that allows for the detection of salmon species substitution on the commercial market. Species-specific primers and TaqMan® probes were developed based on a comprehensive collection of mitochondrial 5' cytochrome c oxidase subunit I (COI) deoxyribonucleic acid (DNA) "barcode" sequences. Primers and probes were combined into multiplex assays and tested for specificity against 112 reference samples representing 25 species. Sensitivity and linearity tests were conducted using 10-fold serial dilutions of target DNA (single-species samples) and DNA admixtures containing the target species at levels of 10%, 1.0%, and 0.1% mixed with a secondary species. The specificity tests showed positive signals for the target DNA in both real-time and conventional PCR systems. Nonspecific amplification in both systems was minimal; however, false positives were detected at low levels (1.2% to 8.3%) in conventional PCR. Detection levels were similar for admixtures and single-species samples based on a 30 PCR cycle cut-off, with limits of 0.25 to 2.5 ng (1% to 10%) in conventional PCR and 0.05 to 5.0 ng (0.1% to 10%) in real-time PCR. A small-scale test with food samples showed promising results, with species identification possible even in heavily processed food items. Overall, this study presents a rapid, specific, and sensitive method for salmon species identification that can be applied to mixed-species and heavily processed samples in either conventional or real-time PCR formats.This study provides a newly developed method for salmon and trout species identification that will assist both industry and regulatory agencies in the detection and prevention of species substitution. This multiplex PCR method allows for rapid, high-throughput species identification even in heavily processed and mixed-species samples. An inter-laboratory study is currently being carried out to assess the ability of this method to identify species in a variety of commercial salmon and trout products.

A polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) method for salmon species identification was optimized for use with U.S. commercial products. Reference specimens of six salmonid species were collected and morphologically verified. A 463- to 464-bp fragment of the mitochondrial tRNAGlu/cytochrome b gene was PCR-amplified, digested with two restriction enzymes (Sau3AI and NlaIII), and analyzed with agarose gel electrophoresis. All six species were successfully differentiated with this method and the restriction digest was shortened to 1 h rather than overnight. A decision-making flowchart was developed based on these results that allows for species diagnosis within two–three steps. After the method was optimized, it was tested with a variety of commercial salmon products (n = 29), including canned, smoked, jerky, and fresh fillet samples. Salmon species identification was successful for all 14 smoked and fresh/frozen fillet products, with the possibility of same-day species d...

Fish and seafood substitution has become an important concern in domestic and international marketplaces, in part due to increased international trade, per capita seafood consumption, and production of processed foods. In many cases, seafood substitution is a form of economic deception, where highly prized species are substituted with those of lesser value. To prevent illegal species substitution, a number of DNA-based methods have been developed to detect fish and seafood species in commercial products. These methods, along with common gene targets, have been reviewed previously in this journal. The current article is meant to build upon earlier discussions by providing a comprehensive review of the application of these DNA-based methods to the discovery of fish and seafood substitution on the commercial market. Popular food uses, potential substitution cases, and peer-reviewed research articles published to date are discussed for all major species groups of concern, including flatfish, gadoids, scombroids, salmonids, percoids, sturgeons, sharks, eels, and bivalves. The use of DNA-based methods to monitor commercial whale meat products is also reviewed.

Changes in the fatty acid composition of 13 bled and blast-frozen U.S. West Coast albacore tuna (Thunnus alalunga) were determined following custom-canning and 5 weeks of canned storage. In accordance with typical custom-canning procedures, no additional packing materials were used, and the product did not undergo a precooking step. Raw albacore tuna was found to be rich in n-3 polyunsaturated fatty acids (PUFAs), with an average of 9.1% (% wt of total fatty acids) EPA and 33.8% DHA. Canning and short-term storage did not cause major fluctuations in the fatty acid profiles of the albacore tuna, with no significant changes in the total fractions of saturated fatty acids (30–31%), monounsaturated fatty acids (19%), PUFAs (50%), or n-3 PUFAs (46–47%). On a tissue weight basis, U.S. West Coast albacore tuna was found to contain high levels of total n-3 PUFAs, with 3.3 g/100 g tissue in raw tuna and 4.0–4.1 g/100 g tissue in products that were canned and stored for 5 weeks.

The detection of species substitution has become an important topic within the food industry and there is a growing need for rapid, reliable, and reproducible tests to verify species in commercial fish and seafood products. Increases in international trade and global seafood consumption, along with fluctuations in the supply and demand of different fish and seafood species, have resulted in intentional product mislabeling. The effects of species substitution are far-reaching and include economic fraud, health hazards, and illegal trade of protected species. To improve detection of commercial seafood fraud, a variety of DNA-based techniques have been developed, including Multiplex PCR, FINS, PCR-RFLP, PCR-RAPD, PCR-AFLP, and PCR-SSCP, which are all based on polymorphisms in the genetic codes of different species. These techniques have been applied in the differentiation of many types of fish and seafood species, such as gadoids, salmonids, scombroids, and bivalves. Some emerging technologies in this field include the use of real-time PCR, lab-on-a-chip, and DNA microarray chips. In this review article, the major DNA-based methods currently employed in the authentication of commercial fish and seafood species are discussed and future trends are highlighted. Examples of commercial applications and the use of online database resources are also considered.

Fish and fishery products represent a dynamic sector of the world's global food economy. Changes in supply, market demands, and fishery regulations have major impacts on regional fisheries in the US. Many small and mid-size fishing operations have been adversely affected by these changes and have undertaken different strategies to overcome economic hardships and survive in the global marketplace. This paper will discuss two such fisheries in the Pacific Northwest, the Pacific salmon and troll-caught albacore fisheries, and show how they have met the challenges of globalization. Different examples of branding, marketing, and responses to market change have helped mitigate some of the negative impacts of increasing competition. The need for working cooperatively among disparate groups for resource management, utilization, and marketing is becoming more critical for small and mid-size enterprises to survive and prosper in a global economy. A Chinese version of this article's abstract is available on...

This study was conducted to develop an immobilized-enzyme system to entrap lipase in chitosan-alginate-CaCl(2) beads for the purpose of concentrating n-3 polyunsaturated fatty acids (n-3 PUFAs) from sardine oil. Lipase was immobilized by an ionotropic gelatin method analyzed for characteristics. Optimum pH of immobilized lipase shifted from pH 7.0 to 6.0 and immobilized lipase showed higher stability against pH and temperature changes. Original sardine oil contained 38.1% n-3 PUFAs (25.2% 20:5n3 and 7.20% 22:6n3), and the concentration was significantly increased to 65.3% (40.2% 20:5n3 and 15.5% 22:6n3) with free lipase and to 64.8% (39.6% 20:5n3 and 15.3% 22:6n3) with immobilized lipase after 90 min of repeated hydrolysis. Fatty acid content of the free fatty acid (FFA) fraction of hydrolyzed oil showed that lipase preferably hydrolyzed 16:0, 16:1n7 and 18:0 accounting for 76.6% and 69.5% of total FFAs (after 1st and 2nd hydrolysis, respectively). This study shows that use of immobilized lipase systems for increasing n-3 PUFA concentration in sardine oil provides new processing opportunities for the industry.

The effects of processing and storage on cadmium (Cd) levels in Pacific oysters (Crassostrea gigas) were examined. The oysters were 2.75 yrs old and were analyzed for Cd at various points in the processing line including: shucked (S), shucked and drained (SD), and shucked, drained, washed and jar-packed (S-WJ). The effects of high pressure processing (HPP) followed by washing and jar-packing were also examined. Jar-packed oysters from groups S-WJ and HPP were held under refrigerated storage and were analyzed at 0, 5 and 10 days. Some processing methods had significant effects on the Cd levels in oysters. Draining nectar from the oysters resulted in significant increases in Cd concentrations, followed by significant decreases as a result of washing and jar-packing. HPP-treated oysters that were washed and jar-packed showed further decreases in Cd. Ten days of jar-packed storage resulted in a gradual decrease in wet weight Cd concentration for both the HPP (from 1.1 to 0.8 mg/kg) and the S-WJ group...

Intrinsic characteristics of sardines harvested off the Oregon-Washington coast were determined. The lipid content was initially low (6.79%) in the beginning of the season in June, significantly increased to 22.95% in mid-August, and decreased slightly by the end of September. An inverse correlation (R2 = −0.90) was found between lipid and moisture content. Triacylglycerides were the predominant lipid fraction, while the phospholipids fraction was the lowest. Analysis showed that 20:5n3 was the most abundant fatty acid in sardine oil followed by 16:0 and 22:6n3 fatty acids. The level of 20:5n3 fatty acid was slightly higher in August-September than earlier in the season.

This study investigated the influence of age and tissue weight on cadmium (Cd) levels in Pacific oysters (Crassostrea gigas). Oysters from 4 different age groups (1, 2, 3, and 4 y) were collected at an oyster farm in Willapa Bay, Washington. To examine the effects of age, 60 oysters from each group were sorted into 3 composites of 20, and Cd analysis was carried out on all composite samples. To study the effects of tissue weights, 25 oysters from each of the 4 age groups were collected and analyzed individually for Cd. All oyster Cd concentrations were below the 3.7 ppm (μg/g) wet wt Food and Drug Administration (FDA) level of concern and the 2 ppm wet wt Hong Kong limit. There was a moderate correlation between Cd concentration and age (R2 = 0.60). The 1-y-old oysters had significantly lower Cd concentrations than the 2–4-y-old oysters. Tissue weight also influenced Cd concentration (R2 = 0.31). The effect of tissue weight was found to vary with age, with a stronger correlation to Cd levels in t...

A new oil extraction method involving pH adjustment was developed and compared with the traditional heat extraction method. Sardine oil was obtained by adjusting the pH to the isoelectric point (pI) of sardine muscle (pH 5.5) using HCl or food-grade organic acids [with/without calcium (Ca)] followed by centrifugation. Oil extracted with citric acid plus Ca showed the best quality, along with good recovery, the lowest haze value, and the highest n-3 polyunsaturated fatty acid content. All oils extracted by pH adjustment exhibited high stability against oxidation supported by low conjugated dienes and thiobarbituric acid reactive substance level with fewer impurities compared to the heat process. There was a significant beneficial effect of Ca addition prior to pH adjustment in terms of lipid oxidation stability and color of the final products. The pH adjustment method is a novel process for oil extraction and a promising method that can be utilized for high-oil pelagic species such as Pacific sardines. Key...

The production of n − 3 polyunsaturated fatty acids (n − 3 PUFAs) concentrate from oil extracted from Pacific sardines (Sardinops sagax) was studied using lipase-catalyzed hydrolysis. Commercially available microbial lipases, from Candida Rugosa (CR), Candida cylindracea (CC), Mucor javanicus (MJ), and Aspergillus niger (AN) were used for enzymatic hydrolyses with extracted sardine oil, run at 37 °C with constant stirring for 1.5, 3, 6, and 9 h. Fatty acid composition analysis by gas chromatography showed that the refined unhydrolyzed oil contained 26.86% of eicosapentaenoic acid (EPA) and 13.62% of docosahexaenoic acid (DHA) (wt/wt%). CR lipase was the most effective in concentrating n − 3 PUFA. Hydrolysis with 250 U CR lipase increased EPA concentration to a relatively constant level of 33.74% after 1.5 h. DHA levels were also significantly increased from 13.62% to 29.94% with 500 U after 9 h. Compared to CR and CC lipases, MJ and AN lipases resulted in low n − 3 PUFA concentration. Triacylglycerol levels decreased significantly as reaction time progressed.

Although capture fisheries have experienced slow to stagnant growth in recent years, the world population has been increasing, with subsequent rises in demands for marine-based foods. One possibility for alleviating potential food shortages and price increases is through aquaculture, which has experienced rapid worldwide expansion. A major focus of research in the aquaculture industry is on the use of biotechnology to increase food availability and reduce production costs, specifically through the manipulation of the genes and chromosomes of cultivated species. Examples include transgenic fish with properties such as increased growth rates, feed conversion efficiency, disease resistance, cold tolerance, and improved metabolism of land-based plants. However, use of transgenic organisms in aquaculture is a very controversial topic due to a number of environmental and human health concerns such as escapement and introduction of genetically modified organisms into the food chain. In response, some transgenic research has also been focused on inducing sterility to reduce the risk of transgenic organisms breeding with wild species. A method of chromosome manipulation, referred to as polyploidy, provides the option of creating sterile organisms, some of which also exhibit increased growth rates. This review paper will discuss recent advances in biotechnology research, specifically in regards to the manipulation of genes and chromosomes, for enhanced cultivation of fish and invertebrates. Major environmental and human health concerns will also be addressed.

Two hundred and thirty-nine albacore tuna (Thunnus alalunga) were troll-caught in the mid-Pacific Ocean and off the US Pacific Coast from June to November 2003. Catch location, harvest date, and sea surface temperature were recorded for individual fish, and lipid and moisture content in the white muscle were determined. The average weight of the alba-core was 6.07 kg and lipid content was highly variable (0.67–18.74%). There was an inverse correlation between the lipid and moisture content of albacore (R2 = 0.93), and percent lipid increased slightly in fish caught later on in the season (R2 = 0.24). Geographical Information Systems (GIS) software was used to determine correlations between lipid content and geographic location. Lipid content varied considerably among tuna caught at similar latitudes; however, most fish caught below 40°N had a lipid content of less than 10%, while the fish with the highest lipid content (13–19% lipid) were all harvested above 40°N.

Minced albacore muscle was treated with high-hydrostatic pressure at 275 and 310 MPa for 2, 4, and 6 min and their effects on shelf life at 4 and − 20 °C were studied. Physical (texture, color), chemical (moisture and lipid content, pH, lipid oxidation, electrophoresis), and microbiological analyses were carried out. Pressure increased pH, protected from lipid oxidation, maintained low microorganisms levels, changed the color of the muscle, and induced the formation of high molecular weight polypeptides most likely through disulfide bonding promoting texture improvement of samples. Pressure improved the shelf life of minced albacore muscle for > 22 days at 4 °C and > 93 days at − 20 °C.

High Pressure Processing (HPP) run at 275 and 310 MPa for 2, 4, and 6 min and heat treatments at 90°C for 35 min were applied to minced albacore muscle (Thunnus alalunga). Effects on protein solubility, thermal stability, total sulfhydryls and fluid retention were measured. Treatments reduced (p < 0.05) protein solubility, with heat showing an 89% reduction versus 60.3 ± 5.3% reduction for HPP treatments. HPP increased thermal stability of most proteins, shifting their endotherms towards higher temperatures, but only myosin showed an enthalpy change higher than control. Heated proteins did not exhibit an endotherm peak indicating total protein denaturation and showed less total sulfhydryl content and the highest liquid holding capacity (p < 0.05).

The health benefits that long chain omega-3 fatty acids contribute in the reduction of coronary heart disease are well established through a number of scientific publications. A number of studies are also examining their potential role in mitigating other diseases and health conditions such as Alzheimer's and mental disorders. Some of the latest research have shown the importance of omega-3 fatty acids such as docosahexaenoic acid in cognitive development in infants. Extensive scientific research and recommendations to consume fish regularly from professional societies, health organizations, and government agencies consistently support dietary guidance to consume fish regularly. Nevertheless, increasingly consumers are being warned to eliminate or minimize their consumption of certain species. The warnings, which have been issued due to risks associated with chemical contaminates such as mercury, PCB, and dioxin in fish, have received extensive coverage in news articles and stories in popular magazines. There have been a series of mixed messages to the consumer about the benefits or risks in eating seafood. In some cases, the warnings have been issued by government agencies such as the Food and Drug Administration and Environmental Protection Agency's Joint Fish Advisory on methylmercury. In other cases, the warnings have come from advocacy groups and others. Unfortunately, the advice is often miscommunicated and misunderstood by consumers. The emerging news about the benefits and risks of fish consumption will be discussed in the context of their impacts on consumer's health and well-being.

Mercury is a toxic heavy metal released into the environment from both natural and anthropogenic sources. It is of great interest to consumers as to whether it can cause neurological effects at low dose levels. The effects of organic mercury exposure at high levels have been demonstrated in several large-scale poisonings, particularly those in Japan and Iraq in the 1950s, ′60s and ′70s. These epidemics showed that organic mercury, in sufficient concentrations, is a potent neurotoxin that is especially harmful to the developing nervous system. Since the most common form of human exposure to organic mercury is through fish consumption, several epidemiological studies have examined the relationship between maternal fish intake and health effects in humans, especially the fetus. Levels of mercury in fish vary depending on factors such as: trophic level in the food chain, size, and habitat location. For this reason, it is important to gather information on mercury levels in different types of fish in ...

The acid soluble collagens (ASC) and pepsin soluble col-lagens (PSC) of albacore tuna and silver-line grunt skin, by-products from frozen fish fillet industry, had been extracted, purified and characterized. Analysis of the collagens by SDS-PAGE indicated the absence of a disulfide bond, which is a characteristic of type I collagen. They also contained different subunits, a, β and ?. At least two different a chains, a1 and a2, were presented. The proportion of ? trimer in ASC was higher than in PSC. This caused reduced solubility of ASC, whereas, PSC were lower molecular weight and had fewer crosslinks, which resulted in increased solubility. Collagen water solubility was lower than in 0.5 M acetic acid, but the solubility increased as the temperature increased. Denaturation temperature (Td) of silver-line grunt collagen was slightly higher than albacore tuna collagen, but about 7–9°C lower than calfskin collagen.

The needs of small and mid-size enterprises (SMEs) in the agricultural and food sectors are continually changing in the global marketplace. Technology transfer is one means of advancing SMEs to be more competitive and to embrace changes that are critical to their survival. New approaches are necessary to overcome some traditional barriers between researchers and industry for implementation of innovative technology. Universities and research centers are often ill equipped to meet these changing needs due to traditional methods of undertaking research and technology transfer. These methods are often slow and time consuming while SMEs need real-time response to technological challenges and market demands. This paper describes methods for more responsive technology transfers to SMEs through the creation of a more dynamic research model with projects undertaken in seafood processing. Key elements in this model include engagement with SMEs and entrepreneurs at an early stage of the project, flexibility in the research plan, and access to capital for technology transfer.

Electron beam (e-beam) irradiation to reduce spoilage bacteria and Listeria monocytogenes on cold-smoked salmon was studied. Salmon fillets were inoculated with L. monocytogenes (4.4 × 103CFU/g) and exposed to e-beam radiation at doses of 1, 2, and 4 kGy. The e-beam irradiated samples were stored at 5>C and tested for psychrotrophs, mesophiles, and L. monocytogenes on days 1, 8 and 28. Total bacterial populations on cold-smoked salmon were reduced by e-beam processing but increased during storage. inoculated salmon were reduced by 2.5 log CFU/g with a low e-beam dose of 1.0 kGy and were completely eliminated by e-beam doses of 2.0 kGy and greater. E-beam irradiation could be used to reduce bacterial contamination and increase safety of cold-smoked fish. Further studies are needed to evaluate the effects of e-beam irradiation on sensory characteristics of processed fish.

Intrinsic quality characteristics, including lipid, moisture, and fatty acid content, of West Coast albacore tuna (Thunnus alalunga) was investigated. West Coast albacore tuna were troll caught off the Oregon coast, delivered to the Oregon State University Seafood Laboratory, held at -30°C and analyzed for lipid distribution in different areas of the muscle. Additional albacore were troll caught off the Oregon coast and analyzed fresh for fatty acid content. Core samples were taken from six designated body zones of the fish. The lipid content ranged from 3.9 ± 0.2 to 36.3 ± 1.1%, with a distribution of higher lipid towards the head and lower lipid towards the tail. Total omega-3 content averaged approximately 40% of the identified fatty acids for each body zone, with average omega-3 (g/100 g tissue) ranging from 2.1 ± 0.5 to 3.5 ± 0.4. An inverse correlation (R2 = −0.95) was found for lipid and moisture content.

Different strains of Vibrio parahaemolyticus (Vp) in broth cultures and Vp-inoculated live Pacific oysters (Crassostrea gigas) were subjected to high-pressure processing (HPP) at 241, 276, 310, and 345 MPa. Results showed Vp numbers were reduced by HPP in both pure culture and whole oysters. Vp inactivation was dependent on time and pressure. Optimum conditions for reducing Vp in pure culture and oysters to nondetectable levels were achieved at 345 MPa for 30 and 90 s, respectively. Resistance variations were detected between Vp in pure culture and in oysters. HPP proved to be an efficient means of reducing Vp in oysters.

Recovery of bioactive compounds, such as proteolytic enzymes, from waste streams is a means to both recuperate value and reduce environmental pollution. Previously optimized lab-scale parameters for the recovery of a stable crude protease fraction from Pacific whiting (Merluccius productus) surimi wash water were tested using pilot plant equipment. Pretreatment of surimi wash water with 60 degrees C heat, acidification to pH 6, and centrifugation doubled ultrafiltration membrane flux and significantly improved protease purity by reducing a majority of the 35-205 kDa proteins. Concentrated crude protease obtained from wash water contained predominantly cathepsin L activity. Enzyme purity was increased about 100-fold, and yield was approximately 80%. Stability (frozen and freeze-dried protease) was maintained for 9 weeks at -80 degrees C. Freeze-dried preparations were also stable for 9 weeks at 4 and -15 degrees C. Successful application of pilot plant conditions allows for sufficient production of protease for further investigations into their applicability.

Whole Pacific oysters (Crassostrea gigas) were processed using high-pressure processing (HPP) treatment from 207 to 310 MPa at 0, 1, and 2 min and stored at < 4 degrees C and evaluated over 27 d. The pH of HPP samples decreased slightly from 6.3 to 5.8 during storage while the control (hand-shucked oysters) dropped to pH 4.1. Moisture content of the controls decreased slightly while HPP samples increased slightly. Pressure treatment did not significantly inhibit lipase activity during the shelf-life study. HPP reduced initial microbial load by 2 to 3 logs and counts remained at a reduced level through the storage study. Descriptive evaluation showed that HPP-treated oysters received higher quality scores than controls during the storage trial.

A trend in new food product development is the growing participation of chefs within an organizational framework known as Culinology(r). Culinology(r) is defined as the fusion of culinary/chef skills and technical/scientific skills. Combining culinary expertise with food science is expected to produce more creative and financially successful products. This concept paper develops ideas for embedding the culinary framework into a broader interdisciplinary and multisector system for designing and developing new food products from publicly managed natural resources. Initial results from implementing the first stage of this framework are provided for West Coast albacore tuna.

Proteases are important bioactive compounds that have many applications in food processing. In this study, laboratory scale experiments were performed to establish conditions for recovery of a heat stable, acid protease from Pacific whiting ( Merluccius productus ) surimi process water. Reduction of proteinaceous solids and recovery of protease activity was maximized when process water was pre-treated with acid (pH 4) followed by heat (60 °C). In addition, acid plus heat treatment of process water appeared to improve membrane flux and concentration of protease activity (10-fold) was achieved in half as much time as treatments using acidification but not heat. Neither purification nor concentration of protease was effective using either 300 and 1000 kDa ultrafiltration or 0.3 μm microfiltration membranes. However, concentration of protease using 50 kDa ultrafiltration membranes was successful in recovering about 80% of original protease activity. Results provide conditions for further investigations into pilot plant recovery of protease from surimi process water.

This study examines the possibility of using a hand-held ultrasonic device to provideinformation about the composition of North Pacific albacore (Thunnus alalunga). The ultrasonic velocity and attenuation coefficient (1-6 MHz) of albacore samples of varying composition was measured over the temperature range 5 to 30EC. The lipid, protein, ash and moisture content of the same fish were measured using standard methods. Ultrasonic velocity versus temperature profiles were dependent on fish composition and could therefore be used to provide information about composition. Ultrasonic attenuation measurements were too variable to use as a means of providing information about fish composition. The availability of a hand-held ultrasonic device that is simple to use would be useful for grading albacore according to their composition.

Histamine-producing bacteria were isolated from fresh and temperature-abused albacore using two different isolation procedures. Typically, the bacterial isolates on Niven's or modified Niven's medium produced negligible or low levels of histamine (300 ppm) in histamine enumeration broth. The most frequently found species using this approach was Hafnia alvei. By prescreening on selective media (eosin methylene blue [EMB] agar for enteric bacteria; deMan Rogosa Sharpe agar for lactic acid bacteria: KF streptococcus agar for streptococci; pseudomonas isolation [PI] agar for pseudomonads; and staphylococcus medium 110 agar for staphylococci) prior to plating on histidine decarboxylase differential media, detection rate of true histamine formers increased. Prolific histamine producers capable of forming1,000 ppm histamine in culture broth were isolated when PI and EMB agars were used for prescreening. Among the selective media tested, EMB agar was most effective in selecting high histamine producers, as demonstrated by the highest rate of true positives based on histamine analysis. Histamine-producing isolates were mostly enteric bacteria, including Morganella morganii, H. alvei, Klebsiella spp., Citrobacter freundii, Enterobacter spp., and Serratia spp. M. morganii isolated on PI agar from temperature-abused albacore muscle was found to be the highest histamine former. This species was not isolated from fresh albacore. while other enteric bacteria were frequently detected on the gills. However, only a few species isolated from both fresh and temperature-abused muscles were identified as high histamine formers.

HACCP was implemented in the U.S. in December, 1997. A survey from the FDA Office of Seafood, after the first 6 months, showed mixed results regarding successful implementation. Four major issues have developed from the initial FDA inspections. They include: parasites in seafood, histamine monitoring, lethality of cook, and Clostridium botulinum in vacuum packed containers. This paper will summarize these issues focusing on presentations and discussions from the Seafood Hazard Analysis HACCP Research Meeting held in Astoria, OR, September 23-24, 1998.

Finite element analysis (FEA) is a very powerful tool in analyzing many engineering problems. In this study, FEA was used to simulate the development of concentration polarization in ultrafiltration of protein solutions. A miniature crossflow membrane filter was developed to verify the FEA models. Polysulfone membrane disks (47 mm) were used in this study. Bovine serum albumin (BSA) solutions of different concentrations were pumped across the membrane flow channel. The crossflow velocity of the feed solution was carefully controlled at the laminar region. With the flow velocities within the flow channel estimated by a perturbation solution, the protein concentration on the membrane surface and the mass transfer coefficient were accurately predicted by FEA. This simulation method may provide a useful tool in engineering analysis and design of a membrane filtration process.

Studies were conducted to investigate the development of membrane fouling in the microfiltration of protein solutions such as surimi wash water, containing both soluble and suspended proteinaceous solids. A laboratory scale plate-and-frame crossflow membrane filtration unit was fabricated and installed. Continuous filtration was performed to recover the suspended myofibrillar proteins from the wash water at refrigerated temperatures (12–15°C) using polysulfone membranes. The transmembrane pressure was controlled at a constant pressure of 34.5±2.2 KPa, and the feed was pumped to the filtration unit at a crossflow velocity of 0.262±0.026 m/s. It was hypothesized that the development of membrane fouling was a dynamic process of two distinctive stages. The pore blocking resistance was the dominant resistance at the initial period of filtration, and the cake resistance began to dominate following the initial pore blocking. Experimental results showed that the initial membrane fouling process could be modeled by the standard pore blocking law, and the development of fouling continued with a continuous process of cake formation. A new concentration-dependent power law cake resistance model was found. The filtration resistance of the cake layer increased with the feed concentration and was found to be one order in magnitude higher than the initial dominant pore blocking resistance.

Crude and partially purified antioxidants from shrimp shell waste were obtained by ethanol extraction and silica gel column chromatography. Whole rockfish (Sebastolobus alascanus, Sebastes ruberriumus) samples were treated with crude antioxidant solution dips while another species of rockfish fillets (Sebastes alutus) was treated with various concentrations of partially purified antioxidant solution dips from column chromatography. Higher a * values were found in all rockfish samples treated with antioxidants compared to the control. The partially purified antioxidant from shrimp shell waste significantly lowered TBA values compared to the untreated water-dipped control rockfish fillets (Sebastes alutus).

Pacific whiting surimi wash water (SWW) proteinase was recovered by ohmic heating, ultrafiltration, and freeze-drying. By these processes, 5.9-fold purification was achieved. The most efficient step was ohmic heating, which concentrated the proteinase by 4.8 fold. Specific activity of the recovered SWW proteinase on casein and Z-Phe-Arg-NMec was 28.2 and 0.17 U/mg protein, respectively. The SWW proteinase showed good hydrolytic activity towards casein, acid-denatured hemoglobin and myofibrils. Acidification increased specific activity on all substrates tested but reduced thermal stability. β-Mercaptoethanol, dithiothreitol and urea enhanced activity against Z-Phe-Arg-NMec. Proteinase activity on Z-Phe-Arg-NMec showed an optimum pH of 4.0. The recovered proteinase showed 18.5% residual activity after 7 week storage at 4C.

Alcalase and Neutrase showed optimum activity against Pacific whiting solid wastes (PWSW) at pH 9.5, 60 °C and pH 7.0, 55 °C, respectively. Alcalase had a higher proteolytic activity than Neutrase. Enzyme concentration, reaction time, and waste/buffer ratio significantly affected the hydrolysis and nitrogen recovery (NR) (p < 0.05). Optimum conditions for PWSW hydrolysis were 20 AU Alcalase/kg, 1 h reaction time, waste/buffer ratio of 1:1 (w/v). Correlation between the degree of hydrolysis (DH) and NR (R2 = 0.970−0.978) was high. Freeze-dried hydrolysate was brownish yellow in color (L* = 54.59, a* = 6.70, b* = 27.89) and contained 2.77% moisture, 79.97% protein, 13.44% ash, and 3.83% lipid. Amino acid composition of freeze-dried hydrolysate was similar to that of PWSW and Pacific whiting muscle but tryptophan was reduced to 21.50% and 14.74%, respectively. Keywords: Waste; Pacific whiting; hydrolysate; Alcalase; Neutrase

Gel strength enhancement of Pacific whiting surimi was studied by using an α2-macroglobulin (α2-M)-enriched plasma fraction (FIV-1) and a transglutaminase (TG)-enriched plasma fraction (FI-S). Fluorescent amine-incorporating activity was detected in FIV-1, FI-S, and bovine plasma protein (BPP), indicating potential protein cross-linking activity by α2-M and TG. Inhibition of autolytic activity was observed with FIV-1 and BPP. FIV-1 in combination with bovine serum albumin, fibrinogen, or FI-S enhanced gelation more than FIV-1 alone. These results indicate various components in BPP function both to enhance gelation of Pacific whiting surimi and to inhibit proteolysis. Keywords: Plasma protein; transglutaminase; α2-macroglobulin; surimi; gelation