TO THOSE PLANNING TO ATTEND YEAR 2000
PACIFIC FISHERIES TECHNOLOGISTS ANNUAL MEETING
The attached document is the tentative program for the Year 2000 annual
meeting of the Pacific Fisheries Technologists. If you are planning to
make a presentation, please download this tentative program and check to
be sure your paper has been included. We have room for one or two more
oral presentations and plenty of room for poster papers or displays. So
if you know anyone interested in presenting, it is not too late.
The boat trip to SSRAA Neet’s Bay hatchery will leave Ketchikan at
approximately 10 a.m. If you want to go on this trip and are flying in
Sunday morning on AS 65 or AS 60 please let me know and we can stop at
the airport to pick you up. Otherwise we will omit the airport stop and
proceed directly to the hatchery. So far, no one has indicated the need
to be picked up at the airport on Sunday morning.
The plane for the Neet’s Bay Hatchery trip will leave Ketchikan at about
12:30 P.M. At the present time everyone who has registered for the
hatchery trip has indicated they will going on the boat. If there are
less than three people wanting to take the plane we will not operate
that trip. Promech will not provide this service if there are less than
three people.
Several people have asked about the weather and what type of clothing to
bring. The weather may be beautiful and sunny. However, as most of you
know, Southeast Alaska coastal communities have a lot of rain. Rain
gear is recommended for those going on the Neet’s Bay Hatchery Trip.
Don Kramer
President, PFT
TENTATIVE AGENDA FOR PACIFIC FISHERIES TECHNOLOGISTS MEETING
Sunday, March 26, 2000
10:00 A.M.
12:30 P.M.
Boat Trip to SSRAA Neet’s Bay Hatchery
Plane Trip to SSRAA Neet’s Bay Hatchery
2:00 - 7:00 P.M.
Registration
7:00 - 10:00 P.M.
President’s Reception
Monday, March 27, 2000
7:30 A.M.
Registration and Breakfast Buffet
8:45 A.M.
Opening Remarks, Don Kramer, PFT President
9:00-9:30 A.M.
Keynote Address
Session 1 - Biochemistry - John French, Pegasus Enterprises, Chair
9:30 A.M.
Proteinaceous inhibitors for digestive proteases in penaeid shrimp,
Cristiane de Albuquerque Cavalcanti Patricia Hernández-Cortés, M.A.
Navarrete del Toro and Fernando Garcia Carreño, Centro de
Investigaciones Biológicas del Noroeste (CIBNOR), La Paz, BCS
9:50 A.M.
Extraction of the enzymatic system of recuperated shrimp from the Peneus
sp. head, D.E. Arce-Machado, F.L. Garcia Carreño, J. López-Cervantes and
D.L. Sánchez-Machado, Chemistry and Chemical Engineering Department,
Instituto Tecnológico de Sonora, Cuidad Obregón, Sonora.
10:10 -10:30 A.M.
Refreshment Break
10:30 A.M.
Is there enzymatic compensation in the digestive system of penaeid
shrimp?, A.T. Muhlia, F.L. Garcia Carreño, M.A. Navarrete del Toro and
M.P. Hernández-Cortés, Centro de Investigaciones Biológicas del Noroeste
(CIBNOR), La Paz, BCS
10:50 A.M.
Shrimp protease characterization, Patricia Hernández-Cortés, Cristiane
de Albuquerque Cavalcanti and Fernando Garcia Carreño, Centro de
Investigaciones Biológicas del Noroeste (CIBNOR), La Paz, BCS.
Session 2 -Processing - Erica Littler, Icicle Seafoods, Chair
11:10 A.M.
Results of tests to evaluate a high speed, high yield water evisceration
system for processing small target and underutilized fish, Pete
Nickalson, Pacific States Marine Fisheries Commission, and Jerry Babbitt
and Harold Barnett, National Marine Fisheries Service, Seattle, WA.
11:30 A.M.
Evaluation of salmon quality in Prince William Sound during the 1999
season, Chuck Crapo, Marine Advisory Program. University of Alaska
Fairbanks, Kodiak, AK.
11:50 A.M. -1:30 P.M.
Lunch
1:40 P.M.
Assessment of the Hong Kong shark fin market, Quentin Fong, Marine
Advisory Program, University of Alaska Fairbanks, Kodiak, AK.
2:00 P.M.
Energy conservation and productivity in seafood processing, Ed Kolbe,
Oregon State University Sea Grant Program, Portland, OR.
2:20 P.M.
Linear and non-linear chemometric models for sodium chloride in cured
salmon products, Y. Huang and B. Rasco, Department of Food Science and
Human Nutrition, Washington State University, Pullman, WA, A.G. Cavinato
and T. Rogers, Chemistry Department, Eastern Oregon State University, La
Grande, OR, D.M. Mayes, Dsquared Development, La Grande, OR and G.E.
Bledsoe, Northwest Indian College, Bellingham, WA.
2:40 P.M.
Using marketing management analysis to develop quality control systems
for Pacific whiting and albacore tuna, Elizabeth Green and Michael
Morrissey, Oregon State University Seafood Laboratory, Astoria, OR.
3:00 - 3:20 P.M.
Refreshment Break
3:20 P.M.
Chemical factors affecting marinade performance in halibut fish fillets,
Robert Lombard and Tyre Lanier, North Carolina State University,
Raleigh, NC
3:40 P.M.
Engineered enzyme-based time-temperature indicators (TTI’s) for
validating and verifying food pasteurization processes, Barbara Rasco,
P. Raviyan, Department of Food Science and Human Nutrition, and J. Tang,
Department of Biological Systems Engineering, Washington State
University, Pullman, WA
4:00 - 5:00 P.M.
Panel discussion - HAACP and Where We Stand, Moderated by Ken
Hilderbrand, Oregon State University Sea Grant Marine Advisory Service,
Newport, OR
Poster Session and Suppliers Display
5:00 - 7:00 P.M.
The use of high hydrostatic pressure to shuck oysters and extend
shelf-life, Haian He, Roger Adams, and Michael Morrissey, Oregon State
University Seafood Laboratory, Astoria, OR.
Seafood technology information: Where to look and how to get it, Janet
Webster, Hatfield Marine Science Center, Oregon State University,
Newport, OR.
Seafood Quality and Technical Committee Activities, Randy Rice, Alaska
Seafood Marketing Institute, Juneau, AK.
Northwest Indian College Programs, Gleyn Bledsoe, Northwest Indian
College, Bellingham., WA
Sea Grant College Publications Display
Alaska—Don Kramer and Chuck Crapo
California—Bob Price and Pam Tom
Oregon—Ken Hilderbrand
7:00 - 8:00 P.M.
Executive committee meeting
Tuesday, March 28, 2000
7:45 A.M.
Registration and Breakfast Buffet
Session 3 - Aquaculture - Ray Ralonde, University of Alaska, Chair
8:30 A.M. Update on in vitro Protein Digestibility Method for
Salmonoids, Norm Haard, Department of Food Science, University of
California, Davis, CA.
8:50 A.M.
Paralytic shellfish poison testing by use of mouse cell bioassays, Brian
Himelbloom, Fishery Industrial Technology Center, University of Alaska
Fairbanks, Kodiak, AK.
9:10 A.M.
Application of floating upwelling system (FLUPSY) to improve survival
and growth of pacific oyster seed (Crassotrea gigas), Ray Ralonde,
Marine Advisory Program, University of Alaska Fairbanks, Anchorage, AK.
9:30 A.M.
An integrated comprehensive approach to aquaculture education, Gleyn
Bledsoe, Northwest Indian College, Bellingham., WA
9:50 A.M.
Determining politically acceptable and economically practical
aquaculture endeavors, Gleyn Bledsoe, Northwest Indian College,
Bellingham., WA
10:10 - 10:30 A.M.
Refreshment Break
Session 4 - Microbiology - Brian Himelbloom, University of Alaska, Chair
10:30 A.M.
Listeria inhibition in cold-smoked salmon using liquid smoke and
isoeugenol, Susan Vitt, Brian Himelbloom, and Chuck Crapo, Fishery
Industrial Technology Center, University of Alaska Fairbanks, Kodiak,
AK.
10:50 A.M.
NFPA guidelines to prevent post processing contamination from Listeria
monocytogenes, Lisa Weddig, National Food Processors Association,
Washington, DC.
11:10 A.M.
Evaluation of home cooking practices to inactivate Salmonella in
seafood, Brian, Himelbloom, Susan Vitt, Bob Pfutzenreuter and Chuck
Crapo, Fishery Industrial Technology Center, University of Alaska
Fairbanks, Kodiak, AK.
11:30 A.M.
The use of acidified sodium chlorite to extend the shelf life of fresh
seafood, Gail Marshall, Alaska Seafood International, Anchorage, AK and
Ed Kryzynski, Northstar Consulting, Eagle River, AK.
12:00 - 1:30 P.M.
Lunch
Session 5 Surimi - Jerry Babbitt, National Marine Fisheries Service,
Chair
1:40 P.M.
Effect of carrageenans and transgluaminase on the quality of surimi gels
from silver carp (Hypohtalmichtys molitric), O.G. Morales, L. Gálvez,
J.A. Ramírez, and R. Fernández, Instituto de Ecología y Alimentos,
Universidad Autónoma de Tamaulipas, Cuidad Victoria, Tam.
2:00 P.M.
Observations on enhancement of gel properties of surimi using microbial
transglutaminase, Jerry Babbitt and Kermit Reppond, National Marine
Fisheries Service, Kodiak, AK.
2:20 P.M.
Improved torsion test using molded surimi gels, Justine Hoffman and Jae
Park, Oregon State University Seafood Laboratory, Astoria, OR.
2:40 P.M.
Microwave heating of surimi test gels to better predict commercial
performance, Alex Reimann and Tyre Lanier, North Carolina State
University, Raleigh, NC
3:00 - 3:20 P.M.
Refreshment Break
3:20 P.M.
Recovery of meat and loss of solids using a decanter surimi process,
Jerry Babbitt and Kermit Reppond, National Marine Fisheries Service,
Kodiak, AK.
3:40 P.M.
Manufacturing and Functional Characterization of a Protein Concentrate
>From Pelagic Species, JA Cortés-Ruiz, and R. Pacheco-Aguilar, Centro de
Investigación en Alimentación y Desarrollo Hermosillo, Sonora, México
4:00 - 4:45 P.M.
Panel discussion - The State of Seafood Research, Moderated by Barbara
Rasco, Department of Food Science and Human Nutrition, Washington State
University, Pullman, WA.
4:45 P.M.
Annual meeting
6:30 - 7:30 P.M.
Social Hour - Cocktails
7:30 - 10:00 P.M.
Banquet
Wednesday, March 29, 2000
7:45 A.M. Registration and Breakfast Buffet
Session 6 - Current Issues - Chuck Crapo, University of Alaska, Chair
8:30 A.M.
An overview of the "organic" designation for seafood and general
considerations for use of the "organic" label in world markets, Randy
Rice, Alaska Seafood Marketing Institute, Juneau, AK.
8:50 A.M.
ARS fishery waste research program, Scott Smiley, Fishery Industrial
Technology Center, University of Alaska Fairbanks, Kodiak, AK.
9:10 A.M.
NFI's seafood market board proposal, Dan Herman, National Fisheries
Institute, Arlington, VA.
9:30 A.M.
Manufacturing Extension Program: Opportunities for the seafood industry,
Craig Wiese, Alaska Science and Technology Foundation, Anchorage, AK.
10:00 - 10:20 A.M.
Refreshment Break
10:20 A.M.
Compliance Verifications - A New Approach to Assessing Fish Processors*
Quality Management Programs. Lyle Reid Program Specialist, QMP Fish,
Seafood and Production Division
10:50 A.M.
11:15 A.M.
Adjournment
1:00 P.M.
Processing Plant Tours
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