Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products.

Given the growing global demand for seafood, it is imperative to conduct a comprehensive study on the prevalence and persistence patterns of pathogenic bacteria and viruses associated with specific seafood varieties. This assessment thoroughly examines the safety of seafood products, considering the diverse processing methods employed in the industry. The importance of understanding the behavior of foodborne pathogens, such as Salmonella typhimurium, Vibrio parahaemolyticus, Clostridium botulinum, Listeria monocytogenes, human norovirus, and hepatitis A virus, is emphasized by recent cases of gastroenteritis outbreaks linked to contaminated seafood.

Injection of Natural Protease Inhibitors and Evaluation of Their Impact on Cooked Pacific Whiting (Merluccius productus) Fillets.

Unlabelled: Brine injection of natural proteases, dried egg white (EW), and dried potato extract (PE), was investigated as a means to prevent softening during cooking of Pacific whiting fillets. Treatments included fillets injected with Water (W), 3% sodium chloride and 3% sodium tripolyphosphate brine (B), B with 0.1% xanthan gum (B ), B with 1%, 2%, or 3% EW (B ), B with 1%, 2%, or 3% PE (B ) or non-injected (NI).

Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products.

This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO₂ in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature range. It is generally accepted that MA technology cannot improve product quality and should not be utilized as a substitute for good sanitation and strict temperature control.

Response surface modeling to predict fluid loss from beef strip loins and steaks injected with salt and phosphate with or without a dehydrated beef protein water binding adjunct.

This study was conducted using response surface methodology to predict fluid loss from injected beef strip steaks as influenced by levels of salt and sodium phosphates (SP) in the injection brine. Also, a beef-based dehydrated beef protein (DBP) water binding ingredient was evaluated. Paired U.

Evaluation of a dehydrated beef protein to replace sodium-based phosphates in injected beef strip loins.

A dehydrated beef protein (DBP) was evaluated as a replacement for the phosphate added to beef injection brines. U.S.

Updraft gasification of salmon processing waste.

The purpose of this study was to judge the feasibility of gasification for the disposal of waste streams generated through salmon harvesting. Gasification is the process of converting carbonaceous materials into combustible "syngas" in a high temperature (above 700 degrees C), oxygen deficient environment. Syngas can be combusted to generate power, which recycles energy from waste products.

Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement.

Select grade strip loins (n = 10) were enhanced 10% with either a phosphate or an acid solubilized protein solution. Color score, aerobic plate count, lipid oxidation, purge loss, cook yield, Warner-Bratzler shear force, and sensory analysis were measured to characterize storage quality. The phosphate injection consisted of 4.

Pilot plant recovery of catheptic proteases from surimi wash water.

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.