PROGRAM

Sunday, March 26, 2000
10:00 A.M. Boat Trip to SSRAA Neet’s Bay Hatchery*
12:30 P.M  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

5:00 - 7:00 P.M. Poster Session and Suppliers Display

• 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, and Oregon—Ken Hilderbrand

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. TBA
11:15 A.M. Adjournment
1:00 P.M. Processing Plant Tours

Fernando Luis García-Carreño
PhD. ITC. SNI2. AMC
PO Box 128, La Paz, BCS, México 23000
Tel +52 (1) 125 3633; Fax 1254710
E-mail: fgarcia@cibnor.mx
Web: http://www.cibnor.mx/anuncios/pft/