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Program • Seafood Quality, Safety and Value Added Products

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See other programs: Tuesday, October 30Thursday, November 1Friday, November 2
WEDNESDAY, OCTOBER 31, 2012
7:00–8:00 a.m. Continental Breakfast
8:00–10:00 a.m. Technical Session 3 – Muscle Chemistry • Chairperson - TBD
8:00 a.m. Kinetic Modeling of Kramer Shear Resistance and Water Holding Capacity of Frozen Stored Hake (Merluccius merluccius) Muscle
Mercedes Careche et al, ICTAN-CSIC, Madrid, Spain
8:20 a.m. Quality of Frozen Fillet of Alaska Pollock as Assessed by Myosin Denaturation Study
Kunihiko Konno and Yoshiko Konno, Hokkaido University, Hokkaido, Japan
8:40 a.m. Effect of Mechanical Stress, Salt Concentration and Storage Temperature on Rainbow Trout (Oncorhynchus mykiss) Erythrocyte Lysis; an Approach to Decrease Hb Leakage into Fish Muscle
Linnea Eriksson et al, Chalmers University of Technology, Gothenburg, Sweden
9:00 a.m. A Study of the Microstructure Sizes of the Pre-Rigor Fillets of Atlantic Salmon during Superchilling Process and Superchilled Storage
Lilian Daniel Kaale et al, Norwegian University of Science and Technology, Trondheim, Norway
9:20 a.m. New Insights Regarding Lipid Oxidation in Fish Muscle and Its Inhibition
Mark P. Richards et al, University of Wisconsin, Madison, Wisconsin, USA
9:40 a.m. Emulsifying and Antioxidant Properties of a Shrimp Hydrolysate (Pandalus borealis) Conjugated with Xylose and Dextran
Nicolas Decourcelle et al, Université de Brest, Quimper, France
10:00 a.m. Break
10:20–12:00 p.m. Technical Session 4 – Seafood Processing 1 • Chairperson - TBD
10:20 a.m. Lipid Degradation of Cod Liver during Frozen Storage as Influenced by Temperature, Packing Methods and Season
Magnea G. Karlsdottir, et al, Matis and University of Iceland, Reykjavik, Iceland
10:40 a.m. Linking Pre-harvest Data with Post-harvest Data for Process Optimization in the Salmon Value Chain
Gine Ø. Johansson et al, Technical University of Denmark, Lyngby
11:00 a.m. Low Field Nuclear Magnetic Resonance (LF NMR) Spectroscopic Analysis of Hake (Merluccius merluccius L.) upon Freezing: A Possibility for Authentication of Fresh vs Thawed Muscle
Isabel Sánchez-Alonso et al, IEM-CSIC, Madrid, Spain
11:20 a.m. Temperature Control during Containerized Sea Transport of Fresh Fish
Sæmundur Eliasson et al, Matis, Iceland
11:40 a.m. Quality Consequences of Fish Bleeding and Methods in Commercial Fisheries
Heidi Nilsen et al, Nofima, Tromsø, Norway
12:00 p.m. Informal Lunch and Special Award
1:20–3:00 p.m. Technical Session 5 – Seafood Processing 2 • Chairperson - TBD
1:20 p.m. Automatic Detection of Nematodes in Cod Fillets (Gadus morhua L.) by Interactance Hypertspectral Imaging
Agnar H. Sivertsen and Karstenh Heia, Nofima, Tromsø, Norway
1:40 p.m. Non-Destructive Freshness Assessment of Atlantic Salmon (Salmo salar L.) Fillets by Visible/Near-Infrared Spectroscopy
Tukashi Kimiya et al, National Research Institute of Fisheries Science, Yokohama, Japan and Nofima, Tromsø, Norway
2:00 p.m. Near Infrared Spectroscopy (NIR) an Ultimate Method for Quality Control
Christel Solberg and Chris Andre Johnsen, University of Nordland, Norway
2:20 p.m. Automated Sorting of Pelagic Fish based on 3D Machine Vision
Ekrem Misimi et al, SINTEF, Trondheim, Norway
2:40 p.m. Separating and Sorting Shrimp for Market Grades, Quality and Uniformity with Machine Vision
Robert Lane et al, Virginia Tech, Hampton, VA, USA
3:00 p.m. Break
3:20–5:00 p.m. Technical Session 6 – Seafood Processing 3 • Chairperson - TBD
3:20 p.m. Removal of Allergens from Fish Infected with Anisakas simplex Larvae in the Washing Process of Surimi Production
Margarita Tejada et al, 2011 WEFTA Distinguished Awardee ICTAN-CSIC. C, Madrid, Spain
3:40 p.m. Acoustic Measurements for Grading of Ice-Glaze Content of Single Frozen Prawn
Stina Frosch et al, Technical University of Denmark, Lyngby
4:00 p.m. Temperature Fluctuations and Quality Deterioration of Chilled Cod Fillets Packaged in Palletized Wholesale Boxes Under Dynamic Temperature Conditions – Simulation of Air and Sea Freight
Björn Margeirsson et al, Matis, Iceland
4:20 p.m. Spice-Cured Sprats Ripening, Flavor Development and Quality Properties
Loreida Timberg at al, Competence Center of Food and Fermentation Technologies and Tallinn University of Technology, Tallinn, Estonia
4:40 p.m. Processing Pasteurized Crabmeat: Critical Factors for Best Quality
Thomas E. Rippen, University of Maryland-Eastern Shore, Princess Anne, MD, USA
5:00–6:30 p.m. Social/Refreshments (dinner on own)
   
8:00 a.m.–6:30 p.m. Concurrent Poster Session for Technical Sessions 3 through 6
  Automatic Box-Freezer – An Energy Efficient Freezing process with Improved Product Quality of Pelagic Fish
Hagalin Á. Gudmundsson et al, Matis, Reykjavik
  Innovative On-Board Technologies and Solutions Towards the Sustainability of Marine Resources: The FAROS Initiative
Luis T. Antelo et al, IIM-CSIC. C, Vigo, Spain
  Pre-rigor Produced Fillets of Atlantic Cod Show No Cold Shortening
Tone Friss Aune et al, Nofima, Tromsó, Norway
  Effect of Heme Oxidation States on Spectral Variations of Atlantic Salmon (Salmo salar L.) during Cold Storage
Izumi Sone et al, Nofima, Tromsó, Norway
  Vibrational Spectroscopic Analysis of Hake (Merluccius merluccius L.) Lipids during Frozen Storage
Mercedes Careche et al, IEM-CSIC, Madrid, Spain
  Myofibrils Are Not a Suitable Model Material to Study Muscle Protein Denaturation in Frozen Shrimp
Thitima Jantakoson and Kunihiko Konno, Hokkaido University, Hokkaido, Japan
  Modeling Time and Temperature History of Frozen Thawed Hake (Merluccius merluccius L.) Muscle by Low Field Nuclear magnetic Resonance spectroscopy (LF NMR)
Mercedes Careche et al, ICTAN-CSIC, C, Madrid , Spain
  Effect of Bleeding on Quality Changes of Cod (Gadus morhua) Muscle during Chilled Storage
Magnea G. Karlsdottir et al, Matis, Iceland
  Effect of High Pressure Processing on Abalone Texture and Color
Brianna H. Hughes et al, University of Maine, Orono, Maine, USA
  Work Procedures in Icelandic Fish Markets and the Use of Requirement Analysis for Identifying Potential Improvement Areas
Gigja Eyjólfsdóttir et al, University of Iceland, Reykjavik, Iceland
  Economic Analysis on the Effects of New Regulation that Obligates Icelandic Freezer Trawlers to Bring Ashore Cod Heads
Gísli Eyland et al, University of Iceland, Reykjavik, Iceland
  Instrumental Quality Grading of Atlantic Salmon Fillets (Salmo salar L.): Detection of Surface and Embedded Blood and Melanin Spot by Hypersecral Imaging
Karsten Heia anjd Agnar H. Siverlsen, Nofima, Tromsó, Norway
  Automatic Detection and Quantification of Red Pigmented Halophilic Archaea’s in Dried Salt-Cured Cod Using Hyperspectral Imaging
Agnar H. Sivertsen et al, Nofima, Tromsó, Norway
  Use of Microarray Technology for Studying the Molecular Basis of Fillet Firmkness I Atlantic Salmon (Salmo salar L.)
Thomas Larsson and Turid Mørkøre, Norwegian University of Life Sciences
  CFD Modeling of Combined Blast and Contact Cooling of White Fish
Valur O. Bjarnason et al, Matis , Iceland
  Monitoring Spatial Distribution of Quality Parameters in Salmon Using Computer Vision
Bjørn S. Dissing et al, Technical University of Denmark, Lyngby
  Novel Processing of Pre-Rigor Farmed Atlantic Cod (Gadus morhua) Fillets by Combining Direct Fileting and Superchilling
Bjørn Tore Rotabakk et al, Nofima, Stavanger, Norway
  Effect of Different Diet Supplementation on Several Muscle Collagen Parameters in Farmed Atlantic Salmon (Salmo salar L.)
Moreno H.M., Javier Borderias et al, ICTAN (CSIC) Madrid, Spain
TBD = To Be Determined
* Designated Speaker other than lead author;  Complete list of authors and affiliations will accompany the printed program with full abstracts