Recipient Organization
LOUISIANA STATE UNIVERSITY
202 HIMES HALL
BATON ROUGE,LA 70803-0100
Performing Department
School of Nutrition and Food Sciences
Non Technical Summary
Assessing Siluriformes Fish RegulationLouisiana ranks second in metric tons of seafood harvested and the third in dollar value in the US. In 2015 aquaculture and commercial fisheries contributed $1.3 billion to the Louisiana economy , making seafood the second largest commodity in the state by value. In 2015, U.S. domestic aquaculture catfish production was 307,498,000 pounds, while wild catfish landings reported 12,360,859 pounds. In Louisiana, farm-raised catfish processors can process as much as 400,000 pounds per week, while wild-caught processors account for as little as 200 to 9,000 pounds weekly.On December 2, 2015, the US Department of Agriculture (USDA) published "Mandatory Inspection of fish of the order Siluriformes and products derived from such fish;" Final Rule. With this new rule, on March 1, 2016, responsibility for inspecting Siluriformes fish was officially transferred to the Food Safety and Inspection Service (FSIS)-- the public health agency in the U.S. Department of Agriculture (USDA). This rule was created under a large-scale processors scheme, most of which process farm raised catfish. This rule does not consider the unique way that wild catfish are processed, nor does the guidance document. As a result, there is no clearly defined schedule for processing in these facilities that process relatively small amounts of wild catfish and other species.The main issues that wild catfish processors are facing are: a) developing written protocols and records associated with Sanitation Standards and HACCP, and b) cost of inspections over time. Under This objective, surveys and observations will be conducted at wild catfish processing facilities during 6 months before full enforcement of the rule on September 1, 2017, followed by 1 year after full enforcement. The goal will be to determine required improvements of processing facilities, to develop and/or implement monitoring procedures, to develop and/or implement HACCP plans, and to change food safety associated behavior in processors and employees.Expanding Seafood OpportunitiesVarious Asian carp species were introduced in the early 1970's into the US in attempts to improve water quality in aquaculture ponds. They are present in many states and represent a serious concern to viability of commercial and recreational fisheries, competing with native species. Several initiatives have been taken to reduce/eradicate Asian carp in the US. In Louisiana, numerous organizations are working on different ways to harvest, process, and introduce Asian carp in the market. Asian carp has a white flesh, firm and mildly flavorful without any hint of muddiness. One of the main challenges on filleting Asian carp is the "Y" bone along the fillets.Traditionally, canning industry process heats product without agitation, for long periods, resulting in an inferior texture quality compared to fresh or frozen products. Availability of a batch-agitating technology involving vigorous agitation of product in containers, presents an opportunity for decreased process times, which will allow for the creation of shelf stable products with the quality of frozen products. Shaka® by AllPax, provides batch and container flexibility, with the possibility to apply several combinations of time/temperature/shake cycles. Under this objective, Asian carp general quality attributes will be evaluated after processing carp in a Shaka® retort using different time/temperature/shake cycles and packaging technologies.Processing and Packaging InnovationsSeafood is one of the main sources of protein around the world, and it's consumption continues to grow annually. Because of its high unsaturated lipid composition, seafood is recognized to be highly perishable with a relatively short shelf life. Deterioration of seafood begins immediately upon catching, and deterioration rates depend directly on storage and processing conditions. Different technologies have been used to preserve chilled seafood. In Louisiana, flake ice is the most common process utilized to chill seafood. Slurry ice systems prepared from marine water can reach subzero temperatures, providing a good application to store aquatic food products. Slurry ice has two main advantages during handling and storage of seafood: a faster chilling rate compared to flake ice or refrigerated seawater, and reduced physical damage of seafood products. Slurry ice also reduces microbial growth and increases shelf life. Using slurry ice has been proven to extend shelf-life and quality in several seafood commodities.Black Drum ranks second largest in Louisiana finfish landings, and in 2015, 4,132,204 pounds of Black Drum landing were reported. Several studies on Black Drum reports biology data and collagen characterization, but there are no studies on its general quality attributes and nutritional values. Louisiana Sea Grant through Louisiana Direct Seafood supports fishermen to promote consumption of Black Drum. Data on quality and nutritional composition of Black Drum can be used as a tool for promoting Black Drum consumption locally and nationally. Under this objective, a quality evaluation of Black Drum during storage comparing flake ice and slurry ice as chilling technology will be conducted.Louisiana harvests more white shrimp and brown shrimp than any other state, landing over 50,000 metric tons annually with a dockside value of over $200 million. In 2015, 64% of all domestic white shrimp were landed in Louisiana. Despite these impressive statistics, the Louisiana shrimp industry has been in decline for more than twenty years, due primarily to price inactivity caused by an invasion of imported seafood.Some shrimp fishermen state that something must change if they are to stay in business against the import commodity market. Too often, lower quality shrimp are sold at docks and at retailers in Louisiana and across the Gulf of Mexico. The opportunity currently exists for a premium shrimp product in Louisiana and across the Southeast region. The ability to hold a premium product until the off-season would allow fishermen to receive a much higher price than during the rush of the spring or fall shrimp season. Plate freezing allows for the production of a premium product, and one that can be held until the off-season. Through the packaging and freezing process, a perishable product is transformed from a commodity that only has one purchaser offering a minimal price to branded product that can be marketed and sold through a variety of distribution channels at a premium price. Fishermen in Louisiana are adopting plate frozen shrimp (PFS) technology as value added opportunity for their products.Melanosis or blackspot is a natural process in shrimp caused by an enzymatic reaction that produces insoluble black pigments called "melanins." Blackspot does not affect safety, it only reduces the quality of the product, reducing marketability. To retard blackspot, a variety of melanosis inhibitors including sulfating agents and 4-hexylrsorcinol have been used in combination with iced storage. Research in the School of Renewable Natural Resources at Louisiana State University Agricultural Center has found that 4-hexylresorcinol based formulations (Everfresh and Prawnfresh) are significantly better at preventing melanosis than sulfites in white shrimp. During freezing and thawing, blackspot development is increased. In the presence of suitable substances and oxygen, melanosis develops more rapidly. Current work with PFS has found that thawed shrimp turns black much faster than non-frozen shrimp Research with a 4-hexylresorcinol-based formulation and reduced oxygen packaging technologies could reduce melanosis in PFS. Under this objective, melanosis development on PFS during thawing will be evaluated comparing different packaging technologies.
Animal Health Component
40%
Research Effort Categories
Basic
30%
Applied
40%
Developmental
30%
Goals / Objectives
The main objective of this project is to promote and develop technologies to improve the Louisiana Seafood Industry by enhancing quality, enhancing product development, enhancing co-product recovery, expanding shelf life, and promoting underutilized and invasive species.To assess the impact of USDA Siluriformes fish regulation over small Louisiana catfish processors.To expand Louisiana seafood opportunities by applying processing and packaging innovations and to promote underutilized and invasive species.To improve shelf life of Louisiana seafood products by applying processing and packaging innovations.
Project Methods
Research Objective 1. To assess the impact of the USDA Siluriformes fish regulation on small and very small Louisiana Catfish processors.A survey will be developed to identify if facilities have procedures (written or not written) and record keeping associated to sanitation, Hazard Analysis and Critical Control Points (HACCP), Food Defense, and product recall. The survey will also evaluate the conditions of wild catfish processing facilities. Processors' attitude about change in regulation will be also evaluated during the survey. It will be completed during the USDA Siluriformes fish regulation transition period, and a year after full enforcement of the regulation is in place. During the transition period, prototype SSOPs and HACCP documentation will be developed. Wild catfish processors will be assisted in developing and implementing SSOPs and HACCP plans to be in compliance with the USDA Siluriformes fish regulation. Microbiological load of whole fish, fillets and collarbone fish will be evaluated targeting aerobic plate count (APC), Total coliforms, E. coli, and Salmonella. Frequency (%) will be reported from survey finding. All microbiology tests will be carried out in triplicate. Average values and standard deviations will be reported. Mean separation will be analyzed using ANOVA and Tukey's studentized range test at α = 0.05.Research Objective 2. To expand Louisiana seafood opportunities applying processing/packaging innovations.General quality attributes of Asian Carp will be evaluated after processing carp in a Shakka® retort, using different time/temperature/shake cycles and packaging technologies. We will purchase frozen Asian carp fillets at local processing facilities and store for later use. Different filling mediums such as brine, olive oil, and marinara sauce will be evaluated. Tin can and flexible trays will be evaluated as packaging technologies. Carp will be processed in a Shakka® retort at different time/temperature/shake cycles.We will evaluate changes in physical and biochemical quality of thermally processed Asian carp. Quality will be evaluated before and after thermal processing. Color of homogenized fish fillets will be measured using Hunter color scale values (L*, a*, and b*) using a Baking meter BC-10 colorimeter. Texture of fish will be measured with TA XT plus, texture analyzer with a 5-blade Kramer shear attachment. The pH will be measured using Mi 180 Bench meter. Gravimetric method will be used to determine moisture and ash content. Fat content will be analyzed by accelerated solvent extraction, and protein by nitrogen combustion (Dumas) method. We will evaluate consumer perception of appearance, smell, and texture. Purchase intent will be rated. Data will be compiled, graphed, and compared. Average values and standard deviations will be reported. Mean separation will be analyzed using ANOVA and Tukey's studentized range test at α = 0.05. Correlation within variables will be analyzed. Frequency (%) will be reported for purchase intent.Research Objective 3. To improve shelf life of Louisiana seafood products by applying processing/packaging innovations.Black Drum quality will be evaluated during storage comparing flaked ice and slurry ice as chilling technology. Fish samples will be collected from boats and placed in plastic totes containing flaked ice and slurry ice. Samples will be transported to LSU Baton Rouge campus for analysis. Chilling rate of the fish collected will be measured at the boat, fish will be placed in plastic totes, and data loggers will be placed in multiple fish.Total Volatile Basic Nitrogen (TVB-N) will be determined using Kjeldah distillation apparatus. The concentration of total volatile basic nitrogen will be calculated from volume (V) of sulphuric acid added and its concentration (C), using the TVB-N (mg/100 g sample)= (V * C * 1 * 100/10). A level of 30 mg N/100 g TVB-N will be use as acceptable limit.Thiobarbituric-acid-reactive-substances (TBARS) analyses will be used to determine the degree of lipid oxidation on fresh fish samples. A standard solution for standard curve determination will be prepared. The TBA values will be calculated from the standard curve obtained from working solutions and the values will be reported in mg malonaldehyde (MDA) equivalent/Kg of tissue, with 8 mg MDA equivalent/Kg.For microbial stability, APC will be performed using Standard Method Agar, preparing samples in Phosphate Buffered Saline (PBS) homogenate followed by serial dilutions and plated in duplicate. Samples will be incubated for 48 h at 35 °C. Physical and biochemical quality of fish will be evaluated during storage. Color of homogenized fish fillets will be measured using Hunter color scale values (L*, a*, and b*) using a Baking meter BC-10 colorimeter. Texture of fish will be measured with TA XT plus, texture analyzer with a 5-blade Kramer shear attachment. The pH will be measured using Mi 180 Bench meter. Gravimetric method will be used to determine moisture and ash content. Fat content will be analyzed by accelerated solvent extraction, and protein by nitrogen combustion (Dumas) method. A consumer acceptability test will be performed evaluating two storage methods will be compared. Panelists will evaluate cooked fish appearance, smell, and texture. Purchase intent will be rated. Data will be compiled, graphed, and compared. Average values and standard deviations will be reported. Mean separation will be analyzed using ANOVA and Tukey's studentized range test at α = 0.05. Correlation within variables will be analyzed. Frequency (%) will be reported for purchase intent.Black spot development on Wild Plate Frozen Shrimp during thawing will be evaluated comparing different packaging technologies. Shrimp free of melanosis inhibitors will be purchased direct from fishermen within 12 hours of catch. Half of the shrimp will be treated at the laboratory with 4-hexylresorcinol based formulation. Solution will be prepared using 100 ml of Prawfresh+™ in 25 gallons of water, and shrimp will be submerged for 2 minutes. Shrimp will be plate frozen and packed using current box format, vacuum packed (VP), and Modified Atmosphere Packed (MAP). Two gas combination will be used for MAP (i.e. 100% N2, 50% N2 + 50% CO2). A total of eight treatments will be prepared. A 4-hexylresorcitol treated and an untreated sample for each method of packaging technology will also be prepared.For melanosis observation, shrimp will be thawed under refrigeration (36±2°F). An experienced panel of researchers from School of Natural Renewable Resources and School of Nutrition and Food Sciences will evaluate the thawed shrimp daily for five days for quality and melanosis development. Individuals will rate the shrimp on a scale of 1 - 5 for melanosis (1 = no black spots present, 2 = beginning/slight darkening on head, 3 = unacceptable blackspot: blackening on heads, darkening starting on shell, 4 = black heads, continuing darkening and/or black spots on shell, and 5 = strong blackspot: black heads and shells). Photo documentation of all samples will also be conducted using a camera and light box. Observations will be done every other week for 3 months. All observations will be carried out in triplicate. Consumer acceptability will be tested, one out of eight storage treatments that yields the best shrimp product after the five-day thawing period will be tested against the current standard of 4-hexylresorcitol treated shrimp. Raw shrimp appearance and cooked shrimp appearance, smell, and texture will be evaluated. Purchase intent will be rated. Data will be compiled, graphed, and compared. Average values and standard deviations will be reported. Mean separation will be analyzed using ANOVA and Tukey's studentized range test at α = 0.05. Frequency (%) will be reported for purchase intent.