Research

SIRF is pleased to make available full-text copies of all of its research findings.

The table below can be sorted simply by clicking on any of the column headings. In addition, an Excel version of this table can be downloaded by clicking here. This spreadsheet is searchable by the following categories: Species, Keyword, Title, Author, Year of Publication, Publication, and Institution. For publications with multiple authors and institutions, the corresponding, or lead author and their affiliated institution are listed. To view a particular report, simply click on its title.

The table below can be sorted simply by clicking on any of the column headings. In addition, an Excel version of this table can be downloaded by clicking . To view a particular report, simply click on its title.

SIRF is always interested to hear from our industry partners. If there is a topic you think SIRF should research, please send your suggestion to .

Please Note

  • In some instances, the professional journals in which the research was published retain copyright to the article or report. Copyright to all other materials presented here is held by SIRF. For copyright inquiries or permission to reproduce any research findings, in whole or in part, please contact SIRF at .

  • SIRF presents these findings as a public service and does not make any claims as to the scientific accuracy of the results or conclusions reported therein. In addition, SIRF specifically disclaims any liability for investments or decisions based on the information contained in these reports.

SEARCH

Title Keyword Speciessort descending Institution
Aquacultured Hybrid Striped Bass Fillet Quality Resulting from Post-Harvest Cooling or CO2 Treatments Aquaculture Bass Virginia Polytechnic Institute
Risk of Clostridium botulinum Type E Toxin Production in Blue Crab Meat Packaged in Four Commercial-Type Containers Bacterial Concerns Blue Crab University of Georgia
Determination of Quality Attributes of Blue Crab (Callinectes sapidus) Meat by Electronic Nose and Draeger-tube Analysis Quality of Seafood Blue Crab Virginia Polytechnic Institute
Analysis of Crab Meat Volatiles as Possible Spoilage Indicators for Blue Crab (Callinectes sapidus) Meat by Gas Chromatography-mass Spectrometry Quality of Seafood Blue Crab Virginia Polytechnic Institute
Changes in Nitrogen Components and Peroxidase Activity of Processed Blue Crab Quality of Seafood Blue Crab Clemson University
The Microflora of Unpasteurized and Pasteurized Crabmeat Bacterial Concerns Blue Crab Virginia Polytechnic Institute
Quality of Characteristics of Fresh Blue Crab Meat Held at 0 and 4 Degrees Celsius in Tamper-Evident Containers Quality of Seafood Blue Crab University of Georgia
Cleaning Effectiveness and Hand Washing Procedures Blue Crab Processing Plant Bacterial Concerns Blue Crab Virginia Polytechnic Institute
Freshness Assessment of Six New England Fish Species Using the Torrymeter Quality of Seafood Butterfish University of Rhode Island
Organochlorines, Organophosphates, and Pyrethroids in Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from Aquaculture Facilities Aquaculture Catfish Institute of Food Technologists
Chlorpyrifos in Catfish (Ictalarus punctatus) Tissue Nutrition & Composition Catfish Purdue University
Dielectric Properties and Thermal Conductivity of Marinated Shrimp and Channel Catfish Products & Processing Catfish University of Georgia
Metal Residues in Farm-Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S. Aquaculture Catfish Purdue University
Effects of Sampling Procedures on Salmonella Recovery from Fresh Water Catfish Bacterial Concerns Catfish Texas A&M University
Catfish Quality Assurance Quality of Seafood Catfish Mississippi State University
Bacteriological Profiles - Processed Freshwater Catfish - Normal Flora and Salmonella Bacterial Concerns Catfish Texas A&M University
Edwardsiella tarda in Freshwater Catfish and Their Environment Bacterial Concerns Catfish Texas A&M University
Isolation of Organisms of Public Health Significance From Clams and Oysters Bacterial Concerns Clams University of Florida
Ozone Depuration of Vibro vulnificus from the Southern Quahog Clam, Mercenaria campechiensis Bacterial Concerns Clams University of Florida
Cadmium Determination of Frozen Cod: An Interlaboratory Comparison Nutrition & Composition Cod University of Maine
Reproducibility of Microbiological Counts on Frozen Cod: A Collaborative Study Bacterial Concerns Cod University of Maine
Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel Products & Processing Cod Cornell University
Functional Characterization of Parvalumin from the Artic Cod (Boreogadus said): Similarity in Calcium Affinity Among Paravalbumins from Polar teleosts Nutrition & Composition Cod Florida State University
Vacuum Packaging, Ascorbic Acid and Frozen Storage Effects on Heme and Nonheme Iron Content of Mackerel Products & Processing Cod Cornell University
The Effect of Vacuum Packaging on the Keeping Quality of Cod Fillets (Gadus Morhua) During Frozen Storage Products & Processing Cod University of Maine
Proteolytic Activity in the Sarcoplasmic Fluids of Parasitized Pacific Whiting (Merluccius productus) and Unparasitized True Cod (Gadus macrocephalus) Nutrition & Composition Cod Oregon State University
Effect of Vacuum Packaging on Changes Associated with Frozen Cod Fillets Products & Processing Cod University of Maine
Ruminant Utilization of Chitin and Other Components of Tanner Crab Meal Products & Processing Crab University of Alaska
Milky Hemolymph Syndrome (MHS) in Spiny Lobsters, Penaeid Shrimp and Crabs Virus Research Crab University of Arizona
Histopathological characterization and in situ detection of Callinectes sapidus reovirus Virus Research Crab University of Arizona
Comparison of Crabmeat Protein Patterns by Isoelectric Focusing Nutrition & Composition Crab University of Florida
Organochlorines, Organophosphates, and Pyrethroids in Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from Aquaculture Facilities Aquaculture Crawfish Institute of Food Technologists
Chlorine Dioxide Wash of Shrimp and Crawfish an Alternative to Aqueous Chlorine Products & Processing Crawfish Mississippi State University
Metal Residues in Farm-Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S. Aquaculture Crawfish Purdue University
Impact of Intervention Strategies on Listeria contamination Patterns in Crawfish Processing Plants: A longitudinal Study Bacterial Concerns Crawfish Cornell University
A Comparison of Dogfish and Porcine Pancreatic Lipases By-Product Dogfish University of Massachusetts
A Quantitative Analysis of Fish Consumption and Stroke Risk Nutrition & Composition Fish (General) Harvard University
Detection of Gram-negative Histamine-producing Bacteria in Fish: A Comparative Study Bacterial Concerns Fish (General) North Carolina State University
Feasibility of a Heat-Pasteurization Process for the Inactivation of Nonproteolyitc Clostridium botulinum types B and E in Vacuum-Packaged, Hot-Process (Smoked) Fish Bacterial Concerns Fish (General) Northwest and Alaska Fisheries Center
Effects of Cooking Conditions and Post-Preparation Procedures on the Quality of Battered Fish Portions Quality of Seafood Fish (General) Virginia Polytechnic Institute
Plasma or Red Blood Cell Phospholipids Can Be Used to Assess Docosahexaenoic Acid Status in Women During Pregnancy Nutrition & Composition Fish (General) Louisiana State University
The North Pacific Universities Marine Mammal Research Consortium: Annual Report Quality of Seafood Fish (General) The North Pacific Universities Marine Mammal Research Consortium
IgE Antibody Response to Vertebrate Meat Proteins Including Tropomyosin Allergens Fish (General) Tulane University
Influence of Oxygen Transmission Rate of Packaging Film on Outgrowth of Anaerobic Bacterial Spores Bacterial Concerns Fish (General) University of Florida
Seafood Traceability: A Practical Guide for the U.S. Industry Quality of Seafood Fish (General) North Carolina State University
Linking Solid Phase Extraction and Enzyme-Linked Immunosorbent Assay to Measure Chlorpyrifos in Fish Tissue Nutrition & Composition Fish (General) Purdue University
Occupational Reactions to Food Allergens Allergens Fish (General) Tulane University
A Fisheries Management in The European Community--A Study of the Recent Proposals Products & Processing Fish (General) Columbia University
A Quantitative Analysis of Prenatal Methyl Mercury Exposure and Cognitive Development Nutrition & Composition Fish (General) Harvard University
Effects of Electrolyzed Oxidizing Water and Ice Treatments on Reducing Histamine-producing Bacteria on Fish Skin and Food Contact Surface Bacterial Concerns Fish (General) Oregon State University

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