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 Keywordsort descending Species Institution
A Fisheries Management in The European Community--A Study of the Recent Proposals Products & Processing Fish (General) Columbia University
Effect of Treatment, Ice Storage and Freezing on Residual Sulfite in Shrimp Products & Processing Shrimp Department of Animal Science
Influence of Frozen Storage and Phosphate Predips on Coating Adhesion in Breaded Fish Portions Products & Processing Fish (General) Louisiana State University
Effects of Modified Atmosphere Packaging on Toxin Production by Clostridium botulinum in Raw Aquacultured Summer Flounder Filltes (Paralichtys dentatus) Products & Processing Flounder Virginia Polytechnic Institute
Bruise Detection in Pacific Pink Salmon (Oncorhynchus gorbuscha) By Visible and Short-wavelength Near-infrared (SW-NIR) Spectroscopy (600-1100nm) Products & Processing Salmon Washington State University
The Effect of High-pressure Processing on Infectivity of Cryptosporidium Parvum oocysts Recovered from Experimentally Exposed Eastern Oysters Products & Processing Oysters Virginia Polytechnic Institute
Physical Characteristics of Surimi Seafood as Affected by Thermal Processing Conditions Products & Processing Surimi Oregon State University
Microsatellite Variation Indicates Population Genetic Structure of Bocaccio Products & Processing Rockfish University of Alaska
Fish Bone Detection Products & Processing Fish (General) N/A
Preparation of Fish Pates Utilizing Mechanically Separated Fish Flesh Products & Processing Sole University of California
Ruminant Utilization of Chitin and Other Components of Tanner Crab Meal Products & Processing Crab University of Alaska
Penetration Mechanism and Distribution Gradients of Sodium Triphosphate in Peeled and Deveined Shrimp Products & Processing Shrimp Texas A&M University
High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase Products & Processing Surimi North Carolina State University
NFI Fish Parasite Project Progress Report Products & Processing Sea Bass NFI
Changes in Red Hake (Urophycis chuss) Muscle Induced by Different Freezing Strategies Products & Processing Hake University of Florida
Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel Products & Processing Mackerel Cornell University
Pressure-induced Denaturation of Muscle Proteins and its Prevention by Sugars and Polyols Products & Processing Surimi North Carolina University
Caviars and Fish Roe Products Products & Processing Roe Washington State University
Optimization of Incorporation of Low-molecular-weight Cryoprotectants into Intact Fish Muscle Products & Processing Trout North Carolina State University
Seafood Processing and Marketing in the Costal Plains Area Products & Processing Fish (General) North Carolina State University
Marinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish Portions Products & Processing Halibut North Carolina State University
A Predictive Model of Moisture and Yield Loss in Phosphate-Treated, Cooked Tiger Shrimp (Penaeus monodon) Products & Processing Shrimp University of California, Davis
Influence of Washing and Cooking on Sulfite Residuals on Treated Shrimp Products & Processing Shrimp University of Florida
Vacuum Packaging, Ascorbic Acid and Frozen Storage Effects on Heme and Nonheme Iron Content of Mackerel Products & Processing Mackerel Cornell University
Effects of Rosemary and Green Tea Extracts on Frozen Surimi Gels Fortified with Omega-3 fatty Acids Products & Processing Omega-3 North Carolina State University
Kinetic Parameters Estimation of Time/Temperature Integrations Intended for Use with Packaged Fresh Seafood Products & Processing Fish (General) University of Florida
Considerations of Tempering with Microwave Technology Products & Processing Fish (General) Cornell University
Oxidation of a Lipid Emulsion by a Peroxidizing Microsomal Fraction from Herring Muscle Quality of Seafood Herring University of Maine
Qualitative Evaluation of the Proteolytic Activity in the Muscle of Pacific Whiting (Merluccius products) Quality of Seafood Whiting Oregon State University
Rapid Quality Assessment of Mahi-mahi and Tuna Quality of Seafood Mahi-Mahi University of Florida
Distribution and Survival of Genus Propionibacterium in the Estuarine Environment and the Effects of Chlorine on Improving Shellfish Quality Quality of Seafood Shellfish University of New Hampshire
Ultrastructural Localization of Lysosomes in Coho Salmon and Steelhead Trout Muscle Quality of Seafood Salmon University of Washington
Freshness Assessment of Six New England Fish Species Using the Torrymeter Quality of Seafood Herring University of Rhode Island
Rhealogical Properties of Whiting Flesh Quality of Seafood Whiting Rutgers University
Seafood Traceability: A Practical Guide for the U.S. Industry Quality of Seafood Fish (General) North Carolina State University
Effects of Cooking Conditions and Post-Preparation Procedures on the Quality of Battered Fish Portions Quality of Seafood Fish (General) Virginia Polytechnic Institute
Marine Mammal-Fishery Interactions in the Northeast Pacific Quality of Seafood Shellfish University of Washington
Improvement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-releasing Ingredients Quality of Seafood Omega-3 University of Rhode Island
Selection and Cooking Basics for Preparing High Quality, Safe Seafood (Fish and Shellfish) Quality of Seafood Fish and Shellfish Virginia Polytechnic Institute
Rapid and Quantitative Detection of the Microbial Spoilage in Chicken Meat by Diffuse Reflectance Spectroscopy (600-1100 nm) Quality of Seafood Fish (General) Washington State University
Experimental Attempts to Reduce Predation by Harbor Seals on Out-Migrating Juvenile Salmonids Quality of Seafood Salmon University of British Columbia
Chemical and Biochemical Indices for Assessing the Quality of Fish Packaged in Controlled Atmospheres Quality of Seafood Fish (General) University of Wisconsin
Indole in Shrimp: Effect of Fresh Storage Temperature, Freezing and Boiling Quality of Seafood Shrimp Texas A&M University
Effect of Age of Winter Flounder on Some Properties of the Sacroplasmic Reticulum Quality of Seafood Flounder University of Massachusetts
Distribution of Soluble Filth in Shrimp During Processing Quality of Seafood Shrimp Texas A&M University
Catfish Quality Assurance Quality of Seafood Catfish Mississippi State University
Antioxidant Properties of Chitosan Coatings on Frozen Atlantic Salmon Fillet Portions Quality of Seafood Salmon University of Maine
Seasonal Effect on Yield, Proximate Composition, and Quality of Blue Mussel, Mytilus edulis, Meats Obtained from Cultivated and Natural Stock Quality of Seafood Mussel University of Maine
In Vitro Lipid Oxidation Modifies Proteins and Functional Properties of Sacroplasmic Reticulum Quality of Seafood Flounder University of Massachusetts
The Effects of Salinity and Temperature on Selected Elements in Oysters (Crassostrea virginica) Quality of Seafood Oysters North Carolina State University

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