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
Use of Nisin-coated Plastic Films to Control Listeria monocytogenes on Vacuum-packaged Cold-smoked Salmon Products & Processing Salmon University of Delaware
Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel Products & Processing Mackerel Cornell University
Characteristics of Fish Sauce Made from Pacific Whiting and Surimi By-products during the Fermentation Stage Products & Processing Surimi Oregon State University
Caviars and Fish Roe Products Products & Processing Roe Washington State University
Effect of Different Packaging Methods and Storage Temperatures on the Growth of Listeria monocytogenes in Raw and Hot Smoked Rainbow Trout Products & Processing Trout Washington 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
Use of Phosphates with Penaeid Shrimp Products & Processing Shrimp University of Florida
Impact of Shrimp Imports into U.S. Products & Processing Shrimp NFI
Vacuum Packaging, Ascorbic Acid and Frozen Storage Effects on Heme and Nonheme Iron Content of Mackerel Products & Processing Mackerel Cornell University
Physiochemical Properties of Surimi Seafood as Affected by Electron Beam and Heat Products & Processing Surimi Oregon State 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
An Evaluation of Potential Export Markets for Selected U.S. Fish Products Products & Processing Whiting University of Maryland
Gelation of Surimi by High Hydrostatic Pressure Products & Processing Surimi Oregon State University
Control of Listeria Monocytogenes Cold-Smoked Salmon Using Chitosan-Antimicrobial Coatings and Films Products & Processing Salmon University of Delaware
Microbial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam Processing Products & Processing Surimi Oregon State University
Effects of Rosemary and Green Tea Extracts on Frozen Surimi Gels Fortified with Omega-3 fatty Acids Products & Processing Surimi North Carolina State University
Modified Atmosphere Packaging Systems for Refrigerated Fresh Fish Providing Shelflife Extension and Safety from Clostridium botulinum Toxigenesis Products & Processing Fish (General) University of Wisconsin
Food From the Sea and Environmental Policy Products & Processing Fish (General) University of Maryland
NFI Fish Parasite Project Progress Report Products & Processing Marlin NFI
The Effect of Vacuum Packaging on the Keeping Quality of Cod Fillets (Gadus Morhua) During Frozen Storage Products & Processing Cod University of Maine
The Development of Baby Foods Using Surimi as the Primary Ingredients Products & Processing Surimi North Carolina State University
Glazing Practices in the United States Seafood Industry Products & Processing Fish (General) University of Maryland
Dielectric Properties and Thermal Conductivity of Marinated Shrimp and Channel Catfish Products & Processing Shrimp University of Georgia
Evaluation of the textural attributes of minced fish patties made from fish (Turbot and Pollock), Soy Flour, Soy Protein Concentrate and Sodium Alginate Products & Processing Pollock University of Florida
Effect of Age of Winter Flounder on Some Properties of the Sacroplasmic Reticulum Quality of Seafood Flounder University of Massachusetts
Rapid Quality Assessment of Mahi-mahi and Tuna Quality of Seafood Tuna University of Florida
Quality Comparison of Thermoprocessed Fishery Products in Cans and Retortable Pouches Quality of Seafood Trout Cornell University
Quality and Nutritional Changes in Frozen Breaded Shrimp Stored in Wholesale and Retail Freezers Quality of Seafood Shrimp University of Maine
Catfish Quality Assurance Quality of Seafood Catfish Mississippi State University
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
Active Mechanisms of Pro-Phenoloxidase on Melanosis Development in Florida Spiny Lobster (Panulirus argus) Cuticle Quality of Seafood Lobster University of Florida
Effect of Postmortem Age of Flounder Sarcoplasmic Reticulum on Inhibition of Enzymic Lipid Peroxidation by Cytosol Quality of Seafood Fish (General) University of Massachusetts
Changes in Nitrogen Components and Peroxidase Activity of Processed Blue Crab Quality of Seafood Blue Crab Clemson University
Some Characteristics of the Enzymic Lipid Peroxidation System in the Microsomal Fraction of Flounder Skeletal Muscle Quality of Seafood Flounder University of Massachusetts
Thawed Lobster Tails: Some Quality Changes Quality of Seafood Lobster University of Florida
Causes and Prevention of Moisture Migration and Dehydration in Stored Frozen Breaded Shrimp Quality of Seafood Shrimp Louisiana State University
A New Method for Accelerated Shelf-Life Prediction for Frozen Foods Quality of Seafood Fish (General) University of California
Freshness Assessment of Six New England Fish Species Using the Torrymeter Quality of Seafood Scup University of Rhode Island
Prediction of Shelf-Life of Frozen Minced Fish in Terms of Oxidative Rancidity as Measured by TBARS Number Quality of Seafood Fish (General) University of Hawaii
Freshness Assessment of Six New England Fish Species Using the Torrymeter Quality of Seafood Flounder University of Rhode Island
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
Detection of Illegal Egg Removal in the American Lobster, Homarus americanus Quality of Seafood Lobster University of Pennsylvania
Abstracts of Methods Used to Assess Fish Quality Quality of Seafood Fish (General) University of Rhode Island
Ultrastructural Localization of Lysosomes in Coho Salmon and Steelhead Trout Muscle Quality of Seafood Steelhead University of Washington
Organoleptic and Chemical Changes in Frozen Fish Held Under Simulated Retail Conditions Quality of Seafood Whitefish University of Wisconsin

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