Tag: SIRF

New study finds gamma irradiation does not affect presence of omega-3 fatty acids in finfish 

August 6, 2026

Gamma irradiation is a common Food and Drug Administration-approved method of food sterilization and preservation that exposes food to ionizing electromagnetic radiation. The method helps preserve certain foods and gives them a longer shelf life. It is also used to prevent the spread of pathogenic bacteria causing foodborne illnesses. 

The FDA has approved gamma irradiation for foods including but not limited to beef, pork, poultry, shellfish, and crustaceans. As of now, the method is not approved for gamma irradiation, but a team of researchers from Nova Southeastern University hopes to change that.  

Dr. Jessica Brown is an associate chemistry professor at Nova Southeastern University for the Department of Chemistry and Physics. She specializes in forensic chemistry, with much of her research focusing on the analysis of volatile organic compounds.  

Through a 2026 grant from the Seafood Industry Research Fund (SIRF), Brown and her team conducted a study looking into the effects of gamma irradiation on polyunsaturated fatty acids in finfish, specifically in salmon and trout. Brown worked with her Co-Principal Investigator, Dr. Robert Smith, on the study. Smith and Brown previously conducted a similar study through a SIRF grant that examined the effects of gamma irradiation on Vitamin D concentrations in finfish.  

To Brown, gamma irradiation poses an opportunity to increase food safety in the seafood industry.  

“As more fish are coming into the U.S., there’s an increased chance or a highly probably chance that there could be pathogenic bacteria, especially if we don’t really know the source of the fish that are coming in, especially now that fish consumption is increasing,” Brown said. “One of the benefits of gamma irradiation would be that, even if you didn’t know the source, you can still ensure that you’re removing anything that could be unhealthy for consumers.” 

Over the four quarters of the study, Brown and her team developed a version of a gas chromatography-mass spectrometry (GC-MS) method to separate and detect fatty acid methyl esters (FAMEs) from samples of frozen and chilled salmon and trout. Researchers focused on identifying and separating essential polyunsaturated fatty acids, which included alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). The method provided a qualitative and quantitative analysis of the samples and the components they contained. 

Researchers found 49 FAMEs in chilled salmon and 50 FAMEs in frozen salmon, while they found 49 FAMEs in both chilled and frozen trout samples. From their preliminary results, researchers concluded that gamma irradiation did not significantly alter the concentrations or structural integrity of essential omega-3 fatty acids and thus did not affect the samples’ nutritional value. Had the team found that gamma irradiation had altered the FAMEs in the samples, Brown said it could have forced them to look for new ways to preserve fish.  

“I think that if we were to lose DHA or EPA from our fish through gamma irradiation, we would have to get creative about what type of methods we need to do to irradicate pathogenic bacteria,” Brown said.  

Brown and her team are currently working on securing additional funding from the United States Department of Agriculture to help them collect more data around gamma irradiation’s effects on seafood. Brown said she hopes to eventually get their method approved by the FDA so they can add finfish to the list of foods that can be approved for gamma irradiation.  

They also hope to conduct a shelf-life study to assess the stability of polyunsaturated fatty acids over time. Brown said she hopes this study will allow her and her team to learn more about the nutritional value of irradiated foods in the long-term.  

By Haley Richardson, SIRF intern 

SIRF Board of Directors member Jason Mulvihill reflects on first year on board

August 4, 2026

Jason Mulvihill is a proud “born and raised Floridian,” but he will tell you that he is an even prouder father to five daughters and four dogs.  

Born in Miami and now living in Fort Lauderdale, the ocean has been a constant in Mulvihill’s life. He has worked in and around the seafood industry for more than a decade, starting out in the aquaculture industry selling equipment before joining Lineage Logistics, a temperature-controlled warehousing and logistics company, in 2017. Mulvihill currently works as the director of business development, specifically focused on customers in the seafood industry. 

Mulvihill was introduced to the Seafood Industry Research Fund (SIRF) by Lineage’s former vice president of sales, Dan DiDonato, who is a current member of the SIRF Board of Directors. Mulvihill joined the board one year ago, and his passion for the seafood industry has only grown since.  

“As my role expanded at Lineage, … to cover seafood specifically, that’s where you know the passion was in terms of the relationships and getting involved in different groups,” Mulvihill said. “It’s been a full circle.” 

Over the past year, Mulvihill has found that his time on the kept him up to date with research and technological advancements in the industry, which has helped him build valuable connections in his day-to-day work at Lineage.  

“In my role, specifically focused on seafood, there’s no better way to kind of develop those relationships,” Mulvihill said. “Of course, when you get in and you see all the different programs and projects (and) the potential impact for the industry, (there’s) nothing better.” 

As a member of the SIRF Board of Directors, Mulvihill has been exposed to the latest research seeking to advance the seafood industry. One of his personal favorite projects SIRF helped fund involved different types of plastics made of algae that could be used for a variety of products, including textiles and rope.  

“It’s hard to even fathom, you know; some of the projects that I’ve seen, I never would’ve thought of,” Mulvihill said. “So, who knows what’s out there and the next best  

As he looks forward to his future on the board, Mulvihill said he hopes to see more projects that aim to improve domestic issues importers face in the seafood industry. 

Even outside of work, Mulvihill spends plenty of time in the ocean, either spending a day at the beach or going out on the water with his family on his brother’s boat.  

By Haley Richardson, SIRF intern 

SIRF congratulates student winners from the Pacific Fisheries Technologists 76th Annual Conference

July 14, 2026

The Seafood Industry Research Fund is celebrating the winners of the student competitions at the 76th Pacific Fisheries Technologists Annual Conference. The 2026 PFT conference was held in San Pedro, California from Feb. 22 through Feb. 25. The PFT supports the study and advancement of fisheries technology and products created using fishery resources. The conference included one oral and one presentation contest for students to submit their research.  

For the oral competition, Celina Garcia from Chapman University was awarded first place for her research titled, “Comparison of DNA Barcoding Approaches to Identify Rockfish (Sebastes spp.) on the Commercial Market.” Garcia studied different mitochondrial gene regions’ effectiveness in identifying rockfish sold in the United States.   

Hector Trujillo Ruiz from the University of Sonora won second place for his work titled, “Enhancement of the antiproliferative effect of docetaxel by carotenoids from the by-products of the white shrimp (Penaeus vannamei) in prostate cancer cells.” His study examined the ability of white shrimp byproducts to be used as aids to an anticancer drug.  

Two more students from Chapman University took home the top prizes for the poster contest. Gary Maloncon won first place for his work titled, “UVC Inactivation of Listeria monocytogenes in Salmon Juice on Food Contact Surfaces using the Contamination Sanitation Inspection and Disinfection (CSI-D+) Device.” Maloncon’s poster featured his research into the device’s disinfection module on a pathogen that causes foodborne illnesses.   

Grace Cho came in second place for her work titled, “Optimization of DNA Extraction for Tuna Species Identification.” Cho researched the effects of decreasing DNA extraction times to increase the accuracy of species identification in canned tuna.  

Gary Maloncon won first prize in the PFT poster contest. | Photo provided by Angee Hunt
Grace Cho (left) won second place in the PFT poster contest. | Photo provided by Angee Hunt

SIRF would like to congratulate all student honorees on their hard work and contributions to the seafood industry.  

By Haley Richardson, SIRF intern

Advancing Scup Mince Processing to Expand Markets for a Sustainable U.S Fishery

July 14, 2026

Following a fishery collapse in the early 1990s, scup has made a remarkable recovery. The stock has remained abundant for more than a decade and has earned certification from the Marine Stewardship Council for sustainable management. Despite its healthy population, however, annual commercial landings reach only about 60% of the available quota. 

During the summer and early fall, when scup move inshore, large volumes of fish enter the market, often creating an oversupply that drives prices down. As a result, harvesting scup is frequently not economically viable for commercial fishermen, despite the abundance of the resource. 

To help address this market imbalance, the Commercial Fisheries Research Foundation (CFRF) and the University of Rhode Island have partnered with Quonochontaug Fish Company and the Rhode Island nonprofit organization Eating with the Ecosystem on a project to develop new markets for scup. Their goal is to create a frozen scup mince commodity that can be incorporated into a variety of value-added seafood products. 

By processing and freezing scup during periods of peak availability, the project aims to create a consistent year-round product that can help stabilize pricing, reduce economically driven discards, and provide processors and consumers with new seafood options. 

Improving efficiency and developing opportunity

The project has two primary objectives: improving the efficiency and quality of scup mince production and freezing, while simultaneously developing market opportunities for scup mince and value-added products. 

As part of the research, scup harvested by both trawl vessels and pot traps are being evaluated to determine how harvest method affects product quality.  The project also emphasizes full utilization of the catch to minimize waste. Rib meat is recovered, deboned, and incorporated into the minced product, while byproducts including skin, scales, and bone, are repurposed as crab bait to ensure that nearly every part of the fish is put to productive use. 

Researchers have also identified opportunities to improve processing efficiency. At present, all fish are filleted by hand, limiting production capacity. The team is evaluating mechanical filleting equipment that could increase throughput while improving consistency and yield. 

Adding to the project’s momentum, naming “Golden Sea Bream” was recently approved by the FDA and recognized as an acceptable market name for scup. While the new name has the potential to improve consumer appeal and increase product value, it has also generated discussion among local ethnic communities that have long relied on scup as an affordable source of protein. Some stakeholders have expressed concern that higher prices could reduce accessibility for long-term consumers and small independent retailers. 

Researchers look ahead to support local communities

For now, the project’s focus remains on strengthening local markets by supplying scup mince to regional retailers and encouraging greater consumption of sustainable, locally harvested seafood. Production of frozen mince blocks for secondary processing is not currently part of the project but may be explored as future market opportunities emerge. With commercial vessels capable of landing 25,000 to 30,000 pounds of scup per trip, the fishery has the capacity to support increased demand. 

Community engagement is also a key component of the initiative. Later this year, project partners will host a public tasting event featuring recipes developed by local chefs. The event will introduce consumers to the versatility of scup mince while helping build interest in new value-added seafood products. 

Looking ahead, the project’s next phase will focus on frozen shelf-life studies, finalizing recipe development, and expanding consumer outreach. Researchers are also exploring whether the same processing approach could be applied to other underutilized species, including spider crab and the invasive green crab, creating additional opportunities to support fishermen while bringing more sustainable seafood choices to consumers. 

SIRF celebrates the Aquatic Foods Conference student competition winner

July 13, 2026

The Seafood Industry Research Fund is proud to announce the winner of the Aquatic Foods Conference SIRF student competition. This year’s winner was Rose Omidvar, a Ph.D. food science candidate at the University of Florida. Both of Omidvar’s research studies, titled, “Development of Cell-Cultured Fishmeal Using a Fish-Derived Scaffold for Aquaculture Feed,” and “U.S. Aquaculture Producers’ Adoption Intentions Toward Cell-Based Fishmeal: A Segmentation Analysis Using Behavioral Theory,” focused on the possibility of using sustainable aquafeed alternatives to wild-caught fishmeal.  

The 2026 AFC was held at the Allegria Hotel in Long Island, New York. The conference united educators, students, researchers, and specialists across the seafood industry to discuss new technology and sustainable practices. SIRF supports competitions to inspire young innovators looking to make advancements in the seafood industry.  

By Haley Richardson, SIRF intern

13th Annual SIRF Benefit Soirée Save the Date

June 8, 2026

The Seafood Industry Research Fund Board of Directors is hosting the 13th annual benefit soirée Monday, January 18, 2027 at the Fairmont Scottsdale Princess in Scottsdale, Arizona.

Cocktails and appetizers will be served at 7:15 p.m., and dinner will be served at 8 p.m. Cocktail attire is encouraged.

For sponsorship opportunities, please contact Geraldine Espejo at gespejo@nfi.org. Donations will support individuals and institutions conducting research to advance the seafood industry.