Research
The laboratory's applied research projects focus on adding value by increasing safeguards and improving taste, texture, appearance and consumer choice as seafood travels from the water to the dinner table.
Histamine Poisoning Prevention
David Green and Greg Bolton are studying the use of high hydrostatic pressure in reducing the risk of histamine poisoning.
The illness is associated with eating scombroid fish such as tuna and mahi-mahi that have not been chilled properly.
A recent project measured the effectiveness of current FDA regulatory time and temperature guidelines on control of scombrotoxin formation.
FEE Histamine Education Poster
Post-harvest Handling & Shelf Life Predictions
Durita Nielsen from the Faroe Islands is working with Green on strategies to improve the quality of hybrid striped bass and other aquaculture fish through post-harvest handling.
As part of that effort, they are developing a system to predict the quality and shelf life of fresh fish using the Quality Index Method, the sensory evaluation technique used in Europe.
Quality Index Method Poster
Marketability
Barry Nash helps processors enhance commercialization of fishery products.
Bacon-wrapped oysters now on the market are an example of his work developing pre-prepared menu items. Current efforts concentrate on adding value to seafood products, such as lengthening the shelf life of refrigerated salads and dips.
Dave Green is working with the state's farm-raised fish producers in manufacturing products such as smoked mountain trout paté.
Traceability
Knowing where food products originate and who has handled them is an important safety issue worldwide. Under Green's guidance, Arni Petersen from the Faroe Islands is studying seafood traceability systems in the United States and Europe to assess the effectiveness of various methods. This is an emerging area in seafood technology.