Chuck Crapo

University of Alaska System

Whole pink salmon, undergoing 4 days of spoilage in elevated temperature (10C) seawater, were dissected to determine ethanol content and changes in the aerobic and facultatively anaerobic bacteria flora. Intestinal tract, viscera, coagulated blood, reproductive organs, skin and muscle were analyzed daily for ethanol content using headspace gas chro...

Cold-smoked salmon (CSS) is a potentially hazardous ready-to-eat food product due to the high risk of contamination with Listeria monocytogenes and lack of a listericidal step. We investigated the antilisterial property of liquid smokes (LS) against Listeria innocua ATCC 33090 (surrogate to L. monocytogenes) as a potential supplement to vacuum-pack...

Establishing n-3 polyunsaturated fatty acid contents in canned wild Alaska pink salmon products is challenging due to ample natural variation found in lipid content of pink salmon muscle. This study investigated the effect of adding salmon oil (SO) to canned pink salmon produced from fish exhibiting two opposite degrees of skin watermarking, bright...

The objective of this study was to determine important chemical characteristics of a full-strength liquid smoke, Code 10-Poly, and three refined liquid smoke products (AM-3, AM-10 and 1291) commercially available (Kerry Ingredients and Flavors, Monterey, TN). The pH of the products were significantly different (P < 0.05) and ranged from 2.3 (Code 1...

Fish sausage formulation included pale-meat pink salmon (Oncorhynchus gorbuscha), wild salmon oil and extra-virgin coconut oil as lipid sources, wholegrain oats as texturizer, natural spices, salt, brown sugar and sodium polyphosphate. Uncooked and smoked sausages were evaluated for their nutritional value, microbial load, color and texture. Hot sm...

Weathervane scallops (Patinopecten caurinus) have been harvested commercially in Alaska since 1967. From the beginning, vessel operators in the eastern Gulf of Alaska have reported poor scallop adductor muscle quality characterized by tissue of stringy texture that tears easily during shucking. The Alaska scallop industry designates these scallops...

The objectives of this study were to determine chemical composition of the siphon and the mantle of commercial-size geoducks clams harvested in Southeast Alaska, and to measure textural differences between the two muscle tissues, comparing them with their frozen counterparts. Live geoducks were processed using standard industry practices and analyz...

Freeze‐dried boneless skinless cubes of pink ( Oncorhynchus gorbuscha ), sockeye ( Oncorhynchus nerka) , and chum ( Oncorhynchus keta) salmon were prepared and physical properties evaluated. To minimize freeze‐drying time, the kinetics of dehydration and processing yields were investigated. The physical characteristics of the final product includin...

This research studied the effect of salt on kinetics for quality changes in pink salmon fillet, during commercial sterilisation. Sample cuts from salmon fillets were placed in sealed aluminum containers and heated at 121.1 °C for 10, 30 and 60 min. Samples with 1.5% (w/w) salt addition were compared with those without added salt. Salt addition redu...

The kinetics of reactions leading to changes in salmon quality during thermal processing were evaluated. Small samples (D 30 mm × H 6 mm) cut from pink salmon (Oncorhynchus gorbuscha) fillets were sealed in aluminum containers (internal dimension: D 35 mm × H 6 mm) and heated in an oil bath at 100, 111.1, 121.1, and 131.1 °C for different time inte...

Pink salmon were stored up to ten days in ice, chilled seawater (CSW), transferred from ice to CSW and from CSW to ice, and evaluated by chemical, physical, microbiological, and sensory methods. The sensory quality of CSW-held fish declined at a faster rate than for iced fish. CSW-held fish had higher weight gain, higher salt and hypoxanthine level...

Ethanol was quantified in canned salmon produced from whole fish showing different stages of decomposition due to storage at 1 and 14 degrees C for up to 3 and 16 days, respectively. Ethanol incidence in the canned salmon was correlated to results from skin aerobic plate counts and sensory evaluations of the whole fish and with sensory evaluations...

Five commercial liquid smokes were tested in vitro and the most inhibitory to Listeria monocytogenes ATCC 19115 and L. innocua ATCC 33090 was Charsol Supreme. Chum salmon samples (100-g each) were brined, dipped for 15 s at varying concentrations of liquid smoke, inoculated with L. innocua, cold-processed and analyzed. Liquid smoke concentrations o...

Fresh pink salmon (Oncorhynchus gorbuscha) fillets and whole Pacific herring (Clupea harengus pallasi) were stored for two weeks at 10C to determine if significant amounts of histamine were produced before the fish spoiled. Spoilage odors in salmon were moderate by day 4 and intense by day 7, while herring had detectable spoilage by day 4 and becam...

The objective of this study was to investigate quality changes of salmon fillet muscle during thermal sterilization processes. Small samples (D 30 mm x H 6 mm) from the central dorsal region were heated in an oil bath at 121.1 degrees C for periods varying from 5 to 120 min. The quality variations along the longitudinal axis of salmon fillets (raw...

  The objective of this project was to provide relevant information to Alaska shellfish growers regarding the intrinsic quality of their farmed oysters. A 1-y study was conducted to determine the condition indices, proximate composition, fatty acid content, and microbial load of commercially harvested oysters from 3 different mariculture regions in...

Soaking raw sections in polyphosphate solutions and cooking in water or steam for varying times was evaluated to improve processing. Optimum meat yield, quality and frozen storage stability was achieved by soaking raw section ≥60, but ≥120 min in 10% polyphosphate (2–4°C) and then cooking in steam for a minimum time for complete protein coagulation...

  The ability of a portable hand-held electronic nose (EN) in detecting spoilage of whole Alaska pink salmon (Oncorhynchus gorbuscha) stored at 14 °C and in slush ice (1 °C) was investigated. Fish were sampled daily at 14 °C for up to 3 d, while fish stored in slush ice were sampled at various intervals up to 16 d. Sensory evaluations indicated tha...

Intense market competition resulting from the worldwide production of farmed salmon has led to a financial disaster for the Alaska wild salmon capture industry. The need to develop new products and markets for Alaska salmon products is paramount. This study reports on a project to develop an Alaskan salmon protein concentrate derived from Alaskan p...

Fifty oysters each from Florida, Texas, and Alaska were used to develop methods that predict overall volume and weight, and meat volume and weight. Volumes (overall, shell, meat) were measured experimentally by the Archimedes principle. Densities were calculated. Using a machine vision system, the top- and side-view areas of whole oysters were dete...

Volatiles in canned pink salmon, produced from different degrees of skin watermarked raw material and stored for 2 and 9 mo, were characterized and compared using static headspace gas chromatography analysis coupled to a mass spectrometer (SHGCMS). Sulfur-containing compounds comprised 30% to 50% of the total volatiles and tended to decrease with i...

The efficacy of ozonated water (0.6-1.5 ppm) was evaluated as a bactericidal agent for sanitizing food contact surfaces and for treatment of raw seafood. The presence of ozone reduced the bacterial levels substantially on stainless steel surfaces and to a lesser extent on plastic cutting boards. Ozone was about as effective as chlorine in lowering...

Sanitation conditions in two salmon roe processing operations were evaluated by adenosine triphosphate (ATP) assays using a portable luminometer and single-use reaction swabs. The bioluminescent reaction provided real-time testing (< 1 min) when compared to standard microbiological analyses (48-72 hr). The ATP assay was quicker and more sensitive t...

The functional, nutritional, and antioxidative properties of hydrolyzed herring and herring byproducts (head and gonad) were evaluated. All freeze-dried herring fish protein hydrolysate (FPH) powders were light yellow and contained 77% to 87% protein. The degree of hydrolysis was 18.3%, 13%, 13%, and 10.1%, respectively, for head, whole fish, body,...

Improving the texture of soft fleshed giant grenadier (Albatrossia pectoralis) was investigated. Freeze-thaw cycles and cen-trifugation moderately improved the flesh firmness. Treatment in brine or dry salt, injection of 7.5% soy protein and 15% egg white improved texture so that it compared favorably to Dover sole. Whey protein (10% solution) prod...

The causes of soft flesh in giant grenadier (Albatrossia pectoralis) were investigated. The softness of giant grenadier flesh was related to its high moisture and low protein content, averaging 91.4% and 6.8%, respectively, and its muscle structure. The ratio of water to protein (13.4) was almost three times higher than for Dover sole (5.9) and Ala...

Microbial quality of pink salmon caviar (ikura) processed at one plant in Alaska during a 30-day season was examined. Ikura (aw = 0.98; pH 6.1) averaged 49% water, 32% protein, 11% fat, 7% ash, and 3% salt. Aerobic plate counts (APCs) ranged from < 10(2)/g to 4.5 x 10(7)/g with increasing APC toward season's end. Coliform counts ranged from < 3/g t...

Microbiological changes during smoking and drying salmon strips using Alaska Native subsistence processing methods were determined. Chum salmon strips handled with or without gloves were brined, smoked and dried at ambient temperatures in two smokers (manual and automated). Water-phase salt increased from 2% to 12% and water activity decreased from...

A 4-day process of smoking and drying at ambient temperature (30°C) was used to produce Alaska Native-style salmon strips. A water activity of 0.95 during the first 3 days of smoking and drying allowed initial aerobic and facultative anaerobic microbial counts of 1.4 × 104/g and 6.5 × 103/g to reach 2.1 × 106/g and 2.8 × 106/g of fish, respectively...

Fillet yield, defect levels, thaw drip, cooked texture and bacteriological content were determined for rock sole (lepidopsetta bilineata) heandled and Processed under a variety of conditions. Fillets having the highest quality were boxed, hand unloaded, hand filleted and wet trimmed. Lowest quality fillets were from fish bulkstowed, unloaded by wet...

The quality and frozen stability of minces produced from Alaska pollock (Theragra chalcogramma) frames were compared against commercially produced fillet mince. Fresh frame mince had a higher defect level, lower nutritional content, and darker color. Cooked frame mince had a softer texture than commercial mince. After 6 mo frozen storage, frame min...