FITC Research Projects 1986–present

Ecosystem

1 Gulf Apex Predator Prey Project (Gap I)
2 Gulf Apex Predator Prey Project (Gap II)
3 Gulf Apex Predator Prey Project (Gap III)
4 Lidar/Sonar Assessment of SSl Prey Availability & Ecology
5 Nutritional Composition of Fish in SSL Habitat
6 Prey Competition between SSL and pollock
7 Identification of juvenile flatfish habitat
8 Nearshore Habitat Use by Commercial Fish (Nearshore I)
9 Developing faunal lists for western Alaskan waters
10 Sonar System for Analyses of Commercial Fish Species
11 Nearshore Habitat Use by Commercial Fish (Nearshore II)

On Board 12 Digital Observer Fish Recognition and Weight Estimation Software
Quality 13 Digital Observer Smart Tag (I) - Development and Testing
14 Evaluating Chilled Sea Water (CSW) Systems
15 RSW: Elevated Storage Temperatures Compared with CSW and Ice
16 Groundfish Quality Improvement Using Chlorine Dioxide in RSW

Gear

17 Use of Pots for the Commercial Harvest of Flatfish
18 Flatfish Size Separation in Trawl Gear
19 Analysis of Fish Traps for Alaskan Salmon Harvest

Bycatch

20 Effectiveness of Square-mesh Cod End Reducing Pollock Bycatch
21 Separator Panels in Trawl Gear Reducing Halibut Bycatch
22 Visual Cognition in Pacific Cod and Halibut: Fish Response to Gear
23 Expert System to Reduce Bycatch
24 Size Selectivity and Survivorship of Junevile Pollock in Trawl Gear
25 Revival of Halibut Bycatch in Alaskan Trawl Harvests

Processing

26 Deactivating Proteolytic Enzymes in Fish Flesh
27 Detecting Parasites and Bones in Fish Flesh
28 Development of a Pinbone Removal Machine (Pinbone I)
29 Developing Appropriate Processing Parameters for Pollock Surimi
30 Using Filleting Machines to Prepare Pollock Flesh for Surimi
31 Developing Decanter Centrifuges to Process Fish for Surimi
32 Screw Configuration in Extruder Processing of Fish
33 Texture and Flavor Enhancement of Pollock Surimi
34 Mince Product from Filleted Pollock Frames
35 Developing Processing Parameters for Mince from Undersized Sole
36 Building a High Capacity Pinbone Removal Machine (Pinebone II)
37 Developing Processes for Texturized, Cooked Minces for Food Service
38 Feasibility Studies for a Fish Smoking Plant.
39 Quick Method to Assess Crab Viability for Live Delivery of Seafood
40 High Capacity Pinbone Removal Machine (Pinbone III)
41 Fish Muscle Texturization in Extruder Processing
42 Thermal Processing Development for Salmon Products in Glass Jars
43 Enhanced Surimi Production

Under used

44 Arrowtooth Degradation Caused by Endogenous Enzymes not Parasites
Species 45 Developing Criteria for Deactivation of Endogenous Proteolytic Enzymes
46 Enzyme Biotechnology for Utilization of Arrowtooth Flounder
47 Developing Processing Parameters for Arrowtooth Mince & Surimi
48 Texture Enhancement of Arrowtooth Fillets
49 Analysis of the Utility of Giant Grenadier as a Food Source
50 Development of Flaked Products from Pink Salmon
51 Developing High Quality Alaskan Salmon Product: Alaska Bits
52 Developing Pink Salmon Nuggets with McDonald's Inc.
53 Developing Laminated Blocks from Pink Salmon
54 Using Late Harvest Salmon in Blocks
55 Utilization Options for Bitter Crab
56 Analysis of Texture Modification to Improve Marketability
57 Texture Modification in Giant Grenedier
58 Developing Value Added Products from Late Harvest Salmon
59 Standardization of Color in Late Harvest Chums

New products

60 Shatter Pack Evaluations: Alaskan, Icelandic and Norwegian Processors
61 Developing Texture Enhancement of Cod Fillets
62 Determination of Optimal Storage Conditions for Frozen Round Halibut
63 Seafood Taste Panels: New Value-added Products
64 Evaluation of Marketability of Rock Sole Fillets
65 Assisting Small Fish Smoking Plants in Developing New and Safe Products
66 Regional Differences in Alaskan Salmon Fatty Acids
67 Microbial Analysis of Alaska Native Smoked Salmon.
68 Feasibility Study for Alaska Herring Food Product Diversification
69 Determining Freezing Efficiency in Alaskan Seafood Plants
70 Producing Ready-to-Eat Food from Fish Muscle
71 Sous-vide Method for Product Development
72 Comitrol Flaked Salmon for New Products
73 Test Development of New Puffed Salmon Products.
74 Production of Dried Salmon Heads
75 Evaluation Herbal Teas from Reindeer Antlers
76 Pasteurization of Salmon Caviar

Seafood quality

77 Measuring the Effects of Delayed Chilling on Fish Quality
78 Baseline Studies of Raw Material Composition and Quality
79 Surimi-Based Products for School Foodservice Programs
80 Seafood Taste Panels: New Products from Under Utilized Species
81 Using Modified Atmosphere Shipments for Fresh Fish Flesh
82 Sensor Automation for Parasite Detection in Fillets
83 Shelf Life and Quality Evaluation of Commercial Seafood Products
84 Improving Microbial Quality of Seafood Processing Plants
85 Controlled Atmosphere Shipping of Fresh Alaskan Fish
86 Using an Electronic Nose to Improve Seafood Quality
87 Evaluation of Imaging Technologies for Detecting Bruising in Salmon
88 Alaskan Shellfish Safety, Quality and Markets
89 Quality Criteria for Ikura (Salmon Caviar)
90 Statewide Salmon Quality Inspection & Certification Project (3rd Party I)
91 Analysis of Microbiological Contaminants in Pollock Mince
92 Analysis of the Causes of Gaping in Pink Salmon
93 Measuring Salmon Shatter Pack & Block Quality and Stability
94 Antioxidants for Shelf Life Extension in Salmon Blocks
95 Pink Salmon: Shelf Life Extension using Natural Antimicrobials
96 Salmon Caviar Products: Safety and Quality Determinations
97 Extending Shelf life of Fresh Pink Salmon Fillets Using Chitosan
98 Machine Vision System for Seafood Quality Control
99 Statewide Salmon Quality Inspection & Certification Project (3rd Party II)
100 Evaluation of Ozone for Ready to Eat Seafoods
101 Nutritional Comparision of Regional Red Salmon
102 HACCP validation using ATP luminsecence
103 Managing Salmon Fisheries for Quality
104 Assessment of Shelf Life in Dried Salmon Products
105 Development of Color Standards for Alaska Salmon
106 Vitality in Live Shipped Tanner Crab
107 Developing Food Ingredients from Diced Pink Salmon
108 Digital Observer Smart Tag (II)
109 Stress Physiology and Seafood Quality
110 Statewide Salmon Quality Inspection & Certification Project (3rd Party III)
111 Asian Shellfish Quality and Markets for Alaskan Shellfish

Contaminants

112 Phytoplankton Monitoring: Paralytic Shellfish Poison causing Dinoflagellates
113 Developing New Methods to Identify Toxic PSP Molecules
114 Fish Flesh Petroleum Contamination from Exxon Valdez Oil Spill
115 Evaluation of MIST Alert for Detecting PSP
116 PSP Testing with FDA Sodium Blocking Assay

Seafood safety

117 Bioprocessing of Marine Bacteriocins for Enhancing Seafood Safety
118 Eradication of Listeria monocytogenes by Directed Sanitation
119 Evaluation of Clostridium sporogenes for Botulism Testing
120 Supplements to Inhibit Listeria in Cold-Smoked Salmon
121 Effectiveness of pH in Controlling Listeria
122 Histamine Levels in Pink Salmon
123 Bacterial Survivability during Smoked Salmon Pellicle Formation

Marketing

124 Alaska Salmon Marketing Mini-Grant Competition (Mini-Grant III)
125 Alaska Regional Salmon Marketing Mini-Grant Program (Regional I)
126 Salmon Marketing Workshops, Alaska’s Fishing Communities (Tour I)
127 Assessment of Hong Kong Smoked Salmon Trade
128 Alaska Salmon Marketing Mini-Grant Competition (Mini-Grant II)
129 Alaska Regional Salmon Marketing Mini-Grant Program (Regional II)
130 Linking Quality and Marketing in Alaskan Seafoods
131 2nd Seafood Marketing Workshop for Alaska Communities (Tour II)
132 Alaska Regional Salmon Marketing Mini-Grant Program (Regional III)
133 Alaska Regional Marketing Manual
134 Seafood Innovation Training Program
135 Alaska Direct Marketing Manual & Starter Kits
136 Alaska Marketing Workshop CD and Website
137 End-user Preference Analysis for Whitefish Fillet & Blocks

Waste

138 Membrane Technology for Stickwater Recovery in Fishmeal Processing
139 Artificial Bait for Cod with Fish Hydrolysates
140 Fish Meal as a Protein Source for Human Consumption and Livestock
141 Fish Feed Development for Alaska Hatchery Salmon
142 Medium Scale Waste Handling for Human Food Grade Protein Powder
143 Making Marketable Oil from Salmon Byproducts
144 Seafood Processing Byproduct Project: greater value from fish waste.
145 Using Ultrafiltration to Recover Byproduct Proteins
146 Marketable Fish Oil from Salmon Byproducts

Other

147 Scientific Instrumentation (Instrumentation II)
148 Review of Inputs for Alaska Seafood Industry
149 Feasibility Study for Freight Consolidation Facility
150 Instrumentation for Scientific Research (Instrumentation I)
151 Review of Funding Sources for Fisheries Development Projects
152 K-12 Seafood Curriculum - Food Dude Unit
153 Instructional Videos - Plant Sanitation and Employee Hygiene
154 Enhancing Locally Depleted Stocks of Marine Finfish
155 Instrumentation for Scientific Seafood Research (Instrumentation III)
156 Fatty Acids and Wax Esters in Walleye Pollock