KSMSC Research Abstracts
Seafood Safety
- Pulsed UV Light for Inactivating Listeria on Cold-Smoked Salmon
- Antilisterial Carnobacterium Species from Processed Fish
- Ethanol-Producing Bacteria as Spoilage Indicators in Pink Salmon
- Monitoring and Identification of Vibrio parahaemolyticus
- Supplements to Inhibit Listeria in Cold-Smoked Salmon
Seafood Quality
- Digestibility & Nutritional Quality for Alaskan Salmon & Pollock
- Protecting Fresh Salmon During Shipment
- Analysis of Late Odor in Canned Pink Salmon
- Evaluating Slurry Ice Systems for Alaska Salmon Fisheries
- Method to Assess Crab Viability for Live Delivery of Seafood
- Causes and Prevention of Bruising in Salmon
- Machine Vision II: Identifying Quality Indices in Salmon Fillets
- New Gillnet Roller to Improve Quality
New Products, Seafood Byproducts
- USDA ARS: Converting Alaska Fish Byproducts into Value-Added Ingredients and Products
- Baby Food from Salmon Roe - Salmon Baby Food III
- Prototypes for New Salmon Baby Food Products II
- Intermediate Moisture Products from Pale Meated Salmon
- Effects of Fish Gelatin on Salmon Patties and Fillets
- Microencapsulated Fish Oil Powder from Alaskan Salmon Oil
- Recovery of Soluble Proteins from Surimi Washwater
- Developing Value for Second Grade Salmon Caviar and Roe
- Canning with Oil, Improving Processed Salmon
- Freeze Dried Salmon: Product Forms for the Y Generation
Economic and Industry Studies
- Economic Feasibility of Clam Farms in Alaska
- Synopsis of the Live Seafood Market in North America
- Net Pens - Salmon Live Delivery
- Digital Observer Smart Tag III
- Alaska Regional Salmon Marketing Mini-Grant Program
- Alaskan Shellfish Safety, Quality and Markets
- Review of Funding Sources for Fisheries Development Projects
Marine Mammal Research
