Solving the postharvest unwanted fish problem is one that has been studied for four decades. The author has been involved with 3 major projects in this area. The first was the reduction of shrimp by-catch in the Gulf of California, in the early 1980s. The second was a general approach to the study of postharvest fish losses in the late 1980s and a third is the current DiscardLess Project in the European Union (2015-19) with a landing obligation of full utilization of harvested fish and a secondary goal of reduction of unwanted fish capture. This presentation will discuss all three projects, their similarities and differences, and for the most part, failures in reducing the harvest of unwanted fish. Examples of success, especially in Norway and Iceland, will give some insight as to how this issue may be resolved over time. The economics of the fishery and the ability to enforce regulations play a major role in sustainable fisheries management and reduction of postharvest fishery losses worldwide.
10:00 to 10:45
Guest Speaker — Fishers making science.
Dr. Jorge Torre Cosio. Director General de COBI.
10:45 to 11:00
COFFEE BREAK
Seafood Chemistry & Biochemistry
Jae Park - OSU, moderator
11:15 to 11:30
A role of arginine as a sodium phosphate replacement in surimi processing.
Jae Park, Oregon State University
11:30 to 11:45
Characteristics of cathepsin D from Japanese clam (Ruditapes phillipinarum) from the gulf of California.
José Cárdenas, University of Sonora.
11:45 to 12:00
Effect of jumbo squid skin extract on the oxidative stability and consumer acceptation of tuna fish pâté.
Jesús Chan**, University of Sonora.
12:00 to 12:15
COFFEE BREAK
Aquaculture
Lorena Bringas, moderator
12:15 to 12:30
Recent advances in fish nutrition and culture at the University of Sonora.
Martín Perez. University of Sonora.
12:30 to 12:45
Atlantic cod (Gadus morhua) from capture-based aquaculture has better colour and cooking properties than traditionally caught cod.
Jonas Sørensen**. Technical University of Denmark
12:45 to 13:00
Strategies to produce more and better shrimp by the use of immobilized microorganisms in their culture.
Luis Martínez. University of Sonora.
13:00 to 14:00
BUFFET LUNCH BREAK
Seafood by-products
Aarón Salazar, moderator
14:15 to 14:30
Bioactivity in stickwater from a fishmeal operation and its 1-5 kDa fraction obtained by ultrafiltration.
Rosa S. Navarro**. Centro de Investigación en Alimentación y Desarrollo A. C.
14:30 to 14:45
Functional proteic/peptidic fractions ≤ 30 kDa recovered from centrifuged stickwater produced with tuna canning byproducts.
Ofmara M. Ponce**. Centro de Investigación en Alimentación y Desarrollo A. C.
14:45 to 15:00
Technological properties of peptides present in the protein fraction > 30 kDa and its partial enzymatic hydrolysis recovered from stick-water generated during the production of fishmeal using by-products of a tuna canning operation.
Karla P. Monjaraz-López**. Research Center for Food and Development A.C.
15:00 to 15:15
Biochemical characterization and antioxidant activity of protein hydrolysates obtained from sardine stickwater.
Rosa Maria Sarmiento Machado**. Universidad Politécnica de Sinaloa
15:15 to 15:30
COFFEE BREAK
15:30 to 17:30
POSTER SESSION – Miroslava Suárez, moderator
Repeatable Dual Extrusion Cell: a novel device to measure texture characteristics of surimi gels from the first bite to the point of swallowing.
Jae W. Park-Oregon State University
Utilization of submicro fish bone in Alaska pollock fillets for improved quality.
Angee Hunt - Oregon State University
Towards a sustainable aquaculture: emphasis on tilapia filleting by-products.
Lorena Bringas-Universtiy of Sonora
Edible chitosan coating on ready-to-eat Dungeness crab (Metacarcinus magister) for the control of Listeria monocytogenes.
Nancy Katherine Rubio/ Hart Schwarzenbach
Natural peptides of marine source as adjuvants for vaccines.
Lewis-Luján LM-Universidad de Sonora
Microbiological Techniques in Quality Control for Seafood Products: Selection, Importance and Pertinence.
N. Violeta Parra-Vergara. Universidad de Sonora
Effect of ultrasonic pulses on the antioxidant and physicochemical properties of tilapia (Oreochromis niloticus) skin gelatin.
Cuevas-Acuña D.A.- Instituto Tecnológico de Sonora
Efficacy of sea vegetable Palmaria palmata in mitigating inflammation and gut microbiome shifts in diet-induced obesity.
Jung Kwon- Oregon State University
Mixture of different fish species by-products as source of collagen: Isolation and some properties.
Zamorano Apodaca Julio César**. Research Center for Food and Development A.C.
Characterization of hydroxyapatite obtained from tilapia (Oreochromis niloticus) bones.
B.G. González-González**-University of Sonora
Some properties of pepsin-soluble collagen isolated from skin tilapia (Oreochromis niloticus).
D.C. González-González**. University of Sonora
Partial characterization and enzymatic activity of proteases and lipases in the gastrointestinal tract of Cynoscion parvipinnis, Cynoscion othonopterus and Cynoscion xanthulus.
De La Reé-Rodríguez Sandra Carolina**- Universtiy of Sonora
Microbial community analysis of Korea fermented skate products by next-generation sequencing.
Chang-Cheng Zhao**- School of Chonnam National University
Effects of doenjang (soybean paste) sauce on the quality attributes of doenjang gulbi, a traditional Korea fish product.
Ji-Young Choi**- School of Chonnam National University, Republic of Korea
Effect of temperature and pH on the secondary structure and denaturation process of jumbo squid hepatopancreas cathepsin D.
Cadena-Cadena F**-University of Sonora
Shelf-life of jumbo squid (Dosidicus gigas) hamburgers using food hurdling technology.
Bañales-Vázquez, R**- Centro de Investigación en Alimentación y Desarrollo, A.C
Antiproliferative and antioxidant activity of extracts from head of white shrimp (Litopenaeus vannamei)
Acuña-Bon I.A-University of Sonora
Lipolytic activity in the digestive system of the jellyfish cannonball (Stomolophus sp. 2) from the Northwest of Mexico.
Lara-Moreno Carlos Alejandro**- Instituto Tecnológico de Sonora
Bio-assay guided isolation and differentiation of compounds from two types of shrimps, white “farming” (L. vannamei) and blue “wild” (L. stylirostris) muscles: dual effect in vitro antiproliferative and antioxidant activities.
Joel Said García-Romo-University of Sonora
Vibrio parahaemolyticus levels at EMS/AHPND affected shrimp ponds.
Ángela María Nieblas Valenzuela**- CIAD, A.C.
Relationship between muscle texture and the cross-linked grade of collagen fibers from octopus (octopus vulgaris), ray (Rhinobatos productus) and cazon (Mustelus lunulatus).
A.E. Tapia-Vasquez**-Universidad de Sonora
Microencapsulation of Sardine Oil Using Gliadin Protein Matrix via Electrospray Deposition Technique.
R. F. Dórame**-Miranda-Universidad de Sonora
Identification of proteases with collagenolytic activity in digestive organs from the Pacific sierra (Scomberomorus sierra).
Márquez-Alvarez L.R**-Universidad de Sonora
17:30 to 20:00
DINNER ON YOUR OWN
20:00 to 23:00
CARDS AND SOCIAL HOUR
8:00 to 11:30
REGISTRATION
8:00 to 9:00
CONTINENTAL BREAKFAST
Guest Speakers
Armando Burgos, moderator
9:00 to 9:45
Shrimp Processing by Source and Target Market Niche.
Q.B. Hugo Luis Arias Salorio.
9:45 to 10:30
Innovation and sustainability during tilapia production, processing and marketing.
Ing. Juan Loustaunau. GEMSO ACUICOLA
10:30 to 10:45
COFFEE BREAK
Special Talks & Panel Discussion
Marina Ezquerra, moderator
10:45 to 11:15
Implementing GFSI Requirements in Non-Traditional Production Environments
GFSI standards are written to cover all different types of production environments – from bakeries, to candy makers, and to remote fish processing sites. Trident Seafoods chose to pursue certification to the BRC Standard for Food Safety for our factory trawler fleet in 2014. It was a significant challenge to find ways to get an auditor out to the trawlers while they were actively fishing and processing – which is one of the requirements of the BRC program. Developing and augmenting our food safety and quality assurance programs to meet the GFSI requirements – while still recognizing the unique nature of these processing platforms – was a huge collective effort for our factory trawler teams and support personnel. We’ve maintained certifications for these vessels – which has helped cement our good relationships with customers – and placed us in good stead with the various regulators who have oversight of at-sea production. I’ll describe the process of those certifications – and how we used risk assessments to assign the right level of care to issues of food safety, legality, and quality.
Improving your Internal Audit Program
One of the keys to continual improvement is a strong internal audit program. We cannot wait to be inspected by a third party. Food processing companies must take periodic hard looks at themselves – and strive to do better on a daily basis. Internal audits are a key tool to do so. Therefore, the individuals doing the audits must have knowledge, integrity, and be authorized to use time and resources. All managers must participate in – and embrace the chance to improve. This presentation will focus on some tips to improve your internal audits – and make them work for you.
11:15 to 11:45
In 2011, the U.S. Food and Drug Administration released an updated Fish and Fishery Products Hazards and Control Guidance. An important component of that guidance was new requirements for processors of scombroid species. Particularly, it was now incumbent upon processors to obtain monitoring records from fishing vessel operators. These records are commonly referred to as “Harvest Vessel Records”. On the Pacific Coast work was conducted on behalf of the Western Fishboat Owners Association to clarify record keeping requirements with FDA’s Office of Seafood for troll caught species. A year later, in 2014, work was initiated on behalf of USFDA and the University of Maryland Joint Institute of Food Safety and Applied Nutrition (JIFSAN) to develop a Good Fishing Vessel Practices (GFvP) international training program. This talk focuses on the development and implementation of GFvP as well as on the curriculum changes that led to improvements in the delivery and on the impact of this training program.
11:45 to 12:15
COFFEE BREAK
12:15 to 13:00
PANEL DISCUSSION – Seafood: A sense of place – Angee Hunt, moderator
There is increasing attention, regionally, nationally and internationally, on the economic importance of wellbeing and creating a sense of place. Food provides a universal cultural identity and sense of belonging for not only the culinary experiences but, just as importantly, the local to global movement in sustainable practices.
This panel session for the Pacific Fisheries Technologists conference will feature an academic, economic practitioner and food artisan providing a holistic story on the roles of government, tourism, agriculture, food, culture, social innovation and entrepreneurship to attract, retain and grow communities. The panel will comprise Angee Hunt the Senior Faculty Research Assistant II at Oregon State University Seafood Lab, Chef Chris Holen an American Professional Chef, restaurateur and entrepreneur and co-founder of Chef Outta Water with Australian based economic developer Simon Millcock who is an active member of Economic Development Australia.
The panel will explore the positive impacts that seafood provides beyond the benefits of tax revenue, jobs and tourism. Angee will outline the collaboration with industry on seafood research projects and Simon will provide case studies on the linkages that can be created with business and communities and Chris will outline the role of the food artisan to help complete the story.
Case studies will highlight the role seafood has in creating a sense of place and will include the development of education tourism and the Great Barrier Reef, the value-add that economic development can have through facilitation with other producers or industries. The panel will explore how towns can reinvent themselves through the local food movement and the impacts to the wellbeing of communities.
Case studies on the linkages that can be created with business and communities.
Simon Millcock. Member of Economic Development Australia.
The role of the food artisan to help complete the story.
Chef Chris Holen. American Professional Chef, restaurateur and entrepreneur and co-founder of Chef Outta Water with Australian based economic developer
13:00 to 15:00
BUFFET LUNCH BREAK
Value-added products
Christina DeWitt - OSU, moderator
15:15 to 16:00
Effect of oregano essential oil of lipid oxidation of fish oil.
Miroslava Suárez. University of Sonora.
13:30 to 13:50
Sea: A great source of bioactive compounds.
Carmen María López-Saiz. University of Sonora.
13:50 to 14:10
Search for bioactive compounds: Another approach for the use marine animal organisms.
Armando Burgos-Hernández. University of Sonora
16:00 to 16:15
COFFEE BREAK
16:15 to 16:45
PFT GENERAL BUSINESS MEETING
17:30 to 21:00
PFT BANQUET & STUDENT AWARDS
Cocktails from 17:30 until 18:30; Dinner from 18:30 until 19:30
Show from 19:30 until 20:00 and then Music until 21:00
21:00 to 23:00
CARDS AND SOCIAL HOUR
7:30 to 9:30
REGISTRATION
7:30 to 8:30
BREAKFAST
Sustainability & Safety of Marine Products
Marco Guerrero, moderator
8:30 to 9:00
Meta-populations and governance before the climate change: Reflections on sustainable fisheries.
Dr. Miguel Angel Cisneros Mata- INAPESCA, CRIP, Guaymas
9:00 to 9:30
Aquaculture as sustainable alternative for the production of aquatic species.
Dr. Marco Linne Unzueta.Instituto de Acuacultura del Estado de Sonora, O.P.D.
9:30 to 10:00
Experiences during the implementation of quality assuring systems for shrimp processing.
Q.B. Hugo Luis Arias Salorio.
10:00 to 10:30
Closing Remarks, Passing of the Gavel, and Adjourn
