U. S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
FDA Prime Connection

 
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  FN94-03          Seafood Quality Evaluation          07/19/94
                  Workshop for Analytical Labs
                      and Seafood Industry
 
 
 
 
Seafood Quality Evaluation Workshop
For Analytical Laboratories and the
Seafood Industry
 
October 12-13, 1994
 
Doubletree Hotel & Marina -- San Pedro, CA
 
Co-Sponsored by the University of California Cooperative
Extension, Sea Grant Extension Program; U.S. Food and Drug
Administration; U.S. Department of Commerce; and National Food
Processors Association
 
 
 
Workshop Program
 
      The Seafood Quality Evaluation Workshop offers hands-on
training in sensory evaluation of selected seafoods.  Experts from
the:  University of California, U.S. Food and Drug Administration,
U.S. Department of Commerce--NMFS Inspection Branch, and National
Food Processors Association will provide training in seafood
quality attributes, sensory evaluation, species identification, and
common substitution problems.
 
      Seafood discussions and sensory evaluation samples will
cover:  shrimp, orange roughy, rockfish, salmon, tuna (albacore,
yellowfin and skipjack), and mahi mahi.  Fresh and canned products
will be presented.  High and low temperature spoilage will be
examined.  (See other side for tentative program.)  Certificates of
attendance will be issued.
 
 
Who Should Attend?
 
      This workshop is designed for: analytical laboratory
personnel; wholesale, retail and restaurant seafood buyers; quality
control/assurance personnel; and county environmental health
inspectors are encouraged to attend. Ample time will be provided to
answer questions on all aspects of seafood quality and evaluation.
Seafood processors, distributors, and others   are also encouraged
and welcome to attend.
 
 
Registration Information
 
      For information on the Seafood Quality Evaluation workshop,
contact Bob Price (916/752-2194) or Pamela Tom (916/752-3837). The
registration fee of $300 includes: refreshment breaks, lunches, and
handout materials.  Directional map and hotel information
will be sent to preregistrants.
 
  Enrollment is limited -- registration due September 15, 1994.
 
                               ####
 
 
 
 
Seafood Quality Evaluation Workshop
Registration Form
October 12-13, 1994
Doubletree Hotel & Marina -- San Pedro, CA
 
 
 
Course fees (enter number of registrations):
 
 
_______ Registrations(s) @ $300     $_______ Make check payable to
                                               "UC Regents"
 
 
Total enclosed:                     $_______ Payment must accompany
                                               this form
 
 
Name(s)___________________________________________________________
 
 
Company___________________________________________________________
 
 
Address___________________________________________________________
 
 
City, State, Zip__________________________________________________
 
 
Telephone_________________________     FAX________________________
 
 
 
 
Mail this form with your check to:
 
Robert J. Price, Seafood Specialist
Food Science & Technology Dept.
University of California
Davis, CA 95616-8598
 
                                  ####
 
 
 
Seafood Quality Evaluation Workshop for Analytical
Laboratories and the Seafood Industry
October 12-13, 1994
Doubletree Hotel & Marina -- San Pedro, CA
 
 
TENTATIVE PROGRAM
 
Wednesday, October 12, 1994
 7:30 am    Check in and coffee
 8:00 am    Introduction (Price)
 8:15 am    Evaluation of Seafood Products (Barnett)
 9:15 am    Using Descriptors in Sensory Evalution of Seafoods
             (Reilly)
10:00 am    Shrimp Indentification and Quality Characteristics
             (Kieviet)
10:45 am    Shrimp Evaluation (Course Instructors)
            ~ Black tiger shrimp - (High and
               low tempeature spoilage)
            ~ Peeled and deveined shrimp
            ~ Cooked and peeled shrimp
            ~ Canned shrimp
12:00 Noon  Lunch
 1:00 pm    Shrimp Evaluation (continued)
 3:15 pm    Fresh and Canned Salmon Evaluation
             (Berkompas)
 4:45 pm    Discussion (Course Instructors)
 5:00 pm    Adjourn
 
 
Thursday, October 13, 1994
 7:30 am    Coffee
 8:00 am    Species Substitution (Kiel)
 8:30 am    Finfish Evaluation (Course Instructors)
            ~ Orange roughy
            ~ Rockfish (High and low temperature
               spoilage)
            ~ Fresh tuna
            ~ Mahi mahi
11:00 am    Canned Tuna Evaluation (Barnett and Shanks)
            ~ Albacore
            ~ Yellowfin
            ~ Skipjack
12:00 Noon  Lunch
 1:00 am    Canned Tuna Evaluation (continued)
 4:30 pm    Concluding Remarks (Course Instructors)
 4:45 pm    Adjourn
 
 
 INSTRUCTORS:  James Barnett, U.S. FDA - Seattle; George Berkompas,
National Food Processors Assn. - Seattle; Glenn Kiel, Larry Kievet
and Leonard Shanks, US Dept. of Commerce, NMFS - Bell; Terriann
Reilly, US Dept. of Commerce, NMFS - Gloucester; and Robert Price,
Univ. of Calif. - Davis
 
                                ####