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Details on various internal and external publications can be found under each of the following headings. Please click on a category heading to know more about the publications featured under that category.
In addition to these categories, you can also check out the International Journal of Recirculating Aquaculture. This is a publication of Virginia Polytechnic Institute and State University and the Virginia Sea Grant College Program. For more details, click here.
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the section contains abstracts for research articles funded in part by CFAST and the CFAST Promotion Video
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Here are some articles which we've reprinted separately.
Do Microbial Plate Counts
Accurately Predict Quality in Aquacultured Catfish? - G. J. Flick,
Jr., Originally Appearing in: Global Aquaculture Advocate, February 2002,
Volume 5, Issue 1
Water Quality Concerns
Move Up the Food Chain - G. J. Flick, Jr., Originally Appearing in:
Global Aquaculture Advocate, June 2002, Volume 5, Issue 3
The Seafood HACCP Regulation:
A Perspective - G. J. Flick, Jr., Originally Appearing as a Three Part
Series in: Global Aquaculture Advocate, Volume 3, Issue 6, Volume 4, Issue
1 and 3
Below are abstracts for research articles funded in part by CFAST
Comparison of Aquacultured
Pacu (Piaractus mesopotamicus) Fillets with other Aquacultured Fish Fillets
Using Subjective and Objective Sensorial Traits - S. Pullela, C. F.
Fernandes, G. J. Flick, Jr., G. S. Libey, S. A. Smith, and C. W. Coale
Effect of starch, egg
white albumin, and fish sarcoplasmic protein on the textural and cooking
properties of restructured squid (Illex illecebrosus) - Kannapha Suklim,
George J. flick, Jr., Joseph E. Marcy, William N. Eigel
The Efficacy of Using
Natural Antioxidant Blends to Control Oxidative Rancidity in Minced Rainbow
Trout (Oncorhynchus mykiss) During Frozen Storage - A. G. Turner, G.
J. Flick, Jr., S. E. Duncan, C. G. Haugh, and F. D. Conforti
The Efficacy of Natural
Antioxidant Blends to Control Oxidative Rancidity in Filleted and Headed
and Gutted Rainbow Trout (Oncorhynchus mykiss) During Frozen Storage -
A. G. Turner, G. J. Flick, Jr., S. E. Duncan, C. G. Haugh, and F. D. Conforti
Impacts of trout culture effluent on water quality and biotic
communities in Virginia headwater streams. Progressive Fish-Culturist 60:247-262.
- Selong, J. and L. A. Helfrich. 1998.
The Incidence of Pathogenic
Microorganisms in Aquacultured Rainbow Trout (Oncorhynchus mykiss) -
T. James McAdams, Robert G. Reinhard, Custy F. Fernandes, George J. flick,
Jr., Stephen A. Smith, Cameron R. Hackney, and George S. Libey
Inorganic Constituents,
Pesticides, and Herbicides in Aquacultured Rainbow Trout (Oncorhynchus
mykiss) Muscle Tissue Grown in Appalachia - T. James McAdams, Robert
G. Reinhard, George J. Flick, Jr., Stephen A. Smith, Cameron R. Hackney,
George S. Libey
Isolation of Histamine
Producing Bacteria from Fish-Processing Facilities and Fishing Vessels -
T. M. Gingerich, T. Lorca, G. J. Flick, Jr., H. M. McNair, and M. D. Pierson
Off-season spawning of sunshine bass (Morone chrysops x
M. saxatilis) exposed to 6- or 9-month phase-shifted photothermal cycles.
Aquaculture 167:67-83. - Tate, A. and L. A. Helfrich. 1998.
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the section contains collections of Newsletters from 1999 to 2006, Fact Sheets, and Food Science & Technology notes
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the section contains a listing of historical seafood publications
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Historical Seafood Publications
Originally, this section was dedicated to blue crab publications. However,
that leaves out a large portion of the historic publications I've received.
I intend to make digital versions of these publications too. So, I've changed
the name of this section. I'll separate out the blue crab publications since
they still compromise a large portion, if not the majority of publications
I'm working on. Later on, I may alter this. As with the other publications,
these electronic version of older printed publication will be in Adobe Acrobat
(.pdf) format. Some may be large. Right click and "save as" to download the
file onto your computer or left click to open the document in your browser.
Geoffrey M. Knobl
Over the years there have been many publications written for use by the
Blue Crab industry or for the crab industy in general. These publications
still contain relevant information as well as give a good perspective on
the history of the industry. Therefore, it is important to make these publications
available again. To that end we are creating Adobe Acrobat (.pdf) files of
some of the historical publications we have here at Virginia Tech.
You may download any and all of the publications we have listed below. Right-click
and save-as to save the file to your computer. The list will grow as we convert
more publications from print to electronic portable document format (.pdf).
- 1969 Report of Workshop Meeting
- 1975 Progress Report Blue Crab Research National Blue Crab Industry Association, November 18-20, 1975
- 1976 Progress Report Blue Crab Research National Blue Crab Industry Association, November 7-9, 1976
- 1977 Progress Report Blue Crab Research National Blue Crab Industry Association, November 4-6, 1977
- A New Approach to Freezing Preservation of Blue Crab March 30, 1971, V. G. Ampola and R. J. Learson
- An Improved Precook Process for the Blue Crab
- Final Report: Blue Crab Meat Preservation Study Contract No. 14-17-0007-968 Report No. R-2820 Period: June 28, 1968 to August 28, 1969
- Final Report Blue Crab Mechanization Program Analysis Contract No. 14-17-0007-817
- Blue Crab Meeting Report - Bienville House New Orleans, Louisiana - November 27-28, 1973
- Biochemistry of Blue Crabs (Callinectes sapidus) A Literature Review Prepared under a Grant from the University of Delaware Research Foundation By Paul R. Austin Division of Technical Services, University of Delaware June 15 , 1972
- Blue Crab Colloquium - Gulf States Marine Fisheries Commission Number 7, August 1982. Harriet M. Perry and W.A. Van Engel, Editors
- Blue Crab Meat Special Science Report Special Scientific Report - Fisheries No. 630
I. Preservation by Freezing
II. Effect of Chemical Treaments on Acceptability
- Blue Crab Meeting Report - Holiday Inn, Glen Burnie Maryland, November 9, 1971
- Blue Crab Meeting Report - Sheraton Inn, Hampton, Virginia, November 28-29, 1972
- Blueing of Processed Crab Meat
I. Special Scientific Report - Fisheries No. 633
II. Identification of Some factors Involved in the Blue Discoloration of Canned Crab Meat (Callinectes sapidus)
- Calvert Tolley Paper - Mechanical Crab Picking
- Canadian Atlantic Crab Resources - D.G. Wilder - Fisheries Research Board of Canada Biological Station, St. Andrews, N.B. General Series Circular No. 50, September 1966.
- Crab Byproducts and Scrap 1980, A Proceedings - Sponsored by University of Maryland Cooperative Extension Service in cooperation with Virginia Tech Sea Grant Program, Maryland Department of Natural Resources, University of Maryland Sea Grant Program and Virginia Marine Resources Commission UM-SG-MAP-81-03
- Economic Trends in the Blue Crab Industry - Ivar Strand, Dept. of Agricultural and Resource Economics, University of Maryland
- Edible Crabs of the Continental United States - An Exhibit Prepared by Michael Williams and Russel Bradley, Department of Information and Education, Text by Paul A. Haefner, Jr. and W.A. Engel, Department of Crustaceology, Virginia Institute of Marine Science, April 1976.
- Heat Pasteurization of Crab and Shrimp from the Pacific Coast of the
United States: Public Health Aspects
- Information Tips to Improve the Processing of Seafood - Marine Products Laboratory, Chrisfield, Maryland, Center for Environmental and Estuarine Studies, University of Maryland
- Preparation of Chilled Meat from Atlantic Blue Crab - David H.B. Ulmer, Jr.
- Processing Recommendations for Pasteurizing Meat from the Blue Crab - J. Winter Duersch, Michael W. Paparella, Ralph R. Cockey. Advisory Report, Maryland Sea Grant Program
- A Progress Report on the Processing of the Northern Crabs (Cancer irroratus and C. borealis) - Kurt A. Wilhelm
- Proposed United States Standard for Grades of Chilled Cooked Blue Crab Meat - April 12, 1971
- Report of the Blue Crab Meeting Held at North Carolina State Univeristy, Raleigh, North Carolina, April 20, 1971
- The Separation of Crab Meat from Shell & Tendon by a Centrifugal Process - Wayne I. Tretsven - Commercal Fisheries Review Vol. 33, No. 5.
- Shelfish Producers Quality Assurance Program, Northern Regional Aquaculture Center, USDA CSREES. October 2002, Publication No. 02-001
- Studies on Pasteurization of Crab Meat - Robert. A. Littleford
- Technical Operations Manual for the Blue Crab Industry - F. B. Thomas, S. D. Thomas, A University of North Carolina Sea Grant College Publication UNC SG 83-02
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the section contains a listing of manuals and conference proceedings available on CD
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Manuals available on CD:
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#1 -
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A Seafood Quality Program for the Mid-Atlantic Region: Part I (cover title: Demonstrationof a Quality Maintenance Program for Fresh Fish Products); Part II; Part III; Part IV
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U.S. Orders - $15; International Orders - $20
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#2 -
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Seafood Pasteurization and Minimal Processing Manual and Engineering and Economics of the Oyster Steam Shucking Process
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U.S. Orders - $15; International Orders - $20
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#3 -
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Infosource Volume 1: Databases. Includes: CFAST Seafood Reference Database; CFAST Seafood Compsitional Database; F-Value Calculator; HACCP Forms
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U.S. Orders - $5; International Orders - $10
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#4 -
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Infosource Volume 2: Food Safety. Includes: topics covering HACCP, food safety, aquaculture, transportation, retailing, preventive measures, food pathogens such as Vibrio spp. and Listeria spp., cold smoking, and pathogen control
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U.S. Orders - $5; International Orders - $10
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#5 -
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Infosource Volume 3: Aquaculture. Includes: topics covering aquaculture effluents, HACCP, food safety, labeling of imported aquaculture products, introduction of non-native species, environmental impacts, organic production methods, and pathogen control.
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U.S. Orders - $5; International Orders - $10
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#6 -
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Waste Management and Resource Recovery for the Commercial Fisheries and Aquaculture. Includes: Biological Denitrification of Water; Characterization and Utilization of Waste from Ocean Quahog and Surf Clam Processing Plants; CFAST Project Report: The Toxicity of Ammonia to the Marine Organisms Sheepshead Minnow, Mysid, and Grass Shrimp; Final Report: The Characterization, Treatment and Improvement of Aquacultural Effluents; The Impact of Crab Waste on Marine Environments; plus more!
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U.S. Orders - $25; International Orders - $30
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Instructional Resources for Aquaculture. Includes: 101 Bulletin Board Ideas for Seafood Education; Seafood Transparency Masters with Text; Seafood Products: An Instructional Guide for Home Economics Programs; and Seafood Products Resource Guide.
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U.S. Orders - $15; International Orders - $20
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Collection of Proceedings from International Conferences on Recirculating Aquaculture (ICRA):
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#1 -
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Collection of Proceedings from the '04 and '06 International Conferences
on Recirculating Aquaculture (ICRA).
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U.S. Orders - $15; International Orders - $15
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#2 -
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Collection of Proceedings from the '96, '98, '00' and '02 International Conferences
on Recirculating Aquaculture (ICRA).
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U.S. Orders - $25; International Orders - $25
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#3 -
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Hard copies are also available on a limited basis for the following conferences:
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| 1996 - sold out |
2002 - ($45.00) |
| 1998 - ($25.00) |
2004 - ($45.00) |
| 2000 - ($25.00) |
2006 - ($45.00) |
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To Order - contact Terry Rakestraw at rakestra@vt.edu
or download a copy of the Order form here; fill it out and mail it to:
CFAST
Food Science and Technology Dept.
Virginia Tech - 0418
Blacksburg, VA 24061
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the section contains a f-value calculation program, a program which calculates estimated final weight of cooked blue crab given various factor, and a predictive microbiology application
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F-value Programs and Spreadsheets
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A compressed zip file containing a useful DOS f-value calculation program, an MS Excel spreadsheet for calculating f-values for up to 16 simultaneous readings and explanatory files for how to use the programs. Also contains an example MS Excel file for common problems in calculating f-values.
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Virginia Tech Blue Crab
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The VA Tech Blue Crab Program calculates estimated final weight of cooked blue crab given original weight, size, sex and many other factors. Click on the link to the left and download the program "crabfnl2.exe". Run the exe file. The program will prompt you for the needed information. When you're done, the program will list an estimate of your cooked crab weight.
Copyright: This program is based on the work of Dr. Gi-Pyo Hong and is copyright 1990, VA Sea Grant & Geoffrey M. Knobl.
System Information: The program will NOT work on Windows 64 bit and Apple computers.
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Pathogen Modeling Program from the Microbial Food Safety Research Unit
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This predictive microbiology application was designed as a research and instructional tool for estimating the effects of multiple variables on the growth, inactivation or survival of foodborne pathogens. This program comes from the Eastern Regional
Research Center of the Agricultural Research Service of the USDA.
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the section provides the CFAST Seafood Compositional and Reference databases on-line
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The CFAST Seafood Compositional Database is on-line. This database contains over 3500 records of a wide variety of seafoods. Entries are entered by common name, latin name and preparation. Information on the vitamin, macro- and micro-elements, cholesterol, fatty acids, amino acids and proximate composition are provided. Not all this information is available for each entry but some information is available for each.
Currently, the database can be searched by common name, latin name and/or preparation method. A more flexible database search is planned for the near future that will allow users to search for a range of values for each and every entry in the database such
as cholesterol, for example.
The CFAST Seafood Reference Database: This database catalogs published research in the area of seafood quality and safety, and is meant to be used by researchers, students, and businesses. Titles, authors, sources as well as a unique reference number system are included in the database of over 8500 entries. You no longer need Microsoft Access to use the database.
This section contains useful publication or programs not
directly associated with CFAST
Improving
the Performance of Full-service Retail Seafood Departments - 1999.
Michael G. Haby, Russell J. Miget, Thomas E. Rippen, and Charles W. Coale,
Jr. Texas Sea Grant College Program, TAMU-SG-99-502. ISBN 1-883550-04-1.
$39.95. This is an abstract and 0rder form.
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the section contains two useful tables from the USDA for Seafood Producers and a collection of HACCP information documents.
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Two useful tables from the USDA for Seafood Producers:
HACCP Information Documents - This is the information found on our CFAST Hazard Analysis disk, slightly updated. It includes the Hazard Analysis Worksheet and the HACCP Plan Form in both in Adobe Acrobat (.pdf) and Microsoft Word format, and the original FDA HACCP Final Rule (Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products), the Good Manufacturing Practices, and the FDA's 18 Recommended Steps for Completing a HACCP Plan Form, each in Adobe pdf format.
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the section contains narrated slideshows on Blue Crab Sanitation and The Virginia Oyster Industry.
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Blue Crab Sanitation - This narrated slide show details sanitary practices needed for handling crabs during cooking and peeling, for high-quality crabmeat production. It discusses the importance of protective clothing, handwashing, and sanitary handling practices. Originally produced in 1981, this slide presentation provides an overview of recommendations that are advised today. Click on the link to show or hide the video. Video load times may vary depending on your internet connection speed.
The Virginia Oyster Industry - This narrated slide show describes the Chesapeake Bay Oyster Harvesting Industry in the Commonwealth of Virginia. Oyster harvesting and processing are discussed, as well as the uses for shells after harvesting, reef building and other habitat restoration efforts. The culinary uses of oysters are briefly described. Originally produced in 1982, the slide presentation is a good overview of Virginia's oyster industry. Click on the link to show or hide the video. Video load times may vary depending on your internet connection speed.
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