Research Project
in Final Phase |
Sensory and Physical Assessment of Microbiologically Safe Culinary Processes for Fish and Seafood
This project considers two cooking methods for shrimp, salmon, tilapia and oysters. Through sensory characterization, taste, texture, and visual appearance of the products will be evaluated when the species are cooked to safe end point temperatures. Consumer attitudes on culinary preparation techniques and food safety will be gleaned during focus groups, and a report will be developed for scientific publication and one for translating the science into messages about cooking seafood safely for consumers. |
Support a Living Tribute NOW! |
Living tributes are established for those who have made a special mark in the seafood industry through their contributions as well as their accomplishments within the seafood industry and their community. Invest in our industries future, the public's health and acknowledge the outstanding contributions of these individuals.
Rick Martin Living Tribute
Tom Elliott Living Tribute
|
More About Donations |
SIRF's research and operating funds come entirely from generous donations made by individuals and corporations who support our mission of sponsoring scientific research of immediate and practical use by the seafood industry. Visit our website for details about open funds and information about making donations.
|