Seafood Lab
Seafood Laboratory
The Seafood Laboratory is dedicated to problem-solving relative to post-harvest handling, processing and adding value to aquatic foods derived from fresh and salt-water fish and shellfish.
Applied research is conducted, technical and analytical services are provided and Extension education and training programs are offered for the North Carolina commercial and recreational fishing industries, public health agencies and citizens.
Research is focused on the development of rapid analytical techniques for use in monitoring the quality and safety of aquatic food products. Current research includes: control of spoilage bacteria responsible for histamine production in scombroid fish; evaluation of reduced oxygen packaging and high hydrostatic pressure processing of seafood products; development of practical traceability systems in the seafood supply chain; and improving our understanding of environmental and post-harvest handling conditions impacting the sensory qualities (flavor) and marketability of fresh fish.
Get the latest information from the Seafood Laboratory. Click here to subscribe to Seafood Currents, a quarterly electronic newsletter.
Some specific examples in NC include:
- Evaluation of reduced oxygen packaging (ROP) and high hydrostatic pressure (HHP) processing for the control of spoilage bacteria in fresh fish.
- Assessment of seasonal and spatial differences in the flavor profiles of NC hybrid striped bass for year-round market development.
- Enhancement of the quality in wild-caught shrimp with improved on-board handling and commercial processing techniques.
- Incorporation of functional ingredients in NC seafood to add value to products by improving the health benefits, shelf life and convenience for consumers.
Some specific examples outside NC include:
- Development of a commercial process to manufacture pasteurized Dungeness crabmeat.
- Development of mobile software system to evaluate and track the distribution of fresh hybrid striped bass using the Quality Index Method approach.
Extension and Outreach
Non-degree certification workshops are offered for industry and regulatory personnel in seafood Hazard Analysis and Critical Control Points (HACCP) programs, Sanitation Process Controls (SPC), and Seafood Quality and Safety (SQS) for Environmental Health Professionals. Seafood Lab staff provides technical and analytical services for industry including validation of HACCP plans, evaluation of enhanced manufacturing processes and providing assistance in commercialization of value-added seafood products.
Staff are active in community, state, national and international seafood and human health programs in support of the seafood industry, public health agencies and general public. North Carolina Sea Grant provides support through the seafood science and technology program.
Some specific examples in NC include:
- Association of Food and Drug Officials (AFDO) and NCSU Seafood Laboratory annual seafood HACCP and SPC workshop for industry and regulatory personnel.
- UNC School of Public Health, NC Sea Grant and NCSU Seafood Laboratory annual seafood quality and safety workshop for county environmental health specialists.
- NC Sea Grant and NCSU Seafood Laboratory Product Commercialization Workshop for Adding Value to North Carolina seafood.
- Carteret Catch™ marketing program for fresh fish and shellfish harvested by Carteret County fishermen.
Some specific examples outside NC include:
- Validation of a commercial process to manufacture pasteurized, swimming blue crabmeat.
- Development of an internet-based training program on good manufacturing, sanitation and hygiene practices for food producers, wholesalers and warehouses.