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The Lobster Bulletin, Fall 2009, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in the Fall 2009 issue include:

• Lobster Council of Canada Has Great Potential
• Lobster Institute Events of Interest
• 2010 Canadian/U.S. Lobstermen's Town Meeting
• Research Report: Lobster Health Coalition Makes Progress on Baseline Health Data
• Research Report: LFA 33/34 Lobster Moult Timing & Quality Monitoring Project Update
• Fisheries On-Line Forum Launched

The Lobster Bulletin, Summer 2009, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in the Summer 2009 issue include:

• Development of Best Management Practices to Reduce or Eliminate Stress on Lobsters
• Mariner Beverages, USA Wine West Unveil New Wine to Benefit the Lobster Institute
• Lobster Institute Presents First Rising Star Award to Lobster Gram, Inc.
• Best Management Practices to Reduce or Eliminate Stress from Hauling & Handling of Lobsters …

Tb201: Comparison Of The Efficacy Of Sodium Acid Sulfate And Citric Acid Treatments In Reducing Acrylamide Formation In French Fries, Byungchul Kim, L. Brian Perkins, Beth Calder, Lawrence A. Leblanc

Technical Bulletins

Two acidulant food additives, sodium acid sulfate (SAS) and citric acid, were investigated for their effectiveness in reducing acrylamide formation in french fries. Acrylamide concentration was determined by gas chromatography-mass spectrometry (GC-MS) after cleanup of french fry extracts by passage through a C-18 column and derivitization by bromination. At a frying temperature of 180°C, both acidulants appeared ineffective, possibly due to the rapid rate of acrylamide formation, which surpassed the capacity of the acidulants to protonate acrylamide intermediates. At the lowest frying temperature tested (160°C), 3% SAS and 3% citric acid significantly (P < 0.05) inhibited acrylamide formation as compared to the control. However, 3% SAS appeared to inhibit acrylamide formation more effectively than citric acid at 160°C, as well as at frying temperatures of 170 and 180°C. Our results indicate that acrylamide formation during frying can be reduced by treatment of potatoes with 3% SAS or citric acid, but SAS, a stronger acid with a lower pKa, is the more effective acidulant.

Analysis Of Melamine And Cyanuric Acid By Liquid Chromatography With Diode Array Detection And Tandem Mass Spectrometry, Byungchul Kim

Electronic Theses and Dissertations

Melamine and cyanuric acid are the compounds that caused the global incidences of kidney related disease to pets and infants in North America and China during the last two years. After a concerted research effort by U.S. laboratories, it was discovered that they were intentionally added in raw ingredients to pet foods or milk to increase nitrogen levels without providing protein. Melamine and cyanuric acid can easily combine by hydrogen bonding and produce a melamine-cyanurate complex that directly caused renal failure to pets and infants who consumed the tainted pet food or milk. Many analytical methods for the determination of …

The Lobster Bulletin, Spring 2009, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in the Spring 2009 issue include:

• Canadian Officials May Consider Ban of Floating Rope
• Sustainability Labeling & Traceability Trigger Much Discussion at Lobster Institute's 2009 Canadian/U.S. Lobstermen's Town Meeting
• Research Report: FSRS Lobster Recruitment Index
• Research Report: American Lobster Stock Assessment 2009
• The Lobster Institute presents Lobster College 2009

The Lobster Bulletin, Winter 2009, Lobster Institute, University Of Maine

Lobster Bulletin

The Lobster Bulletin newsletter includes research updates, and information on lobsters and the lobster industry. The Lobster Institute at the University of Maine is dedicated to protecting and conserving the lobster resource, and enhancing lobstering as an industry and a way of life.

Headlines in the Winter 2009 issue include:

• Lobster Institute to Host 2009 Canadian/U.S. Lobstermen's Town Meeting, March 27-28
• Lobster Health Coalition Takes Shape
• 2008 Friends of the Lobster Institute
• Research Report: Lobster Enhancement Efforts Discussed
• Study on Economic Impact of Joint Canadian/U.S. Marketing of Lobster on Tap
• Research Report: Lobster Science Presentations Available Online