Mississippi 2-61 -R David W. Cook $22,700 



A study of bacterial spoilage patterns in iced Penaeus shrimp - The primary object of this 

 project is to study the pattern of growth of various bacteria that contribute to the spoilage 

 of Penaeus shrimp stored in crushed ice. Comparisons are made of the development of bac- 

 teria in aseptlcally handled and commercially handled shrimp. Bacteriological changes are 

 compared with the organoleptic quality of the shrimp and the production of trimethylamine 

 in the shrimp. Gulf Coast Research Laboratory, Ocean Springs, does this work. 



Missouri 4.-3^-0 Ruth E. Baldwin Completed 1969 



Palatability of Missouri fish - A trained panel tested cubed, cooked fish fillets to determine 

 the acceptability of different species of fish. 



North Carolina 2-8-R Neil B. Webb Completed 1968 



A study of the quality of North Carolina scallops - As a result "of scientific studies, the 

 industry has been given recommendations for handling scallops from the time they are harvesbed 

 through the various handling and processing stages, to the final packaging. Following these 

 recommendations will ensure a top-quality product. 



North Carolina 2-76-R Neil B. Webb $16,700 



Studies on the effects of processing on the quality of seafood products - This study, under- 

 way at North Carolina State University, is designed to determine how mechanical processing 

 affects the quality of seafood products. Experiments are being made to discover the optimum 

 temperatures for opening the shell by heat shock, for separating the meat and viscera, and 

 for final rinsing and storage of the meats. An evaluation of the finished product quality in 

 relation to standards established for hand-shucked and processed scallop meats will also be 

 made. 



Ohio /^-26-R Howard S. Teague $28,500 



Value of whole fish meal in breeding-gestation rations for swine - This project is carried 

 out at the Robinson Swine Research Center, Ohio Agricultural Research and Development Center, 

 Wooster. Whole fish meal is fed to sexually mature Duroc gilts to determine the level and 

 length of feeding period required to obtain measurable effects on the reproductive function 

 of swine. Both the fish meal and complete ration are analyzed for protein, fat, fiber, 

 nitrogen-free extract, amino acid, trace minerals, and vitamin content. 



Oregon 1-10-D David L. Crawford $16,250 



Development of the shad industry - Oregon State University Seafoods Laboratory at Astoria is 

 developing new products using American shad and groondfish. Shad and striped bass have been 

 used to make an acceptable smoked pepperoni product. The shelf -life of this appetizing 

 fish product is being evaluated. A frozen brown-and-serve fish sausage with a fresh pork 

 sausage seasoning has been formulated. Development of a fish loaf of the luncheon meat type 

 is under consideration. 



Oregon 1-12-R Duncan K. Law $34,000 



Utilization of hake, dogfish, and by-products of the fillet industry for protein supplements - 

 The State of Oregon has a large quantity of hake and dogfish, both sources of animal pro- 

 tein, and, in addition, the bottomfish industry provides fillet scrap that amounts to over 60 per- 

 cent of trawl fish landed. Oregon State University, Corvallis, and their seafood laboratory at 

 Astoria, are experimenting with these fish to develop stable protein products and 

 to determine possible uses of such products. An 3-week broiler production feeding trial 

 combining herring and. hake to improve body weight and decrease food consumption has been 

 completed. Preparations are underway to evaluate hake meal as a source of protein for trout. 



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