ABSTRACT 

 The royal-red shrimp is an underused species. 

 This paper reports on their distribution on grounds 

 east of St. Augustine, Florida; south-southwest 

 of the Dry Tortugas, Florida; and southeast of the 

 Mississippi River Delta. On these grounds, the 

 shrimp live only on soft bottom types and in water 

 temperatures of 8° to 12° C; the densities of 

 shrimp also varies seasonally — the shrimp move off- 

 shore in summer and inshore in winter. 



Vol. 5, No. 4. Effect of varying the extraction 

 procedure on the protein extractability of fro- 

 zen-stored fish muscle, by Elinor M. Ravesi 

 and Margaret L. Anderson. October 1969, 

 pp. 175-180, 2 tables. 



ABSTRACT 

 The amount of extractable protein in frozen- 

 stored fish muscle is often used as a criterion of 

 its textural quality. An assessment of the texture 

 of fish muscle by an organoleptic test panel, how- 

 ever, often shows poor correlation with the amount 

 of protein that is extracted from the muscle. 



Because we hypothesized that the amount of pro- 

 tein that can be extracted from frozen fish muscle 

 depends, in large part, upon the technique of ex- 

 traction used, we studied the eflfects of varying the 

 solubility-test procedure, using one lot of frozen- 

 stored cod muscle. Depending on the length of time 

 that the sample was blended and the concentration 

 of the neutral-salt extractant used, the amount of 

 extractable protein varied between (1) values con- 

 sidered to represent minimum extractability in fro- 

 zen cod muscle that has undergone extensive text- 

 ural deterioration and (2) values considered to be 

 typical of recently frozen cod. 



These contradictory results indicate a need for 

 standardizing the extraction procedure. We believe 

 that such standardization will minimize the lack of 

 correlation now found in the literature between the 

 content of soluble protein and the extent that the 

 texture of frozen fish muscle has deteriorated as 

 evaluated organoleptically. 



Vol. 5, No. 5. Alaska pink shrimp, Pandahis 

 boreal is: effects of heat treatment on color 

 and machine peelability, by Jeff Collins and 

 Carolyn Kelley. December 1969, pp. 181-189, 

 7 tables. 



ABSTRACT 

 For the improvement of the quality of canned 

 pink shrimp, particularly its color, a process is 

 needed so that fresh shrimp, rather than aged 

 shrimp, can be peeled by machine. 



In our work on this problem, the retention of color 

 was improved during peeling if the shrimp were 

 first given a heat pretreatment. During in-plant 

 trials, 60- to 500-pound lots of shrimp were given 

 various one-stage and two-stage heat treatments 



The precook method of preparing fresh shrimp 

 for peeling by machine resulted in a canned product 

 that had more color and had better texture and 

 flavor than shrimp prepared for peeling by being 

 held in ice or in refrigerated sea water. In some 

 samples, gelling occurred in the liquor, and some 

 cans had more sulfide blackening than usual, 

 before they were machine peeled and routinely 

 canned. 



Vol. 5, No. 5. Depth-time sequential analyses 

 of the operation of two California tuna purse 

 seines, by Roger E. Green. December 1969, 

 pp. 191-201, 11 figs. 



ABSTRACT 

 Little information is available on the depth of a 

 pur.se seine at different times during setting, though 

 the timing of setting and pursing is important in 

 the development of successful fishing tactics. The 

 depth-time relation during setting was studied for 

 two tuna purse seines of different size (7 strips 

 deep, 470 fathoms long; 8 strips deep, 520 fathoms 

 long) to which depth-time recorders were attached. 

 From data gathered during 32 sets, composite se- 

 quence analyses and underwater net profiles were 

 prepared for four basic stages (halfway through 

 setting, end of setting, start of pursing, and half- 

 way through pursing) of the setting and pursing 

 operations. 



Vol. 5, No. 5. Recommendations for improving 

 the quality of vessel-caught groundfish, by J. 

 Perry Lane. December 1969, pp. 203-213, 

 9 figs. 



ABSTRACT 

 Because fish start to lose their quality as soon 

 as they are taken from the sea and because the 

 basic causes of the loss in quality are not readily 

 observable to the eye, fishermen need guidelines for 

 slowing the rate at which the quality of the fish 

 is lost. 



Recommended here are suggestions that will en- 

 able fishermen to slow the rate of quality loss. These 

 recommendations provide guidelines that are de- 

 signed (1) to reduce the initial numbers of bacteria 

 on newly caught fish, (2) to prevent the fish from 

 being crushed and otherwise physically damaged, 

 (3) to protect the fish from being contaminated 

 by bacteria from such sources as pughs, hand con- 

 tact, and viscera, (4) to retard the activity of bac- 

 teria and enzymes by rapid and sustained chilling 

 of the fish, and (5) to protect the fish from con- 

 tamination from such sources as fuel oil and sour 

 bilges. 



Putting these recommendations into use will in- 

 crease the demand for groundfish, will make ground- 

 fishing more profitable, and will help the U.S. 

 groundfishing industry to meet foreign competition. 



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