Vol. 5, No. 1. Problem of "green" frozen raw 

 breaded shrimp, by Mary H. Thompson and 

 Robert N. Farragut. May 1969, pp. 1-10, 7 

 tables. 



ABSTRACT 

 A green coloration has appeared sporadically on 

 frozen raw breaded shrimp. Reported here are the 

 results of a study made to determine the cause of 

 the green coloration and to find a method of avoiding 

 it. The study indicates that the coloration was 

 caused by airborne metallic particles and that elim- 

 inating the particles from contact with the product 

 would therefore solve the problem. 



Vol. 5, No. 1. Improved method for producing 

 pindang, by Sofjan Iljas and Louis J. Ronsi- 

 valli. May 1969, pp. 11-16, 1 fig. 

 ABSTRACT 



Use of plastic pouches reduces processing time, 

 makes possible continuous and automated produc- 

 tion, and enhances the wholesomeness and keeping 

 quality of pindang, a cooked salt fish. 



Vol. 5, No. 1. Irradiation of Pacific coast fish 

 and shellfish. 7-storage life at 33°F. of irradi- 

 ated and repacked meat of Dungeness crab, 

 by F. M. Teeny, D. Miyauchi, and G. Pelroy. 

 May 1969, pp. 17-24. 7 figs., 1 table. 

 ABSTRACT 

 Fresh Dungeness crab meat, owing to its relatively 

 short and variable shelf life, is ordinarily restricted 

 to sale close to its area of production. To find a 

 basis for widening the area of sale, we determined 

 the shelf life for Dungeness crab meat irradiated 

 in rvholesale containers, stored 12 or 20 days at 

 3S°F., and subsequently repacked into retail con- 

 tainers and again stored at 33° F. The repacked 

 samples had adequate shelf life for marketing in 

 retail stores. Thus, irradiation of Dungeness crab 

 meat in wholesale containers would permit this 

 product to be widely distributed in retail stores. 



Vol. 5, No. 1. Fish oils — fatty acid composition, 

 energy values, metabolism, and vitamin con- 

 tent, by Robert R. Kifer and David Miller. 

 May 1969, pp. 25-37, 2 figs., 10 tables, Apps. 

 figs. 1-3. 



ABSTRACT 

 This article presents a general review of fish oils. 



Vol. 5, No. 2. Proximate composition of com- 

 mercial fishes from the Mediterranean Sea and 

 the Red Sea, by A. Herzberg and Rachel Pas- 

 teur. July 1969, pp. 39-65, 20 figs., 12 tables. 

 ABSTRACT 

 Data are needed on the proximate composition 

 of tropical and semitropical fishes. This paper re- 



ports, on a year-round basis, the proportions of pro- 

 tein, oil, ash, and water in 10 commercial species 

 of fishes from the Eastern Mediterranean Sea and 

 the Southern Red Sea. All species were high in 

 protein. The demersal fishes were low in oil, where- 

 as the pelagic fishes were relatively high. Large 

 changes in the concentration of oil observed in the 

 pelagic fishes were probably related to the spawning 

 cycle. 



Vol. 5, No. 2. Green algae, Chlorella, as a con- 

 tributor to the food supply of man, by Norman 

 W. Durrant and Carol Jolly. July 1969, pp. 



67-83, 1 fig. 



ABSTRACT 

 Both marine algae and fresh-water algae may help 

 to solve the problem of world hunger. Of these two 

 groups, the fresh-water algae show the greater 

 promise; and of the fresh-water algae — blue green 

 and green — the green algae show the greater 

 promise. Accordingly, this report centers largely 

 on green algae (Chlorella in particular) and dis- 

 cusses both their artificial production and nutri- 

 tional value. By a suitable manipulation of var- 

 iables, green algae containing as much as 50 percent 

 or more protein, on a dry-weight basis, can be man- 

 ufactured continuously on a large scale. 



Vol. 5, No. 2. Explorations for calico scallop, 

 Pecten gibbus. in the area oflf Cape Kennedy, 

 Florida, 1960-66, by Shelby B. Drummond. 

 July 1969, pp. 85-101, 14 figs., 1 table. 

 ABSTRACT 

 A bed of calico scallops 200 miles long is now 

 known off^ the east coast of Florida but is little 

 fished. This article maps the location of the bed 

 and reports on the rates of catch that may be ex- 

 pected on it. Exploratory fishing indicates that, 

 other than during February, the supply of scallops 

 is adequate to support a year-round fishery at the 

 more favorable locations. Explorations also show 

 that, at depths of from 15 to 35 fathoms, the area 

 between Fort Pierce and the southeast shoal off 

 Cape Kennedy is consistently the most productive. 



Vol. 5, No. 3. U.se of sodium tripolyphosphate 

 to control fish shrinkage during hot-smoking, 

 by Harold J. Barnett, Richard W. Nelson, and 

 John A. Dassow. August 1969, pp. 103-106, 

 3 tables. 



ABSTRACT 

 Loss of moisture in the hot-smoking (kippering) 

 of thawed halibut, salmon, and black cod results in 

 an economic loss as well as in a loss of quality. 

 Because sodium tripolyphosphate effectively reduces 

 loss of moisture in other foods, including fresh fish, it 

 was tried with these smoked products. Use of this 

 substance effectivelv aided the retention of moisture 



