Technological Laboratory 



The Technological Laboratory conducts research that is designed to improve and develop methods of 

 handling, processing, preserving, and distributing Fish and shellfish, and to increase utilization of byproducts. 



Principles of chemistry, bacteriology, engineering, and nutrition are used to accomplish these objectives. 

 Programs at the laboratory include: (1) Research on marine oils, such as chemical reactions and properties 

 of oils, their fatty acids, and related products,- synthesis of new compounds; oxidation and its prevention in 

 fish oils and fish flesh; causes and prevention of odors; and nutritional effects of fish oils; (2) development 

 of voluntary standards for grades of fish and shellfish; (3) inspection and certification of fishery products; 

 (4) investigation of biochemical changes during spoilage of fish; (5) preservation and processing of fish and 

 shellfish; (6) analysis of fishery products for components such as amino acids, vitamins, minerals, proteins, 

 and oils. 



Left. The centrifugal molecular still is used to 

 prepare large quantities of fractions of fish oils 

 and their triglycerides and fatty acids. This 

 method retains the unique characterstics of fish 

 oils, which are the best natural source of highly 

 unsaturated compounds. These are nearly taste- 

 less, odorless preparations that are used to make 

 new products and to study nutritional values of 

 fish oils. 



Right. Gas-liquid chromatography is used 

 to study compounds formed during spoilage 

 of fish. This technique is also used for 

 both qualitative and quantitative analysis 

 of fatty acids in fish oils. 



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