the penboards and hold. The results 

 were immediate and striking; the pen- 

 boards no longer had a slimy feel after 

 washing; and the typical fishy odor of 

 the hold was eliminated. Many more 



Boston trawlers have installed this 

 equipment, and inquiries concerning its 

 availability and cost have been received 

 from all over the world. 



Figure 9.--The pitchfork method of de-icing haddock. 



COMPOSITION AND UTILIZATION 



The composition and utilization unit 

 is staffed by five chemists who have a 

 wide range of experience in solving 

 fishery problems. Research is directed 

 towards adding to the knowledge of the 

 chemistry of fishery products in order 

 to help solve some of the quality prob- 

 lenns of the fishing industry. The pres- 

 ent program consists of studies on the 

 proximate composition of fish, the 

 chemical constituents of the odor and 

 flavor of fish, and the relation between 

 protein denaturation and textural 

 changes during the frozen storage of 

 fish. 



Composition of fish. 



Information on the composition of fish 

 enables the processor to calculate his 

 yield and costs, and the nutritionist and 

 dietitian to make recommendations re- 

 garding the components of normal and 

 special diets. During the past year, 

 studies have been conducted on the 

 physical composition (size, weight, and 



Figure 10.--The determination of the protein content of 

 fish muscle using the Kjeldahl apparatus. 



