FISHERY INDUSTRIES OF THE UNITED STATES, 1939 219 
8 days, samples of the fillets were withdrawn from the experimental 
and control refrigerators to determine comparative bacteriological 
counts, and for chemical and organoleptic tests. The results ob- 
tained thus far indicate: (1) Bacterial numbers were appreciably 
lower for the intermittently irradiated than for the nonirradiated 
control fillets stored under similar conditions of time and tempera- 
ture (8° C. (46° F.)); (2) cellophane apparently permitted the pas- 
sage of the ultraviolet rays to the surface of the haddock fillets wrapped 
in this material; (3) organoleptic tests of the irradiated and control 
haddock fillets indicated that the irradiated fillets were superior in 
flavor to the nonirradiated contro! fillets stored under similar con- 
ditions of time and temperature; and (4) this method of intermittent 
irradiation has commercial possibilities in prolonging the keeping 
qualities of haddock fillets during storage, especially in display cases 
or other glass-topped refrigerators as used in retail stores. It prob- 
ably has similar application in prolonging the keeping qualities ef 
other nonoily fish in storage. As time permits, certain other phases 
of this investigation which need verification will be made. : 
PREPARATION AND PACKAGING OF FRESH FISH 
During the past year a study was initiated at the laboratory in 
Washington, D. C., on improvements in methods for the preparation 
and packaging of fresh fish. Results obtained to date indicate that 
the addition of preservatives to ice, such as sodium benzoate, are not 
effective in increasing the length of time during which the fish will 
remain in good condition. Preservatives added to brine dips do 
accomplish this purpose, but not in the lowest concentrations; or 
when the fish is given a very short dip. A plain salt solution is 
useful as a preservative measure for fresh pan-dressed or filleted fish, 
when the brine tests 50° salinometer and the dip is 15 minutes. 
The addition of organic acids to brine dips shows a slight improve- 
ment in keeping qualities. 
From the standpoint of packaging and preparation, vegetable 
parchment paper wrappers are more satisfactory than wrappers of 
the cellophane type, but the retail customer seems to prefer the 
latter. Experiments with individual hermetically sealed No. 2 tin 
containers (19 oz.) for fresh fillets and fresh pan-dressed fish were 
not satisfactory. Fibreboard containers of about 1-pound size with 
slip cover tops were an improvement in the packaging of fresh pan- 
dressed fish, but not with fresh fillets. 
Conclusions from a previous study that pan-dressing and _ brine- 
chilling improved the quality and increased the length of preserva- 
tion, were confirmed. It was also found that while pan-dressing or 
brine-chilling were most effective at the point of production, a slight 
improvement was noted when this was done at the point of dis- 
tribution. 
Work in filleting and dressing various species of fish of the South 
Atlantic area indicates that these varieties, with the exception of the 
butterfish and possibly the spot, are suitable for filleting in sizes 
above one-half pound, round weight. Fish smaller than one-half 
pound were best prepared by pan-dressing. 
