FISHERY INDUSTRIES OF THE UNITED STATES, 1933 11 



because the present published litem ture on the subject is somewhat 

 obsolete, we beiran the experimental eannini; of fish durim!; tlie past 

 year to ohtain data for workinjj; out methods of eaTuiiui!; (ish which 

 wouUl i)e practical for the housewife with the traininii; and e(iui])ment 

 availahle to her. The folio wini:; experimental packs have ])cen 

 nuide to date: Fish flakes; fish cakes; fish chowder; nndlet, plain, 

 tomato sauce, and spiced; mackerel, plain, tonuito sauce, spiced, and 

 snu^ked; amberfish; salmon, i)lain for 60 minutes, plain for 90 minutes, 

 and spiced; crrouper; squeteajz;ues; croaker; eels; catfish; carj), plain, 

 and spiced; lake trout; whitefish; shrimp, in number 2 cans and pints, 

 in number )•: flat cans and 5-ounce <>;lass jars; crab; clams, minced, 

 whole, and chowder; and oysters. It is estimated that it will be at 

 least another year before these results can be published by the Bureau 

 since it will be necessary to make extensive bacteriological examina- 

 tions of the experimental packs for varying periods of time after all 

 of tlie experimental canning has been completed. The experimental 

 canning in connection with this project is being carried out by Nor- 

 man D. Jarvis, in our Washington laboratory and the bacteriological 

 examinations are being conducted b}^ Francis P. Griffiths in our 

 Gloucester laboratory. 



STUDIES IN THE BACTERIOLOGY OF FISH PRESERVATION AND SPOILAGE 



The bacteriology and chemistry of fish preservation go hand in 

 hand. Therefore, we are closely coordinating the chemical and the 

 bacteriological phases of attack on the problems described in the 

 preceding sections. The changes caused by the action of bacteria 

 are closely related to the chemical changes which accompany enzyme 

 action in the fish flesh. Attempts are being made to correlate the 

 various stages of spoilage with the bacterial coimt in each of these 

 stages. In order that a comparison might be made of the popular 

 methods of judging the degree of spoilage ■wdth the actual bacterial 

 count, a number of tests were conducted. Opinions as to the organo- 

 leptic tests were made and the bacterial count of the fish at each stage 

 was taken. Charts were prepared which showed that the organoleptic 

 test is quite indefinite and is as variable as the number of persons 

 making the test. It would indicate, however, that the organoleptic 

 test within a wide range correlates fairly well with the bacterial 

 count. 



In addition to the bacteriological investigations above-described, 

 certain aspects of the bacteriology of fishery food technology were 

 extended to the studies of the smoking of fish and of the home canning 

 of fish. These tests have been discussed in previous sections of this 

 report. All studies in bacteriology have been conducted in the 

 Gloucester laboratory by Francis P. Griffiths, bacteriologist of the 

 Division's technological staff". 



PRESERVATION OF FISHERY BYPRODUCTS 



Inuring the past year research in connection with the preservation 

 of fishery by products has keen continued at the Gloucester Techno- 

 logical Laboratory and new work undertaken in the recently estab- 

 lished technological laboratory located at Seattle, "\\'ash. These 

 studies were carried on under the direction of Roger \V. Harrison with 

 the assistance of Andrew \V. Anderson and S. R. Pottiny-er. 



