. Commercial fisheries review. Fisheries; Fish trade. November 1951 - Supplement COMMERCIAL FISHERIES REVIEW ening of fish and shellfish in cold storage, of the nature and control of drip, and of the chemical and physical changes in dried or dehydrated fish and fish meal. The work on shellfish will deal primarily with the protein of oysters from the Gulf of Mexico and the East and West Coasts. (Seattle) 4. ThiqTninase content of certain species of fish used in feeding fur animals. Certain species of fish contain an enzyme kno^wn as thiaminase which is capable of destroying the vitamin thiamin.
. Commercial fisheries review. Fisheries; Fish trade. November 1951 - Supplement COMMERCIAL FISHERIES REVIEW ening of fish and shellfish in cold storage, of the nature and control of drip, and of the chemical and physical changes in dried or dehydrated fish and fish meal. The work on shellfish will deal primarily with the protein of oysters from the Gulf of Mexico and the East and West Coasts. (Seattle) 4. ThiqTninase content of certain species of fish used in feeding fur animals. Certain species of fish contain an enzyme kno^wn as thiaminase which is capable of destroying the vitamin thiamin. When fish containing thiaminase are fed to fur an- imals, the animals develop Chastek's paralysis unless such fish are specially treat- ed, as by cooking. Efforts are being made to utilize certain fish waste as a fur- animal feed. Often the first question potential users of such fish waste ask is re- garding the thiaminase content. Inadequate information is available on this subject particularly with respect to the thiaminase content of the waste as contrasted to the meat. It is proposed to analyze a few of the most in^jortant types of fishwaste, such as salmon-cannery waste and fillet waste, from a few of the commercially-impor- tant species of the Pacific Northwest for thiaminase so that this information will be available to potential users of waste for fur-animal feeding. (Seattle) REFPIGERATION 1. Freezing fish at sea, defrosting, filleting, and refreezing the fillets (con- tinued project). The research vessel ^/V Delaware, now converted for large-scale commercial testing of freezing round fish at sea, will be operated during the first part of the year on a semi-commercial scale to test, and if necessary, modify freez- ing equipment and to provide commercial-size samples for pilot-plant and laboratory research. These tests will serve to furnish information on: A. EFFECT OF PROLONGED STORAGE OF ROUND FROZEN FISH PRIOR TO DEFROSTING AND FlLIFTING; B. RATIO OF BRINE TO FISH N
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