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Idler Director","","Annual Report of the Fisheries Research Board of Canada for 1961-62 covering the activities of the Technological Station at Halifax, Nova Scotia and the Technological Unit at St. John's, Newfoundland under Director D.R. Idler. The introduction highlights progress across studies on non-bacterial spoilage of ground fish, preservation of fresh fish using chlortetracycline, multi-stage molecular still work, investigations for cod and marine lipids, and ongoing efforts to improve raw-material definition through controlled handling and environmental-variable 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 62  \nOF THE  \nTECHNOLOGICAL STATION  \nHALIFAX N.S.  \nAND THE  \nTECHNOLOGICAL UNIT  \nST.JOHNS NFLD.  \nD.R.IDLER DIRECTOR  \nMATERIAL IN THIS REPORTIS NOT TO BE QUOTEDWITHOUT EXPLICITPERMISSION  \nFISHERIES RESEARCH BOARD OF CANADAANNUAL REPORT  \nFOR  \n1961-  62  \nOF THE  \nTECHNOLOGICAL STATION  \nHALIFAX N.S.  \nAND THE  \nTECHNOLOGICAL UNITST.JOHNS NFLD.  \nD.R.IDLER DIRECTOR  \nFISHERLES RESEARCH BOARD OF CANADATECENOLOGICAL STATION。HALIFAX,N。S。TECHNOLOGICAL UNIT。ST。JOEN'S,NFLD。  \n## INTRODUCTION\n\nThe attention of members of the Eastern Advisory Committee is directedto Summary No。40 which reports recent progress in a study on non-bacterialspoilage of ground fish,singled out for special mention in recommendationsby the Committee in January,1962。Mz。N。Dambergs,whose talents areparticularly well developed in analytical chemistry,has been transferred fromthe product and proce88 group to the mierobiology section in order to expeditethis program。The attention of the Committee is also directed to Summary No,13 where it will.be noted that excellent progress has been made with the multi-stage molecular stil1。Four units are now in operation and the equipment isfunctioning in a satisfactory manner。The comprehensive bulletin on the pre-servation of fresh fish with the antibiotic chlortetracycline(CTC)is readyfor submission and ia discussed in Summary No。41。Certain investigations,including the preservation of fillets with CTC,the heat-stable protein fromcod muscle,the amino acid-pyrimidine compound from a cod parasite and theanalyses of tropomyosin,have been taken to the publication stage and terminated.Other projects ineludizng non=bacterial spoilage of ground fish,fish protein(flour)and the utiiization of marine oils have probably received increased et一tention。A majoz new area of research at this Station has been concerned withstudies on Newfoundland cod and to a much lesser extent,with steroid homona3and the culture of fish tissues。Studies on cod phospholipids and indeed a11studiea on marine lipids are continuing under new management。  \nThe attention of the fishing industry is also directed to the studies onNewfoundland cod and particularly to Summaries No。22,23,30 and 36。Note thatin Summary No。36 it is reported that the poor shelf life of the frozen fillets,prepared from water-thawed frozen round cod,correlated with an early change inthe ultracentrifuge pattern of the muscle proteins。The potential applicationof this technique to the prediction of frozen storage quality of cod makes itworthy of further exploration。Time-temperature interrelationships as theyaffect the quality of frozen cod are discussed in Summary No。37。The imoportanoe of co oking procedures on the quality of cod,as assessed by taste panel,is under investigation and a preliminary discussion is presented in SummariesNo。28 and 38。Those interested primarily in fresh fish are directed also toSummary No。45 where the importance of termperature on rigor contraction andprotein extractability is discussed。Those concerned with lobsters are directedto Summaries beginning with No。59;and for those interested in \"pounding itis ncted that live=holding facilities will soon be completed at this Stationwhich will permit such studies to proceed as indicated in Summary No。59。Thoseinterested in special products or processing are referred to Summary No。71cocerning fish protein(flour),Summary No。78 describing a means of utilizingfish gkins and fish skin residues,and Summaries No。14 and 15 which are con-cerned with the utilization of marine oils。  \nIn recent years fisheries scientists have come to realize that it is notreascnable for one group to concern themselves exclusively with the live animaland another with the dead animal。Scientists at this Station are placing in=creasing emphasis on the need for a better definition of the raw material withwhic","cbCaidE6QdX01zqg","https://ap.wps.com/l/cbCaidE6QdX01zqg","pdf",11329541,243,"English","# Introduction\n## Research progress and summaries referenced\n## Raw material definition and facility expansion\n## Equipment installation and ongoing work","[{\"question\":\"What stations and units are covered in the annual report for 1961-62?\",\"answer\":\"The report cites progress on studies related to non-bacterial spoilage of ground fish and multi-stage molecular still work referenced through committee summaries (e.g., Summary No. 40 and Summary No. 13).\"},{\"question\":\"What new facilities and equipment are mentioned as being added or operating?\",\"answer\":\"It stresses the need to control environmental and physiological variables affecting product quality across fresh, frozen, salted, smoked, meal, and other preservation forms.\"}]","Fisheries Research Board of Canada - Annual Report 1961-62 - Technological Station Halifax N.S. and Technological Unit St. John's Nfld. - D.R. Idler Director | PDF",612]